Why You’ll Love This Recipe
Condensed Milk Cake is a simple yet indulgent dessert with a rich, moist texture and a sweet, milky flavor. Made with pantry staples, this cake is quick to prepare and ideal for any occasion. Whether served plain with tea or dressed up with fruit and whipped cream, it’s a versatile treat that never disappoints.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweetened condensed milklarge eggsall-purpose flourbaking powdersaltunsalted buttervanilla extract
directions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or loaf cake pan.
In a mixing bowl, whisk together the sweetened condensed milk and melted butter until smooth.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, combine flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined—avoid overmixing.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 8 servings.Preparation time: 10 minutesBaking time: 30-35 minutesCooling time: 20 minutesTotal time: 60-65 minutes
Variations
Add lemon or orange zest for a citrusy note.
Fold in chocolate chips or dried fruit for added texture.
Top with a glaze made from condensed milk and a touch of lemon juice.
Serve with fresh berries and whipped cream for a light finish.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice flavor.
storage/reheating
Store at room temperature in an airtight container for up to 3 days.Refrigerate for up to 7 days for longer freshness.To reheat, microwave individual slices for 10-15 seconds or warm in a low oven.
FAQs
Can I use evaporated milk instead of condensed milk?
No, evaporated milk is not sweetened and has a different consistency.
Is this cake very sweet?
Yes, the condensed milk adds a distinct sweetness—perfect for dessert lovers.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Do I need to add sugar?
No, the condensed milk provides enough sweetness.
Can I make it gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend.
What if I don’t have vanilla extract?
You can use almond extract or omit it entirely.
Can I double the recipe?
Yes, double the ingredients and use a larger pan—adjust baking time accordingly.
Does it rise much?
It rises moderately due to baking powder, resulting in a dense yet tender crumb.
Can I use salted butter?
Yes, but reduce the added salt by half.
What can I serve it with?
It pairs well with coffee, tea, fruit compote, or whipped cream.
Conclusion
Condensed Milk Cake is a fuss-free dessert that delivers comforting sweetness and a soft, tender crumb in every slice. Perfect for both everyday indulgence and special occasions, this cake is easy to make and enjoy. Its rich flavor and versatility make it a must-try for any home baker.
Print
Condensed Milk Cake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert / Cake
- Method: Baking
- Cuisine: Universal
- Diet: Vegetarian
Description
A moist, tender cake made with sweetened condensed milk, perfect for celebrations or a comforting treat.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup all‑purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour an 8‑inch round or square cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs until light. Add sweetened condensed milk, melted butter, vanilla extract, and citrus zest if using; mix until smooth.
- Gradually fold dry ingredients into wet mixture until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain, or frost with whipped cream or a simple glaze if desired.
Notes
- For a richer flavor, replace half the butter with cream cheese.
- Add ½ cup chopped nuts or chocolate chips for texture.
- This cake freezes well—wrap cooled slices in plastic and freeze up to 3 months.
- Make it a tres leches cake by soaking with a mixture of evaporated milk, extra condensed milk, and cream.