We serve this at our Market Dinner Show buffets almost every summer. It is lighter than it sounds and easy do ahead dessert.


  • 1 ½ cups All Purpose or cake flour

  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract
  • For the glaze:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half


Preheat the oven to 350°F. Grease and flour pan or cupcake pans. Blend dry ingredients. Set aside.
Beat butter until fluffy one minute on medium speed. On low add sugar gradually. Scrap sides of bowl. Add eggs one at a time. Mix in vanilla. Add the flour mixture to the batter in 3 batches and mix just until combined. Pour batter into prepared, greased, floured, 8×11 baking dish or individual muffin pans.  Bake on the middle rack of the oven for individual cakes about 7-12 minutes and 20-25 minutes for sheet cake; or bake until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Cool on rack 10-15 min.  Poke the top of the cake all over with a skewer or fork.  Place individual cakes into 2 inch deep pan. When cool, pour over milk glaze.
For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Pour over the cooled cake. Refrigerate the cake overnight.

At service, top with whipped cream and dust with cocoa powder; serve with fresh raspberries and a bit of brittle for crunch.


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