Condensed Milk Cake

Megan

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.

5 from 1 vote

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Course Dessert

Cuisine American

Servings 9 inch cake

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.

Keyword Cake with Condensed Milk, Condensed Milk Cake, Condensed Milk Cake Recipe, Sweetened Condensed Milk Dessert Cake

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