🍰 Condensed Milk Cake
Soft, buttery, tender, and delicately sweet, this easy Condensed Milk Cake is made with simple pantry ingredients and a generous can of sweetened condensed milk.
The condensed milk gives the cake a wonderfully moist crumb and subtle caramel-like flavor, while melted butter adds richness and vanilla rounds everything out.
It’s delicious served simply with powdered sugar, fresh berries, whipped cream, or a cup of coffee.
⏱️ Recipe Information
Prep Time: 15 minutes
Bake Time: 35–45 minutes
Total Time: About 1 hour
Servings: 8–10
Difficulty: Easy
Method: Oven-Baked
🛒 Ingredients
- 200 g all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 120 g unsalted butter, melted and slightly cooled
- 1 can (395 g) sweetened condensed milk
- 3 large eggs, room temperature
- 120 ml milk, room temperature
- 1 teaspoon vanilla extract
Optional Finishing Ideas
- Powdered sugar
- Whipped cream
- Fresh strawberries or berries
- Caramel sauce
- Toasted sliced almonds
- Shredded coconut
👩🍳 Procedure
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9-inch (23 cm) round cake pan or an 8-inch square pan.
Line the bottom with parchment paper for easier removal.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
Whisking the dry ingredients first distributes the baking powder evenly throughout the flour.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and sweetened condensed milk.
Add the eggs one at a time, whisking well after each addition.
Pour in the milk and vanilla extract.
Whisk until the mixture is smooth and evenly combined.
4. Add the Flour
Gradually add the dry ingredients to the wet mixture.
Use a whisk or rubber spatula to gently mix until just combined.
Do not overmix.
Stop as soon as you no longer see dry streaks of flour.
The batter should be smooth and fairly thick.
5. Transfer to the Pan
Pour the batter into the prepared cake pan.
Gently spread the surface with a spatula.
Tap the pan lightly on the counter once or twice to release any large air bubbles.
6. Bake
Place the cake in the preheated oven.
Bake for approximately 35–45 minutes, depending on your pan and oven.
The cake is ready when:
- The top is lightly golden.
- The center springs back gently when touched.
- A toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover the cake with aluminum foil during the final part of baking.
7. Cool the Cake
Remove the cake from the oven and let it cool in the pan for approximately 10–15 minutes.
Run a thin knife around the edges.
Carefully remove the cake from the pan and transfer it to a wire rack.
Allow it to cool completely before slicing.
8. Decorate and Serve
Once completely cooled, dust the cake lightly with powdered sugar.
For a more indulgent presentation, serve with whipped cream, fresh berries, or a drizzle of caramel sauce.
Slice into 8–10 pieces and serve.
⭐ Chef’s Tips
Use room-temperature eggs and milk: They incorporate more easily and help create a smoother batter.
Don’t overmix: Too much mixing can develop gluten and make the cake dense.
Cool the melted butter slightly: Very hot butter can partially cook the eggs when combined.
Check early: Oven temperatures vary, so begin checking the cake around the 35-minute mark.
Don’t overbake: Condensed milk adds moisture, but overbaking can still make the crumb dry.
Let it cool completely: The texture becomes more stable and tender as the cake cools.
🍯 Easy Variations
Vanilla Condensed Milk Cake
Add an extra ½ teaspoon vanilla extract for a stronger vanilla flavor.
Lemon Condensed Milk Cake
Add 1 tablespoon fresh lemon zest and replace 1 tablespoon of the milk with lemon juice.
Coconut Condensed Milk Cake
Add ½ cup shredded coconut to the batter and sprinkle toasted coconut over the finished cake.
Chocolate Condensed Milk Cake
Replace 25 g of the flour with 25 g unsweetened cocoa powder for a lightly chocolatey version.
Almond Condensed Milk Cake
Add ½ teaspoon almond extract and top with toasted sliced almonds.
Caramel Condensed Milk Cake
Drizzle the cooled cake with caramel sauce and finish with a pinch of flaky sea salt.
🍓 Serving Suggestions
This cake is delicious on its own, but you can serve it with:
- Fresh strawberries
- Blueberries or raspberries
- Whipped cream
- Vanilla ice cream
- Caramel sauce
- Chocolate sauce
- Fresh fruit compote
- A dusting of powdered sugar
A warm slice with vanilla ice cream makes an especially comforting dessert.
🧊 Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days.
If your kitchen is particularly warm, refrigerate it instead.
Refrigerated cake will keep for approximately 4–5 days.
Bring slices to room temperature before serving for the softest texture.
❄️ Freezing
This cake freezes well.
Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil.
Freeze for up to 2 months.
Thaw overnight in the refrigerator or for several hours at room temperature.
For best results, add powdered sugar or other toppings after thawing.
🍰🥛 Final Result
This Condensed Milk Cake is wonderfully soft and buttery with a tender crumb, subtle vanilla flavor, and a delicious caramel-like sweetness from the condensed milk.
It’s simple enough for everyday baking but elegant enough to serve for afternoon tea, birthdays, holidays, or family gatherings.
One bowl, simple ingredients, and irresistibly soft homemade cake! 🍰✨