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Condensed Milk Cake

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Author: Imma
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Condensed Milk Cake — Quick, tender and easy cake that will impress at the dinner table or a party without you slaving away in the kitchen.

Condensed Milk Cake

Do you have a can of condensed milk in the pantry? Then turn it into something delectable like this cake here.

Condensed milk cake is definitely one of those desserts that requires minimal ingredients and preparation.

I don’t know about you but I look forward to sweets at the end of a meal. They have a magical way of balancing out the taste buds so we can reach ultimate satisfaction.

Condensed Milk Cake

This condensed milk cake is similar to pound cake but has a lot more to offer. It is light and moist making every bite better than the last with a fabulous taste.

Condensed milk cake

Although sweetened with only a can of condensed milk, you will be pleasantly surprised by the level of sweetness. The cake isn’t overly sweet making it even easier to indulge in 2 or 3 slices – paired with strawberries and whipped cream — it’s heavenly.

Condensed milk cake

Every bite has great texture and your taste buds are soon hit with this rich, milky flavor and then you are ready to experience the deliciousness all over again. Guess what? You can have it for breakfast too! Or serve with some tea.

Condensed Milk Cake

Unfortunately, many think using condensed milk in desserts will overwhelm it. Au contraire condensed milk enhances.

Try this cake for yourself. It will not disappoint.

Enjoy!

Watch How to Make It

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Condensed Milk Cake
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Condensed Milk Cake

Condensed Milk Cake - Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen.
4.88 from 66 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
American
Servings 10 slices

Ingredients

  • 10 ounce 284grams unsalted butter
  • 3/4 cup 150grams granulated sugar
  • 5 large eggs
  • 2 cups 250grams all-purpose flour
  • 2 teaspoons baking powder.
  • 1 14 ounce can sweetened condensed milk or 396 grams
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lime juice
  • 1 teaspoon grated nutmeg optional
  • 2-3 tablespoons lime zest
US Customary - Metric

Instructions

  • Pre-heat the oven to 160°C/325°F. Grease a 10 inch or Bundt pan generously with cooking spray and set aside.
  • Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3 minutes. Then add the condensed milk and mix for another minute.
  • Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime zest& juice, nutmeg, and vanilla extract.
  • Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
  • Pour batter into a greased cake pan. Tap pan on work surface to eliminate any air
  • Bake at 325 degrees F until tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack.
  • Sprinkle cake with powdered sugar and serve with whipped cream and strawberries.

Nutrition Information:

Calories: 387kcal (19%)| Carbohydrates: 35g (12%)| Protein: 5g (10%)| Fat: 25g (38%)| Saturated Fat: 15g (94%)| Cholesterol: 142mg (47%)| Sodium: 35mg (2%)| Potassium: 144mg (4%)| Sugar: 15g (17%)| Vitamin A: 825IU (17%)| Vitamin C: 0.8mg (1%)| Calcium: 58mg (6%)| Iron: 1.6mg (9%)
Author: Imma
Course: Dessert
Cuisine: American
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Nutrition Facts
Condensed Milk Cake
Amount Per Serving
Calories 387 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 142mg47%
Sodium 35mg2%
Potassium 144mg4%
Carbohydrates 35g12%
Sugar 15g17%
Protein 5g10%
Vitamin A 825IU17%
Vitamin C 0.8mg1%
Calcium 58mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Condensed milk pound cake

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Comments & Reviews

  1. Barb Duff says

    5 stars
    Easy, not too sweet. No icing necessary. Used a springform pan for 45 minutes at 350oF. Used lemon and nutmeg.

    Reply

  2. Stacy says

    5 stars
    I’ve made this really like it and the nutmeg in it. I wonder if it would be good as a poke cake? With a can of condensed milk and sweeted condensed milk combined.

    Reply

    • ImmaculateBites says

      Hi Stacy!

      I’m glad to hear you enjoyed the condensed milk cake with the touch of nutmeg! Turning it into a poke cake with a mixture of condensed milk and sweetened condensed milk sounds like a deliciously decadent idea.

      Poke cakes are known for their moistness, and the combination of condensed milk and sweetened condensed milk would likely soak into the cake, making it even more rich and flavorful. Just make sure to poke enough holes in the cake to allow the milk mixture to seep in evenly.

      If you’re going for this variation, I’d recommend refrigerating the cake for a few hours after pouring the milk mixture over it, to allow the flavors to meld and the cake to absorb the liquid.

      I say go for it! And I’d love to hear how it turns out if you decide to give it a try. Happy baking! ️✨

      Reply

  4. Lisa Smith says

    How do you store the cake? I just baked it now, but it’s for a party tomorrow. I don’t want it to be dry!

    Reply

    • imma africanbites says

      Hi, Lani. I haven’t tried that for this recipe, but I don’t see why you can’t. But there’ll be a difference with the texture and, of course, that buttery flavor.

      Reply

  6. Anne Olson says

    5 stars
    Imma,
    YUM! Moist and tender and easy!
    I am looking for a recipes to make a dent in my Costco stash of sweetened condensed milk.
    This is cake is absolutely delicious! I served it with some slightly sweetened macerated strawberries on top and slightly sweetened whipped cream mixed with a bit of sour cream.
    t was an impressive and unique company make-ahead dessert.
    Thank you ever so much!

    Reply

  7. Yashoda says

    5 stars
    This was one of the easiest and the yummiest condensed milk cake recipe to make. Every time I made this it came out delicious and the aroma of lemon zest was soulful. The children loved it 🙂

    Reply

  8. Simon M says

    Good recipe but do you really mean 2-3 Tablespoons of Lime zest? Sounds like far too much so used zest of one Lime. You don’t mention salt. Next time I’ll try caster sugar to see whether the texture is different. another test will be using 200g plain flour and 50g cornflour.

    Reply

  9. Stephanie says

    5 stars
    Thank you for the amazing recipe! It is a tried and true favorite now. The texture and crumb to this cake is melt in your mouth and the use of condensed milk separates it from the rest of the basic cake recipes found online.

    Reply