- 1¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 5 eggs
- 1½ teaspoons vanilla
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) sweetened condensed milk
- 1 cup half-and-half
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Protein: 7 g
Carbohydrate: 47 g
Fiber: 0 g
Total Fat: 22 g
Saturated fat: 13 g
Cholesterol: 138 mg
Calcium: 32% DV
Sodium: 216 mg
Preheat the oven to 350°F (325°F for glass). Lightly grease and flour a 13x9-inch pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter in the bowl of a stand mixer. Using the paddle, beat on medium speed until fluffy, about 1 minute. Reduce speed to low and with the mixer running, very slowly add the sugar. Stop to scrape down the sides of the bowl, if necessary. Add eggs, one at a time, and mix to thoroughly combine. Add vanilla and mix again. Add flour mixture to the batter in three batches and mix until just combined. Transfer batter to prepared pan and spread evenly.
Bake 25 to 28 minutes, or until cake is lightly golden and a wooden pick comes out clean. Allow to cool for 30 minutes. Poke the top of the cake all over with a wooden pick.
Whisk together evaporated milk, sweetened condensed milk and half-and-half in a medium bowl. Once combined, pour the glaze over the cake. Let it keep soaking in as you pour. Cover and refrigerate overnight. (This cake is best baked the day before serving, to give it time to soak up the glaze.)
Place heavy cream, powdered sugar and vanilla in the bowl of a stand mixer. Using whisk attachment on low speed, whisk until stiff peaks are formed. Increase mixer to medium speed and whisk until thick. Spread topping onto cake; cover and refrigerate until serving.