This has to be one of my favorite cakes. I had it for the first time about 15 years ago and attempted to make it for the first time about 10 years ago. After several failures I found this recipe to work perfectly.

There are two secrets to this cake. Neither one is difficult but an important part of making this cake irresistible. The first is the cake its self. I find a good sponge cake is the perfect vehicle to hold all the milk mixture without becoming  soggy. Second is cooking  of the sweetened condensed milk until it turns a beautiful caramel color, which deepens it flavor. Now that you know the secrets to this cake, lets begin.

Milk Mixture:
1 (14) oz can of sweetened condense milk
1 (12) oz can of evaporated milk
1 cup heavy cream
1 teaspoon vanilla extract

Sponge cake:
2 cups all purpose flour
2 teaspoon baking power
1 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons butter
1 cup whole milk (2% will also work, but does affect the flavor a bit. I don’t recommend using fat free)
4 large eggs, room temperature (if using medium, add an extra egg)
2 cups sugar
2 teaspoon Mexican vanilla blend or vanilla extract

Topping:
1 cup heavy whipping cream
3 tablespoons light corn syrup
1 teaspoon Mexican vanilla blend or vanilla extract

You will want to prepare the milk mixtures first as it need to cool down before pouring over the cake.

For the milk mixture, pour the sweetened condensed milk into a heavy bottom sauce pan and cook on low until it turns light caramel in color. It takes about 30 minutes. Take it slow and watch it carefully. If it get too dark, it will have a burnt flavor, and will ruin the taste of the entire cake. Once you achieve the caramel color, add the evaporated milk, cream, and vanilla. Mix and allow mixture to cool completely.

For the cake, position the rack to the middle of the oven, and set the oven to 325 degrees. Grease and flour a 9 x 13 inch baking pan. Wisk the flour, baking powder, salt, and cinnamon together in a bowl. Heat the butter and milk in a small pan or microwave until the butter is melted. Set aside.

In a large bowl with mixer on medium wisk the eggs for about 1 minute until foamy. Slowly add the sugar until well mixed. Turn the mixer on medium-high and beat until thick and shinny, about 5 minutes. Reduce speed to low and add the mixture that you set aside earlier of vanilla, milk, and butter. Add the flour mixture in small amounts at a time. Be sure the flour mixture is fully mixed before adding more. When you’re done, pour the batter into the prepared pan and bake 35 to 40 minutes, or until top is golden brown and a toothpick inserted in the center of the cake come out clean. Place cake on wire rack and let cool for 10 minutes. Once cooled for 10 minutes, using skewers, poke holes into the top of the cake about 1/2 inches apart. Slowly, pour the cooled milk mixture over the cake. I found pouring cooled milk over a warm cake works best. Refrigerate uncovered for 8 hours or overnight.

For the topping, wisk the heavy cream until foamy. Then, slowly add the corn syrup and vanilla until mixed. Turn mixer to high and wisk until soft peaks form. Spread the topping over the cake, serve and enjoy!