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A slice of hot milk sponge cake on a serving plate.

Hot Milk Sponge Cake with Berries

A light and airy vanilla sponge cake. The sponge cake is moister than typical sponge cakes because of the addition of butter and hot milk. It gets even better with vanilla syrup, berry jam and a cheesecake mousse frosting. Read the notes before you begin and don't let the cake batter sit for too long before you bake it.
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Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12 servings
Calories: 570kcal
Author: Dahn Boquist

Ingredients

FOR THE HOT MILK SPONGE CAKE:

  • 5 eggs
  • 1-¼ cup whole milk
  • 12 tablespoons butter
  • 2 cups sugar 400 grams
  • 3 cups all-purpose flour 360 grams
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract

CHEESECAKE MOUSSE FROSTING

  • 12 ounces cream cheese room temperature
  • 1-⅓ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-½ cups heavy whipping cream

FOR ASSEMBLY:

  • 1 cup vanilla syrup
  • ½ cup berry jam
  • 4 to 5 cups fresh berries
  • baby’s breath and mint leaves for decorations

Instructions

For the Sponge Cake

  • Place the eggs (while still in the shell) in a bowl of warm water. This will warm them up and help them whip to a higher volume. Let them sit while you prep the cake pans and the ingredients. 
  • Preheat the oven to 350°F
  • Grease and flour two 9-inch cake pans and place some parchment paper in the bottom of the pans. (see notes for different size pans).
  • Place the milk and butter in a saucepan and warm it over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs. 
  • A stand mixer with the whisk attachment is recommended but an electric hand mixer will do the job.
  • Crack the eggs in a large mixing bowl and add the sugar. Beat on high speed for about 8 to 10 minutes. The eggs should triple in volume and become pale yellow in color. (see notes) 
  • Sift the flour, baking powder, and salt together. Add half of the flour to the egg mixture and fold in with a spatula until it is combined. Fold in the second half of the flour.
  • Add the vanilla to the warm milk mixture and gradually pour the milk into the batter. Stir the mixture by hand or on low speed. Scrape the sides and bottom of the mixing bowl with a spatula to make sure all the flour is incorporated. 
  • Divide the batter into the cake pans.
  • Bake for 25 to 32 minutes or until a toothpick comes out clean (see the notes if you are using a different size pan).
  • When the cakes are finished baking, set the pans on a wire rack on the counter and let them cool in the pans. 

For the Cheesecake Mousse Frosting

  • Place the cream cheese, sugar, and vanilla in a mixing bowl and beat on high speed until smooth. 
  • Slow the mixer to low speed and slowly pour the heavy cream into the bowl, gradually increase the speed of the mixer to high speed. Beat on high speed until stiff peaks form.

Assemble the Cake

  • Brush or drizzle the simple syrup on each cake layer. 
  • Place one layer of cake on a cake stand, spread with a thin layer of the strawberry jam then a thin layer of the frosting. Top with berries and spread or pipe a layer of frosting over the berries. 
  • Place the other cake layer on top and spread or pipe the rest of the frosting on the top. Decorate with the remaining berries, some mint leaves and baby's breath. 

Notes

  • If you are using a stand mixer be sure to use the whisk attachment.
  • Warmer eggs will whip up to higher volumes than cold eggs. Place the eggs (while still in their shells) in warm water for about 5 minutes to get them slightly warmer than room temperature. The goal is to just warm them up, not cook them. The water should feel like hot bath water. 
  • Beat the eggs and sugar until they triple in volume. The mixture will become pale yellow and when you stop the mixer and raise the whisk, the mixture will fall back in a ribbon-like pattern. This process takes about 8 to 10 minutes in a stand mixer and a bit longer with a handheld electric mixer. It will take all day if you whisk it by hand so get out an electric appliance for this step. 
  • Prepare the cake pans and let the oven pre-heat before you start to mix the batter. Do not let the batter sit for too long after you mix it or it will settle and create a very dense layer on the bottom of the cake pans.
  • Do not use pans that have a removable bottom. The batter is pretty thin and will leak out of springform pans.
  • You can purchase vanilla syrup in the coffee aisle of most grocery stores or you can make your own very easily. To make your own simple syrup, combine 1/2 cup sugar with 1/2 cup water in a saucepan and bring to a boil. Boil for about 30 to 60 seconds then remove from heat, add 1/2 teaspoon vanilla extract and let cool before using. 
  • You can bake the cake in three 8-inch cake pans for 22 to 28 minutes (rotate the pans half-way through the baking time). You can also bake the cake in a 13x9 inch cake pan for 30 to 34 minutes.

Video

Nutrition

Serving: 1 | Calories: 570kcal | Carbohydrates: 79g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 144mg | Sodium: 265mg | Fiber: 2g | Sugar: 47g