Description
A luscious dessert featuring a moist sponge cake soaked in three types of milk and topped with fluffy whipped cream and caramel.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1 cup caramel sauce
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- Beat together the flour, sugar, and softened butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool.
- Mix the whole milk, evaporated milk, and sweetened condensed milk until combined.
- Poke holes all over the cooled cake using a fork, then gently pour the milk mixture over the cake. Allow it to soak for at least an hour.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Spread the whipped cream over the soaked cake, then drizzle with caramel sauce.
- Cut into pieces and serve chilled.
Notes
Store leftovers covered in the refrigerator for 3-5 days. For longer storage, freeze individual slices wrapped securely.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg