Condensed Milk Cake Recipe
If you’re looking for a dessert that’s as effortless to whip up as it is joyfully indulgent to eat, look no further than Condensed Milk Cake. This golden-hued treat is delightfully dense with buttery undertones and a unique caramel sweetness that can only come from condensed milk. Incredibly versatile, it shines at brunches, afternoon teas, and special family dinners alike. Whether you enjoy it unadorned or jazzed up with fruit and cream, Condensed Milk Cake is a beloved staple that always wins hearts and invites second helpings!
Ingredients You’ll Need
The beauty of Condensed Milk Cake is in its simplicity—just a handful of pantry basics come together to create a cake with irresistible flavor and a lush, tender crumb. Every ingredient plays an important role, so be sure to use the best you have on hand for the tastiest results!
- Sweetened condensed milk (1 can, 14 oz): The star of the show, this ingredient lends the cake its signature sweetness, dense texture, and lovely, golden color.
- All-purpose flour (1 cup): Provides structure while letting the flavors take center stage. Sift before using for the lightest crumb.
- Unsalted butter (1/2 cup, softened): Adds richness, moisture, and that classic buttery note—make sure it’s fully softened for easy mixing.
- Large eggs (3): Bind the batter together and give the cake a lovely lift and tender texture.
- Baking powder (1 1/2 teaspoons): Ensures your cake rises just the right amount for a perfect, soft bite.
- Vanilla extract (1 teaspoon): Rounds out the flavors, giving a warm, inviting aroma.
- Salt (1/4 teaspoon): Just a pinch brings balance, enhancing every other flavor in the cake.
How to Make Condensed Milk Cake
Step 1: Prep Your Pan and Oven
Before anything else, set your oven to 350°F (175°C) so it’s ready and waiting. Grease and flour an 8-inch round cake pan or line it with parchment paper—this little step ensures your beautiful Condensed Milk Cake glides out effortlessly once baked.
Step 2: Cream the Butter
In a large mixing bowl, beat the softened butter until it’s pale and creamy. This gives your cake a head start on fluffiness and makes sure the butter disperses evenly for that rich, melt-in-your-mouth texture.
Step 3: Mix in the Condensed Milk
Pour in the sweetened condensed milk and beat together until the mixture is smooth and well combined. The batter will turn silky and extra luscious at this stage, and you’ll notice a gorgeous shine develop.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. This ensures the eggs blend seamlessly, keeping the batter smooth and stable. Add the vanilla extract for an infusion of warm, sweetly perfumed flavor.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step keeps your leavening even and prevents any little clumps from sneaking into the cake.
Step 6: Bring It All Together
Gradually add your dry mixture to the wet, mixing just until everything is combined. Avoid over-mixing, as this is the secret to that dreamy, tender crumb we love in Condensed Milk Cake.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 30–35 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack—patience here pays off!
How to Serve Condensed Milk Cake
Garnishes
Sometimes the simplest touches make the biggest impression! Try a graceful dusting of powdered sugar, some jewel-like fresh berries, a dollop of whipped cream, or a drizzle of melted chocolate. For a citrusy twist, fine shavings of lemon or orange zest over the top add a fragrant sparkle.
Side Dishes
Pair slices of Condensed Milk Cake with a fruit salad bursting with ripe mango, kiwi, and pineapple, or serve alongside a scoop of vanilla ice cream for pure comfort. A mug of strong coffee or a fragrant herbal tea brings the whole experience together beautifully.
Creative Ways to Present
Turn Condensed Milk Cake into mini cakes using cupcake pans, or layer it with whipped cream and berries in parfait glasses for a show-stopping dessert. For celebrations, slice horizontally and fill with jam or lemon curd before reassembling—it turns your simple cake into an absolute triumph!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Condensed Milk Cake fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to 3 days. The cake stays moist and delicious, making it ideal for snacking throughout the week.
Freezing
If you’d like to save pieces for a rainy day, wrap individual slices in plastic and then in foil, or use freezer bags. Stored this way, Condensed Milk Cake keeps beautifully in the freezer for up to 2 months. Don’t forget to label the date for a quick treat on busy days!
Reheating
Thaw frozen slices at room temperature or give them 10–15 seconds in the microwave for that just-baked warmth. If you prefer a toasted edge, pop slices in a toaster oven for a minute—your house will fill with that irresistible cake aroma all over again!
FAQs
Can I make Condensed Milk Cake without eggs?
Absolutely! Substitute each egg with 1/4 cup plain yogurt or unsweetened applesauce. The result is still plenty moist and delicious, with a slightly different but lovely texture.
Can I add mix-ins like nuts or chocolate chips?
Of course! Stir in a half-cup of chopped pecans, almonds, or dark chocolate chips right before baking to add new bursts of flavor and texture to your Condensed Milk Cake.
How do I know when the cake is done?
The cake is ready when a toothpick or skewer inserted into the center comes out clean or with just a few crumbs attached. The top will also spring back lightly when pressed.
Is it possible to double the recipe?
Yes! Simply double all the ingredients and bake in two cake pans, or use a larger 9×13-inch pan, adjusting the bake time as needed. Check for doneness after about 30 minutes, as oven times may vary with larger cakes.
Can I make Condensed Milk Cake gluten free?
Yes, swap the all-purpose flour for a good-quality 1-to-1 gluten free flour blend. Just be sure the blend contains xanthan gum or a similar binder, and follow the same mixing and baking directions.
Final Thoughts
I can’t recommend Condensed Milk Cake enough—it’s the kind of recipe that brings smiles to faces and never fails in the kitchen. Whether you keep things classic or get creative with toppings and mix-ins, I hope you’ll bake this cake and make your own sweet memories!
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Condensed Milk Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and moist goodness of this Condensed Milk Cake that’s made effortlessly with simple pantry staples. Perfect for any occasion, this cake is a delightful treat that pairs well with a variety of toppings.
Ingredients
For the Cake:
- 1 can (14 oz) sweetened condensed milk
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare your cake pan.
- Mix Wet Ingredients: In a bowl, cream the butter, add condensed milk, and mix well. Beat in eggs and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine Mixtures: Gradually add dry ingredients to wet ingredients, mix until just combined.
- Bake: Pour batter into pan, bake for 30–35 minutes until a toothpick comes out clean.
- Cool and Serve: Cool the cake before serving with desired toppings.
Notes
- This cake is versatile and can be enjoyed with various toppings like whipped cream, berries, or chocolate drizzle.
- For a fruity twist, consider adding lemon or orange zest to the batter for a refreshing flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 95 mg
