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
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.
Aphia says
Hello Imaa,
I made the condensed milk cake today, it is fantastic thank you for sharing, I added almond flour to your recipe and it was great.
ImmaculateBites says
That’s a great addition. Thanks for taking time out to share this with us.
Arabia Lopez says
Thank you Imma for this delious recipe. It’s my first time making a cake and frosting from scratch. Next time I will add more sugar. I’m Cuban, we love sweet cakes! I made a cream cheese frosting that is delicious too. Will be looking for more of your recipes.
imma africanbites says
Glad you like it, Arabia! Can’t wait for you to try some of my other recipes. 🙂
Mix says
Have you thought of putting out a cookbook to support your blog????
Just saying protect the recipes of generations and nations.
I don’t mind putting one out. Especially the recipes that you have on the site you should register them with the government.
imma africanbites says
Thanks for the concern, Mix. I appreciate it. A cookbook is still in the works.
Taja Slaughter says
Easy and delicious! Definitely a repeater! Used a springform pan, came out perfectly.
ImmaculateBites says
Awesome! So happy to hear this. Thanks for the feedback.
Yuna says
This is a serious cake! Delicious, beautiful (I made it in a Bundt pan), and exactly what I was hoping for. I found that the texture got even softer a couple of days later. Thanks for this recipe and your website.
imma africanbites says
Thank you for the glowing review, Yuna!
Renée says
I made this yesterday with success! I forgot the lime juice but it didn’t seem to make a difference. But why no salt? Most cake recipes have a bit of salt. The flavour and texture is lovely, like a pound cake, but I think a hit of salt would enhance it somewhat.
imma africanbites says
Hi, Renee! Glad it was a success on your end. Adding salt is somewhat optional for this recipe. I prefer mine without the salt so I can savor the milky flavor. 🙂
Renée says
Gotcha! My family loves this cake. It’s the closest thing to our mother’s sponge cake. 🙂 Another question for you: I would like to use a larger pan and make layers. Can this recipe be doubled? Or is it best to make the batters one at a time?
ImmaculateBites says
I have doubled the recipe and it worked out just fine. It browns fairly quickly so make sure the cake pan is not too deep .
Renée says
Awesome! That will save me so much time. I am using a 14 inch pan that is 2 inches deep so I need 10 cups of batter, which is probably just slightly less than double the recipe. Thanks for getting back to me! 🙂
Sadiqa Yancey says
Saw this recipe on your Instagram and decided to give it a try. Came out beautifully. Looking forward to having it with tea in the morning. I’m diabetic so i used the condensed milk but with creamed the butter with a stevia/ cane sugar blend. Just a beautiful cake. Thanks for the recipe!
imma africanbites says
Glad it turned out well for you! It sure makes a great pair with tea. Enjoy! =)
Charmaine says
Hi Imma this is one of my favourite recipes from you but I have a question concerning fan ovens , I’ve often found that my cakes lose moisture relatively quickly when I do bake in a fan oven I’m aware that temperature has to be reduced but how about baking time ? How much do I reduce it by?
Rachel says
Do you think this recipe would work in 2 or 3 8” round pans for making a layered birthday cake? Is it firm enough to be stacked up?
ImmaculateBites says
Yes it is. I usually refrigerate my cakes before icing .
Helen says
My husband was craving cake and I had a tin of condensed milk in my cupboard so of course I made him this! It’s absolutely delicious! Perfect texture, flavour, everything. I was worried it would be overly sweet but it’s not at all. Thank you!
imma africanbites says
I’m glad you both loved it, Helen! It’s one of my go-to cakes, too, whenever my sweet tooth craving kicks in. 🙂
Claudia says
Sounds delicious! Can i do this in a loaf tray?
ImmaculateBites says
You sure can. I don’t see why not .
Claudia says
Great. I was just wondering on how it would affect baking time?
graziella says
thank you it was so delicious
ImmaculateBites says
Awesome ! Glad to hear it worked out well for you.
GG says
This is a wonderful moist cake that is not too sweet given the fact that it includes condensed milk and sugar. I made mine in a 9 inch springform pan which is perfect for this cake as it rose beautifully. It did take about 1hour 15 minutes to bake in the spring form pan which is about the time it takes to bake some pound cakes – but this cake is not as dense as a traditional pound cake. I also had to tent the top of the cake with foil towards the end of the baking as it begin to brown. Made a lime glaze to pour over the top of the cake since I had several skinless limes from making the zest and this was a great idea as it complimented the subtle lime flavor in the cake. Really great recipe and I thank you for sharing!
Precious says
Can i add raisins?can i use gluten free flour?
ImmaculateBites says
I don’t know about gluten free flour. Don’t use much of it in my cooking, you can certainly add raisins here.
Lisa says
It turned out perfect. So easy and delicious. Everyone at work loved it.
ImmaculateBites says
Yay! Glad it was a hit! Thanks for the feedback !!!