Three Layers Milk Cake

This is my husband’s favorite cake – the one he’s requested for his birthday two years running. I used to think it needed more liquid and therefore added another can of condensed with another cup of whole milk but last time I made it just the way it’s written (except that I still decreased the sugar in the whipped cream) and it’s perfect. Absolutely positively perfect.

This cake is made with three layers: Cake, filling and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

Servings: 24 | Yield: 1 -9×13 inch cake

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup unsalted butter

1 cup white sugar

5 eggs

1/2 teaspoon vanilla extract

2 cups whole milk

1 (14 ounces) can sweeten condensed milk

1 (12 fluid ounce) can evaporate milk

1 1/2 cups heavy whipping cream

1 cup white sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.

Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of the cake. Be sure and keep cake refrigerated, enjoy!

Nutrition Info:

Per Serving: 280 calories; 13.7 g total fat; 81 mg cholesterol; 87 mg sodium. 34.6 g carbohydrates; 5.5 g protein

P.S. For some people who were in a hurry – thought t might interest them to know that heating the milk mixture slightly will result in faster absorption into the cake. also, it will enable the milk to mix better and with less effort.

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