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.
Refilwe says
Hi i want to try the recipe but i don’t have a cake pan, what can i use
ImmaculateBites says
Hi Refilwe! Check out this link https://www.bakingkneads.com/easy-ways-to-make-a-cake-without-a-cake-pan/ for lots of cool DIY cake pan ideas :).
Shane says
super tasty and juicy.
Try adding Orange zest to it as well 😉
ImmaculateBites says
Thanks for the feedback.
nimla says
I had guest over and I wanted to try this recipe I found. Let me tell you I was so pleased. Instead of using a 10×3 cake pan I used two 9×2, also I use lemon instead of lime and the cake came out moist and had great flavor. Everyone was impressed and ended up finishing the the cake. I will definitely use this recipe again.
ImmaculateBites says
Oh, I love it when the guests eat everything at the table. It shows your hard work was not in vain :). I am so glad they loved this cake, Nimla. Thank you for the feedback!
Aditi says
Hi From India!
Tried this cake today and have to say it came out FABULOUS! Thanks so much for such a simple recipe!
Aditi
ImmaculateBites says
Awesome!! I am so glad you loved it, Aditi! 🙂
Ahlan says
This cake was soooooo good! I baked it for about 55-60mins. and only used 1 1/2 tablespoons of the lime zest. Came out PERFECT!
ImmaculateBites says
Awesome!!! I am so glad it turned out great for you, Ahlan. Thanks for letting me know :).
sunitha says
hi,
nice recipe…is it possible to add some nuts and dried fruits in this cake batter…if so how much can be added?
ImmaculateBites says
Hi Sunitha! I have never tried adding dried fruits to this cake. You can add about half a cup so it does not change the consistency and texture too much. Do let me know how it works out for you!
megha says
I love the look of this recipe and want to try it out soon. Do you think it would work if I skip the lime and add grated carrot and a little crushed pineapple to the mix?
ImmaculateBites says
Yes it would work. Be sure to squeeze out the juice out the carrot, so the cake is not so mushy. Do let us know how it works out.
Rachel says
I made this and it was delicious! The only thing was my cake was a bit soft in the middle. Where did I go wrong? Love your recipes!
ImmaculateBites says
Hello Rachel. I think the cake needed a little more time in the oven. Thanks for stopping by!
Chioma says
Hello Imma.
Thanks for this recipe. I made it last night, it is wonderful. Sooooo soft and tasty.
I used orange juice and zest. I couldn’t find lime or lemon because of the lock-down.
I was worried about the dark sides and bottom though. But when I remembered that yours was dark, I felt alright.
Thanks again.
ImmaculateBites says
Hello Chioma,
Yes it comes out somewhat dark. I really don’t sweat it. So happy it worked out well for you.
Alago Eunice says
Please can you help me convert the 284grams of butter into tablespoon measurement thanks. Wants to bake this cake but the measurements I can use it’s spoon but the sugar too.
Andrea Ahn says
If I did my math correctly it should be 2 1/2 sticks or 20 tablespoons.
Margaret Watson says
Hi I don’t have limes, but I have lemons. Would this work as well?
ImmaculateBites says
Yes it would do just fine.
Judith says
Hi I’m going to try your recipe but I have one concern,the lime zest what is the amount because I’m confused I don’t know if is 2/3 tablespoon or 2-3 tablespoons of lime zest.Thank you in advance
ImmaculateBites says
Sorry about the confusion . It’s 2-3 Tablespoons of Lime zest. Enjoy!
Nil says
I made this cake but I used 75grams sugar instead of 150, and the sweetness was just amazing! Thank you so much
ImmaculateBites says
so happy to hear it worked out well for you. Thanks for the feedback.
Nil says
Hi again 🙂
I wanted to note that I’ve got addicted to this cake. I’m baking it every week!
ImmaculateBites says
Hahaha. I can totally relate. Now I want to go bake it too . Glad you love it, Nil.
Yvonne says
Can I use margarine instead of butter
NATHALIE SOLORZANO BARRIENTOS says
Greetings from Costa Rica, my dough is in the oven…it smells delicious. Hopefully, the ending product is not too shabby
ImmaculateBites says
Thanks for giving it a try. You are going to love it.