Adapted from an Alton Brown Recipe
Ingredients for the cake:
1 tbsp vegetable oil
3 ounces cake flour, plus extra for pan
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 ounces unsalted butter, room temperature
4 ounces sugar
3 whole eggs
3/4 teaspoons vanilla extract
Ingredients For the glaze:
1/2 (12-ounce) can evaporated milk
1/2 (14-ounce) can sweetened condensed milk
1/2 cup half-and-half
Ingredients for the topping:
1 cup heavy cream
4 ounces sugar
1/2 teaspoon vanilla extract
Directions for the cake:
1. Preheat the oven to 350 degrees F. Lightly oil and flour a 8 x 8 inch metal pan and set aside.
2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute.
4. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine.
5. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined.
6. Transfer the batter to the prepared pan and spread evenly. (Cook’s note: This will appear to be a small amount of batter).
7. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
8. Remove the cake pan to a cooling rack and allow it to cool for 30 minutes. Perforate the top of the cake thoroughly with a fork. Allow the cake to cool completely and then prepare the glaze.
Directions For the glaze:
1. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup.
2. Once combined, pour the glaze over the cake.
3. Refrigerate the cake overnight.
Directions for the topping:
1. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed.
2. Change to medium speed and whisk until thick.
3. Spread the topping over the cake and allow it to chill in the refrigerator until ready to serve.