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.
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.
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.
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.
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
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
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:
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!
Amina says
You can store it covered on a cake plate, then add the toppings when you’re ready to serve.
Lani says
Hi. Thanks for sharing this recipe. One question, can I substitute butter with margarine? Thank you.
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.
Anne Olson says
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!
Immaculate Bites says
Thanks for sharing, Anne! I’m happy that you enjoyed this.
Yashoda says
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 🙂
Immaculate Bites says
Yay! Thank you, Yashoda. So happy your kids loved it. Try making Lemon Almond Yogurt Cake for them next time 🙂
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.
Immaculate Bites says
Hi Simon! Yes, you may alter and feel free to share with me again how it turns out. 🙂
Stephanie says
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.
Immaculate Bites says
Wow! Thank you for this, Stephanie. I’m happy that you loved this 🙂
Jim B says
What happens if I skip the lime zest and lime juice?
imma africanbites says
Hi, Jim. Adding lime zest and juice somehow adds a nice zing to this milk cake. But feel free to leave it out.