I love how this Condensed Milk Cake bakes up unbelievably soft, golden, and rich with almost no fuss. One slice reveals a tender crumb and sweet milky finish that keeps everyone asking for more.

Jump to Recipe

I’m obsessed with Condensed Milk Cake because it tastes like someone took the best part of a milk candy and turned it into a soft, sliceable cake. The sweetened condensed milk gives it this rich, creamy sweetness that doesn’t shout, it just lingers.

I love how the crumb feels plush but not heavy, with vanilla extract running through like a little wink. And the top gets that lightly golden edge I always pick at first.

No frosting drama. No fuss on the plate.

Just a tender, buttery-looking cake I keep cutting “one more” piece of until I’ve lied to myself.

Ingredients

Print Recipe (No Advertisments)

Sweetened condensed milk makes it rich, sweet, and kind of caramel-like.
Eggs give the cake structure, so it slices nicely without feeling heavy.
Melted butter brings that soft, cozy crumb you’ll want with coffee.
All purpose flour keeps things simple and tender, not fancy or fussy.
Baking powder helps it puff up, so it’s not dense like a brick.
Vanilla adds warmth and makes the whole cake smell bakery-level good.
A pinch of salt balances the sweetness, because condensed milk is no joke.
Plus, citrus zest adds a fresh little pop if you’re into brightness.
Basically, it’s a sweet, soft cake that feels homemade in the best way.

Ingredient Quantities

1 can (14 oz / 395 g) sweetened condensed milk

3 large eggs, room temperature

1/2 cup (113 g) unsalted butter, melted and cooled

1 cup (120 g) all purpose flour, sifted

2 teaspoons baking powder

1 teaspoon pure vanilla extract

Pinch of fine salt

Optional: 1 tablespoon grated lemon or orange zest for brightness

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and line an 8 or 9 inch round or square cake pan with parchment, leaving a slight overhang for easy removal.

2. In a large bowl, whisk the 3 room temperature eggs until pale and slightly frothy.

3. Add the 1 can (14 oz / 395 g) sweetened condensed milk to the eggs and whisk until smooth and homogeneous.

4. Stir in the 1/2 cup (113 g) melted cooled unsalted butter, 1 teaspoon pure vanilla extract, and optional 1 tablespoon grated lemon or orange zest; mix until combined.

5. In a separate bowl, sift together 1 cup (120 g) all purpose flour, 2 teaspoons baking powder, and a pinch of fine salt.

6. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined and there are no visible streaks of flour. Do not overmix.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake in the preheated oven for 25 to 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

9. Let the cake cool in the pan on a wire rack for 10 minutes, then use the parchment overhang to lift it out and cool completely on the rack before slicing and serving.

Equipment Needed

1. Oven
2. 8 or 9 inch round or square cake pan lined with parchment paper (with overhang)
3. Large mixing bowl and a small bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Sifter or fine mesh sieve for flour and baking powder
7. Measuring cups and spoons
8. Wire cooling rack
9. Can opener for the sweetened condensed milk

FAQ

Q: What oven temperature and baking time should I use?

A: Preheat oven to 350°F (175°C). Bake in a greased 8 or 9 inch round or square pan for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Q: Can I substitute ingredients if I do not have unsalted butter or all purpose flour?

A: You can use salted butter but reduce added salt slightly. For flour, a 1-to-1 gluten free all purpose blend usually works but texture may be a touch different; do not overmix.

Q: Why is sweetened condensed milk used and can I replace it?

A: Condensed milk provides sweetness, moisture and a rich custardy crumb. Replacing it will change texture and sweetness; you could try evaporated milk plus extra sugar but results will not be the same.

Q: How should I store leftovers and how long will the cake keep?

A: Cool completely then store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best texture.

Q: Can I freeze the cake?

A: Yes. Wrap tightly in plastic wrap and then foil, or place slices in a freezer container. Freeze up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Q: How do I prevent the cake from sinking in the center?

A: Avoid overmixing once flour is added, make sure baking powder is fresh, and do not open the oven during the first 20 minutes of baking. Use room temperature eggs for better emulsion.

Condensed Milk Cake Recipe Substitutions and Variations

Sweetened condensed milk: 1 can can be replaced with 1 cup evaporated milk plus 1 cup granulated sugar, simmered gently until slightly thickened and cooled; or use 1 cup full fat coconut condensed milk for a dairy-free, subtly coconut flavor.
Eggs: For each egg, use 1/4 cup unsweetened applesauce or 1/4 cup plain yogurt for a moist texture; for better structure, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, rested 5 minutes.
Unsalted butter: Swap with equal weight of neutral vegetable oil (canola or sunflower) for a tender crumb, or use melted coconut oil for a hint of coconut and similar texture.
All purpose flour: Substitute with a 1:1 gluten free baking flour blend (ensure it contains xanthan gum) for gluten free, or use 3/4 cup whole wheat pastry flour plus 1/4 cup all purpose flour to keep tenderness while adding nuttiness.

Pro Tips

– Bring everything to room temperature before you start. Warm eggs and melted butter blend more easily with the chilled condensed milk, giving a smoother, more uniform batter and a lighter crumb.

– Fold the dry ingredients in gently and stop as soon as the flour is incorporated. Overworking develops gluten and makes this cake dense instead of tender.

– Watch the bake time, not the clock. Check near the lower end of the range: a toothpick with a few moist crumbs is perfect. If the top is browning too fast, tent loosely with foil for the last 5 to 10 minutes to prevent an overly dark crust.

– Brighten the finished cake. A little grated citrus zest folded in or a light brush of simple syrup warmed with a splash of juice or liqueur keeps the cake moist and lifts the sweet condensed milk flavor.

Condensed Milk Cake Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I love how this Condensed Milk Cake bakes up unbelievably soft, golden, and rich with almost no fuss. One slice reveals a tender crumb and sweet milky finish that keeps everyone asking for more.

Servings

servings

Calories

343

kcal

Equipment: 1. Oven
2. 8 or 9 inch round or square cake pan lined with parchment paper (with overhang)
3. Large mixing bowl and a small bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Sifter or fine mesh sieve for flour and baking powder
7. Measuring cups and spoons
8. Wire cooling rack
9. Can opener for the sweetened condensed milk

Ingredients

1 can (14 oz / 395 g) sweetened condensed milk
3 large eggs, room temperature
1/2 cup (113 g) unsalted butter, melted and cooled
1 cup (120 g) all purpose flour, sifted
2 teaspoons baking powder
1 teaspoon pure vanilla extract
Pinch of fine salt
Optional: 1 tablespoon grated lemon or orange zest for brightness

Directions

Preheat oven to 350°F (175°C). Grease and line an 8 or 9 inch round or square cake pan with parchment, leaving a slight overhang for easy removal.
In a large bowl, whisk the 3 room temperature eggs until pale and slightly frothy.
Add the 1 can (14 oz / 395 g) sweetened condensed milk to the eggs and whisk until smooth and homogeneous.
Stir in the 1/2 cup (113 g) melted cooled unsalted butter, 1 teaspoon pure vanilla extract, and optional 1 tablespoon grated lemon or orange zest; mix until combined.
In a separate bowl, sift together 1 cup (120 g) all purpose flour, 2 teaspoons baking powder, and a pinch of fine salt.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined and there are no visible streaks of flour. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 25 to 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Let the cake cool in the pan on a wire rack for 10 minutes, then use the parchment overhang to lift it out and cool completely on the rack before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.