Preheat oven to 355°F or 180°C
Take a 7-inch round springform pan and line them with parchment paper and grease with cooking spray or oil
In a wide mixing bowl add flour, baking powder, baking soda, sugar and pinch of salt; combine everything well with a whisk or fork
Add sour cream, oil, milk and vanilla in the centre, mix just until all the ingredients are incorporated; avoid over mixing
Avoid over mixing as it yields a dense cake
Add the batter into the prepared cake pan and tap the pan twice
Bake for 30 - 40 minutes or until a toothpick/skewer inserted comes out clean
Cooldown the cake for 10 minutes and carefully flip the cake on the rack, remove the parchment paper, and allow cake to cool completely
How to make Three milk glaze:
In a glass mug add evaporated milk, condensed milk and heavy cream; mix well
Add Milk glaze :
Keep the cake back on the 7-inch springform pan
Place the sprinfoam pan on a wide plate or 9- inch or big cake pan
Use a skewer and make holes all around the cake and pour a generous portion milk glaze on the entire cake
Make sure you add the glaze around the curves and rest it for 10 - 15 minutes till the milk mixture is well absorbed on the cake
Repeat adding the milk glaze in batches
After after all the milk get soaked well you might see little portion of milk in the plate
Pour it again on the entire cake
Cover the cake with a cling wrap and refrigerate the cake for at-least 10 hours or overnight
Next day Milk glaze gets well absorbed in the cake
How to make stiff Whipped cream frosting:
In a wide vessel add chill heavy cream and beat it well on medium speed until you get soft white peaks
Add confectionary sugar, instant vanilla pudding mix and vanilla extract (optional) mix gently until everything is combined well. Our Whipped cream frosting is ready
Assemble the cake
Take a cake stand and place the springform pan and unmold the pan
Transfer the frosting into piping bag and frost according to your preference