Ingredients

For the Cake:

• ½ cup (1 stick) butter
• 1 cup sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Milk Mixture:

• 2 cups whole milk
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk

For the Whipped Topping:

• 1 ½ cups heavy whipping cream
• 1 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, cream together butter and sugar until smooth.
3. Add eggs and vanilla, and beat until the mixture is light and fluffy.
4. In a separate bowl, sift together flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
5. Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Once baked, pierce the top of the cake all over with a fork and let it cool to room temperature.
7. In a large bowl, whisk together whole milk, evaporated milk, and sweetened condensed milk. Slowly pour the milk mixture evenly over the cooled cake. Let it soak for at least 1 hour (or overnight for best results).
8. In a chilled bowl, whip the heavy cream with 1 cup sugar and 1 teaspoon vanilla until stiff peaks form.
9. Spread whipped topping over the soaked cake. Sprinkle cinnamon on top if desired.
10. Refrigerate and serve chilled.

Pro Tips

• Make the cake a day in advance to allow maximum soaking and flavor.
• Use a chilled bowl and beaters to whip cream faster and more effectively.
• Top with fresh berries or a dusting of cinnamon for a beautiful finish.