Condensed Milk Cake Recipe: Moist, Rich, and Irresistibly Easy

🛒 Ingredients You’ll Need

This is one of those simple pantry recipes you can whip up with minimal prep. Here’s what you’ll need:

1 can (14 oz) sweetened condensed milk
4 large eggs
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Pinch of salt
Optional: powdered sugar for dusting or a light glaze

👩‍🍳 How to Make Condensed Milk Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or loaf cake pan, or line with parchment paper.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the condensed milk, eggs, melted butter, and vanilla until smooth and well combined.

Step 3: Add Dry Ingredients

Sift in the flour, baking powder, and a pinch of salt. Gently fold until just combined—do not overmix to keep the cake light and airy.

Step 4: Bake

Pour the batter into your prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 5: Cool & Serve

Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature. Dust with powdered sugar or drizzle with a simple glaze for extra sweetness.

🎯 Why You’ll Love This Cake

Moist and buttery with a melt-in-your-mouth texture
Only 7 ingredients, all pantry staples
No frosting required, but super versatile for toppings
Perfect for tea time, brunch, dessert, or even breakfast
Kid-friendly and freezer-friendly

🧁 Variations & Add-Ins

Want to add a little twist? Here are some easy customizations:

🍋 Lemon Zest or Juice – For a citrusy zing
🥥 Shredded Coconut – For a tropical touch
🍫 Chocolate Chips – Because… why not?
🍓 Fresh Berries – Fold into the batter or top after baking
☕️ Instant Coffee or Espresso Powder – For a mocha version
🥛 Evaporated Milk Glaze – For a richer topping

🧊 Storage Tips

Room Temp: Store in an airtight container for up to 3 days.
Refrigerate: If your kitchen is warm or humid, refrigerate for up to a week.
Freeze: Wrap slices individually and freeze for up to 2 months. Thaw at room temp or microwave gently.

📈 Nutrition Info (Per Slice – Based on 10 Slices)

Calories: ~280
Fat: 14g
Carbs: 33g
Protein: 6g
Sugar: 24g

Actual nutrition may vary based on ingredients and serving size.

🍴 Serving Suggestions

This cake is lovely on its own, but here are a few ideas to elevate it:

Topped with whipped cream and fresh strawberries
Drizzled with dulce de leche or caramel sauce
Served with a scoop of vanilla or coconut ice cream
Paired with a cup of chai or cappuccino for cozy vibes

🧠 FAQ – You Asked, We Answered

Q: Can I use evaporated milk instead of condensed milk?
A: No, sweetened condensed milk is essential for this recipe’s flavor and texture.

Q: Can I make it gluten-free?
A: Yes! Substitute with a 1:1 gluten-free flour blend.

Q: Can I double the recipe?
A: Absolutely. Just bake it in a larger pan and extend the baking time slightly.

Q: Is this the same as tres leches cake?
A: No, though both are milk-based, this cake is denser and uses condensed milk in the batter, not poured over after baking.

🎉 Final Thoughts

This Condensed Milk Cake is a back-pocket recipe that works for almost any occasion. With its velvety texture, rich flavor, and easy prep, it’s a go-to dessert that never disappoints.

Whether you’re serving it plain with tea or dressing it up for guests, one thing’s for sure: this cake disappears fast.

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