Hot Milk Toast Cake
Prep time
Cook time
Total time
Milk toast was one of my favorite childhood treats. In my family, milk toast was a sweet, decadent, warm vanilla pudding served over buttered toast for breakfast. I took our delicious recipe and adapted it into this indulgent Hot Milk Toast Cake. The milk toast pudding below can certainly be halved (the cake only uses half), but I make the full recipe to have enough to use for buttered toast the next morning.
Serves: 8-10
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Milk Toast Pudding Ingredients:
  • 1/2 cup butter
  • 4 tablespoons flour
  • 3 cups milk
  • 3/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  1. Make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter a 10-inch cast iron skillet (if you don't have one, this cake works just fine in a greased 8-inch square baking pan). Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Rub a stick of butter across the top of the warm cake.
  2. Make the milk toast pudding: Place the butter (the same stick you just rubbed on the cake is just fine) into a saucepan and melt it over medium-high heat. Remove it from stove and whisk in the flour. Add the milk and return to the heat. Add the sugar and cook, whisking, until the mixture boils. Whisk constantly and continue cooking the mixture for about 5 minutes. Remove from the heat and whisk in the vanilla extract and cinnamon. Allow to cool for around 10 minutes. Pour about half of the mixture over the buttered cake and serve immediately (I prefer serving straight from the skillet!)
Recipe by Willow Bird Baking at