Encharted Cook logo
menu icon
search icon
×

Lazy Daisy Cake

Published: · Modified: by

Skip to Recipe Pin Recipe

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.

A slice of buttery rich cake topped with a broiled caramel and nut topping.

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.

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

♥ 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.

A slice of yellow sheet cake with a broiled caramel nut icing on a white plate. Autumn decorations are in the background.

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.

Related Posts

A slice of buttery rich cake topped with a broiled caramel and nut topping.

Lazy Daisy Cake

5 from 4 votes
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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 37 mins
Total Time 52 mins
Course Dessert
Cuisine American
Servings 9 Servings
Calories 287 kcal

Ingredients
 

Caramel Nut Topping

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

Cake

  • 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

Instructions
 

  • Preheat oven to 350°F/177°C and grease and flour a 9” square baking pan. If using a dark colored metal pan or glass pan, reduce the temperature 25° to 325°F/163°C.

Caramel Nut Topping:

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

Cake:

  • In a large mixing bowl beat the eggs until thick and light in color. Add sugar gradually, beating until very well blended. Stir in the vanilla.
  • Sift together the cake flour, baking powder, and salt. Add the sifted ingredients to egg and sugar mixture, mixing thoroughly.
  • In a small saucepan bring the milk and butter to a boil. Add to batter all of the milk mixture at once and stir well. The batter will be pale yellow and very thin.
  • Pour the batter into the prepared pan and bake at 350° for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let it cool slightly on a wire rack.
  • While the cake is still warm, spread it with the reserved caramel nut topping.
  • Place the cake under a broiler for 30 to 45 seconds or until topping is bubbling. Watch very closely to prevent the topping from burning.
  • Remove the cake from the broiler and serve immediately.

Notes

♥   This hot milk cake gets its name from the “lazy” way the cake batter is made. Traditional sponge cakes require separating the egg yolks from the whites and then laborious beating 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.
♥   Short on eggs?  This 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, circa 1930’s ~I Miss You Mom, Everyday~

Nutrition Per Serving

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.

centered image

«
»