INGREDENT
- 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
Milk Soak (Tres Leches Style):
- 1 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk or heavy cream
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 and flour an 8×8-inch baking dish.
- Prepare the batter:
In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, beat eggs and sugar until light and fluffy (about 4–5 minutes).
Gently fold in the dry ingredients.
Add warm milk and vanilla extract, and mix just until combined. - Bake the cake:
Pour the batter into the prepared dish and bake for 25–30 minutes or until a toothpick comes out clean. - Make the milk soak:
In a bowl, mix evaporated milk, sweetened condensed milk, and whole milk. - Soak the cake:
Once the cake has cooled slightly, poke holes all over with a fork or skewer.
Slowly pour the milk mixture evenly over the entire cake. Let it absorb for at least 2–3 hours or overnight in the refrigerator. - Make the whipped topping:
Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. - Frost and serve:
Spread the whipped cream over the soaked cake.
Optionally garnish with a dusting of cinnamon, fruit, or coconut flakes.
Let me know if you’d like a no-bake or eggless version!