Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 4 large eggs
- 1/2 cup whole milk (for batter)
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy whipping cream
- Whipped cream or extra heavy cream, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a baking dish (8×8 inch works well).
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and a pinch of salt.
- Beat eggs & sugar: In a large bowl, beat the eggs and sugar together until fluffy and light in color.
- Combine: Add melted butter, milk, and vanilla to the egg mixture and mix well. Gradually add in the flour mixture until smooth.
- Bake: Pour the batter into the prepared baking dish. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Make milk soak: In a bowl, combine evaporated milk, sweetened condensed milk, and heavy whipping cream.
- Soak the cake: Once baked, poke holes all over the warm cake using a fork or skewer. Slowly pour the milk mixture over the cake, letting it soak in. Chill in the fridge for at least 2 hours (overnight is best).
- Serve: Top with whipped cream or extra heavy cream. Slice and enjoy your rich, creamy milk cake!
Would you like me to adjust it for a no-bake version or add any flavor twists?