Dessert: Mexico – Yucatán Three-Milk Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 30 min

Additional 4 hrs

Total 4 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (125 g) all-purpose flour
1 1 / 2 tsp (7.5 ml) baking powder
1 / 4 tsp (1.25 ml) fine salt
5 large eggs, room temperature
1 cup (200 g) granulated sugar
1 / 3 cup (80 ml) whole milk
1 tsp (5 ml) vanilla extract
1 (12 oz (340 g)) can evaporated milk
1 (14 oz (400 g)) can sweetened condensed milk
1 / 2 cup (120 ml) heavy cream
1 tsp (5 ml) vanilla extract
Pinch of salt (optional)
1 1 / 2 cups (360 ml) heavy cream, chilled
3 tbsp (24 g) powdered sugar
1 tsp (5 ml) vanilla extract
Ground cinnamon, for dusting (optional)
Fresh berries, for serving (optional)

Show original ingredient measurements

1 cup (125 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 4 tsp fine salt
5 large eggs, room temperature
1 cup (200 g) granulated sugar
1 / 3 cup (80 ml) whole milk
1 tsp vanilla extract
1 (12 oz / 340 g) can evaporated milk
1 (14 oz / 400 g) can sweetened condensed milk
1 / 2 cup (120 ml) heavy cream
1 tsp vanilla extract
Pinch of salt (optional)
1 1 / 2 cups (360 ml) heavy cream, chilled
3 tbsp (24 g) powdered sugar
1 tsp vanilla extract
Ground cinnamon, for dusting (optional)
Fresh berries, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment (optional).
2. Dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
3. Beat eggs and sugar: In a large bowl with a hand mixer or stand mixer (whisk attachment), beat the eggs and granulated sugar on high speed until very thick, pale, and ribbon-like, 7–9 minutes. Do not skip this step—the volume provides the cake’s structure.
4. Fold in dry ingredients: Sift half of the flour mixture over the eggs and gently fold with a spatula just until incorporated. Repeat with remaining flour.
5. Add milk and vanilla: Stir together the 1/3 cup (80 ml) milk and vanilla. Drizzle over the batter and fold gently just until no streaks remain.
6. Bake: Pour batter into the prepared pan, smooth the top, and bake 25–30 minutes or until golden and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 20 minutes.
7. Poke and soak: Using a skewer or fork, poke holes all over the warm cake, going almost to the bottom. In a bowl, whisk evaporated milk, sweetened condensed milk, heavy cream, vanilla, and a pinch of salt. Slowly and evenly pour the mixture over the cake, giving it time to absorb.
8. Chill: Cover and refrigerate at least 4 hours, preferably overnight, until the cake is fully saturated and cold.
9. Whipped topping: Beat the chilled heavy cream, powdered sugar, and vanilla to medium-soft peaks. Spread over the chilled cake.
10. Finish and serve: Dust lightly with cinnamon and top with berries if desired. Slice and serve cold. Store covered in the refrigerator for up to 3 days.

1. Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment (optional).
2. Dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
3. Beat eggs and sugar: In a large bowl with a hand mixer or stand mixer (whisk attachment), beat the eggs and granulated sugar on high speed until very thick, pale, and ribbon-like, 7–9 minutes. Do not skip this step—the volume provides the cake’s structure.
4. Fold in dry ingredients: Sift half of the flour mixture over the eggs and gently fold with a spatula just until incorporated. Repeat with remaining flour.
5. Add milk and vanilla: Stir together the 1/3 cup milk and vanilla. Drizzle over the batter and fold gently just until no streaks remain.
6. Bake: Pour batter into the prepared pan, smooth the top, and bake 25–30 minutes or until golden and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 20 minutes.
7. Poke and soak: Using a skewer or fork, poke holes all over the warm cake, going almost to the bottom. In a bowl, whisk evaporated milk, sweetened condensed milk, heavy cream, vanilla, and a pinch of salt. Slowly and evenly pour the mixture over the cake, giving it time to absorb.
8. Chill: Cover and refrigerate at least 4 hours, preferably overnight, until the cake is fully saturated and cold.
9. Whipped topping: Beat the chilled heavy cream, powdered sugar, and vanilla to medium-soft peaks. Spread over the chilled cake.
10. Finish and serve: Dust lightly with cinnamon and top with berries if desired. Slice and serve cold. Store covered in the refrigerator for up to 3 days.