Ingredients
- For that cake:
- Vegetable oil
- 6 3/4 ounces cake flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter, 70 degrees
- 8 ounces sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla flavoring
- For that glaze:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- For that topping:
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla flavoring
Directions
For that cake:
Preheat the oven to 350 levels F. Gently oil and flour a 13 by 9-inch metal pan and hang aside.
Whisk together the wedding cake flour, baking powder and salt inside a medium mixing bowl and hang aside.
Put the butter in to the bowl of the stand mixer. While using paddle attachment, beat on medium speed until fluffy, roughly one minute. Reduce the speed to low along with the mixer still running, progressively add some sugar over one minute. Pause and scrape lower the edges from the bowl, if required. Add some eggs, 1 at any given time, and blend to completely combine. Add some vanilla flavoring and blend to mix. Add some flour mixture towards the batter in 3 batches and blend just until combined. Transfer the batter towards the prepared pan and spread evenly. This can seem like very little bit of batter. Bake around the middle rack from the oven for 25 to 25 minutes or before the cake is gently golden and reaches an interior temperature of 200 levels F.
Take away the cake pan to some cooling rack and permit to awesome for half an hour. Poke the top cake throughout having a skewer or fork. Permit the cake to awesome completely after which prepare the glaze.
Whisk together the evaporated milk, sweetened condensed milk and also the half-and-half inside a 1-quart calculating cup. Once combined, pour the glaze within the cake. Refrigerate the wedding cake overnight.
Put the heavy cream. sugar and vanilla in to the bowl of the stand mixer. While using whisk attachment, whisk together on low until stiff peaks are created. Switch to medium speed and whisk until thick. Spread the topping within the cake and permit to relax within the refrigerator until prepared to serve.
Recipe thanks to Alton Brown, 2007