Moist Three Milk Cake (Print Version)

# Ingredients:

→ Sponge Cake

01 - 1¼ cups regular flour
02 - 1 tablespoon cornstarch
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon kosher salt
05 - ⅛ teaspoon cinnamon powder
06 - 6 large eggs, room temp
07 - ¾ cup white sugar
08 - 2 teaspoons Mexican vanilla (standard works too)
09 - 2 tablespoons cooking oil like canola or vegetable

→ Three-Milk Mixture

10 - 1 cup half and half or full-fat milk
11 - 1 can (12 ounces) evaporated milk
12 - 1 can (9 ounces) sweetened condensed milk

→ Whipped Cream Topping

13 - 1½ cups cold heavy cream
14 - 2 tablespoons white sugar
15 - ¼ teaspoon Mexican vanilla (regular works fine)
16 - Optional garnish of fresh fruits like berries or pineapple chunks

# Instructions:

01 - Get your oven ready by putting a rack in the middle and heating to 350°F (175°C). Grab a 9x13-inch pan and coat it with cooking spray all over the bottom and sides. Put it aside while you make your batter.
02 - Mix your flour, cornstarch, baking powder, salt, and cinnamon in a small bowl. Run it through a sifter twice. Don't skip this step as it makes your cake super fluffy. Set these dry ingredients aside.
03 - Put your room temp eggs and sugar in your stand mixer with the whisk on. Beat them at medium-high for about 10-12 minutes until they turn really light and puffy. The mix should triple in size. You'll know it's done when you lift the whisk and the batter falls back down in a ribbon that sits on top for a second before sinking in.
04 - While still mixing, add your vanilla. Then turn the speed way down and add your dry stuff in three batches. Don't overmix. Gently scrape the bowl with a spatula to catch any flour hiding at the bottom. With the mixer still going slowly, drizzle in your oil just until it's mixed in. Don't beat too much or you'll lose all the air you worked for.
05 - Pour your batter into the pan and smooth it out to the edges. Stick it in your hot oven for about 25-28 minutes. You'll know it's done when the top turns golden and a toothpick comes out clean when you poke the middle. The cake should bounce back if you touch it lightly. Take it out and let it cool completely on a wire rack.
06 - While your cake cools down, make your milk mix. Take a big measuring cup or bowl with a spout and stir together your half and half, evaporated milk, and sweetened condensed milk. Keep mixing until everything's smooth and the thick condensed milk isn't sitting at the bottom anymore.
07 - Once your cake feels cool, poke holes all over it with a fork or skewer. These little holes will soak up the milk mixture. Slowly pour your milk mix over the cake bit by bit, letting it soak in as you go. Don't rush this part. Cover the cake with plastic and stick it in the fridge for at least 4 hours, but overnight works even better.
08 - When you're ready to finish up, make your topping. In a clean mixer bowl with the whisk, put your cold cream, sugar, and vanilla. Whip it at medium-high for about 3-4 minutes until soft peaks start forming. Give it another 15 seconds until the peaks get a tiny bit firmer but still look soft and fluffy. Don't whip too long or it'll get grainy.
09 - Spread your fresh whipped cream over the soaked cake. If you want, add some fresh fruit on top like sliced strawberries or other berries or pineapple chunks. Serve it cold, cutting it into squares. The cake stays good in the fridge for up to 5 days, but the whipped cream tastes best when it's freshly made.

# Notes:

01 - This sweet treat comes from Mexico and has spread throughout Central and South America as a beloved dessert.
02 - For real authentic taste, grab some Mexican vanilla if you can find it. It's got a deeper, more interesting flavor than regular vanilla.
03 - This cake actually gets better after sitting a while as the milk mixture soaks in fully, so it's perfect to make a day before your party.

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