Condensed milk cake is a deliciously sweet, soft and tender cake made with sweetened condensed milk. This easy to make condensed milk dessert cake has a dense, yet light crumb with a crisp golden brown exterior that’s similar to pound cake. Top this simple cake with fresh fruit or warm berry sauce for a quick and beautiful dessert.
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Why Should You Make This Recipe
My hands down favorite type of cake to make is a simple, slightly rustic and flavorful cake. My Orange Olive Oil Cake, Lemon Ricotta Cake, Berry Cake, Cornbread Cake and Almond Cake are just a few of my favorite simple dessert cakes on the blog. If you’re a fan of simple, versatile cakes this sweetened milk cake is for you.
- It has the perfect rich, buttery and tender texture. This simple cake with condensed milk has the perfect buttery, moist and tender crumb similar to pound cake thanks to the sweet, creamy and milky condensed milk.
- Easy to make cake with lots of flavor. This sweetened milk cake packs some seriously bakery worthy flavor, but is just as easy to make as any other single layer cake.
- The perfect cake for your favorite toppings. This condensed milk cake has a buttery, vanilla forward flavor making it perfect for fresh fruit, berry compote or frosting.
Ingredients
This condensed milk cake recipe requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, eggs, vanilla extract and sweetened condensed milk.
Substitutions
Here are my recommended ingredient substitutions to make this easy cake with condensed milk if you need them.
- All purpose flour: To make this condensed milk dessert cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Make sure to weigh the flour (240 g) versus cup for cup.
- Baking Powder: This recipe has not been tested with baking soda.
- Unsalted Butter: Feel free to use your preferred butter. I personally love using Kerry Gold butter. A good plant based option is Miyokos Plant Butter.
- Granulated Sugar: Brown sugar can replace the sugar. Maple sugar would also work well to make this cake refined sugar free.
- Eggs: This recipe has not been tested without eggs. Make sure they are room temperature.
- Vanilla Extract: This adds a nice background flavor to the cake. Feel free to use vanilla paste.
- Sweetened Condensed Milk: Sweetened condensed milk can be substituted with cream of coconut for a dairy free option.
Variations
- Condensed Milk Bundt Cake: Generously grease a 10 inch (10 - 12 cup capacity) bundt pan. Prepare the recipe as written. Pour the cake batter into the bundt pan. Bake at 350 F (177 C) for 45 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the edges of the cake should slightly pull away from the edges of the pan.
- Condensed Milk Loaf Cakes: Line the bottom and long sides of (2) 8 x 4 inch loaf pans with parchment paper. Prepare the cake recipe as written. Evenly divide the cake batter between the two loaf pans. Bake the cakes at 350 F (177 C) for 35 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
How To Make
Learn how to make condensed milk cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) or 10 inch (25 cm) springform or cake pan with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt together until well combined.
- In a large mixing bowl fitted with paddle attachment, cream the butter and sugar until combined. Increase the speed of the mixer to medium and cream the butter and sugar together for 2 - 3 minutes or until the mixture is lighter, fluffier and very well combined. With the mixer on low, cream in the the eggs and vanilla one at a time. Scrape the sides and bottom of the mixing bowl as needed. On low, mix in the dry ingredients, alternating with the condensed milk in this order (dry, condensed milk, dry, condensed milk, dry). Mix until just combined. Scrape the sides and bottom of the bowl and mix again on low for 30 - 60 seconds if needed to incorporate any unmixed ingredients. Evenly pour the cake batter into the prepared pan.
- Bake the cake for 45- 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the edges of the cake should slightly pull away from the edges of the pan.
- Cool the cake in the pan for 10 minutes. Gently release the side of the springform pan and allow the cake to cool completely to room temperature. When it’s time to serve the condensed milk pound cake, dust with powdered sugar and fresh fruit.
How To Store, Freeze and Thaw
- Store: Condensed milk cake can be stored in an airtight container at room temperature for up to 4 - 5 days depending on the toppings. If this cake is topped with fruit or cream cheese frosting, make sure to store it in the fridge. Plain cake, one dusted with powdered sugar or topped with buttercream can be stored at room temperature.
- Freeze: Make sure the plain milk cake is completely cooled to room temperature. Wrap the cake or each slice in plastic wrap and place in a ziplock bag or other airtight, freezer proof container. Store in the freezer for up to 2 months.
- Thaw: The easiest way to thaw the cake is to let it thaw at room temperature.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender cake.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean. The top should be golden brown and the top of the cake should quickly bounce back when lightly pressed.
- Add toppings to the cake. While lovely on it’s own, this simple milk cake really shines when topped with powdered sugar, fresh fruit or berry sauce. If you want a more decadent cake, top with frosting like Strawberry Cream Cheese Frosting or Mascarpone Frosting.
FAQs
What is the purpose of condensed milk in a cake?
While most people think of using condensed milk for no bake desserts like fudge, or caramel sauce, baking with sweetened condensed milk adds richness and sweetness to cakes, bars, brownies, cookies and pies.
What happens if you add sweetened condensed milk to cake mix?
Adding condensed milk to cakes makes them sweeter and richer, with a milky background flavor.
Can I substitute the condensed milk?
There are a few ways to substitute sweetened condensed milk. Combine 1 cup (240 ml) heavy cream or evaporated milk with ¼ cup (50 g) sugar. Heat on low, stirring frequently until the sugar has dissolved. Allow the mixture to cool before using in the cake batter.
Other Desserts with Sweetened Condensed Milk
If you try this Condensed Milk Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Condensed Milk Cake
Condensed milk cake is a deliciously sweet, soft and tender cake made with sweetened condensed milk. This easy to make condensed milk dessert cake has a dense, yet light crumb with a crisp golden brown exterior that’s similar to pound cake. Top this simple cake with fresh fruit or warm berry sauce for a quick and beautiful dessert.
Equipment
- 1 9 inch or 10 inch springform pan
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 5 large room temperature eggs
- 1 tablespoon (15 ml) vanilla extract
- 14 oz. can sweetened condensed milk
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) or 10 inch (25 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the butter and sugar until combined. Increase the speed of the mixer to medium and cream the butter and sugar together for 2 - 3 minutes or until the mixture is lighter, fluffier and very well combined. With the mixer on low, cream in the the eggs and vanilla one at a time. Scrape the sides and bottom of the mixing bowl as needed.1 cup (226 g) unsalted butter, room temperature, ¾ cup (150 g) granulated sugar, 5 large room temperature eggs, 1 tablespoon (15 ml) vanilla extract
- On low, mix in the dry ingredients, alternating with the condensed milk in this order (dry, condensed milk, dry, condensed milk, dry). Mix until just combined. Scrape the sides and bottom of the bowl and mix again on low for 30 - 60 seconds if needed to incorporate any unmixed ingredients. Evenly pour the cake batter into the prepared pan.14 oz. can sweetened condensed milk
- Bake the cake for 45- 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the edges of the cake should slightly pull away from the edges of the pan.
- Cool the cake in the pan for 10 minutes. Gently release the side of the springform pan and allow the cake to cool completely to room temperature. When it’s time to serve the condensed milk pound cake, dust with powdered sugar and fresh fruit.
Notes
Store: Condensed milk cake can be stored in an airtight container at room temperature for up to 4 - 5 days depending on the toppings. If this cake is topped with fruit or cream cheese frosting, make sure to store it in the fridge. Plain cake, one dusted with powdered sugar or one topped with buttercream frosting can be stored at room temperature.
See the Variations section of the blog post to make this condensed milk cake in a bundt or loaf pan.
did you make this recipe?tag @olivesnthyme on Instagram
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