Fluffy Cake That Bakes Already Filled (Dulce de Leche)

Using a 9-inch (22 cm) baking pan, generously grease the bottom with butter.

Place the greased pan in the freezer for 15 minutes or in the refrigerator for 45 minutes.

In the chilled pan, pour the two small cans/boxes of sweetened condensed milk to form the filling layer, and return to the refrigerator to chill.

In a bowl, mix the three eggs, the small container of plain whole milk yogurt, one and a half cups of granulated sugar, and half a cup of oil.

Add one teaspoon of vanilla extract to the wet mixture and incorporate one and a half cups of all-purpose flour and one level tablespoon of baking powder.

Carefully pour the batter over the sweetened condensed milk in the pan.

Bake the cake in a preheated oven at 350°F (180°C) for approximately 1 hour and 15 minutes, allowing the sweetened condensed milk to transform into dulce de leche.

After removing from the oven, let the cake cool at room temperature for 30 minutes before inverting it.

Gently run a knife around the edges of the pan to ensure the cake releases completely.