| Level: | Easy |
| Total: | 7 hr 20 min |
| Active: | 50 min |
| Yield: | 9 to 12 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup plus 5 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 1/4 cups heavy cream
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 teaspoon pure almond extract
- Seeds scraped from 1 vanilla bean
- 8 cups mixed fresh raspberries and sliced strawberries, for serving
- Sifted confectioners’ sugar, for dusting
- Make-Ahead Whipped Cream (recipe follows)
- 1 1/2 cups cold heavy cream
- 1/4 cup confectioners’ sugar
- 2 tablespoons granulated sugar
- 2 tablespoons creme fraiche
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
- Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
- In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
- To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners’ sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve.
- Place the cream, confectioners’ sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 619 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 8 g |
| Sugar | 63 g |
| Protein | 12 g |
| Cholesterol | 136 mg |
| Sodium | 293 mg |
Reviews
What are you supposed to do with the other 5 Tbsp sugar? The directions say to put 1 c. of sugar in with the eggs and vanilla, but your recipe includes 5 more Tbsp!
Amazing! Our favorite birthday cake. For the holidays we substitute egg nog for the milk.
Are three eggs enough? Is the ingredients list correct?
Please can I have the measurements for the ingredients in grams? Thank you
Excellent! My husband loved it and he is not a cake person. Directions were easy to follow resulting in a super moist delicious dessert. Will definitely make this again. Thank you Ina ❤️
I made the cake yesterday . I cut the sugar a bit since it was way too much for our taste . It was very very easy to put together and delicious.I think serving it with icecream would elevate its taste .Thanks Ina for another keeper
I have made this cake countless times and it is always sublime. My friends and family always ask me to make this cake for them, and after making it once for a potluck at work my coworkers now do the same. Seriously, this cake is perfection and will put a smile on anyone’s face!
This is my absolute favorite dessert. I “frost” with a whipped cream/pudding mixture. I garnish with berries or maraschino cherries. Its always a big wow dessert. This recipe is just excellent. I make exactly as written.
Love, love, love this cake! Made it for Cinco de Mayo and it was a hit …. the family and neighbors loved it. I did not add the almond extract as suggested in previous reviews and sub’d a dash of vanilla extract for the vanilla bean (didn’t have one). Also used strawberries and blueberries for the berries and did not toss them in sugar. This recipe is a definite keeper!!!
Oh my goodness! This was sublime! I made this for a Cinco de Mayo party I hosted. My guests raved about this- and still are! So making this again! Love you, Ina!!