Caribbean Three Milk Cake

Feb 19, 2024All Recipes

Caribbean Three Milk Cake

1 ½ cups (375 mL) local Ontario Milk

1Tbsp (15 mL) Ontario Butter, softened

1 Tbsp (15 mL) All-purpose flour, for dusting

2 cups (500 mL) All Purpose flour

¼ tsp salt

2 tsp baking powder

½ cup (125 mL) custard or vanilla powder

½ cup (125 mL) butter softened 

1 1/3 cup (330 mL) granulated sugar

3 Tbsp (15 mL) canola oil 

4 Ontario Eggs

1 teaspoon (5 mL) vanilla

1 teaspoon (5 mL) almond extract (optional)

Three Milks:

1 cup (250 mL) local Ontario Milk

½ cup (125 mL) local Ontario Whipping Cream

1 can sweetened condensed milk

Whipped Topping:

1 L local Ontario Whipping Cream

2 Tbsp (30 mL) powdered sugar

1 cup (250 mL) strawberries for garnishing

1. Preheat oven to 350˚F (180˚C). Grease a 13- x 9- inch (33 x 23 cm) baking dish with butter. Dust with flour, knocking off any excess flour from the dish.

2. In a large bowl sift flour, salt, baking and custard powder, set aside.

3. Using a handheld mixer (or stand mixer fitted with the paddle attachment on first speed), cream the butter and sugar together. Add the oil to the mixture with the motor running. Use a flat spatula to scrape down the sides of the bowl.

4. In a large bowl, add eggs and whisk while adding vanilla, almond extract (if using), milk, set aside.

5. Add the flour mixture one cup at a time to the creamed sugar while mixing just until combined.

6. Slowly pour in the egg mixture until the batter is smooth with no lumps.  

7. Pour batter into prepared pan, spread with a spatula to even out the surface.

8. Transfer pan to the center rack of the oven and bake for approximately 35-40 minutes until the top springs back and a toothpick inserted in the center comes out clean.  Remove from oven and allow cake to cool completely for 10-15 minutes. Once cooled, poke cake all over with a skewer or toothpick to make holes.

9. In a large measuring cup or pitcher, combine the milk, whipping and condensed creams. 

10. Slowly pour the milk mixture over the top and around the sides of the cake. Cover cake and transfer to the refrigerator for at least an hour to allow the milk to soak in.

11. Add the 35% cream to the bowl of the stand mixer fitted with the whisk attachment, with the motor running on the third speed add the sugar, whip until formed into stiff peaks.  Spread whipped topping evenly over the top of the cake. Garnish with sliced strawberries.

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