🥛 Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup milk
- 1/2 tsp vanilla extract
For the Milk Mixture (Tres Leches-style):
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup whole milk or cream
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
🍰 Instructions
- Preheat oven to 350°F (175°C). Grease a rectangular baking dish (8×8 or 9×9 inches).
- Prepare the cake batter:
In a large bowl, beat the eggs with sugar until light and fluffy. Add milk and vanilla. Sift in the flour and baking powder. Fold gently until smooth. - Bake the cake:
Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. - Cool & poke:
Let the cake cool for about 10 minutes. Then use a fork or skewer to poke holes all over the cake. - Pour the milk mixture:
Mix evaporated milk, condensed milk, and whole milk together. Slowly pour over the warm cake so it absorbs evenly. - Chill:
Cover and refrigerate the cake for at least 2 hours (or overnight for best results). - Make whipped cream topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. - Top and serve:
Spread whipped cream over the chilled cake. Optionally, garnish with cinnamon, fresh fruit, or toasted nuts.
Enjoy your moist and creamy milk cake! Let me know if you want a version without eggs or gluten.