6 3/4 ounces (1 1/2 cups + 3 tablespoons) cake flour (plus an extra tablespoon for flouring the cake pan)
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces (1/2 cup) butter, softened
8 ounces (1 cup) sugar
5 eggs, room temperature
1 teaspoon vanilla extract
1 cup half-and-half or whole milk
1 12 ounce can evaporated milk
1 14 ounce can sweetened condensed milk
2 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract (optional)
Fresh fruits like strawberries, peaches, and mango
Set oven to 350ºF and grease and flour a 9×13″ pan. Set aside.
Whisk flour, baking powder and salt together in a small bowl.
Cream butter with an electric mixer on medium speed until fluffy, about 1 minute.
Add in the sugar and beat on low speed for another minute. Scrape down the sides of the bowl if necessary to get all the sugar and butter well mixed and creamy-looking.
With the mixer still on low speed, add the eggs one at a time. Mix well after each egg and don’t add the next until the previous has been fully incorporated.
Mix in the vanilla.
Add the flour mixture a little bit at a time, mixing on low speed and scraping down the sides of the bowl as needed, until all the flour is in. When the batter is finished, it will be slightly glossy and fall away from the spatula in wide “ribbons”.
Spread into pan and bake 25 minutes or until a toothpick comes out clean.
Cool 30 minutes.
Combine the three milks in a quart measuring cup or pitcher.
Use a skewer to poke about 50 holes in the cake, all over. Go crazy! Make sure the skewer reaches all the way through the cake and to the pan. There should be at least a hole every 1/2 inch.
Pour the milks over the cake. Within 5 minutes, the milk should all be pretty much absorbed. Cover the cake with plastic and refrigerate overnight.
Whip the heavy cream with sugar and vanilla on medium speed until it begins to thicken, then increase and beat on high speed for 2-3 minutes until stiff peaks form.
Spread over cake. Garnish with fruit if desired and serve.
Store leftover cake in the refrigerator, covered, for up to 3 days.