Ingredients:
For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (melted)
For the milk soak:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
For the whipped cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the cake batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, beat the eggs with sugar until fluffy and pale. Stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the egg mixture, mixing gently.
- Add the melted butter and milk to the batter, stirring until smooth.
- Bake the cake:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly.
- Prepare the milk soak:
- In a bowl, mix together the whole milk, heavy cream, and sweetened condensed milk.
- Once the cake has cooled slightly, poke holes all over its surface using a fork or skewer. Pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 2 hours to let the flavors meld.
- Make the whipped cream topping:
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Serve:
- Slice the cake into squares and serve chilled. The creamy texture and rich flavor make it a perfect dessert for any occasion.
This recipe is versatile—you can add flavors like rosewater or cardamom for a unique twist, or even turn it into a tres leches variation. Let me know if you’d like more tips or variations!
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (melted)
For the milk soak:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
For the whipped cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the cake batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, beat the eggs with sugar until fluffy and pale. Stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the egg mixture, mixing gently.
- Add the melted butter and milk to the batter, stirring until smooth.
- Bake the cake:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly.
- Prepare the milk soak:
- In a bowl, mix together the whole milk, heavy cream, and sweetened condensed milk.
- Once the cake has cooled slightly, poke holes all over its surface using a fork or skewer. Pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 2 hours to let the flavors meld.
- Make the whipped cream topping:
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Serve:
- Slice the cake into squares and serve chilled. The creamy texture and rich flavor make it a perfect dessert for any occasion.
This recipe is versatile—you can add flavors like rosewater or cardamom for a unique twist, or even turn it into a tres leches variation. Let me know if you’d like more tips or variations!