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Scalded Milk Cake

Scalded Milk Cake

Yield: 8 to 10 slices 1x
Prep: 40 minutesCook: 40 minutesTotal: 1 hour 20 minutes


Butter and flour to prepare two 9” round cake pans

1 1/4 cups whole milk

1 1/2 teaspoons vanilla extract

3 tablespoons unsalted butter

3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

6 whole large eggs

2 1/2 cups granulated sugar

2 cups heavy whipping cream

2 tablespoons confectioner’s sugar

Fresh strawberries as needed to decorate


Preheat oven to 325 degrees F.

Butter two 9” cake pans. Cut two parchment circles the size of each cake pan bottom. Place over the buttered bottom then butter the top of the parchment. Flour each pan bottom and sides. Set aside.

In a medium sauce pan, place whole milk and bring to the brink of a boil but do not boil. As soon as bubbles appear on the outer edges and steam starts to rise off the surface, remove from heat and add in the vanilla and butter. Set this aside.

In a medium bowl, sift flour, baking powder and salt. Set aside

In the bowl of stand mixer with a whip attachment, beat eggs and sugar for five full minutes until light and fluffy.

With mixer running, slowly add the dry ingredients to combine. Scrape the bowl and mix once to combine.

With the mixer running, slowly drizzle in the scalded milk, vanilla and butter mixture until incorporated.

Scrape the bowl and mix again.

Note: the batter will be very liquidy, almost like loose pancake batter. This is the way it should be for this cake.

Divide the batter evenly between the two pans and bake for 35-40 minutes. The cake should have just started to pull away from the sides and have a little bounce when gently poked on top. The toothpick test may not work for this because of the consistency of the cooked cake. A toothpick pulls away with a little crumb and does not come out clean.

Let cool in pans for ten minutes.

To remove from pans without peeling off the top of the cake, lay a piece of parchment over a rack and very lightly spray with pan spray. Invert this over the top of the cake and flip. Then place another rack on the cake bottom and flip back over and remove parchment. Repeat for second cake and cool upright on racks until completely cool.

Whip the heavy cream until soft peaks form, add the confectioner’s sugar and whip again just to incorporate.

To assemble, place one cooled cake on your cake dish and layer on half of the whipped cream, letting it hang slightly over the edges.

Place a second cake on top and spread the rest of the whipped cream, again, letting it hang a little over the edges.

Now take an offset spatula and run it around tightly against the cake, wiping the excess cream and giving the appearance of a clean center layer and cream wiped sides. This is actually called a naked cake.

Any excess cream can be added to the top. Use the spatula to smooth out the top then again, run it along the edge of the cream to get a nice sharp edge across the top.

Decorate with whole or sliced strawberries.

Serve immediately. Store any leftovers in the refrigerator for up to two days (bring back to room temperature to eat).

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© Author: A Family Feast
Cuisine: American Method: baking