Ingredients
Units
Scale
For the Cake
- 3 cups all cake flour (most recipes call for 2 cups of ‘all-purpose’ flour)
- 3 tsp baking powder
- 1–1/2 sticks (3/4 cup) butter, softened
- 2 cups sugar
- 6 jumbo eggs
- 1 cup milk
- 1 tsp. vanilla extract
- pinch of salt
For the Three Milk Sauce
- 2–1/2 cups heavy cream
- 1 12-14 oz. can sweetened condensed milk
- 1 12-14 oz. can evaporated milk
- 1/2 cup sugar
- 1 tsp. vanilla extract
- (1 Tbsp. rum or brandy is optional, but I made this cake plain this time)
For the Whipped Cream Topping
- 1–1/2 cups whipping cream
- 1 cup sugar
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour a 13 by 9 inch cake pan.
- In a medium bowl, combine the flour, baking powder and salt.
- Stir with a fork to mix well.
- In a large bowl, combine the butter and sugar and beat with a mixer on high to mix well.
- Add the eggs one at a time, beating well after each egg is added.
- Beat mixture until light, fluffy, and smooth.
- Add one third of the flour mixture, then half of the milk and beat on low.
- Repeat a second time, and then add the remaining flour and beat until all of the flour and milk are blended completely.
- Pour batter into prepared pan.
- Bake for 40 minutes, until golden brown.
- While cake is baking, combine the heavy cream, sweetened condenesed milk and evaporated mil in a large bowl.
- Add the sugar and vanilla extract to the milks and stir well.
- When the cake is completely baked, insert a fork into the top of the cake all over and make holes so that the milk sauce absorbs everywhere.
- SLOWLY pour the milk sauce over the cake, taking breaks so that the sauce can absorb slowly before adding more in stages.
- Let the cake stand for 1 hour.
- Cover, refrigerate for a minimum of four (4) hours or overnight.
- Just before serving, blend the whipping cream, sugar and vanilla extract for the whipped topping.
- Spread on cooled cake.
- Garnish with your favorite fruits!
