Mexican Three-Milk Cake

I was looking for a Mexican black bean and tomato salsa recipe the other day and happened upon this intriguing cake recipe. It involves baking a pretty standard vanilla cake then pouring copious amounts of milk (three different kinds, like the title says), all over it. Once I read it, it went around and around in my head until I found myself at the supermarket with a shopping basket full of dairy produce. I just had to try it. The original recipe had an error in it, but I have corrected it in the recipe below. It also said to leave the cake in the refrigerator for 2 hours only before serving. We had a slice for dessert about 4 hours after the milk went on and it was delicious. But we had another slice with a cup of tea (don't judge), the next day and I'm pretty sure we found vanilla cake nirvana.


NOTE: For best results, begin this recipe the day ahead.

Mexican Three-Milk Cake
from Donna Hay Magazine

180g unsalted butter, softened
220g caster sugar
2 teaspoons vanilla bean paste

1 tablespoon vanilla extract
5 eggs
225g self raising flour
250ml milk
250ml sweetened condensed milk
250ml buttermilk
500ml pouring cream
sliced fruit (The original recipe calls for passionfruit pulp, but I had some perfect strawberries so I used them.)

Place the butter and sugar into the bowl of an electric mixer and beat until fluffy and pale, about 8-10 minutes. Add the vanilla paste and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined. Spoon the mixture into a lightly greased 20cm x 30cm brownie tin lined with non-stick baking paper and bake for 30-35 minutes or until cooked when tested with a skewer. Using a skewer, make holes all over the top of cake and place in the refrigerator to cool completely.

While the cake is cooling, place all of the milks and the vanilla extract in a jug and mix well to combine. Pour the milk mixture over the cake and return to the refrigerator overnight. The cake will absorb the milk and you'll be left with a deliriously moist, vanilla scented, buttery golden slab.

Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream. You can pile the sliced fruit all over the cake, or you can do as I did and just top each individual slice as you serve it.