Condensed Milk Cake

I’m happy to share my Condensed Milk Cake—a soft, moist, and gently sweet cake that’s incredibly easy to make and perfect for both everyday snacking and special occasions.

Why I’ll Love This Recipe

I love this cake because it’s simple yet full of flavor. The condensed milk gives it a rich sweetness and a tender crumb, while the minimal ingredients mean I can whip it up anytime without much effort. It’s a wonderful base for toppings, glazes, or just a dusting of powdered sugar.

Ingredients

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

• Sweetened condensed milk

• Eggs

• All-purpose flour

• Baking powder

• Unsalted butter, melted

• Vanilla extract

• Salt

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9-inch round or square cake pan.

2. In a large bowl, I whisk together the condensed milk, eggs, melted butter, and vanilla until smooth.

3. I sift in the flour, baking powder, and salt, folding gently until just combined.

4. I pour the batter into the prepared pan, smoothing the top.

5. I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: About 8–10 slices

• Prep time: 10 minutes

• Cook time: 30–35 minutes

• Total time: 40–45 minutes

Variations

• I sometimes add a sprinkle of cinnamon or nutmeg to the batter for a warm spice note.

• I drizzle chocolate ganache or caramel over the cooled cake for a richer dessert.

• I top with fresh fruit and whipped cream for a light, elegant finish.

• I use lemon or orange zest to give the cake a citrusy lift.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. I can gently warm slices in the microwave for a few seconds if I want them soft and slightly warm.

FAQs

Can I use unsweetened condensed milk?

No—this recipe relies on the sweetness of regular sweetened condensed milk for flavor and texture.

Can I make this cake without butter?

Yes—I can substitute a neutral oil like canola or vegetable oil, though the flavor will be slightly different.

How do I know when the cake is done?

I check that a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I make this into cupcakes?

Yes—I simply divide the batter into lined muffin tins and bake for 18–20 minutes.

Can I freeze Condensed Milk Cake?

Yes—it freezes well if wrapped tightly. I thaw it at room temperature before serving.

Conclusion

I love making Condensed Milk Cake for its simplicity, rich flavor, and versatility. It’s the kind of recipe I can rely on when I need a quick, crowd-pleasing dessert that works just as well for a casual tea as it does for a celebration.