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 Milk Mixture (Tres Leches-style):

• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1/2 cup whole milk or heavy cream

For the Whipped Cream Topping:

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

Instructions

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking dish.
2. Make the Cake Batter:
   In a large bowl, beat the eggs and sugar together until light and fluffy (about 5 minutes).
   Sift in the flour, baking powder, and salt. Fold gently.
   Mix warm milk with vanilla and slowly add to the batter. Mix just until combined.
3. Bake the Cake:
   Pour batter into prepared dish and bake for 25–30 minutes or until a toothpick comes out clean.
   Let the cake cool completely in the pan.
4. Prepare the Milk Mixture:
   In a bowl, combine evaporated milk, condensed milk, and whole milk. Mix well.
5. Soak the Cake:
   Once the cake is cool, poke holes all over with a fork or skewer.
   Slowly pour the milk mixture over the cake, letting it absorb completely. Chill in fridge for at least 2 hours or overnight.
6. Make Whipped Topping:
   Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cake.
7. Serve:
   Slice, serve, and enjoy! Optionally, sprinkle with cinnamon or garnish with fresh fruit.

Let me know if you want a chocolate version or a no-bake twist!