Condensed Milk Cake

A beautifully moist and rich cake made with sweetened condensed milk, perfect for any celebration or an indulgent everyday treat. Its simplicity and remarkable flavor make it a must-try.

Why You’ll Love This Recipe

I adore how this cake comes together with minimal fuss yet delivers a luxuriously tender crumb. The condensed milk adds natural sweetness and moisture, so there’s no need for complicated syrups or fillings. It’s one of those cakes I reach for when I want something special but easy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all‑purpose flour

• sweetened condensed milk

• whole milk

• unsalted butter (melted)

• eggs

• granulated sugar (optional, to adjust sweetness)

• baking powder

• salt

• vanilla extract

directions

1. Preheat oven to 180 °C (350 °F). Grease and flour a standard 9-inch round cake pan.

2. In a large bowl, whisk together flour, baking powder, and salt.

3. In another bowl, mix condensed milk, whole milk, melted butter, eggs, sugar (if using), and vanilla until smooth and well combined.

4. Pour wet ingredients into dry ingredients and stir gently until just incorporated—don’t overmix.

5. Pour batter into prepared pan and smooth the top.

6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: serves 8–10 slices

• Prep time: about 10 minutes

• Cook time: 30–35 minutes

• Total time: approximately 45 minutes

Variations

• I add a teaspoon of lemon zest for a bright citrus note.

• To make it chocolate, I swap out a bit of flour for cocoa powder.

• I fold in crushed nuts or berries before baking for texture and flavor.

• A swirl of caramel or dulce de leche on top after baking adds extra decadence.

• For a lighter version, I substitute half of the whole milk with yogurt.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I want it softer, I pop a slice in the microwave for 10–15 seconds. It also freezes beautifully—wrapped tightly, it stays fresh for up to 1 month.

FAQs

1. Can I use low‑fat or non‑dairy milk instead of whole milk?

I’ve tried low‑fat milk and got slightly less moisture, but it still tasted great. Non‑dairy milks work too, though texture can vary.

2. Is this cake suitable for children?

Yes — the sweetness is mild thanks to the condensed milk, and there’s no alcohol or coffee flavors. I often bake this for family gatherings.

3. Can I make this cake in a loaf pan instead of a round pan?

Definitely. I bake it in a greased 9×5‑inch loaf pan for about 40–45 minutes until a toothpick comes out clean.

4. Can I add frosting or glaze?

Absolutely. I sometimes top it with a simple vanilla glaze or spread cream cheese icing for extra richness.

5. Will the texture change if I omit the granulated sugar?

A bit. I find the condensed milk provides enough sweetness, so omitting extra sugar doesn’t affect texture much, but it may taste a little less sweet overall.

Conclusion

I find Condensed Milk Cake to be a delightful blend of simplicity and indulgence. Its tender crumb and rich flavor come together with ease, making it one of my go-to recipes when I want a fuss-free but memorable dessert. I’m sure this will become a favorite in your baking rotation too!