old fashioned cake

An old-fashioned recipe for Hot Milk Cake! This dense yellow cake is covered with a thick layer of chocolate fudge frosting! Can be made in either a bundt pan or a 13x9&quot; pan! Be sure to check out the VIDEO below the recipe!

Hot Milk Cake

eggs

whole milk (236 milliliters)

butter (1 stick,

sugar (400 grams)

salt

all-purpose flour (250 grams)

baking powder

vanilla extract

oz unsweetened chocolate (chopped)

Tablespoons unsalted butter¹

milk (80 milliliters)

sugar (250 grams)

Preheat oven to 350F (175C) and grease and flour a tube pan (you may instead make this recipe in a 13x9” sheet pan). Set aside.

In the bowl of a stand mixer or in a large bowl using an electric mixer, beat eggs until well-beaten and pale yellow (about 30 seconds on medium speed).

Add sugar and vanilla extract and stir until well-combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add flour mixture to egg mixture, stirring until combined.

Combine milk and butter in a small saucepan and bring to a boil over medium/high heat. Set aside.

Add melted milk/butter mixture and stir until combined. Batter will be thin.

Pour into prepared pan and bake 350F (175C) for 40 minutes (if using a 13x9” pan, cake will need to bake 25-30 minutes).

If you made this cake in a 13x9&quot; pan, allow to cool completely in baking dish. If you baked in a bundt pan, allow cake to cool for 15 minutes and then invert onto cooling rack. Allow cake to cool completely before covering with Fudge Icing.

Combine chopped chocolate, butter, and milk in a small saucepan over low heat. Stir frequently until chocolate and butter are completely melted².

Remove from heat and stir in vanilla extract and salt. Whisk in powdered sugar until fudge icing is smooth and glossy. Allow to cool, whisking frequently, until icing is cool and no longer runny, then pour over cake.³

Allow icing to set and then slice and enjoy!

FUDGE ICING

https://www.youtube.com/watch?v=ChZsTyAUwWI

An old-fashioned recipe for Hot Milk Cake! This dense yellow cake is covered with a thick layer of chocolate fudge frosting! Can be made in either a bundt pan or a 13x9" pan!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

*USE BAKING POWDER NOT BAKING SODA
Full Printable Recipe:  https://sugarspunrun.com/hot-milk-cake/

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Ingredients

4 large eggs
1 cup whole milk 236ml
½ cup butter 1 stick, cut into pieces
2 cups granulated sugar 400g
3/4 teaspoon salt
2 cups all-purpose flour 250g
2 teaspoons baking powder
1 teaspoon vanilla extract

FUDGE ICING

3 oz unsweetened chocolate chopped
4 Tablespoons unsalted butter cut into 4 pieces
⅓ cup whole milk 80ml
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups powdered sugar 250g
 
Instructions

Preheat oven to 350F (175C) and grease and flour a tube pan (you may instead make this recipe in a 13x9” sheet pan). Set aside.
In the bowl of a stand mixer or in a large bowl using an electric mixer, beat eggs until well-beaten and pale yellow (about 30 seconds on medium speed).
Add sugar and vanilla extract and stir until well-combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Combine milk and butter in a small saucepan and bring to a boil over medium/high heat. Set aside.
Combine flour and baking powder and salt in bowl and whisk together.
Gradually add flour mixture to egg mixture, stirring until combined.
Add melted milk/butter mixture and stir until combined. Batter will be thin.
Pour into prepared pan and bake 350F (175C) for 40 minutes (if using a 13x9” pan, cake will need to bake 25-30 minutes).
Allow cake to cool for 15 minutes and then invert onto cooling rack. Allow cake to cool completely before covering with Fudge Icing.

FUDGE ICING

Combine chopped chocolate, butter, and milk in a small saucepan over low heat. Stir frequently until chocolate and butter are completely melted and mixture is smooth.
Remove from heat and stir in vanilla extract and salt. Whisk in powdered sugar until fudge icing is smooth and glossy. Allow to cool, whisking frequently, until icing is cool and no longer runny, then pour over cake.
Allow icing to set and then slice and enjoy!

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How to Make Hot Milk Cake

My Grandma&#x27;s Oatmeal Cake is an old-fashioned cake made with rolled oats and a delicious coconut almond topping.

Grandma's Oatmeal Cake

oats

butter

water

brown sugar

sugar

all-purpose flour

cinnamon

baking soda

nutmeg

Tablespoons butter (, room temperature)

coconut

evaporated milk

nuts

Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.

Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.

In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.

In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.

Add to the bowl with eggs and sugars and stir to combine.&nbsp;

Add the oatmeal mixture and stir to combine.&nbsp;

Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

While the cake is baking, make the topping by combining all the ingredients in a bowl.

Remove the cake from the oven and turn the oven to high broil.&nbsp;

Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.

This cake is an Old Fashioned recipe that never disappoints! Perfect for any gathering and so easy to make. Never any left!&nbsp;

Do Nothing Cake

white granulated sugar

pineapple

chopped nuts (pecans

Whisk together flour, baking soda, salt and sugar.  Add eggs, vanilla extract and pineapple.  Stir with a spoon to combine all ingredients.  Spray a 9 x 13 baking pan with cooking spray and add batter.  Bake in preheated 350 degree oven for 30 -35 minutes until the center tests done.  Make frosting below and poke holes in hot cake with a wooden spoon.

Bring butter, sugar and milk to a boil in a pan on top of the stove.  Cook and stir about 3 minutes.  Remove from stove and stir in nuts and coconut.  Pour over hot cake.

Frosting Instructions:

How to make Rock Cakes, using simple ingredients. Inside the crispy sugary shell of British rock cakes is a marvellous crumbly texture with an even scattering of your chosen dried fruit.These simple English cakes make a great addition to an afternoon tea stand. Perfect kids snack for their lunch box or school fete.US &amp; UK measurements given

Rock Cakes Old Fashioned Recipe

Plain Flour

½ tsp Baking Powder

White Sugar (+ extra to sprinkle on

Salt

½ tsp Mixed Spice

Butter

Sultanas (Can use any dried fruits)

Large Egg

Milk

Preheat

Preheat Oven to 190°C /170°C fan/ 375°F.Add flour, salt, baking soda and mixed spices into a bowl

Add butter and rub together using fingertips into the dry cake mix

Breadcrumbs

Sultanas

Stir

Whisk

Whisk milk and egg together in a separate bowl

Add the whisked egg and milk to the rock cake mixture

Moist

Use a fork to mix well together until moist and sticky

Seperate

Separate into 9 even-sized cakes use a fork to rough up the cakes a little.

Oven

Leave space between each rock cake as they will grow during cooking! Cook in preheated 190°C /170°C fan/ 375°F oven for 15-20 minutes until golden.

Remove

Remove from oven, it is normal for them to still feel a bit soft at this point. They will firm up whilst cooling!

Cool

Once cool enough to touch with hands, transfer to a wire rack to allow to cool further.

Sugar

Serve

Eat whilst still warm, or allow to cool then store in an airtight container until ready to eat.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629462254/xjdohafoyads2u9dlosy.mp4

How to make Rock Cakes, using simple ingredients.
Inside the crispy sugary shell of British rock cakes is a marvellous crumbly texture with an even scattering of your chosen dried fruit.
These simple English cakes make a great addition to an afternoon tea stand.
Perfect kids snack for their lunch box or school fete.
US & UK measurements given

Rock Cakes- Old Fashioned Recipe

Granny Cake has a moist pineapple base and a nutty brown sugar topping that soon becomes a favorite at potlucks and parties everywhere!

Granny Cake

pineapple (with juice)

brown sugar (packed)

evaporated milk (warmed)

unsalted butter (1 stick)

pecans

Preheat your oven to 350°F. Prepare a 9x13-inch baking dish with nonstick cooking spray.

In a large bowl, mix together 2 cups granulated sugar, 2 large eggs, and (1) 20-ounce can of crushed pineapple (including the juice). Stir until well combined.

Add in 2 cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Stir gently until everything is just mixed—don’t overdo it. Stir in 2 teaspoons pure vanilla extract until combined with the other ingredients.

Pour the batter into your prepared 9x13-inch baking dish and spread it out evenly. Bake for 30–35 minutes or until the top is golden brown and a cake tester or toothpick comes out clean.

Start preparing the topping with about 5 minutes left on the cake&#39;s bake time. In a medium saucepan over medium-low heat, melt ½ cup (1 stick) of unsalted butter until fully liquefied.Stir in 1 cup packed light brown sugar until fully dissolved and smooth. Warm ¾ cup evaporated milk slightly (in the microwave for ~15–20 seconds), then slowly add it to the saucepan, stirring constantly. Continue stirring gently until the mixture is smooth and just starts to bubble. Immediately remove the topping from the heat and stir in 1 teaspoon of pure vanilla extract.

Once the cake is out of the oven, let it sit for 5 minutes. Then poke holes all over the surface using a skewer or fork. After cooling the cake for 10 to 15 minutes, slowly pour the warm topping evenly over the surface. Let it soak in and settle for a few minutes.

Sprinkle 1 cup of chopped pecans or walnuts on top, if using. Let the cake cool at room temperature for 20 minutes before slicing.

Slice into squares and ENJOY!

https://content.jwplatform.com/videos/iOhncctJ.mp4

Granny cake is an old-fashioned dessert that's made using crushed pineapple and has a delicious caramel glaze on top with nuts.

Granny Cake.MOV

This homemade pineapple upside down cake is soft, moist, and topped with a thick brown sugar caramel layer and juicy pineapple. A classic, old-fashioned dessert made completely from scratch.

Moist Pineapple Upside Down Cake (From Scratch)

tbsp (70 grams) salted butter

(150 grams) dark brown sugar, packed

pineapple juice

vanilla bean paste

¼ tsp kosher salt

pineapple rings (patted dry)

7-8 maraschino cherries (drained)

(300 grams) cake flour

tsp baking powder

½ tsp baking soda

½ tsp kosher salt

(250 grams) granulated white sugar

(170 grams) salted butter

(75 grams) neutral oil

eggs (room temperature)

(180 grams) buttermilk, room temperature

(60 grams) pineapple juice (from the canned pineapples)

Preheat the oven to 350°F (177°C). Use a 10-inch round cake pan that is at least 2 inches deep, or a 9-inch round cake pan that is at least 3 inches deep to ensure the batter has enough room to rise.

Place the butter directly into the cake pan and set it in the oven while it preheating. Once melted, allow it to cook for about 2-3 minutes more, just until it turns  golden and smells toasty, like a grilled cheese sandwich. Watch closely so it doesn’t burn.

Carefully remove from oven. Stir in the brown sugar, pineapple juice, vanilla, and salt directly in the pan until glossy and combined.

Return the pan to the oven for 1–2 minutes until the mixture begins to bubble slightly. Remove.

Arrange the pineapple rings evenly over the caramel, then place a cherry in the center of each ring. Set aside.

Make the Caramel Topping (In the Pan)

In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream butter, oil, and granulated sugar until light and fluffy (2–3 minutes).

Add eggs one at a time, mixing well after each. Mix in vanilla, buttermilk and pineapple juice. The batter may curdle, this is normal.

Gently mix in the dry ingredients. Mix  until just combined, do not overmix. Fold in the drained chopped pineapple.

Carefully spoon batter over the arranged pineapples in the cake pan and smooth evenly. Bake for 45-50 minutes or until the a toothpick inserted in the cetner comes out mostly clean or with moist crumbs. Do not overbake.

Remove from the oven and cool the cake in the pan for 10 minutes only, longer may cause the cake to stick to the pan.

Run a knife around the edges. Place a serving plate on top and invert while still warm.

Let caramel settle for a few minutes before slicing. Enjoy!

Make the Cake

Absolutely delicious.  Will become one of my favorite recipes.

Omg I made this cake last night with dinner and it turned out so delicious and moist!! The top did brown more than expected but it’s probably because of my oven but it didn’t ruin the cake. Thank you for the recipe

Top 6 old fashioned cake recipes from across the web

The most viewed old fashioned cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hot Milk Cake

Grandma's Oatmeal Cake

Do Nothing Cake

Rock Cakes Old Fashioned Recipe

Granny Cake

Moist Pineapple Upside Down Cake (F...

Top 6 old fashioned cake recipes from across the web

The most viewed old fashioned cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Milk Cake

Grandma's Oatmeal Cake

Do Nothing Cake

Rock Cakes Old Fashioned Recipe

Granny Cake

Moist Pineapple Upside Down Cake (F...

The most viewed old fashioned cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine