Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic United States. A recipe dating to 1955 from Ruth Ellen Church, a former food editor for the Chicago Tribune can be found in the publication's archives. Church also used the pen name Mary Meade. It has mocha-flavored icing, and is moist and delicate.
It is also a traditional quick one-layer cake served in the South, topped with fruit, powdered sugar icing, or boiled coconut.
Hot milk cake gets its distinctive flavor from the scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes in that it contains baking powder as leavening, and the eggs are beaten together whole instead of whipped as yolks and whites separately.