Condensed Milk Cake

When I’m in the mood for a simple, rich, and comforting dessert that doesn’t require a long list of ingredients, I bake this Condensed Milk Cake. It’s soft, moist, and perfectly sweet thanks to the magic of sweetened condensed milk. I love how it comes together with just a few pantry staples, yet tastes like something much more indulgent.

Why I Love This Recipe

I love this cake for its dense yet tender crumb and mellow, buttery flavor. The condensed milk gives it a velvety texture and natural sweetness, so I don’t need to add much else. It’s great for breakfast, afternoon tea, or served warm with whipped cream or fruit for dessert. Whether I’m feeding a crowd or just want something homemade with minimal effort, this is my go-to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweetened condensed milk

• All-purpose flour

• Baking powder

• Eggs

• Unsalted butter (melted)

• Vanilla extract

• Salt

• Optional: powdered sugar for dusting, fresh berries, or a glaze

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a loaf pan or round cake pan.

2. In a large mixing bowl, I whisk together the condensed milk, eggs, melted butter, and vanilla extract until smooth and creamy.

3. In a separate bowl, I combine the flour, baking powder, and a pinch of salt.

4. I add the dry ingredients to the wet mixture and stir until just combined—being careful not to overmix.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake the cake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

7. I let it cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before serving.

Servings and Timing

This cake makes about 8–10 servings. It takes me around 15 minutes to prepare and 40 minutes to bake, depending on the size of the pan I use.

Variations

• I sometimes add a bit of lemon or orange zest for a citrusy twist.

• For a tropical version, I stir in shredded coconut or top it with a coconut glaze.

• If I’m craving chocolate, I fold in mini chocolate chips or drizzle the top with chocolate ganache.

• A dusting of cinnamon or nutmeg gives it a warm spice note.

• I’ve even used this as a base for layered cakes, adding jam or whipped cream between slices.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for about 10–15 seconds. It also freezes well—I wrap slices individually and thaw as needed.

FAQs

Can I use evaporated milk instead of condensed milk?

No, I stick with sweetened condensed milk for this recipe. Evaporated milk doesn’t have the sugar content needed for the cake’s texture and flavor.

Is this cake very sweet?

It’s moderately sweet—just right in my opinion. The condensed milk adds enough sugar so I don’t need any extra sweetener in the batter.

What pan works best?

I like using a standard loaf pan, but an 8-inch round or square pan also works. Just keep an eye on the baking time—it may vary slightly.

Can I make this cake gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture is still soft and satisfying.

What can I serve with this cake?

I love it with fresh berries, whipped cream, or a drizzle of caramel. It’s also great with coffee or tea as a simple snack cake.

Conclusion

This Condensed Milk Cake is one of those recipes I keep coming back to—it’s easy, quick, and always delivers rich, satisfying flavor. I love how versatile it is and how beautifully it fits into any occasion, whether I’m enjoying a quiet morning or celebrating with friends. One bite, and it’s clear that simple really can be spectacular.

Condensed Milk Cake

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• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings
• Category: Dessert, Snack Cake
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

This Condensed Milk Cake is a soft, buttery, and rich dessert made with just a handful of pantry staples. Sweetened condensed milk gives it a moist, velvety texture and natural sweetness—perfect as a snack, dessert, or teatime treat!

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Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt
• Optional: powdered sugar for dusting, fresh berries, whipped cream, or glaze

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Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or 8-inch round/square cake pan.

2. In a large bowl, whisk together sweetened condensed milk, eggs, melted butter, and vanilla until smooth.

3. In a separate bowl, mix flour, baking powder, and salt.

4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined—do not overmix.

5. Pour batter into the prepared pan and smooth the top.

6. Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.

7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Dust with powdered sugar or serve with toppings of your choice.

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Notes

• Add citrus zest (lemon or orange) for brightness.
• Mix in shredded coconut or mini chocolate chips for extra flavor.
• Top with glaze, ganache, or cinnamon sugar for a sweet finish.
• Great as a base for layered or frosted cakes.