grandma’s hot milk cake {lactose-free}

This Old Fashioned Hot Milk Cake recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #livethefairlife #CollectiveBias

What if I told you, you can have your hot milk cake AND eat it too?!  Milk has always been an issue for me.  It took me awhile to realize that I simply have an intolerance to lactose and it has been a real struggle to reduce my dairy intake.  One of the hardest parts about giving up dairy is the baking aspect.  Milk is in so many of my favorite baked goods including one of my favorites, Old Fashioned Hot Milk Cake.  Well fairlife lactose-free milk (yep!) has a better idea that leaves my tummy feeling great plus added nutritional benefits.

hot milk cake recipe #livethefairlife

Something happens when you have kids that changes the way you look at food.  When my first kid appeared, I looked at every food with new scrutiny.  It took some time before I gave my own food the same thoughtfulness – typical parent move.  We eat pretty healthy around here – sure, we indulge, we’re foodies – but most everything is made with quality ingredients at home. This week I decided it was time to make an Old Fashioned Hot milk cake – an American classic that has sadly been a bit forgotten.

hot milk cake recipe #livethefairlife

Hot milk cake originated in the Depression-era in or around my home state of Virginia.  The cake celebrates milk to the most as it gets its distinctive flavor from scalded milk.  It is a humble cake without many frills, but don’t confuse humble with boring; this simple recipe is loaded with flavor!  Frosting it would be blasphemy, so don’t even think about it.  My old-as-time-itself recipe calls for a yellow tomato jam to be served with this cake… but since that sounds odd to me and today we are talking milk, I created a quick milk glaze to drizzle over top and sink into the spongy cake.  *drool*

hot milk cake #livethefairlife

Milk is the star today and I’m using a lactose-free milk called fairlife.  This incredible milk contains 50% more protein and 30% more calcium without adding protein or calcium powders.  Did you know regular milks put powder additives in their milk?! I had no idea.  fairlife doesn’t need to add anything to its natural and magical milk due to their unique filtration process.  They filter milk into 5 components: water, butterfat, protein, vitamins & minerals, lactose – then add them back in different proportions to create a better milk than the competitors.  Due to this process, the milk also contains 50% less sugar!! Blown away yet?  This ultra-filtered milk comes from cows that are not given artificial growth hormones, which a lot of people are also intolerant of or allergic to.

 #livethefairlife old fashioned hot milk cake

Just an FYI, fairlife has just as much protein as your typical Greek yogurt.  That pretty much sealed the deal for me.  This will be the only milk I buy from now on; it tastes AMAZING.  It comes in a range of varieties to fit your family: whole, 2%, fat free and chocolate.  Oh, just wait until you try this chocolate milk!  It isn’t in today’s recipe, but I just had to test it out!



old fashioned hot milk cake #livethefairlife

Anyone of any baking skills can create this cake, and since the flavors are really “basic cake” it goes with any other flavors.  Have it alone, add a glaze of any flavor, top with jam or serve with fresh fruit.  Find fairlife at Ralph’s (here in Southern California) or the Kroger brand near you!  It is right in the refrigerated section with the other milks.  Stay in the know by liking fairlife on Facebook.


Old Fashioned Hot Milk Cake

  • 1/2 cup butter (one stick)
  • 1 cup fairlife whole milk
  • 2 tsp vanilla extract
  • 4 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

milk glaze

  • 2 Tbl fairlife whole milk
  • 1 cup powdered sugar
  1. Preheat oven to 325 degrees.  Spray bundt pan with nonstick cooking spray and set aside.
  2. Over low heat, melt the butter.  Pour in milk and vanilla extract and stir over medium-low heat until small bubbles appear – but do not boil.  Reduce heat to low.
  3. Combine eggs and sugar in a stand mixer with whisk attachment.  Whisk for 5 minutes at a medium-high speed.
  4. Sift flour, baking soda and salt into a medium bowl.
  5. Slowly add milk mixture to egg mixture with mixer on low.  Turn off the mixer, add in half the flour, combine.  Add the rest of the flour, combine.
  6. Pour batter into bundt pan and bake for approx. 50 minutes.  Check doneness with a toothpick 10 and 5 minutes before timer ends – you really do not want to overbake.
  7. Allow cake to cool before turning over onto your cake stand.
  8. In a medium bowl, hand whisk milk and powdered sugar.  Drizzle over cake, serve.


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  1. Jennifer Rose
    August 16, 2015 at 6:12 pm — Reply

    This cake is not rising. I followed the recipe, but it is not rising. Afraid it is going to be very dense.

    • August 17, 2015 at 12:15 am — Reply

      Hmm! Mine rose so much, it overflowed and I had to put a baking sheet on the bottom to catch it (I also overfilled the pan). I checked with my written recipe and all matches. Not sure what happened!

    • susan
      August 20, 2015 at 10:20 am — Reply

      Should the baking soda be baking powder instead?

      • August 20, 2015 at 1:04 pm — Reply

        Yes!! Thank you so much for catching that.

  2. Linda
    August 20, 2015 at 5:01 pm — Reply

    I’d love to have the yellow tomato jam recipe, please.

  3. Leana
    August 20, 2015 at 9:31 pm — Reply

    If you are using butter it is not lactose free. But it sounds yummy.

    • August 21, 2015 at 12:30 pm — Reply

      Yes, you are right! The recipe is not lactose free, only the milk itself.

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