Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup (60g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk
  • 1 can (12 oz / 360ml) evaporated milk
  • 1 can (14 oz / 400g) sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) heavy cream for the topping
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for the topping
  • Fresh fruit for garnish (optional, e.g., strawberries, kiwi)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, incorporating fully after each addition, then stir in vanilla.
  5. Gradually add the dry ingredients to the wet mixture, alternating with whole milk.
  6. Pour batter into the greased baking dish and smooth the top. Bake for 30 minutes or until golden and a toothpick comes out clean.
  7. In a bowl, combine evaporated milk, sweetened condensed milk, and heavy cream.
  8. Once the cake cools, poke holes using a skewer or fork all over the surface. Gradually pour the milk mixture evenly over the cake. Let it absorb for at least 30 minutes (or overnight in the fridge for best results).
  9. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  10. Spread the whipped cream over the soaked cake, garnish with fresh fruit if desired.