Sweetened Condensed Milk Cake – Quick and Simple Dessert Recipe

There’s something undeniably nostalgic and comforting about the warm, tender bite of a condensed milk cake. Its rich, velvety texture and deep, milky sweetness make it a go-to for bakers who want something special without overcomplicating things. The magic of this cake lies in its simplicity—six easy steps, a handful of everyday ingredients, and a result that feels like a warm hug on a plate.

From birthdays to coffee breaks, this cake feels right at home. Condensed milk gives the cake a caramelized depth and a silky crumb that’s hard to resist. It’s moist but never soggy, dense but never heavy. The flavor is sweet but balanced, with a toasty, buttery aroma that fills the kitchen as it bakes.

Whether you’re a beginner baker or just looking for a quick dessert that delivers impressive results, this condensed milk cake is the one to try. Let’s walk through how to make condensed milk cake in six easy steps, so you can enjoy this classic delight with zero stress and maximum satisfaction.

Ingredients Overview

This condensed milk cake relies on simple pantry staples, but each ingredient plays a crucial role in creating the cake’s signature taste and texture.

Sweetened Condensed Milk – The heart of the cake. This thick, sugary milk gives the cake its rich sweetness and dense, creamy crumb. There’s no need for additional sugar thanks to its intensity. If you’re looking for a dairy-free version, there are coconut-based condensed milks available that work well.

All-Purpose Flour – Gives the cake structure without being too heavy. Cake flour can be used for a lighter texture, but all-purpose flour keeps it classic and sturdy.

Butter – Melted butter adds richness and a smooth, velvety mouthfeel. Use unsalted to control the salt content, or if using salted, reduce any added salt in the recipe.

Eggs – They bind everything together and help the cake rise slightly. Room temperature eggs work best for a smooth batter.

Baking Powder – A small amount helps the cake lift, giving it a tender, balanced texture that doesn’t become overly dense.

Vanilla Extract – Rounds out the flavor, adding a touch of warmth. Almond extract can be used for a nuttier spin, or even citrus zest for brightness.

Milk – Used in small amounts to loosen the batter. Whole milk works best, but any milk (dairy or plant-based) can substitute if needed.

With these few ingredients, you’re well on your way to creating a sweet, golden loaf that feels anything but ordinary.

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or an 8-inch round pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal. Proper prep is key—this cake sticks easily due to its sugar content.

Step 2: Melt the Butter

In a small saucepan or microwave-safe bowl, melt 1 stick (1/2 cup) of unsalted butter. Let it cool slightly so it doesn’t scramble the eggs later. Warm butter blends easily into the batter and adds richness without needing creaming.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together 1 can (14 ounces) of sweetened condensed milk, the melted butter, 3 large eggs, 1 teaspoon of vanilla extract, and 1/4 cup of whole milk. Mix until smooth and glossy.

Step 4: Add Dry Ingredients

Sift 1 1/4 cups of all-purpose flour with 1 1/2 teaspoons of baking powder into the wet mixture. Gently fold the dry into the wet using a rubber spatula or wooden spoon. Mix just until combined—overmixing can make the cake tough.

Step 5: Pour and Smooth

Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan on the counter a couple of times to remove air bubbles. The batter should be thick but pourable.

Step 6: Bake and Cool

Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. The cake will firm up as it cools, developing its signature moist crumb.

Tips, Variations & Substitutions

• Don’t Overbake: Condensed milk caramelizes quickly. Watch the last 5 minutes closely to prevent a burnt top.

• Lemon or Orange Zest: Stir in zest for a fresh citrus twist.

• Chocolate Chips: Fold in 1/2 cup of mini chips for a richer dessert.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend and check for doneness at 35 minutes.

• Dairy-Free: Substitute butter with coconut oil and use a plant-based condensed milk.

• Spice It Up: Add a dash of cinnamon or nutmeg for warmth, especially in fall.

This recipe is forgiving and welcomes your creativity, but always maintain the base ratio of condensed milk to flour for best results.

Serving Ideas & Occasions

This cake shines with a simple dusting of powdered sugar, but you can easily dress it up. Top with fresh berries and a dollop of whipped cream for an elegant dessert. For breakfast or brunch, pair it with a strong coffee or café au lait—its sweetness is a perfect contrast.

Serve warm slices with a scoop of vanilla ice cream for a comforting dessert on cold nights. It’s also ideal for lunchboxes, potlucks, or tea-time treats. Since it travels well, it’s a great option for picnics or holiday gifting.

Its subtle, milky flavor makes it incredibly versatile—fitting in just as well at a casual family dinner as it does on a special occasion table.

Nutritional & Health Notes

While this condensed milk cake leans into indulgence, it’s a relatively modest dessert compared to frosted layer cakes. One slice (from a 10-slice loaf) comes in at about 250–300 calories, depending on the additions.

It’s naturally nut-free and easy to adapt for gluten-free or dairy-free diets. Sweetened condensed milk does contain added sugar, so this cake is best enjoyed in moderation. If you’re watching sugar intake, consider slicing thinner or substituting part of the condensed milk with Greek yogurt for a lighter variation.

This cake also contains a good source of calcium from both the milk and butter, and the eggs contribute a bit of protein and healthy fat.

FAQs

1. Can I use evaporated milk instead of condensed milk?
No. Evaporated milk lacks the sweetness and thickness of condensed milk. Your cake will turn out bland and runny.

2. Why is my cake too dense or undercooked?
It may have been underbaked or overmixed. Always check with a toothpick and avoid beating the batter too long once the flour is added.

3. Can I make this ahead of time?
Yes. The cake keeps well for up to 3 days at room temperature, wrapped tightly. It also freezes beautifully for up to 2 months.

4. Can I make this as cupcakes?
Absolutely. Fill cupcake liners 3/4 full and bake at 350°F for 18–22 minutes. Check for doneness with a toothpick.

5. What if I don’t have vanilla extract?
You can skip it or replace it with almond extract, citrus zest, or even a dash of maple syrup for added flavor.

6. Can I reduce the sweetness?
Condensed milk is very sweet, and reducing it will affect the texture. You can try replacing 2 tablespoons with plain yogurt, but the cake will be less rich.

7. Why did my cake crack on top?
This is normal. The sugar in condensed milk causes the top to caramelize and split slightly—it’s part of the charm!

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