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
• 1/3 cup whole milk
• 1 tsp vanilla extract

For the Milk Mixture (Tres Leches):

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup whole milk or heavy cream
• 1/2 tsp vanilla extract

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 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 Batter:
   • In a bowl, whisk together flour, baking powder, and salt.
   • In another large bowl, beat eggs with sugar until light and fluffy (about 5 minutes).
   • Add milk and vanilla to the egg mixture, then gently fold in the flour mixture until combined.
3. Bake:
   • Pour the batter into the prepared pan and spread evenly.
   • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
   • Let the cake cool for 10 minutes.
4. Prepare the Milk Soak:
   • In a bowl, mix sweetened condensed milk, evaporated milk, whole milk (or cream), and vanilla.
   • Poke holes all over the cake using a fork or skewer, then slowly pour the milk mixture over the entire cake.
   • Cover and refrigerate for at least 4 hours or overnight for best flavor and texture.
5. Make the Whipped Cream:
   • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
   • Spread over the chilled cake.
6. Serve:
   • Slice and serve chilled. Garnish with a dusting of cinnamon, chopped nuts, or fresh fruit if desired.

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