Description
A lush and moist cake soaked in a mixture of three milks and infused with Nutella, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup Nutella
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 4-5 minutes. Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.
- Gradually mix in the dry ingredients along with the whole milk until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted comes out clean.
- Once baked, cool the cake completely in the pan on a wire rack.
- In a separate bowl, whisk together whole milk, sweetened condensed milk, evaporated milk, and Nutella.
- Poke holes all over the cooled cake and pour the milk mixture evenly over it to soak.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form and spread over the soaked cake.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
For added flavor, consider using other spreads such as dulce de leche. Storage lasts for 4-5 days in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg