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.
Jayne says
Hi
Can I skip the 150g of sugar as you mention it’s only sweetened with the condensed ilk? Thank you
imma africanbites says
Hi, Jayne. I haven’t tried skipping the sugar as you need to cream it along with butter for the base. But one of our readers here have tried using half the amount of sugar and still came out perfectly.Hope this helps.
Betty says
Thank you for your answer. I had the same question.
Fizza says
Loved the cake, however my cake stayed yellow on the top even after 50 minutes. Was wondering what why that happened.
ImmaculateBites says
Sorry to hear how that. So usual for this cake . Was it completely cooked through? .
Fizza says
Yes it was.
Fizza says
Yes it was.
Dennis says
I was initially disappointed but by the next day it was exactly what I imagined it would be. I like a dense cake and this is moist and dense (similar to a pound cake) with a beautiful aftertaste from the lime and condensed milk. This cake is one of my new favourites. I have a new oven and had to bake the cake about 15mins longer than stated. I think a Bundt pan may have been the better option for me. I also like the idea of the lemon ginger glaze suggested by one of your readers.
ImmaculateBites says
Awesome ! Thanks for taking time out to share your thoughts with us.
Aparajita Banerjee says
I followed the recipe to the T and it was fantastic… .the cake was moist and had great texture…..I topped it with some lemon , ginger glaze … It was absolutely delicious and can’t even begin explaining how gorgeous the cake looked….didn’t have strawberries so decorated with some edible flowers……
Dennis says
lemon ginger glaze sounds awesome
Bebe says
hi, what size is the cake pan. 10 x 3 ?
ImmaculateBites says
Hello,
10 x 3 works just fine .
Deannisa says
Hi Imma!
Thanks for the recipe. I have just tried it and it’s my next crowd pleaser! I halved the sugar and it turns out perfect for me. This is the second recipe from your blog that I will always have in hand (the first one is your african chapatti! Love love love!). I made half in a cake pan and the other half in a cupcake tin. Both are perfect
Now the next thing that makes me anxious is the calory intake *bye diet :'(
Thessy says
I make this cake and it came out very nice, but I also want to turn it to a chocolate cake, but I don’t know how to go about it. Please some suggestions will be greatly appreciated.
ImmaculateBites says
Hello Thessy. I am working on a Chocolate version. Stay tuned… 🙂
Sandy says
Hallo,
for a chocolate version simply add three big spoons of cocoa powder to the dough.
ImmaculateBites says
Thanks Sandy. Can’t wait to try it out .
Clarice says
Lovely cake I baked mine in a bundt tin and we really enjoyed it.
My family doesn’t really like sugar at all so next time I will not add any sugar.
Thats my personal preference but others thought it was perfect as is.
Gigi King says
I received many compliment for the cake. It taste amazing and very moist. I didn’t have time to make changes.
ImmaculateBites says
Awesome! Thanks for the feedback.
Geoffrey Morris says
I made this earlier. I love it! I think the nutmeg and the citrus flavours gave it a nice refreshing uplift, and the texture and pleasant flavour tasted fantastic. I did use orange zest as a substitute as I had no limes in my fridge, and some lemon juice for juice, as I already had a small bottle of that open but it all tasted so great and felt amazing. Really glad I had a food blended though. So needed to get that butter whipped. It felt like it was turning back to cream! And then to stir in the ingredients at each time!
I will so look forward to sharing this to others too, so they can appreciate it also!
Ashwini says
Can I use oil substitute of butter ……its work or not….?
imma africanbites says
I would suggest that you go for butter as it also helps cut the sweetness and for that nice buttery flavor, too.
Janet says
Can it be in a 13 by 9 cake pan and if so would baking time be less.
ImmaculateBites says
Yes it can . Bake until a tester inserted into the center comes out clean, about 30 – 35 minutes.
Mer says
This cake has put me in trouble. I made it for children’s day in my church and everyone loved it since then I have made it twice for two different people I know more people will still request for it. It was really really delicious. Thanks so much.
Eva Maria says
I make this cake about once a month per my family’s request. I take left overs to work and everyone who tries it, loves it! People even ask me to bake cakes for them. I bake mine in a bundt pan and I use oranges from my tree instead of lime. This cake is perfection! I have even made a glaze with fresh orange juice and powdered sugar.
Naima says
Just made this for my son’s birthday and he loved it. He is allergic to eggs so I substituted aquafaba (canned bean juice). I didn’t have limes so I used lemon juice and lemon zest instead. It was a hit.
imma africanbites says
Glad it turned out well for you, Naima. And thank you for sharing those tips. Happy birthday to your son!