Tags: dessert - cake - vegetarian
Active Time: 20 minutes
Passive Time: 30 minutes + overnight
Serves: 24

Milky and sweet

• All-purpose flour: 1.5 cups
• Baking powder: 1 tsp
  
  
• Unsalted butter: 1/2 cup
• Sugar: 1 cup
  
  
• Eggs: 5
• Vanilla extract: 1/2 tsp
  
  
• Whole milk: 2 cups
• Sweetened condensed milk: 14 oz can
• Evaporated milk: 12 fluid oz can

• This just makes the cake without any topping or frosting. I like to top with a layer of dulce de leche below a thick layer of whipped cream (about 2 cups of cream makes enough)
• It's important to mix very well before baking to make sure the cake is fluffy enough

1. Preheat oven to 350F. Grease and flour one 13 x 9 inch baking pan
2. Sift flour and baking powder together and set aside
3. Cream butter and sugar until fluffy. Add eggs and vanilla and beat well
4. Add flour mixture to butter mixture 2 tbsp at a time; mix until well blended then pour into prepared pan
5. Bake for 30 minutes. After it's done, pierce cake several times all over with a fork
6. Combine the whole milk, sweetened condensed milk, and evaporated milk together, then pour over the top of the cooled cake
7. Let sit overnight, then top as desired