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.
Mugdha says
This is hands down my favorite cake recipe. Made it for my daughter’s 6th birthday. I made it in two 9″ tins and it took 40 mins for both cakes to be done. I used whipped cream and crushed pineapple between the layers and frosted it with whipped cream. I also added a bit of pineapple juice from the can to keep the layers moist overnight. Everyone loved it and finished the cake within 2 hrs. Thanks!
Wendy Matsigila says
Easy to make and my family loved it.
ImmaculateBites says
Great! Thanks
Sammie says
looking forward to your key lime pie recipe…this one is amazing..
ImmaculateBites says
Thanks !
Gloria Brobbey says
I loved this recipe and the cake was amazing. Everyone in the house loved it.
ImmaculateBites says
Thanks so much.
Jj says
Turned out great. Unique old skool flavor. Hood with no fruit too.
Imma Adamu says
Thank you for the feedback, Jj!
Fatima Sadiq says
The best tea cake recipe! Loved it! Will be making it every week now! thank you for yet another fool proof recipe Imma
Aminath says
If i minus lemon zest and lemon .. and if i want to put in some cocoa so i cud make it a chocolate cake, how much of cocoa powder shud i be putting in?
ImmaculateBites says
Hello! I usually add about 1/4 cup of cocoa powder to make marble cake . Haven’t completely made chocolate cake using this recipe. So can’t give you exact measurements. Sorry.
Simon M says
Omit 50g flour and use 50g cocoa powder. The Lime juice and zest (but not 2-3 Tablespoons) is a good additional for a slight counterpoint.
Immaculate Bites says
Thank you, Simon!
Ache says
This is so lovely .
Thanks so much for this.
I always love trying your recipes.
Imma Adamu says
Thank you so much for the appreciation and support, Ache!
Natts says
The receipe is awesome.. simply love this.. used a small tray so had two cakes.. cake vanished while it was hot
ImmaculateBites says
YESS!! Am so thrilled .
Anita P says
i tried this one minus the nutmeg and powdered sugar sprinkling on top. T’was super delicious and easy to make. A Must eat cake. The lemon and zest makes all the difference in addition to the condensed milk. I have one question to ask – can I use cold eggs instead of room temperature as I live in a warm part of India and I always refrigerate the eggs.
ImmaculateBites says
Yes you can. It really doesn’t make that much of a difference.
Happy Cooking!!!
Swati jh says
Hey Imma,
Baked this cake last weekend and it was amazing, fluffiest cake i have ever baked , plz tell me what to serve it with it i dont have whipped cream, we don get it here in abundance
Much love
imma africanbites says
Hi, Swati. I’m so happy you like it. You may serve this cake without any whipped cream or accompaniment. Meanwhile, you can check out my Homemade Whipped Cream here https://bit.ly/31qFyzq. Enjoy!
Anita says
Hi from India!
I am a big fan of condensed milk☺
. So will try out this receipe. I have a question. Won’t adding sugar AND condensed milk make it terribly sweet? I like my cakes to be mildly sweet( so that I can gorge!) . Do you suggest I reduce the sugar ? Pls advice
ImmaculateBites says
Hello Anita,
I would suggest you cut the sugar in half. The sugar here is not too overwhelming.
Vani says
I only have salted butter in my kitchen right now …can I substitute with that? If I do, do I need to tweak the recipe in some way?
ImmaculateBites says
Use the exact measurement . It will be just fine.
Lynette Betts says
It is in the oven now. I am excited, the recipe looks fantastic! I plan on serving it with a with a mascarpone/whip cream and fresh berry syrup.
ImmaculateBites says
Oh my! Everything sounds Delicious Lynette. Enjoy
Vicky says
Hi i would like to try out this cake as we love consense milk but was wondering if i could use caster sugar instead of granulated sugar?
ImmaculateBites says
Hi Vicky! Yes, you can substitute the granulated sugar with caster sugar. Do let me know how it works out for you.