1 cup unsalted butter, softened, plus more for pan
1 cup sugar
3 cups cake flour, (not self-rising)
1/4 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup 1 percent milk
1 1/2 teaspoons pure vanilla extract
7 ounces fat-free sweetened condensed milk
6 ounces fat-free evaporated milk
12 ounces light whipped topping
Fresh fruit such as kiwi, tangerine, and pineapple, for serving (optional)
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. With the mixer running, add eggs, one at a time, beating well to incorporate after each addition. In a large bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, add flour mixture to mixer, alternating with milk, beginning and ending with the flour mixture and beating well after each addition. Beat in vanilla. Pour into prepared baking dish.
Bake until cake is firm to the touch, 35 to 40 minutes. Let cool 5 minutes.
Meanwhile, in a medium bowl, combine condensed and evaporated milks. Poke holes all over the warm cake using a wooden skewer or toothpick. Slowly pour milk mixture evenly into holes. Let cake cool and allow it to absorb liquid, 10 to 15 minutes. Cover and refrigerate cake 1 hour.
Remove cake from refrigerator and spread whipped topping over top of cake. Serve with fresh fruit if desired. Refrigerate until ready to serve.
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