Condensed Milk Cake-Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen.
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 and 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.
This condensed milk 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.
Although sweetened with quite a can of condensed milk, you will be pleasantly surprised by the level of sweetness. The cake isn’t overly sweet making it all the easier to indulge in 2 or 3 slices- paired with strawberries and whipped cream and it’s heavenly.
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.
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
Condensed Milk Cake-Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen.
- 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 condensed milk or 396 grams
- 1 teaspoon vanilla extract
- 1 Tablespoon lime juice
- 1 teaspoon grated nutmeg optional
- 2-3 tablespoons lime zest
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Pre-heat the oven to 160°C/325°F. Grease a 10 inch or Bundt pan generously with cooking spray and set aside.
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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.
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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.
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Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
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Pour batter into a greased cake pan. Tap pan on work surface to eliminate any air
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Bake at 325 degrees F until tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack.
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Sprinkle cake with powdered sugar and serve with whipped cream and strawberries.
Hi Imma
I made the cake and it was amazing. But my cake did not come down level. The middle was sunken
So sorry to hear about your cake not cooking properly in the middle. Next time try reducing the oven temperature. You might want to cover the cake top with a foil paper, about 30 minutes or more into the cooking, to prevent it from browning too fast . The goal is to let the cake cook in the middle without the exterior browning too fast .Also refrain from opening the oven, too many times when baking . Only start checking towards the end.
I made this cake and it was good. I substituted the condensed milk with condensed coconut milk.
Awesome, thanks for the feedback
I finally made this!! It was soooo good.
I struggled finding the right size pan, but the one I used – more of a tart dish – worked fine.
Served it with a tiny bit of key lime tart filling and coconut whipped topping.
Very nice!
Thanks for the recipes here. (I make the One Pot Caribbean Jerk Chicken & Rice once a week and my family loves it. We are supposed to only take if for lunches, but we can’t resist eating it for dinner, too.)
Hello Imaa,
I made the condensed milk cake today, it is fantastic thank you for sharing, I added almond flour to your recipe and it was great.
That’s a great addition. Thanks for taking time out to share this with us.
Thank you Imma for this delious recipe. It’s my first time making a cake and frosting from scratch. Next time I will add more sugar. I’m Cuban, we love sweet cakes! I made a cream cheese frosting that is delicious too. Will be looking for more of your recipes.
Glad you like it, Arabia! Can’t wait for you to try some of my other recipes. 🙂
Have you thought of putting out a cookbook to support your blog????
Just saying protect the recipes of generations and nations.
I don’t mind putting one out. Especially the recipes that you have on the site you should register them with the government.
Thanks for the concern, Mix. I appreciate it. A cookbook is still in the works.
Easy and delicious! Definitely a repeater! Used a springform pan, came out perfectly.
Awesome! So happy to hear this. Thanks for the feedback.
This is a serious cake! Delicious, beautiful (I made it in a Bundt pan), and exactly what I was hoping for. I found that the texture got even softer a couple of days later. Thanks for this recipe and your website.
Thank you for the glowing review, Yuna!
I made this yesterday with success! I forgot the lime juice but it didn’t seem to make a difference. But why no salt? Most cake recipes have a bit of salt. The flavour and texture is lovely, like a pound cake, but I think a hit of salt would enhance it somewhat.
Hi, Renee! Glad it was a success on your end. Adding salt is somewhat optional for this recipe. I prefer mine without the salt so I can savor the milky flavor. 🙂
Gotcha! My family loves this cake. It’s the closest thing to our mother’s sponge cake. 🙂 Another question for you: I would like to use a larger pan and make layers. Can this recipe be doubled? Or is it best to make the batters one at a time?
I have doubled the recipe and it worked out just fine. It browns fairly quickly so make sure the cake pan is not too deep .
Awesome! That will save me so much time. I am using a 14 inch pan that is 2 inches deep so I need 10 cups of batter, which is probably just slightly less than double the recipe. Thanks for getting back to me! 🙂
Saw this recipe on your Instagram and decided to give it a try. Came out beautifully. Looking forward to having it with tea in the morning. I’m diabetic so i used the condensed milk but with creamed the butter with a stevia/ cane sugar blend. Just a beautiful cake. Thanks for the recipe!
Glad it turned out well for you! It sure makes a great pair with tea. Enjoy! =)
Hi Imma this is one of my favourite recipes from you but I have a question concerning fan ovens , I’ve often found that my cakes lose moisture relatively quickly when I do bake in a fan oven I’m aware that temperature has to be reduced but how about baking time ? How much do I reduce it by?
Do you think this recipe would work in 2 or 3 8” round pans for making a layered birthday cake? Is it firm enough to be stacked up?
Yes it is. I usually refrigerate my cakes before icing .
My husband was craving cake and I had a tin of condensed milk in my cupboard so of course I made him this! It’s absolutely delicious! Perfect texture, flavour, everything. I was worried it would be overly sweet but it’s not at all. Thank you!
I’m glad you both loved it, Helen! It’s one of my go-to cakes, too, whenever my sweet tooth craving kicks in. 🙂
Sounds delicious! Can i do this in a loaf tray?
You sure can. I don’t see why not .
Great. I was just wondering on how it would affect baking time?
thank you it was so delicious
Awesome ! Glad to hear it worked out well for you.
This is a wonderful moist cake that is not too sweet given the fact that it includes condensed milk and sugar. I made mine in a 9 inch springform pan which is perfect for this cake as it rose beautifully. It did take about 1hour 15 minutes to bake in the spring form pan which is about the time it takes to bake some pound cakes – but this cake is not as dense as a traditional pound cake. I also had to tent the top of the cake with foil towards the end of the baking as it begin to brown. Made a lime glaze to pour over the top of the cake since I had several skinless limes from making the zest and this was a great idea as it complimented the subtle lime flavor in the cake. Really great recipe and I thank you for sharing!
Can i add raisins?can i use gluten free flour?
I don’t know about gluten free flour. Don’t use much of it in my cooking, you can certainly add raisins here.
It turned out perfect. So easy and delicious. Everyone at work loved it.
Yay! Glad it was a hit! Thanks for the feedback !!!
I made this cake yesterday and it was so delicious…finding ur blog has given me life!!!
Thank u
My pleasure! Glad I could have been of help. Thanks for taking the time to let me know.
hi there
i want to ask if i omit the sugar at all, will it affect the taste as the milk is already tooooo sweet.
a week ago i made this this cake but without eggs with one cup of flour and 397 gm tin of condensed milk.
cake was very delicious but it was very very sweet.
can u suggest if i follow ur recipe as it is except sugar, will it affect?
thanks
You can certainly cut down on the sugar . I have not tried it without sugar so I can’t say for sure . If you do, please let me know how it turns out . Thanks
Made this cake today for school project for my grandson and it is very good .Cake was so moist baked two cakes one for school and one to try out .Will definitely bake again .
Thank you! Just baked this cake and followed your recipe exactly! It was perfect! I baked it in a bundt pan and paired it with quartered strawberries soaked in rum and sugar and whip cream . Very easy to assemble — the cake is dense and buttery. Next time, I think I will cut down the sugar to 1/4 cup because I prefer it less sweet. Looking forward to serving this at dinner parties or bringing it to brunch or luncheons with groups of friends.
Fantastic! Thanks for letting me know
This cake looks delicious and I will be making it tomorrow! Any way for the eggs to be left out? Anything I can use as a substitute for the eggs?
Also, any recommendations for a good buttercream frosting? Would a chocolate frosting go well with the cake flavors?
I don’t see why not. I had some with Nutella and it was really tasty.
I can’t say for sure. Have always made it with eggs.
I made this cake today and other was delicious!! Moist, lots of flavor… I added lime extract and almond flavor. The cake came out perfectly, my family ate half of it in one sitting. Thanks Imma for the recipe.
AWESOME! Almond makes it even better! Thanks for letting me know.
Hmm,
Looking forward to making this, but at around 600 calories per slice, will.not be going back for seconds or thirds!
It is worth every single bite!!!! You are going to love it.
Looks delish. Are the eggs beaten before adding them? Thanks
No you can just add the eggs without beating. It works just fine.
I tried this recipe for thanksgiving and let me tell you it was delicious. Thanks for the recipe.
Awesome! Thanks for the feedback!
Hi…this looks GREAT!
QUESTION: Is there any cream in it? The directions in the recipe say to add the condensed milk and cream, but I don’t see cream in the list of ingredients.
Thanks. I want to make this!
No. There is no cream. Just continue mixing/creaming for another minute.
Is it ok to use sweetened condensed milk ?
Yes, that is what I used.
Thanks!
Hi, quick question. Thinking of making this for my toddler’s themed cake. What icing or frosting do you suggest? If love cream cheese icing and buttercream….which one do you think would work best, if at all?!
Thanks much!
You can’t go wrong with either. However, since kids are going to be involved I would go with buttercream. It’s sweeter and goes well with any cake. Cream cheese has a tang to it.
Can the lime juice and zest be omitted
Of Course! It’s just for added flavor.
Really enjoyed making the cake. It was not as fluffy as I expected, but it had a fabulous taste! I used raspberries instead of strawberries and it also went well. Thank you for sharing this recipe!
Thanks for the feedback!
Hi Immaculate!please is condensed milk in french ” lait concentré sucré ?” or is it the unsweetened one.thanks for your reply.love your recipes
Thanks Sylvie! It’s lait concentre sucre.
Thanks for the Quick reply
Last night I made your condense milk cake with my little girls, 4 and 7 doing the most work. For such a simple cake, the taste and texture were absolutely exquisite. I love it, thank you for your recipe.
I bet your girls had some fun making it! So glad to hear you enjoyed it as much as I do. Thank you so much for sharing!!!
So made this cake last wkd. Sooooooo very good and decadent! Took it to work and it was inhaled by my colleagues. It definitely gets even better the next day. So good! Have to make it again this wkd for my daughter coz she’s livid I took the rest to work lol cheers
Hi Imma , I made this cake twice , it was verrrry delicious and easy , my two grandsons loveit , thanks for the recipe
My page on Instagram @ mykitchenslab
Awesome! Thanks for giving it a try!
I tried this cake yesterday and it is delicious thanks for sharing this reciepe I also love the Jamaican recipes .
Awesome!! Thanks for the feedback so glad to hear you are enjoying them.
I can’t wait to taste this! Mine is in the oven as I write this, only 30 mins to go! This was so light and fluffy while in the bowl. I will let you know how awesome it is after I get to eat a piece! Lovely.
Can’t wait!!
I’m doing a dinner party themed “Around the World in 80 Days” and want to know if this is considered an African Recipe? Or Caribbean? I am going to include your Muamba chicken recipe for sure! Can’t wait till try these out.
To my knowledge it be none. However, if you were to include in in your themed party you it should be more African than Caribbean.Happy Cooking!!!
I’ve never heard of condensed milk cake. Looks delicious! Definitely will try this one.
You are going to love it!!! And do report back. Pretty please. Thanks.
I’ve never thought of using condensed milk in cake. This is ingenious. Can’t wait to try it!
Thanks Precious . Let me know how it works for you.
Yes! I’ve previously tried making a condensed milk(got hooked when a friend made one for an occasion) cake using other recipes but they somehow don’t taste quite right. This one on the other hand looks delish! The crumb says it all! Definitely giving this one a go.
P.s I’ve made your milk tart recipe like a million times and it’s exactly as I remember it (african origins)! My friends can’t get enough of it, especially because how they make it here is very different.
Awesome! Thanks for try out my recipes! And so happy to hear you are going to try this one. I know what you mean about the milk tart. I have some leftovers in the fridge. It’s really a favorite of mine. Happy Cooking.
Looks good and moist. How can it be preserved? And for how long can it be stored? Thanks
You can tightly wrap with saran wrap and freeze up to a month. It usually don’t last very long in my household. On the counter top maybe a day or two for optimum flavor.
Immaculate, how are you? Do you have more recipes of the cakes we have back home in Africa? I recall them not being overly sweet and firm. I also had a cake made with I think raisins or dates and it was dense yet great- do you have the recipe?
Thank you.
Fine thanks! Definitely know what you are looking for try out this one hear https://www.africanbites.com/light-fruit-cake/. It’s really dense and firm . Let me know what you think . Thanks.
I was disappointed . The cake was not light and moist . I did follow the recipe . What could have gone wrong?
Hi Rita! I can’t say for sure without being there. But I would make sure the butter and sugar is fluffy before adding the other ingredients
What a great looking cake, the texture looks superb!
Thanks Brian
This looks gorgeous! I hadn’t heard of condensed milk cake, but now I want to try it 🙂
You should it’s delicious and so easy to make
I always have a tin of condensed milk on hand for cheesecakes and ice creams, but never thought to use it for cake. It looks so light and fluffy, I am going to have to try it. Thanks!
You are going to love it Tania.
Thanks for posting this recipe. I made the cake using only4oz butter in a 9in pan and it came out prefect. Used vanilla icing. Out of this world and sooo easy. Bless you
Correction i used8oz butter only. It was still moist
YESS! So glad to hear it was a hit Gina! Thanks for the feedback!
I can just imagine how moist and wonderful this cake is! Awesome!