This recipe is from Chapter Seven of The One-Pot Casserole Cookbook
Makes 16 servings
Ingredients
For the vanilla cake:
½ cup plus 2 tablespoons (140g) salted butter
1 tablespoon (15ml) canola oil)
1 1/3 cups (265g) granulated sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
2 1/4 cups (275g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (250ml) whole milk
For the soak and topping:
1 cup (8 ounces) sweetened condensed milk
1 1/2 cups strawberries, sliced
1 cup blueberries and/or strawberries
1 1/2 cups (375ml) heavy cream, cold
1/4 cup (50g) granulated sugar
1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350° F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Place the butter, canola oil, sugar, and vanilla into a large mixing bowl. Beat with a hand mixer on medium-high speed for about 2 minutes, or until the mixture is smooth and creamy. Add the eggs and continue to beat for 1 minute more, until the mixture is light.
- Add the flour, baking powder, baking soda, and salt into the bowl. Beat the mixture on low until the ingredients begin to come together. Slowly pour the milk into the bowl and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms. Pour the batter into the prepared baking pan.
- Transfer the pan to the middle rack of the preheated oven. Bake for 37 to 43 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven. Allow the cake to cool for 15 minutes.
- Use the handle of a wooden spoon to poke 35 evenly spaced holes into the cake, stopping about a 1/2-inch from the bottom. Pour the sweetened condensed milk evenly over the cake, allowing it to seep down into the holes. Arrange half the berries over the top. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until completely cool. Refrigerate the remaining berries.
- Finish the cake within 1 hour of serving. Place the heavy cream in a medium mixing bowl. Beat with a hand mixer on medium-high speed for 2 to 3 minutes, until the cream begins to hold soft peaks. Add the sugar and vanilla extract. Continue beating for 1 to 2 minutes more, just until the whipped cream holds stiff peaks.
- Remove the cake from the refrigerator and discard the plastic wrap. Spoon the whipped cream over the cake and use the back of a large spoon to smooth it into an even layer. Arrange the remaining fresh berries on top. Refrigerate for 20 minutes, or until ready to serve.
