This cake is often served with whipped cream on top, which quite frankly is overkill. The cream doesn’t add anything extra flavor wise but increase the richness of an already rich cake. Instead, I like to serve this cake with boozy plums or blackberries. If you want to do so as well, simply slice about half a plum or 3 blackberries each sliced in half per person. Toss the fruit with a pinch of sugar and splash of rum.
To ensure this cake bakes beautifully please make sure that your eggs and butter are room temperature before you begin.
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
½ cup unsalted butter, room temperature
1 cup white sugar
5 eggs, room temperature
1 teaspoon vanilla extract
1 can sweetened condensed milk
1 can evaporated milk
1/2 cup whole milk
1 Tablespoon dark rum, optional Preheat the oven to 350º
Prepare a 9 x 14” baking pan with baking spray and parchment paper
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
Using the paddle attachment of your stand mixer or a hand mixer and a medium bowl
cream the butter and sugar together until the butter is light in color and fluffy.
Add the eggs one by one, making sure each one is incorporated before adding the next. Stop after you incorporate the third egg and scrape the bottom of your bowl with a spatula to ensure everything is getting incorporated properly. Add the vanilla extract and mix again for a few seconds. Add the flour mixture and mix until fully incorporated. Do not over mix. Pour the batter into the cake pan and bake for about 30 minutes. The cake is done when you insert a toothpick in the center of your cake and it comes out clean.
While the cake is baking mix the milks and add the rum if using.
Allow the cake to cool completely then make little holes in it with a toothpick or fork. Pour the milk over the cake and allow it to fully absorb in the refrigerator— about 45 minutes. This cake must always be refrigerated because of the milk.