Now that I have my batter, I pour it into the prepared cake pan and smooth out the top with a spatula. I bake it for about 25-30 minutes or until a toothpick inserted in the center comes out clean. As the cake bakes, my kitchen fills with the warm, inviting aroma of vanilla and cake—it’s irresistible! Once it’s done, I let it cool in the pan for 10 minutes before transferring it to a cooling rack.
While the cake cools, I prepare the milk mixture. I combine sweetened condensed milk, evaporated milk, and whole milk in a bowl, whisking them together until smooth. Then, I take the cooled cake and use a fork to poke holes all over the surface. This step is crucial as it allows the milk mixture to seep in, making each slice incredibly moist and flavorful. I then pour the milk mixture evenly over the cake, letting it soak in for at least an hour.
Finally, to finish the cake, I spread whipped cream over the top and sprinkle with crushed golden Oreos or vanilla wafers for that delightful crunchy layer. I like to garnish with a few fresh strawberry slices for a pop of color! After all that work, I can’t resist sneaking a taste, and oh, is it heavenly!
Pro Tips for Best Results
I’ve made this cake several times and found that using room temperature ingredients creates a smoother batter. So whenever I bake, I make sure to take my eggs and buttermilk out of the fridge at least an hour beforehand. It makes a world of difference in texture!
Another tip I learned is to let the milk soak in for a longer time. The longer the cake stays with the milk mixture, the moister and more flavorful it becomes. If you can, let it sit overnight—it’s worth the wait!
Lastly, when it comes to the toppings, feel free to play around! I’ve experimented with different cookies and even added some toasted coconut for an extra crunch and a touch of tropical flair. Your variation could be the next hit in your kitchen!
Common Mistakes to Avoid
One mistake I made the first time was not letting the cake cool completely before pouring the milk mixture over it. This caused some of the milk to leak off instead of soaking in properly. Trust me, patience is key here—allow it to cool and then soak it up! (See the next page below to continue…)