Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with shortening and a little dusting of flour.
Combine flour and baking soda in a bowl, set aside.
In a separate mixing bowl or stand mixer with paddle attachment, cream the butter and the sugar until light and fluffy.
Add eggs, one at a time, then and vanilla and mix well.
Using a rubber spatula, add the flour mixture to egg mixture in 3 batches until incorporated; do not overmix.
Pro Tip: It is not recommended to beat in the flour additions, as sometimes stand/hand mixers will overbeat the batter. This will come together quickly when mixed by hand.
Pour the batter into the greased pan and bake for 25-30 minutes, until a toothpick or cake tester inserted into the center of the cake comes out clean.
Remove the cake from the oven and pierce the cake with a fork about every inch, and let cool for 10-15 minutes on a cooling rack. Cool completely, another 20-30 minutes
Pro Tip: The cake can be cooled, uncovered, in the refrigerator.
While the cake is cooling, mix together the 3 milks.
Once the cake is cooled, pour the entire milk mixture into the holes of the cake.
Note: The cake will “float” after pouring the three milks on to the holes/on top. Don’t worry! It will soak up in the refrigerator.
Place the cake in the refrigerator for at least 1 hour.
Pro tip: The longer the cake can soak in the refrigerator, the better; but 1 hour is all it needs for soaking.
Make the topping: Whip the heavy cream, sugar and vanilla until thick.
Note: This may be a bit of a sweeter whipped cream than you may be used to; feel free to adjust the amount of sugar and vanilla to your liking.
Spread the whipped topping over the top of the cake and return to the refrigerator until you are ready to serve.
Sprinkle with Cinnamon or Cocoa Powder
Great with fresh fruit or fresh berries.
Notes
Can we spray the pan with non-stick cooking spray instead of using shortening / flour?
Yes, for this cake you can.
Why does the cake have to cool before adding the milks?
It will ensure the milks are absorbed into the cake for the amazing flavor?
Can we soak this cake overnight?
Yes you can, yet I would not recommend adding the whipped topping until you’re ready to serve the cake.
How long will leftover cake last?
2-3 days refrigerated, yet there probably won’t be a lot of leftover pieces; its that good!