Creamy Milk Cake

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup whole milk (warm)
• 1 tsp vanilla extract

For the Creamy Milk Mixture:

• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup heavy cream

For the Whipped Topping:

• 1 cup heavy cream (cold)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Make the Cake:
   • In a bowl, whisk together flour, baking powder, and salt.
   • In another large bowl, beat eggs and sugar using an electric mixer for about 5 minutes, until thick and pale.
   • Add vanilla extract.
   • Gently fold in the dry ingredients.
   • Add warm milk and mix just until combined.
   • Pour into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
3. Prepare the Milk Soak:
   • In a bowl, combine evaporated milk, condensed milk, and heavy cream. Mix well.
4. Soak the Cake:
   • Once the cake has cooled slightly, poke holes all over with a fork or skewer.
   • Slowly pour the milk mixture over the cake, letting it soak in.
   • Refrigerate for at least 3 hours (preferably overnight).
5. Make the Whipped Topping:
   • Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
   • Spread over the chilled, soaked cake.
6. Serve:
   • Slice and serve cold. Optionally, garnish with cinnamon, chopped nuts, or fresh fruit.

Let me know if you’d like a chocolate version or no-egg version!