Condensed Milk Cake – This quick, tender, and insanely easy cake is always a crowd favorite. Best of all, it requires minimal ingredients and preparation! 🙌
Condensed milk sweetens this basic cake to perfection. It’s not overly sweet, making it easy to dig into after a savory meal. However, it’s amazing on its own as an afternoon snack with tea or coffee.
Cake made with condensed milk is also remarkably easy. A few pantry staples are all it takes to whip up one of the tastiest cakes you’ve ever made.
Content…What Does it Taste Like? |
What Does Condensed Milk Cake Taste Like?
Making a cake with condensed milk creates a dessert similar to pound cake but lighter and moister. (How is that possible?!) It’s simple and ideal for pairing with fruit and homemade whipped cream or a dusting of powdered sugar. 😋 The condensed milk intensifies the delicious flavor so you can have your milk and eat it, too.
Recipe Ingredients
- Butter – Rich butter keeps the cake moist and flavorful.
- Sugar – You won’t need much sugar in this cake recipe since the condensed milk is already quite sweet.
- Sweetened Condensed Milk is this show’s star, boosting the delightful cake’s rich and moist flavor.
- Eggs bind the batter and give us that classic cake texture we all love.
- Flavors – Lime juice, lime zest, vanilla extract, and grated nutmeg add subtle yet refreshing flavor notes that are irresistible.
- Flour – Add some baking powder to your all-purpose flour in this recipe for a light, fluffy cake.
How to Make Condensed Milk Cake
- Preheat oven to 160°C/325°F. Grease a 10-inch cake or bundt pan generously with cooking spray. Set aside.
- Cream butter and sugar on high in a stand mixture until fluffy and looking white, about 3 minutes. Then, add the condensed milk and mix on high for another minute. (A hand mixer will also work.) (Photo 1)
- Assemble – Add eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, and then add the zest, lime juice, nutmeg, and vanilla extract. Stir until everything is thoroughly combined, scraping down the sides of the mixing bowl as you go. (Photos 2-4)
- Pour the cake batter into the greased pan. Tap it on your work surface to eliminate air bubbles. (Photo 5)
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean (45–50 minutes). Transfer to a wire rack. (Photo 6)
- Serve – Dust the cake with powdered sugar and serve with whipped cream and strawberries.
Recipe Variations
- Keep it simple. The lime juice and zest, along with the nutmeg, give this cake a Caribbean vibe. But you can leave them out for a simpler vanilla cake taste.
- Frost it! Chocolate, vanilla, cream cheese, or fruity frostings all taste amazing.
- Make it matcha. Sift in a tablespoon of matcha powder with the flour for a cake with a gorgeous light green color and classic matcha flavor. 💚
Tips and Tricks
- Measure your flour the right way. Gently spoon the flour into your measuring cup and level it off with a straight edge instead of scooping it directly from the bag. That prevents over-packing, which leads to too much flour and a dry cake. Another way to measure is with a kitchen scale.
- Cream butter and sugar well until fluffy. This step is crucial for incorporating air for a good rise and tender crumb.
- Please don’t overmix the batter. After adding the flour, mix just until combined because overmixing can cause the cake to be dense and tough. 🙅🏿♀️
Make-Ahead & Storage Instructions
Condensed milk cake tastes even better the next day. Store it in an airtight container at room temperature for 2-3 days or refrigerate it for up to a week. To freeze the cake, tightly wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe container or a resealable freezer bag.
The cake freezes well for up to 3 months. When ready to serve, thaw slices at room temperature for about 30 minutes or overnight in the refrigerator. For a quick option, you can also warm slices in the microwave for 10-15 seconds.
What Goes With Condensed Milk Cake
Serve condensed milk cake with an indulgent hot drink like a chai tea latte, a specialty coffee, or ginger tea. It also loves being paired with fresh fruit and homemade whipped cream. 👌
More Elegant Cake Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”pN1zdFcu” upload-date=”Mon Aug 06 2018 20:36:18 GMT+0000 (Coordinated Universal Time)” name=”Condensed Milk Cake” description=”Condensed Milk Cake -Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen.”]
This blog post was originally published in August 2016 and has been updated with additional tips, new photos, and a video
Condensed Milk Cake
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Ingredients
- 10 ounces (284g) unsalted butter
- ¾ cup (150g) granulated sugar
- 5 large eggs
- 2 cups (240g) all-purpose flour
- 2 teaspoons (9-10g) baking powder
- 1 14-ounce can (396g) sweetened condensed milk
- 1 teaspoon (5ml) vanilla extract
- 1 tablespoon (15ml) lime juice
- 1 teaspoon (203g) grated nutmeg optional optional
- 2-3 tablespoons (12g) lime zest
Instructions
- Preheat the oven to 160°C/325°F. Grease a 10-inch bundt pan generously with cooking spray and set aside.
- Cream the butter and sugar at high speed in a stand mixture until fluffy and starts looking white, about 3 minutes. Add the condensed milk and beat for another minute.
- Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, and then add the zest, lime juice, nutmeg, and vanilla extract.
- Stir until everything is thoroughly combined, scraping down the sides of the mixing bowl as you mix.
- Pour the batter into the greased cake pan. Tap it on your work surface to eliminate air bubbles.
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean (45–50 minutes). Then, transfer it to a wire rack to cool.
- Sprinkle the cake with powdered sugar and serve it with whipped cream and strawberries.
Tips & Notes:
- Measure your flour the right way. Gently spoon the flour into your measuring cup and level it off with a straight edge instead of scooping it directly from the bag. That prevents over-packing, which leads to too much flour and a dry cake. Another way to measure is with a kitchen scale.
- Cream butter and sugar well until fluffy. This step is crucial for incorporating air for a good rise and tender crumb.
- Please don’t overmix the batter. After adding the flour, mix just until combined because overmixing can cause the cake to be dense and tough.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Bulela says
Last night I made your condense milk cake with my little girls, 4 and 7 doing the most work. For such a simple cake, the taste and texture were absolutely exquisite. I love it, thank you for your recipe.
ImmaculateBites says
I bet your girls had some fun making it! So glad to hear you enjoyed it as much as I do. Thank you so much for sharing!!!
Tendai says
So made this cake last wkd. Sooooooo very good and decadent! Took it to work and it was inhaled by my colleagues. It definitely gets even better the next day. So good! Have to make it again this wkd for my daughter coz she’s livid I took the rest to work lol cheers
Lina takieddine says
Hi Imma , I made this cake twice , it was verrrry delicious and easy , my two grandsons loveit , thanks for the recipe
My page on Instagram @ mykitchenslab
ImmaculateBites says
Awesome! Thanks for giving it a try!
Margot says
I tried this cake yesterday and it is delicious thanks for sharing this reciepe I also love the Jamaican recipes .
ImmaculateBites says
Awesome!! Thanks for the feedback so glad to hear you are enjoying them.
Becky Z. says
I can’t wait to taste this! Mine is in the oven as I write this, only 30 mins to go! This was so light and fluffy while in the bowl. I will let you know how awesome it is after I get to eat a piece! Lovely.
ImmaculateBites says
Can’t wait!!
Christine Rousselle says
I’m doing a dinner party themed “Around the World in 80 Days” and want to know if this is considered an African Recipe? Or Caribbean? I am going to include your Muamba chicken recipe for sure! Can’t wait till try these out.
ImmaculateBites says
To my knowledge it be none. However, if you were to include in in your themed party you it should be more African than Caribbean.Happy Cooking!!!
Monaly says
I’ve never heard of condensed milk cake. Looks delicious! Definitely will try this one.
ImmaculateBites says
You are going to love it!!! And do report back. Pretty please. Thanks.
Precious @ Precious Core says
I’ve never thought of using condensed milk in cake. This is ingenious. Can’t wait to try it!
ImmaculateBites says
Thanks Precious . Let me know how it works for you.
Tendai says
Yes! I’ve previously tried making a condensed milk(got hooked when a friend made one for an occasion) cake using other recipes but they somehow don’t taste quite right. This one on the other hand looks delish! The crumb says it all! Definitely giving this one a go.
P.s I’ve made your milk tart recipe like a million times and it’s exactly as I remember it (african origins)! My friends can’t get enough of it, especially because how they make it here is very different.
ImmaculateBites says
Awesome! Thanks for try out my recipes! And so happy to hear you are going to try this one. I know what you mean about the milk tart. I have some leftovers in the fridge. It’s really a favorite of mine. Happy Cooking.
teekay says
Looks good and moist. How can it be preserved? And for how long can it be stored? Thanks
ImmaculateBites says
You can tightly wrap with saran wrap and freeze up to a month. It usually don’t last very long in my household. On the counter top maybe a day or two for optimum flavor.
Rahab says
Immaculate, how are you? Do you have more recipes of the cakes we have back home in Africa? I recall them not being overly sweet and firm. I also had a cake made with I think raisins or dates and it was dense yet great- do you have the recipe?
Thank you.
ImmaculateBites says
Fine thanks! Definitely know what you are looking for try out this one hear https://www.africanbites.com/light-fruit-cake/. It’s really dense and firm . Let me know what you think . Thanks.
Rita says
I was disappointed . The cake was not light and moist . I did follow the recipe . What could have gone wrong?
ImmaculateBites says
Hi Rita! I can’t say for sure without being there. But I would make sure the butter and sugar is fluffy before adding the other ingredients
Brian Jones says
What a great looking cake, the texture looks superb!
ImmaculateBites says
Thanks Brian
Kate @ Veggie Desserts says
This looks gorgeous! I hadn’t heard of condensed milk cake, but now I want to try it 🙂
ImmaculateBites says
You should it’s delicious and so easy to make
Tania @ The Cook's Pyjamas says
I always have a tin of condensed milk on hand for cheesecakes and ice creams, but never thought to use it for cake. It looks so light and fluffy, I am going to have to try it. Thanks!
ImmaculateBites says
You are going to love it Tania.
Gina says
Thanks for posting this recipe. I made the cake using only4oz butter in a 9in pan and it came out prefect. Used vanilla icing. Out of this world and sooo easy. Bless you
Gina says
Correction i used8oz butter only. It was still moist
ImmaculateBites says
YESS! So glad to hear it was a hit Gina! Thanks for the feedback!
Meeta says
I can just imagine how moist and wonderful this cake is! Awesome!