Description
A delightful Latin American dessert, this Three Milks Cake is a soft sponge cake soaked in a rich mixture of three types of milk, topped with fluffy whipped cream and a dusting of cinnamon.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Cinnamon for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking dish.
- Mix together the flour and baking powder in a bowl.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, blending well after each addition and adding the vanilla extract.
- Stir in the flour mixture until just blended.
- Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely in the pan. Poke holes all over the top using a fork.
- Whisk together the whole milk, sweetened condensed milk, and evaporated milk. Pour this over the cake.
- Whip the heavy cream with powdered sugar until stiff peaks form. Spread over the soaked cake and dust with cinnamon if desired.
- Refrigerate for at least 2 hours before serving.
Notes
For a gluten-free version, use a gluten-free flour blend. Make-ahead: This cake is better the next day as the flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg