Cakes,  Desserts & Treats,  Recipes

Lazy Daisy Cake

Lazy Daisy Cake is a great way to end an Autumn meal.  You will love the delicious, simply made hot milk sponge cake, but the rich and sweet caramel topping is the real star.

Slice of Lazy Daisy Cake with Autumn Decorations

Not just a delicious cool weather favorite, Lazy Daisy Cake is also what I call a “special” cake.  Not because it is fancy, but because it breaks several rules in the making of a cake batter.

What makes this cake special?

The method used to mix the batter is not exactly the same as making a true sponge cake.  However, the crumb is very similar.  

Adding hot milk to the batter gives this cake a distinctive and delicious flavor that enhances the vanilla flavoring.

The hot milk also allows the batter to come together very quickly.

True sponge cakes rely solely on egg white to provide leavening. This cake also contains baking powder to act as the leavening agent.

Lazy Daisy Cake on a a white plate and surounded with autumn decor.

You can make this cake just before sitting down for dinner and it will be ready to be enjoyed after everyone has eaten.  After the dishes have been cleared, the cake is topped with the broiled “frosting” and within a minute the cake can be served.

Lazy Daisy Hot Milk Cake on a white plate
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5 from 4 votes

Lazy Daisy Cake

Encharted Cook | Jan Nunes
Nothing says Autumn like this version of a hot milk cake topped with caramel and nuts! So easy to make… especially if you don’t have an electric mixer.
Prep Time15 mins
Cook Time37 mins
Total Time52 mins
Course: Dessert
Servings: 9
(Tap or Hover to Scale Servings)



  • 5 Tablespoons Brown Sugar
  • 3 Tablespoons Melted Butter
  • 2 Tablespoons Cream
  • ½ Cup Chopped Nuts


  • 2 Large Eggs
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Vanilla
  • 1 Cup Cake Flour
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ½ Cup Whole Milk
  • 1 Tablespoon Butter or Shortening


  • Preheat oven to 350° Fahrenheit and grease and flour a 9” square baking pan. If using a dark colored metal pan or glass pan, reduce temperature 25° to 325° F (163° C).


  • In a small bowl mix together brown sugar, melted butter, cream and nuts. Set aside.


  • Beat eggs until thick and light in color. Add sugar gradually, beating until very well blended. Add vanilla.
  • Sift together cake flour, baking powder, and salt. Add sifted ingredients to egg and sugar mixture, mixing thoroughly.
  • In a small saucepan bring milk and butter to a boil. Add all at once to the mixture. The batter will be very thin.
  • Pour into the prepared pan and bake 35 minutes, or until a tester comes out clean.
  • While cake is still warm spread with the reserved topping.
  • Bake cake under broiler 30 to 45 seconds or until topping is bubbling. Watch very closely to prevent the topping from burning.

Recipe Notes

• This hot milk cake gets its name from the “lazy” way the cake batter is made. Traditional sponge cakes require separating egg yolks from whites and laborious beating of each. This recipe requires only two eggs beaten together without separating the eggs, hence the name “Lazy Daisy”.
• Scalding the milk gives this cake it’s delicious, distinctive flavor, which is more than just “vanilla”.
• Walnuts, pecans, cashews, and filberts are excellent choices for the topping of this cake. My mom always used walnuts, but I usually make this cake topping with pecans.
• Do not walk away while broiling the topping on this cake! This broiled topping will cook very quickly and will bubble slightly when it is done.
• Cake can also be made with 1 whole egg with the following adjustments: Use ¾ cup of milk instead of ½ cup. Use 1 ¼ teaspoons of baking powder instead of 1 teaspoon.
Recipe by Louise Nunes, 1930’s ~I Miss You Mom, Everyday~


Calories: 287kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 121mg | Potassium: 127mg | Sugar: 29g | Vitamin A: 240IU | Calcium: 57mg | Iron: 0.6mg
All nutritional information on this site is an estimate. Your results may vary.
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