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A sponge cake soaked in three milks and topped with whipped cream is Mexico's most beloved dessert. This family celebration classic is a moist, decadent, unforgettable treat.
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
In a bowl, stir together flour and baking powder. In a stand mixer, beat eggs and granulated sugar on high for 5 minutes until thick and pale. Reduce speed and stir in melted butter, whole milk, and 1 tsp vanilla extract.
Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter evenly into the prepared baking dish.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 30 minutes.
In another bowl, combine sweetened condensed milk, evaporated milk, 0.5 cup heavy cream, and 1 tsp vanilla. Slowly pour the three-milk mixture all over the cooled cake, ensuring even soaking. Cover and refrigerate at least 4 hours.
Whip the remaining 1 cup heavy cream with powdered sugar until stiff peaks form. Spread whipped cream over the soaked cake. Slice and serve chilled.
