Description
A light and airy sponge cake soaked in three milks—evaporated, condensed, and whole milk—then topped with whipped cream. This classic Latin American dessert is creamy, refreshing, and perfect for gatherings or celebrations.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup whole milk
- 14 oz sweetened condensed milk (1 can)
- 12 oz evaporated milk (1 can)
- 1 1/2 cups heavy whipping cream
- 1 cup granulated sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Whisk flour and baking powder in a bowl.
- Beat butter and 1 cup sugar until fluffy. Add eggs one at a time, then vanilla. Mix until combined.
- Fold in flour mixture until just combined. Pour into prepared pan and bake 30 minutes, until a toothpick comes out clean.
- Cool 5–10 minutes. Poke holes all over the cake with a fork or skewer.
- Whisk whole milk, condensed milk, and evaporated milk. Pour evenly over the cake. Let soak 30 minutes or refrigerate overnight.
- Beat heavy cream, 1 cup sugar, and vanilla until stiff peaks form.
- Spread whipped cream evenly over cake. Garnish with cinnamon or fruit if desired.
- Chill at least 1 hour before serving.
Notes
- Best made a day ahead so flavors meld fully.
- Use a sponge-style cake for best absorption.
- Can substitute coconut milk for a tropical twist.
- Serve chilled; this cake is not meant to be reheated.
- Store covered in the fridge up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 29 g
- Sodium: 105 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 90 mg
