This condensed milk cake is moist, buttery, and irresistibly tender a simple dessert that’s perfect for any occasion. If you’ve got a can of sweetened condensed milk in your pantry, you’re just a few steps away from creating this delightful treat.
The first time I made this cake, I was looking for an easy recipe to satisfy my family’s craving for something sweet. This one delivered in every way! It’s rich, creamy, and has just the right amount of sweetness, thanks to the condensed milk. Whether you’re a seasoned baker or just starting out, this recipe is as straightforward as it gets.
What’s Inside This Recipe?
My Take on Condensed Milk Cake
What I love most about this condensed milk cake is its simplicity. It’s made with pantry staples and comes together in no time.
- You don’t need fancy equipment or complicated techniques just a mixing bowl, a whisk, and a little love.
- The condensed milk gives the cake its signature flavor and velvety texture. It’s a great way to use up that can of sweetened condensed milk sitting in your cupboard, and it’s versatile enough to serve for dessert, snack time, or even breakfast (yes, cake for breakfast is a thing in our house!).
- The aroma that fills your kitchen while it’s baking is absolutely heavenly.
This recipe is also fantastic for customizing. You can add a citrus twist with lemon zest or make it extra indulgent with a drizzle of caramel sauce. Trust me, this cake will quickly become a favorite in your home.
Ingredients
This easy condensed milk cake uses simple ingredients you likely already have on hand. Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup whole milk
Optional:
- Powdered sugar for dusting or a simple glaze for topping.
You’ll also need a 9-inch round or square cake pan, greased and lined with parchment paper.
How to Make Condensed Milk Cake
Let’s get baking! Follow these simple steps, and you’ll have a delicious condensed milk cake ready in no time.
Preheat your oven
Start by preheating your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper to prevent sticking.
Cream the butter and sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. I like to use a hand mixer for this step, but you can use a whisk and some elbow grease if you prefer.
Add the eggs and vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract for that warm, comforting flavor.
Mix in the condensed milk
Pour in the sweetened condensed milk and mix until smooth. This is where the magic happens—the condensed milk gives the batter a luscious, creamy texture.
Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
Bake the cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
Cool and serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. You can dust it with powdered sugar or drizzle it with a glaze for an extra special touch.
How to Serve Your Condensed Milk Cake
This cake is lovely on its own, but you can easily dress it up for any occasion. Here are some serving ideas:
- Pair it with fresh berries and a dollop of whipped cream for a light, summer dessert.
- Drizzle it with a caramel or chocolate sauce for an indulgent treat.
- Serve it warm with a scoop of vanilla ice cream—it’s pure comfort food!
It’s also a perfect companion to a cup of coffee or tea, making it a great choice for brunch or an afternoon snack.
Storing and Enjoying Leftovers
- If you have any leftovers (though that’s rare in my house!), you can store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week.
- To reheat, pop a slice in the microwave for 10–15 seconds to bring back its soft, buttery texture. You can also freeze individual slices for up to 3 months. Just thaw them overnight in the fridge when you’re ready to enjoy.
Top Tips for Customizing Your Condensed Milk Cake
- Add a citrus twist: Stir in some lemon or orange zest for a bright, zesty flavor.
- Make it extra moist: Swap the whole milk for evaporated milk for an even richer texture.
- Turn it into a layer cake: Double the recipe and bake it in two pans. Fill and frost with your favorite buttercream or whipped cream.
- Add a nutty crunch: Fold in a handful of chopped nuts, like almonds or pecans, for extra texture.
Your Questions About Condensed Milk Cake Answered
Can I use evaporated milk instead of sweetened condensed milk?
Unfortunately, no. Sweetened condensed milk is much thicker and sweeter than evaporated milk, so it’s essential for this recipe.
What’s the best way to prevent the cake from sticking to the pan?
Grease your pan thoroughly and line it with parchment paper. This ensures the cake comes out cleanly every time.
Can I make this cake gluten-free?µ
Yes! Simply substitute the all-purpose flour with a gluten-free baking blend. Make sure it’s one that includes xanthan gum for structure.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt to 1/4 teaspoon to balance the flavors.
Soft, golden, and full of flavor!
This condensed milk cake is a must-try for anyone who loves easy, homemade desserts with rich, buttery flavor. It’s simple enough for a weekday treat yet special enough to serve for celebrations. I hope you’ll give it a try and let me know how it turns out!
If you make this recipe, I’d love to hear from you. Drop a comment below, share your experience, or tag WandaRecipes.com on social media. And while you’re here, check out some of my other sweetened condensed milk recipes for even more inspiration.
Happy baking!
Condensed Milk Cake
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 can 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup whole milk
Optional:
- Powdered sugar for dusting or a simple glaze for topping.
Instructions
Preheat your oven
- Start by preheating your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper to prevent sticking.
Cream the butter and sugar
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. I like to use a hand mixer for this step, but you can use a whisk and some elbow grease if you prefer.
Add the eggs and vanilla
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract for that warm, comforting flavor.
Mix in the condensed milk
- Pour in the sweetened condensed milk and mix until smooth. This is where the magic happens—the condensed milk gives the batter a luscious, creamy texture.
Combine the dry ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
Bake the cake
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
Cool and serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. You can dust it with powdered sugar or drizzle it with a glaze for an extra special touch.
