Rating: 4.5 stars
1798 Ratings
  • 5 star values: 1226
  • 4 star values: 322
  • 3 star values: 118
  • 2 star values: 62
  • 1 star values: 70

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

15 mins
30 mins
45 mins
1 9x13-inch cake


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


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13-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 cake. Be sure and keep cake refrigerated, enjoy!

Editor's Note:

Serve this sweet cake topped with homemade whipped cream.

Nutrition Facts

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