Condensed Milk Cake is a beautifully simple yet indulgent dessert that combines the richness of sweetened condensed milk with the soft, tender crumb of a classic sponge or pound cake. With just a handful of ingredients, this cake delivers a moist, buttery texture and a subtly caramelized sweetness that makes it perfect for any occasion—from afternoon tea to celebratory gatherings.
This cake is often described as a cross between a pound cake and a sponge cake. It’s dense enough to hold its shape well, yet soft and springy enough to feel light on the palate. The sweetened condensed milk not only adds sweetness but also contributes to the cake’s moistness and golden hue. It’s a nostalgic treat for many and a go-to recipe when you want something quick, satisfying, and crowd-pleasing.
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup unsalted butter, softened
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- (Optional): Powdered sugar for dusting, fresh berries, or whipped cream for serving
Instructions
1. Preheat and Prepare
Start by preheating your oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. This ensures easy release and a smooth finish.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour and baking powder. This step ensures even distribution of the leavening agent and helps avoid clumps in the batter.
3. Cream the Butter
In a large mixing bowl, beat the softened butter until light and fluffy. This aerates the butter, helping to create a tender crumb.
4. Add Eggs and Condensed Milk
Add the eggs, one at a time, beating well after each addition. Then pour in the sweetened condensed milk and vanilla extract, mixing until the batter is smooth and creamy. The condensed milk will give the batter a rich, glossy texture.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or beat on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
6. Bake
Pour the batter into the prepared cake pan and smooth the top. Bake for 40–45 minutes, or until the center springs back when touched and a toothpick inserted into the middle comes out clean. The top should be golden and slightly domed.
7. Cool and Serve
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar or serve with fresh berries and whipped cream for an elegant touch.
Tips & Variations
- Flavor Boost: Add a teaspoon of citrus zest (lemon or orange) to the batter for a bright, fresh note.
- Nutty Twist: Fold in ½ cup of chopped nuts like almonds or cashews for added texture.
- Chocolate Version: Mix in ¼ cup of cocoa powder and a handful of chocolate chips for a chocolatey variation.
- Layered Dessert: Use this cake as a base for trifles or layer it with jam and whipped cream for a Victoria sponge-style treat.
Why You’ll Love It
- Minimal Ingredients: Just six pantry staples.
- Quick Prep: Ready for the oven in under 10 minutes.
- Versatile: Dress it up or enjoy it plain.
- Travel-Friendly: Great for picnics, potlucks, or lunchbox treats.
Would you like a version of this cake with tropical flair—maybe coconut or mango? I’d love to help you customize it!