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.