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:
Jayne says
Hi
Can I skip the 150g of sugar as you mention it’s only sweetened with the condensed ilk? Thank you
imma africanbites says
Hi, Jayne. I haven’t tried skipping the sugar as you need to cream it along with butter for the base. But one of our readers here have tried using half the amount of sugar and still came out perfectly.Hope this helps.
Betty says
Thank you for your answer. I had the same question.
Fizza says
Loved the cake, however my cake stayed yellow on the top even after 50 minutes. Was wondering what why that happened.
ImmaculateBites says
Sorry to hear how that. So usual for this cake . Was it completely cooked through? .
Fizza says
Yes it was.
Fizza says
Yes it was.
Dennis says
I was initially disappointed but by the next day it was exactly what I imagined it would be. I like a dense cake and this is moist and dense (similar to a pound cake) with a beautiful aftertaste from the lime and condensed milk. This cake is one of my new favourites. I have a new oven and had to bake the cake about 15mins longer than stated. I think a Bundt pan may have been the better option for me. I also like the idea of the lemon ginger glaze suggested by one of your readers.
ImmaculateBites says
Awesome ! Thanks for taking time out to share your thoughts with us.
Aparajita Banerjee says
I followed the recipe to the T and it was fantastic… .the cake was moist and had great texture…..I topped it with some lemon , ginger glaze … It was absolutely delicious and can’t even begin explaining how gorgeous the cake looked….didn’t have strawberries so decorated with some edible flowers……
Dennis says
lemon ginger glaze sounds awesome
Bebe says
hi, what size is the cake pan. 10 x 3 ?
ImmaculateBites says
Hello,
10 x 3 works just fine .
Deannisa says
Hi Imma!
Thanks for the recipe. I have just tried it and it’s my next crowd pleaser! I halved the sugar and it turns out perfect for me. This is the second recipe from your blog that I will always have in hand (the first one is your african chapatti! Love love love!). I made half in a cake pan and the other half in a cupcake tin. Both are perfect
Now the next thing that makes me anxious is the calory intake *bye diet :'(
Thessy says
I make this cake and it came out very nice, but I also want to turn it to a chocolate cake, but I don’t know how to go about it. Please some suggestions will be greatly appreciated.
ImmaculateBites says
Hello Thessy. I am working on a Chocolate version. Stay tuned… 🙂
Sandy says
Hallo,
for a chocolate version simply add three big spoons of cocoa powder to the dough.
ImmaculateBites says
Thanks Sandy. Can’t wait to try it out .
Clarice says
Lovely cake I baked mine in a bundt tin and we really enjoyed it.
My family doesn’t really like sugar at all so next time I will not add any sugar.
Thats my personal preference but others thought it was perfect as is.
Gigi King says
I received many compliment for the cake. It taste amazing and very moist. I didn’t have time to make changes.
ImmaculateBites says
Awesome! Thanks for the feedback.
Geoffrey Morris says
I made this earlier. I love it! I think the nutmeg and the citrus flavours gave it a nice refreshing uplift, and the texture and pleasant flavour tasted fantastic. I did use orange zest as a substitute as I had no limes in my fridge, and some lemon juice for juice, as I already had a small bottle of that open but it all tasted so great and felt amazing. Really glad I had a food blended though. So needed to get that butter whipped. It felt like it was turning back to cream! And then to stir in the ingredients at each time!
I will so look forward to sharing this to others too, so they can appreciate it also!
Ashwini says
Can I use oil substitute of butter ……its work or not….?
imma africanbites says
I would suggest that you go for butter as it also helps cut the sweetness and for that nice buttery flavor, too.
Janet says
Can it be in a 13 by 9 cake pan and if so would baking time be less.
ImmaculateBites says
Yes it can . Bake until a tester inserted into the center comes out clean, about 30 – 35 minutes.
Mer says
This cake has put me in trouble. I made it for children’s day in my church and everyone loved it since then I have made it twice for two different people I know more people will still request for it. It was really really delicious. Thanks so much.
Eva Maria says
I make this cake about once a month per my family’s request. I take left overs to work and everyone who tries it, loves it! People even ask me to bake cakes for them. I bake mine in a bundt pan and I use oranges from my tree instead of lime. This cake is perfection! I have even made a glaze with fresh orange juice and powdered sugar.
Naima says
Just made this for my son’s birthday and he loved it. He is allergic to eggs so I substituted aquafaba (canned bean juice). I didn’t have limes so I used lemon juice and lemon zest instead. It was a hit.
imma africanbites says
Glad it turned out well for you, Naima. And thank you for sharing those tips. Happy birthday to your son!