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Condensed Milk Cake

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Author: Imma
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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 Cake for an easy fall dessert

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?
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
What to Serve
More Elegant Cake Recipes to Try
Watch How to Make It
Diving into an insanely moist slice of condensed milk cake

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

Ingredients you need
  1. Butter – Rich butter keeps the cake moist and flavorful.
  2. Sugar – You won’t need much sugar in this cake recipe since the condensed milk is already quite sweet. 
  3. Sweetened Condensed Milk is this show’s star, boosting the delightful cake’s rich and moist flavor.
  4. Eggs bind the batter and give us that classic cake texture we all love. 
  5. Flavors – Lime juice, lime zest, vanilla extract, and grated nutmeg add subtle yet refreshing flavor notes that are irresistible. 
  6. Flour – Add some baking powder to your all-purpose flour in this recipe for a light, fluffy cake.

How to Make Condensed Milk Cake

Cream butter and sugar, add condensed milk, add flavor
Bake and enjoy
  • 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.
Getting a look at the inside of a decadent condensed milk cake

Recipe Variations

  1. 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.
  2. Frost it! Chocolate, vanilla, cream cheese, or fruity frostings all taste amazing. 
  3. 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

  1. 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.
  2. Cream butter and sugar well until fluffy. This step is crucial for incorporating air for a good rise and tender crumb.
  3. 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. 👌

Serving up a delectable slice of Condensed Milk Cake

More Elegant Cake Recipes to Try

  1. Sour Cream Lemon Pound Cake
  2. Caramel Cake
  3. Red Velvet Cake
  4. Olive Oil Pound Cake
  5. Pumpkin Cake

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

Serving up a delectable slice of Condensed Milk Cake
Print

Condensed Milk Cake

This quick, tender, and insanely easy cake is always a crowd favorite. Best of all, it requires minimal ingredients and preparation!
4.90 from 73 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
American, Southern
Servings 12

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.

Nutrition Information:

Serving: 1slice| Calories: 405kcal (20%)| Carbohydrates: 46g (15%)| Protein: 7g (14%)| Fat: 22g (34%)| Saturated Fat: 13g (81%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 6g| Trans Fat: 1g| Cholesterol: 128mg (43%)| Sodium: 120mg (5%)| Potassium: 83mg (2%)| Fiber: 1g (4%)| Sugar: 15g (17%)| Vitamin A: 706IU (14%)| Vitamin C: 1mg (1%)| Calcium: 74mg (7%)| Iron: 2mg (11%)
Author: Imma
Course: Dessert
Cuisine: American, Southern
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Comments & Reviews

  2. sam says

    hi there
    i want to ask if i omit the sugar at all, will it affect the taste as the milk is already tooooo sweet.
    a week ago i made this this cake but without eggs with one cup of flour and 397 gm tin of condensed milk.
    cake was very delicious but it was very very sweet.
    can u suggest if i follow ur recipe as it is except sugar, will it affect?
    thanks

    Reply

    • ImmaculateBites says

      You can certainly cut down on the sugar . I have not tried it without sugar so I can’t say for sure . If you do, please let me know how it turns out . Thanks

      Reply

  3. Maria says

    5 stars
    Made this cake today for school project for my grandson and it is very good .Cake was so moist baked two cakes one for school and one to try out .Will definitely bake again .

    Reply

  4. Ling says

    5 stars
    Thank you! Just baked this cake and followed your recipe exactly! It was perfect! I baked it in a bundt pan and paired it with quartered strawberries soaked in rum and sugar and whip cream . Very easy to assemble — the cake is dense and buttery. Next time, I think I will cut down the sugar to 1/4 cup because I prefer it less sweet. Looking forward to serving this at dinner parties or bringing it to brunch or luncheons with groups of friends.

    Reply

  5. Anastasya says

    This cake looks delicious and I will be making it tomorrow! Any way for the eggs to be left out? Anything I can use as a substitute for the eggs?

    Reply

  6. SKM says

    5 stars
    I made this cake today and other was delicious!! Moist, lots of flavor… I added lime extract and almond flavor. The cake came out perfectly, my family ate half of it in one sitting. Thanks Imma for the recipe.

    Reply

  7. Lears2016 says

    4 stars
    Hmm,
    Looking forward to making this, but at around 600 calories per slice, will.not be going back for seconds or thirds!

    Reply

  13. Tendai says

    Hi, quick question. Thinking of making this for my toddler’s themed cake. What icing or frosting do you suggest? If love cream cheese icing and buttercream….which one do you think would work best, if at all?!

    Thanks much!

    Reply

    • ImmaculateBites says

      You can’t go wrong with either. However, since kids are going to be involved I would go with buttercream. It’s sweeter and goes well with any cake. Cream cheese has a tang to it.

      Reply

      • Bethany C. says

        4 stars
        Really enjoyed making the cake. It was not as fluffy as I expected, but it had a fabulous taste! I used raspberries instead of strawberries and it also went well. Thank you for sharing this recipe!

  15. Sylvie says

    Hi Immaculate!please is condensed milk in french ” lait concentré sucré ?” or is it the unsweetened one.thanks for your reply.love your recipes

    Reply