About this recipe

A beloved Latin American classic — a light, airy sponge cake soaked in a rich blend of three milks (evaporated, condensed, and heavy cream) until every bite is impossibly moist and creamy. Topped with a cloud of fresh whipped cream, this crowd-pleasing dessert is easy to make ahead and gets better the longer it sits. It's the kind of cake that disappears at every party.

Instructions

1. 1

   Preheat your oven to ![350°F]. Grease a baking dish with butter or cooking spray, then lightly dust with all-purpose flour and tap out any excess.

2. 2

   In a small mixing bowl, whisk together the sifted all-purpose flour, baking powder, and fine salt. Set aside.

3. 3

   Separate the eggs, placing the yolks in a large mixing bowl and the whites in the clean bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Make sure no yolk gets into the whites or they won't whip properly.

4. 4

   Beat the egg yolks with 3/4 cup of the granulated sugar on ^[medium-high speed] for 3–4 minutes, until the mixture is pale, thick, and falls in ribbons from the beater. Beat in the pure vanilla extract and whole milk until combined.

5. 5

   Using clean beaters, whip the egg whites on ^[medium speed] until foamy, about 1 minute. Increase to ^[high speed] and gradually add the remaining 1/4 cup of sugar, beating until stiff, glossy peaks form, about 3–4 more minutes. The whites should hold a firm peak when the beater is lifted.

6. 6

   Gently fold the all-purpose flour mixture into the egg yolk mixture in two additions using a spatula, stirring just until no dry streaks remain. Do not overmix.

7. 7

   Add one-third of the whipped egg whites to the batter and fold gently to lighten it. Then fold in the remaining whites in two more additions, using slow, sweeping strokes to keep the batter light and airy. A few small streaks of white are fine.

8. 8

   Pour the batter evenly into the prepared baking dish and smooth the top with a spatula. Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

9. 9

   Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20–30 minutes. The cake must be fully cooled before soaking.

10. 10

    In a medium mixing bowl or large measuring cups, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and pure vanilla extract until fully combined.

11. 11

    Using a toothpick or skewer, poke holes all over the surface of the cooled cake — about 30–40 holes, going all the way to the bottom. This allows the milk mixture to soak deep into the cake.

12. 12

    Slowly pour the three-milk mixture evenly over the entire surface of the cake, a little at a time, allowing it to absorb before adding more. Use all of the mixture — the cake will look very wet, but it will soak it all up.

13. 13

    Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The longer it soaks, the more moist and flavorful it becomes.

14. 14

    Just before serving, combine the heavy cream cold, powdered sugar, and pure vanilla extract in a chilled mixing bowl. Beat with a hand mixer or stand mixer on ^[medium-high speed] until medium-stiff peaks form, about 3–4 minutes. Do not overwhip.

15. 15

    Spread the whipped heavy cream evenly over the chilled cake in a thick, even layer, all the way to the edges.

16. 16

    Dust lightly with ground cinnamon and dot with maraschino cherries if desired. Slice into squares and serve cold, straight from the pan.