Condensed Milk Cake

Condensed Milk Cake is a soft, moist, and buttery treat that’s perfect for everyday snacking or dressing up for dessert.

Made with pantry staples, this cake gets its richness and sweetness from condensed milk, creating a melt-in-your-mouth texture without needing frosting.

It’s easy to make, incredibly satisfying, and always hits the spot.

Why You’ll Love This Recipe

One bowl, no fuss – everything comes together quickly with basic ingredients.

Ultra-moist texture thanks to the condensed milk and melted butter.

Naturally sweet and buttery—no extra sugar needed!

Versatile base cake – can be topped with fruit, glaze, or served plain.

Great for tea time, breakfast, or dessert.

Key Ingredients

Sweetened Condensed Milk: Adds sweetness, richness, and a velvety texture.

Whole Milk: Helps thin out the batter and keep the cake moist.

Melted Butter or Oil: Butter gives richness, while oil yields a softer crumb.

Eggs: Provide structure and a tender bite.

Flour, Baking Powder & Salt: The dry base that lifts and balances the cake.

Vanilla Extract: Adds warmth and aroma to the overall flavor.

Condensed Milk Cake

Ingredients

1 can (14 oz) sweetened condensed milk

1 cup whole milk (or any milk you prefer)

½ cup melted butter (or neutral oil for a lighter cake)

1 teaspoon vanilla extract

3 large eggs

1½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round or loaf pan.

Combine wet ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, whole milk, eggs, melted butter, and vanilla until the mixture is smooth.

Add dry ingredients: Sift in the flour, baking powder, and salt. Gently mix until everything is just combined—be careful not to overmix to keep the cake tender.

Bake: Pour the batter into your prepared pan and smooth out the top. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!

Nutrition Information

(Per slice, based on 10 servings – estimated)

Calories: ~290 | Total Fat: 14g | Saturated Fat: 8g | Cholesterol: 90mg | Carbohydrates: 35g | Sugars: 24g | Protein: 6g | Sodium: ~150mg

Kitchen Equipment Needed

Mixing bowls

Whisk or electric mixer

Measuring cups and spoons

Sifter (optional)

8-inch round or loaf pan

Rubber spatula

Wire cooling rack

Recipe Swaps and Variations

Use coconut milk instead of whole milk for a tropical twist.

Try lemon or almond extract instead of vanilla for flavor variety.

Add-ins: Fold in chocolate chips, citrus zest, or dried fruit.

Top it off: Serve with fruit preserves, caramel sauce, or a dusting of cinnamon sugar.

Make it gluten-free: Substitute with a 1:1 gluten-free flour blend.

How to Store Leftovers

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps well for up to 5 days—just let it come to room temp before serving.

Freezer: Wrap slices in plastic wrap and freeze in a freezer-safe container for up to 2 months. Thaw at room temperature or microwave gently.

Food and Drink Pairings

Drinks: Coffee, tea, milk, or a latte pair beautifully with this cake.

Fresh Fruit: Berries, mango, or sliced bananas on the side complement the sweet richness.

Dessert Twist: Top with whipped cream, dulce de leche, or ice cream for an indulgent treat.

Frequently Asked Questions:

Is this cake very sweet?
It’s moderately sweet from the condensed milk, but not overly sugary. No additional sugar is added.

Can I use low-fat or non-dairy milk?
Yes! You can use any milk of choice including almond, oat, or 2%.

Does it need frosting or glaze?
Not at all—it’s delicious on its own! But you can dress it up with powdered sugar or a simple glaze if you like.

Can I use a bundt pan or muffin tin?
Yes, just adjust the baking time accordingly—about 20–25 mins for muffins, 40–45 mins for a bundt.

Does this cake taste like condensed milk?
It has a subtle condensed milk flavor—rich, buttery, and slightly caramel-like.

Why did my cake sink in the middle?
It may be underbaked or overmixed. Make sure to check with a toothpick and mix just until combined.

Can I double the recipe?
Absolutely—just use a larger pan (like 9×13) and increase the baking time slightly.

What if I don’t have baking powder?
You can make your own: use 1/2 tsp baking soda + 1 tsp cream of tartar for each teaspoon of baking powder.

How can I tell when it’s done baking?
The top should be lightly golden and a toothpick inserted into the center should come out clean.

Can I make this cake ahead of time?
Yes, it keeps well! Bake the day before and store tightly covered. It stays moist and tender for days.

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