Condensed Milk Cake
Condensed Milk Cake – This quick, tender, and insanely easy cake is always a crowd favorite. Best of all, it requires minimal ingredients and preparation! 🙌

Condensed milk sweetens this basic cake to perfection. It’s not overly sweet, making it easy to dig into after a savory meal. However, it’s amazing on its own as an afternoon snack with tea or coffee.
Cake made with condensed milk is also remarkably easy. A few pantry staples are all it takes to whip up one of the tastiest cakes you’ve ever made.
Content…What Does it Taste Like? |

What Does Condensed Milk Cake Taste Like?
Making a cake with condensed milk creates a dessert similar to pound cake but lighter and moister. (How is that possible?!) It’s simple and ideal for pairing with fruit and homemade whipped cream or a dusting of powdered sugar. 😋 The condensed milk intensifies the delicious flavor so you can have your milk and eat it, too.
Recipe Ingredients

- Butter – Rich butter keeps the cake moist and flavorful.
- Sugar – You won’t need much sugar in this cake recipe since the condensed milk is already quite sweet.
- Sweetened Condensed Milk is this show’s star, boosting the delightful cake’s rich and moist flavor.
- Eggs bind the batter and give us that classic cake texture we all love.
- Flavors – Lime juice, lime zest, vanilla extract, and grated nutmeg add subtle yet refreshing flavor notes that are irresistible.
- Flour – Add some baking powder to your all-purpose flour in this recipe for a light, fluffy cake.
How to Make Condensed Milk Cake
- Preheat oven to 160°C/325°F. Grease a 10-inch cake or bundt pan generously with cooking spray. Set aside.
- Cream butter and sugar on high in a stand mixture until fluffy and looking white, about 3 minutes. Then, add the condensed milk and mix on high for another minute. (A hand mixer will also work.) (Photo 1)
- Assemble – Add eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, and then add the zest, lime juice, nutmeg, and vanilla extract. Stir until everything is thoroughly combined, scraping down the sides of the mixing bowl as you go. (Photos 2-4)
- Pour the cake batter into the greased pan. Tap it on your work surface to eliminate air bubbles. (Photo 5)
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean (45–50 minutes). Transfer to a wire rack. (Photo 6)
- Serve – Dust the cake with powdered sugar and serve with whipped cream and strawberries.
Recipe Variations
- Keep it simple. The lime juice and zest, along with the nutmeg, give this cake a Caribbean vibe. But you can leave them out for a simpler vanilla cake taste.
- Frost it! Chocolate, vanilla, cream cheese, or fruity frostings all taste amazing.
- Make it matcha. Sift in a tablespoon of matcha powder with the flour for a cake with a gorgeous light green color and classic matcha flavor. 💚
Tips and Tricks
- Measure your flour the right way. Gently spoon the flour into your measuring cup and level it off with a straight edge instead of scooping it directly from the bag. That prevents over-packing, which leads to too much flour and a dry cake. Another way to measure is with a kitchen scale.
- Cream butter and sugar well until fluffy. This step is crucial for incorporating air for a good rise and tender crumb.
- Please don’t overmix the batter. After adding the flour, mix just until combined because overmixing can cause the cake to be dense and tough. 🙅🏿♀️
Make-Ahead & Storage Instructions
Condensed milk cake tastes even better the next day. Store it in an airtight container at room temperature for 2-3 days or refrigerate it for up to a week. To freeze the cake, tightly wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe container or a resealable freezer bag.
The cake freezes well for up to 3 months. When ready to serve, thaw slices at room temperature for about 30 minutes or overnight in the refrigerator. For a quick option, you can also warm slices in the microwave for 10-15 seconds.
What Goes With Condensed Milk Cake
Serve condensed milk cake with an indulgent hot drink like a chai tea latte, a specialty coffee, or ginger tea. It also loves being paired with fresh fruit and homemade whipped cream. 👌
More Elegant Cake Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”pN1zdFcu” upload-date=”Mon Aug 06 2018 20:36:18 GMT+0000 (Coordinated Universal Time)” name=”Condensed Milk Cake” description=”Condensed Milk Cake -Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen.”]
This blog post was originally published in August 2016 and has been updated with additional tips, new photos, and a video
The best tea cake recipe! Loved it! Will be making it every week now! thank you for yet another fool proof recipe Imma
If i minus lemon zest and lemon .. and if i want to put in some cocoa so i cud make it a chocolate cake, how much of cocoa powder shud i be putting in?
Hello! I usually add about 1/4 cup of cocoa powder to make marble cake . Haven’t completely made chocolate cake using this recipe. So can’t give you exact measurements. Sorry.
Omit 50g flour and use 50g cocoa powder. The Lime juice and zest (but not 2-3 Tablespoons) is a good additional for a slight counterpoint.
Thank you, Simon!
This is so lovely .
Thanks so much for this.
I always love trying your recipes.
Thank you so much for the appreciation and support, Ache!
The receipe is awesome.. simply love this.. used a small tray so had two cakes.. cake vanished while it was hot
YESS!! Am so thrilled .
i tried this one minus the nutmeg and powdered sugar sprinkling on top. T’was super delicious and easy to make. A Must eat cake. The lemon and zest makes all the difference in addition to the condensed milk. I have one question to ask – can I use cold eggs instead of room temperature as I live in a warm part of India and I always refrigerate the eggs.
Yes you can. It really doesn’t make that much of a difference.
Happy Cooking!!!
Hey Imma,
Baked this cake last weekend and it was amazing, fluffiest cake i have ever baked , plz tell me what to serve it with it i dont have whipped cream, we don get it here in abundance
Much love
Hi, Swati. I’m so happy you like it. You may serve this cake without any whipped cream or accompaniment. Meanwhile, you can check out my Homemade Whipped Cream here https://bit.ly/31qFyzq. Enjoy!
Hi from India!
I am a big fan of condensed milk☺
. So will try out this receipe. I have a question. Won’t adding sugar AND condensed milk make it terribly sweet? I like my cakes to be mildly sweet( so that I can gorge!) . Do you suggest I reduce the sugar ? Pls advice
Hello Anita,
I would suggest you cut the sugar in half. The sugar here is not too overwhelming.
I only have salted butter in my kitchen right now …can I substitute with that? If I do, do I need to tweak the recipe in some way?
Use the exact measurement . It will be just fine.
It is in the oven now. I am excited, the recipe looks fantastic! I plan on serving it with a with a mascarpone/whip cream and fresh berry syrup.
Oh my! Everything sounds Delicious Lynette. Enjoy
Hi i would like to try out this cake as we love consense milk but was wondering if i could use caster sugar instead of granulated sugar?
Hi Vicky! Yes, you can substitute the granulated sugar with caster sugar. Do let me know how it works out for you.
Hi i want to try the recipe but i don’t have a cake pan, what can i use
Hi Refilwe! Check out this link https://www.bakingkneads.com/easy-ways-to-make-a-cake-without-a-cake-pan/ for lots of cool DIY cake pan ideas :).
super tasty and juicy.
Try adding Orange zest to it as well 😉
Thanks for the feedback.
I had guest over and I wanted to try this recipe I found. Let me tell you I was so pleased. Instead of using a 10×3 cake pan I used two 9×2, also I use lemon instead of lime and the cake came out moist and had great flavor. Everyone was impressed and ended up finishing the the cake. I will definitely use this recipe again.
Oh, I love it when the guests eat everything at the table. It shows your hard work was not in vain :). I am so glad they loved this cake, Nimla. Thank you for the feedback!
Hi From India!
Tried this cake today and have to say it came out FABULOUS! Thanks so much for such a simple recipe!
Aditi
Awesome!! I am so glad you loved it, Aditi! 🙂
This cake was soooooo good! I baked it for about 55-60mins. and only used 1 1/2 tablespoons of the lime zest. Came out PERFECT!
Awesome!!! I am so glad it turned out great for you, Ahlan. Thanks for letting me know :).
hi,
nice recipe…is it possible to add some nuts and dried fruits in this cake batter…if so how much can be added?
Hi Sunitha! I have never tried adding dried fruits to this cake. You can add about half a cup so it does not change the consistency and texture too much. Do let me know how it works out for you!
I love the look of this recipe and want to try it out soon. Do you think it would work if I skip the lime and add grated carrot and a little crushed pineapple to the mix?
Yes it would work. Be sure to squeeze out the juice out the carrot, so the cake is not so mushy. Do let us know how it works out.
I made this and it was delicious! The only thing was my cake was a bit soft in the middle. Where did I go wrong? Love your recipes!
Hello Rachel. I think the cake needed a little more time in the oven. Thanks for stopping by!
Hello Imma.
Thanks for this recipe. I made it last night, it is wonderful. Sooooo soft and tasty.
I used orange juice and zest. I couldn’t find lime or lemon because of the lock-down.
I was worried about the dark sides and bottom though. But when I remembered that yours was dark, I felt alright.
Thanks again.
Hello Chioma,
Yes it comes out somewhat dark. I really don’t sweat it. So happy it worked out well for you.
Please can you help me convert the 284grams of butter into tablespoon measurement thanks. Wants to bake this cake but the measurements I can use it’s spoon but the sugar too.
If I did my math correctly it should be 2 1/2 sticks or 20 tablespoons.