Short Description

Condensed Milk Cake is a delightful dessert that combines the rich sweetness of sweetened condensed milk with a tender, buttery crumb. This simple yet indulgent cake is perfect for any occasion, offering a moist texture and a golden crust that pairs beautifully with a variety of toppings or can be enjoyed on its own.

Why You’ll Love This Recipe

Rich and Moist Texture: The inclusion of sweetened condensed milk ensures a moist and tender crumb that melts in your mouth.
Simple Ingredients: With just a handful of pantry staples, this cake is easy to prepare without the need for complex ingredients.
Versatile Serving Options: Enjoy it plain, dusted with powdered sugar, or topped with fresh fruits and whipped cream for an elevated dessert.
Quick Preparation: Minimal prep time makes this an ideal choice for last-minute gatherings or spontaneous baking sessions.The Spruce Eats

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 can (14 oz) sweetened condensed milk
4 large eggs
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
A pinch of saltRock Recipes+6Latest news & breaking headlines+6The Guardian+6

Directions

Preheat Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan, or line it with parchment paper.Recipes Crock
Combine Wet Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, eggs, melted butter, and vanilla extract until smooth and well combined.
Add Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender crumb.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve as desired.

Servings and Timing

Servings: 8–10 slices
Preparation Time: 15 minutes
Baking Time: 35–40 minutes
Total Time: 50–55 minutesletscook.familyfreshrecipes.com+1Recipes Crock+1 The Guardian

Variations

Citrus Zest: Add 1 teaspoon of lemon or orange zest to the batter for a refreshing citrus note.
Nutty Addition: Fold in 1/2 cup of chopped nuts, such as almonds or walnuts, for added texture and flavor.
Chocolate Chips: Incorporate 1/2 cup of chocolate chips into the batter for a chocolaty twist.
Spiced Version: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.

Storage/Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute for butter in this recipe, though it may slightly alter the flavor and texture.

Is it possible to make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains a binding agent like xanthan gum for best results.

Can I add fruits to the batter?

Absolutely. Fold in 1/2 cup of dried fruits like raisins or chopped dates for added sweetness and texture.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Can I make this cake in a bundt pan?

Yes, you can use a bundt pan. Ensure it’s well-greased and floured to prevent sticking. Baking time may vary slightly.

What toppings pair well with this cake?

This cake pairs well with a dusting of powdered sugar, a drizzle of caramel sauce, or a dollop of whipped cream and fresh berries.

Can I reduce the sugar content?

Since sweetened condensed milk is the primary sweetener, reducing its quantity will affect the cake’s texture and moisture. It’s not recommended to alter the amount.

Is it necessary to use vanilla extract?

While vanilla extract enhances the flavor, you can omit it or substitute it with almond extract for a different taste profile.

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk lacks the sweetness and thickness of sweetened condensed milk and will not yield the same results.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Condensed Milk Cake

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Author: Olivia
Total Time: 45 minutes
Yield: 8–10 servings
Diet: Vegetarian

Print Recipe

Description

This condensed milk cake is soft, moist, and wonderfully sweet with a rich, buttery flavor. Made with pantry staples and no extra sugar needed, it’s a simple yet decadent dessert perfect for any occasion—from teatime treats to elegant dinner finales.

Ingredients

1 can (14 oz) sweetened condensed milk
4 large eggs
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract

A pinch of salt

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Instructions

Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round or square baking pan.
Mix Wet Ingredients:
- In a large bowl, whisk together sweetened condensed milk, eggs, melted butter, and vanilla extract until smooth.
Add Dry Ingredients:
- Sift in flour, baking powder, and salt. Stir until just combined—do not overmix.
Bake:
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.