Condensed Milk Cake Recipe
Prep Time: 15 minutes | Cook Time: 45–50 minutes | Total Time: 1 hour | Serves: 8–10
Ingredients
- 1 cup (230g) unsalted butter, softened (plus extra for greasing)
- 1 can (14 oz/397g) sweetened condensed milk
- 4 large eggs, room temperature
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Optional Additions:
- Zest of 1 lemon or orange for citrus flavor
- Powdered sugar for dusting
- Fresh berries or whipped cream for serving
Instructions
- Prep the Oven & Pan:
- Preheat oven to 350°F (180°C).
- Grease a 9-inch (23cm) round or loaf pan with butter, then line the bottom with parchment paper.
- Cream Butter & Condensed Milk:
- In a large bowl, beat the softened butter with an electric mixer until creamy (~2 minutes).
- Gradually add the condensed milk, beating until smooth and fluffy (~3–4 minutes).
- Add Eggs & Vanilla:
- Beat in eggs one at a time, fully incorporating each before adding the next.
- Mix in vanilla extract (and citrus zest, if using).
- Combine Dry Ingredients:
- In a separate bowl, sift flour, baking powder, and salt.
- Mix Wet & Dry:
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined(overmixing = dense cake).
- Bake:
- Pour batter into the prepared pan. Smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve slightly warm or at room temperature. Dust with powdered sugar or pair with berries.
Tips
- Don’t overbake! The cake should be golden and springy to the touch.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- For a caramel twist: Drizzle extra condensed milk over the cooled cake.
Enjoy this decadent, velvety cake with a cup of coffee or tea! ☕🍰
