Ingredients Jump to Instructions ↓

  1. For the cake:

  2. 6 3/4 oz cake flour

  3. 1 tablespoon baking powder

  4. 1/2 teaspoon salt

  5. 4 oz butter room temperature

  6. 1 1/2 tablespoon vanilla extract

  7. 5 whole eggs room temperature

  8. For the filling:

  9. 1 can evaporated milk

  10. 1 can condensed milk

  11. 1 cup of heavy cream

  12. For the whip topping:

  13. 1 tablespoon vanilla extract

  14. 8 oz sugar

  15. 2 cups heavy cream

Instructions Jump to Ingredients ↑

  1. For the cake: Preheat over to 350. Sift the dry, set aside.

  2. Cream the butter and sugar until smooth. Add in the vanilla, and mix until incorporated. Add in eggs one at a time, beating at medium speed. It will almost look as though its broken. Scrape sides of bowl to make sure everything is incorporated and beat well. Batter will be very wet.

  3. On low speed, add dry in thirds, mixing each addition thoroughly, but not over mixing.

  4. You can use any pan for this, I like to use my 13x9, buttered, and lightly floured.

  5. Pour batter into pan, shake pan to make sure its even.

  6. Place into oven for about 20-30 minutes, after about 15 min, rotate the pan. Your looking for a golden brown color, and when you insert a tooth pick, for it to be clean.

  7. Once cake is done immediately prick several holes into the cake with chop sticks or skewers.

  8. You can make the filling while the cake is baking also, just combine the condensed milk, with the evaporated milk and cream, mix well.

  9. Pour the filling evenly over the cake while it's still hot.

  10. Whip together the cream, sugar and vanilla until you have soft peaks, you want more of a frosting vs. a whip cream.

  11. Once cake is cooled spread frosting on top, either serve it room temp or chill and serve it.

  12. Garnish with cherries, or make a little caramel sauce to go along with it


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