Creamy Milk Cake

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ½ cup whole milk (warm)

For the Milk Mixture (Tres Leches-style):

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup heavy cream

For the Whipped Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Make the cake batter:
   In a bowl, whisk together flour, baking powder, and salt.
   In another large bowl, beat the eggs and sugar until light and fluffy (about 3–5 minutes). Stir in vanilla.
   Gently fold in the dry ingredients, then stir in the warm milk until just combined.
3. Bake the cake:
   Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool for 10 minutes.
4. Add the milk soak:
   In a medium bowl, mix the evaporated milk, sweetened condensed milk, and heavy cream.
   Poke holes all over the cake using a fork or skewer, then slowly pour the milk mixture evenly over the cake. Let it soak for at least 1 hour or refrigerate overnight for best results.
5. Make the whipped topping:
   Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled cake.
6. Optional toppings:
   Dust with cinnamon, drizzle caramel sauce, or top with fresh fruits like strawberries or mango slices.
7. Serve chilled & enjoy!
   Slice, serve, and let the creamy goodness melt in your mouth.

Want to turn this into a chocolate version? Or top it with crushed pistachios? Let me know!