I'll be perfectly honest: I'm in love with milk cake. It's my favorite cake hands down. Its texture is soft and spongy and it has a delicate flavor. And this is why I like it so much: because it doesn't really need any dressing up.
Black History Month Special: Classic Milk Cake
Butter to grease the pan
1 ¼ cup All Purpose Flour sifted (plus extra for dusting pan)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter roomtemp (1 stick)
1 cup sugar
5 whole eggs
1 teaspoon vanilla
For the Milk Mixture
1 can condensed milk 14oz
1 can Evaporated milk C12oz
1 cup of Heavy Heavy whipping
1 1/2 teaspoon vanilla
1 1/4 cups heavy whipping cream (the one you buy at the dairy fridge section)
4 Tablespoons of sugar
1 teaspoon vanilla
Turn the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. grease and flour a 13-by-9-inch pan and set aside. (For a taller cake, use an 8 x 8-inch pan. Set it aside. If you check the pictures, this cake is not tall)
Place flour, baking powder, and salt in a medium-sized bowl and whisk together to mix.
With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
Reduce the speed of the mixer, and slowly add the melted butter, a little bit little, and then the vanilla. Keep the mixer running low. (The butter has to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER-MIX.
Transfer the batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until the cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.
Remove the cake and transfer it to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer, or fork all over.
Whisk condensed milk, evaporated milk, and cream together with the vanilla and pour over the cake.
Once the cake has cooled, pour the milk mixture over the cake, cover it with plastic wrap, and refrigerated for 4 hours or overnight.
Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes. I usually place the mixer attachment in the freezer and the bowl in the fridge before making whipping cream. This trick always works to form a smooth and fluffy frosting.
For assembly, the cake spread the whipped cream over the cake. Refrigerate to chill until ready to serve. Remember, it is better to leave in the fridge overnight to soak all three kinds of milk until ready to serve.
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