Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Milk Syrup (for soaking):
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk or heavy cream
Topping:
- 1 cup whipped cream (or whipped topping)
- A sprinkle of cinnamon or grated chocolate (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually add the dry mixture to the wet, alternating with milk, until smooth.
- Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cake cool slightly, then poke holes all over with a fork.
- Mix evaporated milk, condensed milk, and cream together. Slowly pour over the cake, allowing it to soak in.
- Chill for at least 2 hours or overnight.
- Spread whipped cream on top before serving. Sprinkle with cinnamon or chocolate if desired.
Would you like me to make this more like a simple 3-ingredient creamy milk cake (very quick) or a special rich style like Tres Leches cake?