Rating: 4.5 stars
1776 Ratings
  • 5 star values: 1210
  • 4 star values: 320
  • 3 star values: 117
  • 2 star values: 60
  • 1 star values: 69

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!

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
24
Yield:
1 9x13-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13-inch baking pan.

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  • 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 cake. Be sure and keep cake refrigerated, enjoy!

Nutrition Facts

280 calories; protein 5.5g; carbohydrates 34.6g; fat 13.7g; cholesterol 81.5mg; sodium 86.8mg. Full Nutrition
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