Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk (room temperature)
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
For the creamy milk syrup:
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup whole milk
- 1 tsp rose water or vanilla (optional)
For topping (optional):
- Whipped cream
- Chopped pistachios or almonds
- Shredded coconut
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 7×7 or 8×8 inch square pan. - Mix Dry Ingredients:
In a large bowl, sift together the flour, baking powder, and salt. - Mix Wet Ingredients:
In another bowl, whisk eggs and sugar until light and fluffy. Add the milk, melted butter, and vanilla extract. Mix well. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture. Stir until just combined — do not overmix. - Bake:
Pour the batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. - Prepare the Creamy Milk Syrup:
In a small bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk. Add rose water or vanilla if desired. - Soak the Cake:
Once the cake is baked, let it cool for 10 minutes. Poke holes all over the cake using a fork or skewer. Slowly pour the creamy milk syrup over the cake, allowing it to soak in. Refrigerate for at least 1 hour or until well chilled. - Serve:
Top with whipped cream and your choice of nuts or shredded coconut. Slice and serve cold for best flavor!
Let me know if you’d like a no-bake version or an eggless option!