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G's Milk Cake

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
125 min
SERVINGS
20 servings
Dessert
G's Milk Cake
Ingredients
  • 1 1/2 cups white sugar
  • 3/4 cup unsalted butter at room temperature
  • 6 eggs at room temperature, separated
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk at room temperature
  • 1 teaspoon almond extract
  • 3/4 teaspoon cream of tartar
  • 2 tablespoons white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 2 tablespoons whole milk
  • 1 pint heavy whipping cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, take a 9x13-inch baking pan and grease it with butter or cooking spray to prevent the cake from sticking.
2
Combine 1 1/2 cups of granulated sugar and unsalted butter in a large mixing bowl using an electric mixer until the mixture becomes light, fluffy, and has a pale yellow color. This should take around 3 to 5 minutes.
3
In a separate bowl, whisk together 6 egg yolks and gradually add them to the butter mixture, stirring well after each addition.
4
In another bowl, whisk together 1/2 cup of flour, baking powder, baking soda, and salt until well combined. Gradually add the dry ingredients to the egg yolk mixture, alternating with 1 1/2 cups of milk until you achieve a smooth batter.
5
Add 1 teaspoon of almond extract to the batter and mix well.
6
Using an electric mixer, beat 6 egg whites with a pinch of cream of tartar in a bowl until they become frothy. Gradually add 2 tablespoons of sugar to the egg whites, beating continuously until they form stiff peaks.
7
Gently fold the egg white mixture into the batter to maintain its volume, being careful not to deflate it.
8
Pour the cake batter into a prepared 9x13-inch baking pan and bake in a preheated oven until a toothpick inserted into the middle of the cake comes out clean, taking 35 to 45 minutes.
9
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
10
In a separate bowl, whisk together 1/2 cup of sweetened condensed milk, 1/2 cup of evaporated milk, and 2 tablespoons of whole milk until well combined.
11
Using a fork or skewer, poke holes all over the cake to allow the milk mixture to seep in.
12
Pour the three-milk mixture over the cake, making sure it's evenly distributed.
13
Using an electric mixer, beat cream with 1/4 cup of sugar and 1 teaspoon of vanilla extract until it forms stiff peaks.
14
Top the cake with whipped cream and refrigerate for at least 1 hour, or until it's cold.
15
Refrigerate any leftovers and enjoy the cake even better a day or two after making it.