Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup milk (warm)
- 1/4 cup butter (melted)
For the Milk Syrup:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk flour and baking powder.
- In another large bowl, beat eggs and sugar until light and fluffy. Add vanilla.
- Gradually add flour mixture to egg mixture.
- Stir in warm milk and melted butter until smooth.
- Pour batter into prepared dish and bake for 25–30 minutes or until a toothpick comes out clean.
- While cake bakes, mix evaporated milk, sweetened condensed milk, and whole milk in a jug.
- Once cake is done, let it cool slightly. Poke holes all over with a fork and pour milk syrup evenly over the cake.
- Refrigerate for at least 2 hours to soak.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled cake.
- Slice, serve, and enjoy creamy goodness!
If you’d like, I can also give you a quick no-oven version for this cake.