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
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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:
Aphia says
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.
ImmaculateBites says
That’s a great addition. Thanks for taking time out to share this with us.
Arabia Lopez says
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.
imma africanbites says
Glad you like it, Arabia! Can’t wait for you to try some of my other recipes. 🙂
Mix says
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.
imma africanbites says
Thanks for the concern, Mix. I appreciate it. A cookbook is still in the works.
Taja Slaughter says
Easy and delicious! Definitely a repeater! Used a springform pan, came out perfectly.
ImmaculateBites says
Awesome! So happy to hear this. Thanks for the feedback.
Yuna says
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.
imma africanbites says
Thank you for the glowing review, Yuna!
Renée says
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.
imma africanbites says
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. 🙂
Renée says
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?
ImmaculateBites says
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 .
Renée says
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! 🙂
Sadiqa Yancey says
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!
imma africanbites says
Glad it turned out well for you! It sure makes a great pair with tea. Enjoy! =)
Charmaine says
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?
Rachel says
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?
ImmaculateBites says
Yes it is. I usually refrigerate my cakes before icing .
Helen says
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!
imma africanbites says
I’m glad you both loved it, Helen! It’s one of my go-to cakes, too, whenever my sweet tooth craving kicks in. 🙂
Claudia says
Sounds delicious! Can i do this in a loaf tray?
ImmaculateBites says
You sure can. I don’t see why not .
Claudia says
Great. I was just wondering on how it would affect baking time?
graziella says
thank you it was so delicious
ImmaculateBites says
Awesome ! Glad to hear it worked out well for you.
GG says
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!
Precious says
Can i add raisins?can i use gluten free flour?
ImmaculateBites says
I don’t know about gluten free flour. Don’t use much of it in my cooking, you can certainly add raisins here.
Lisa says
It turned out perfect. So easy and delicious. Everyone at work loved it.
ImmaculateBites says
Yay! Glad it was a hit! Thanks for the feedback !!!