Hot milk and coffee cake
- Vegetarian
- Energy Kcal 211
- Carbohydrates g 29.3
- of which sugars g 16.6
- Protein g 4.5
- Fats g 8.4
- of which saturated fat g 4.51
- Fiber g 0.5
- Cholesterol mg 85
- Sodium mg 97
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 45 min
- Serving: 6
- Cost: Low
PRESENTATION
Hot milk and coffee cake, seriously good stuff, takes the classic Italian "torta al latte caldo" and adds a twist that fans of both sweets and coffee can really really get behind. Throughout Italy, this kind of cake is super popular—from family kitchens to charming pastry shops—because folks love how moist and soft it gets, almost like a sponge cake that just melts in your mouth. With this hot milk coffee cake recipe, a good splash of coffee goes straight into the batter. And look, you end up with a cake that’s not only tender but also smells incredible with every slice. The coffee adds a nice, toasty note. Not overpowering at all—it just makes the cake a bit more grown-up without losing any of that sweet, cozy vibe people expect from a hot milk cake.
Across different parts of Italy, you’ll notice little variations in how this cake appears—some add a sprinkle of cocoa, others keep it extra simple. Either way, the secret that makes this cake so so good is heating up the milk first—which helps everything blend and gives you that super soft, almost fluffy texture. People say it’s one of those recipes that never fails. And the coffee? For real, it puts a new spin on the traditional coffee cake. It’s perfect for breakfast with a coffee, or as a treat in the afternoon.
And you know what? Folks love using this base for all sorts of things—sometimes making it into muffins, other times into classic round cakes. One bite and you get that rich, homemade feeling that makes Italian baking be different. The easy hot milk cake approach means there’s not a lot of fuss, just straightforward, good cake with a golden color and a bit of a surprise from the coffee. No wonder this is quickly turning into the best coffee cake recipe for anyone who likes soft, aromatic desserts with a little Italian flair. Whether enjoyed with friends or savored alone, this cake has the tasty heart of Italian pastry culture.
You might also like:
- INGREDIENTS
- Ingredients for a 20 cm mold
- Whole milk 0.67 cup (150 g)
- Coffee 10 tbsp (50 g) - for moka pot
- Type 00 flour 1.67 cups (200 g)
- Sugar ¾ cup (180 g)
- Butter 6 tbsp (90 g)
- Eggs 7.4 oz (210 g) - (about 4 medium)
- Baking powder 1.3 tsp (6 g)
- Fine salt 1 pinch
How to prepare Hot milk and coffee cake
To make the hot milk and coffee cake, first preheat the oven in static mode to 356°F. Then move on to preparing the batter: collect the eggs in a bowl, add a pinch of salt 1 and turn on the electric beaters. While the beaters are running, gradually add the sugar 2 so it will absorb better. When the mixture is light and fluffy, about 10 minutes later, stop the electric beaters 3.
Sift the flour and baking powder into the same bowl 4, adding them gradually while mixing with a spatula from the bottom up 5, so as to incorporate them without deflating the mixture. Now take a couple of tablespoons of batter and set them aside in another bowl 6.
In a small saucepan, heat the milk over medium heat, then add the butter in pieces 7: melt it completely and bring the mixture to a simmer. Prepare the coffee and add it to the saucepan 8. Stir to combine 9.
Pour the hot milk and coffee mixture into the bowl with the spoonfuls of batter you set aside earlier 10. Stir carefully with a whisk; you will get a sort of batter 11. Now pour this batter little by little into the larger bowl with the rest of the mixture 12,
gently mix as you incorporate it with a spatula 13. The batter is ready 14. Butter a 20 cm diameter mold 15.
and pour the batter in 16. Bake the cake in a preheated static oven at 356°F on the lowest rack (not in contact with the base) for about 45 minutes. After the first 25 minutes, move the pan to the central rack and continue for the remaining 20 minutes. To check if it's done, do the toothpick test: insert a toothpick into the cake and, once extracted, make sure the toothpick is dry before removing from the oven. Once baking is complete, remove it and let it cool slightly, take it out of the pan, and let it cool completely 17. Your hot milk and coffee cake is ready to be served 18.