Condensed Milk Cake

Must Try


Condensed Milk Cake with only five ingredients! This easy “stir and bake” cake has a dense yet light texture and delicious vanilla flavour. Perfect on its own simply dusted with icing sugar, paired with fresh berries or sandwiched with jam.

You will also love my Three Ingredient Banana Bread

Post may contain affiliate links. For more information, check my disclosure

Vanilla pound cake with condensed milk sliced on plates against pink backdrop

Have you ever baked condensed milk cake? This simple cake uses only five ingredients and couldn’t be simpler to make. But the most surprising twist is how incredibly delicious it is!

The best way to describe this cake is a cross between vanilla pound cake and sponge. It has a firm texture and can be sliced into thin slivers as a snacking cake – just know you will be going back for more!

Condensed Milk Cake Ingredients

There are plenty of “condensed milk cake recipes” all over the internet and most use between three and six ingredients. Here’s what you will need:

  1. Sweetened Condensed milk (I used Carnation brand)
  2. Large eggs
  3. Melted butter
  4. Vanilla extract or vanilla bean paste – optional but recommended
  5. Self raising flour
Condensed milk cake, sliced, topped with strawberries and raspberries

HOW TO MAKE CONDENSED MILK CAKE

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Empty the contents of sweetened condensed milk can into a mixing bowl. Add the eggs and vanilla and mix together. Stir in the melted butter (make sure it is not too hot).

stirring eggs with condensed milk and vanilla in a bowl

Sift the flour into the bowl and stir to combine until no dry pockets of flour remain. The batter will be quite thin.

stirring condensed milk cake ingredients in a bowl

Pour into a greased and lined 8 inch cake tin. Tap gently on the counter once or twice to release the tiny bubbles in the batter.

Bake in a 180°C (350°F) preheated oven for 40-45 minutes, or until the cake has risen and a toothpick inserted in the middle comes out clean. Transfer the cake onto a wire rack to cool. Dust with icing sugar, slice and serve.

Condensed milk cake sliced on two plates with fresh berries

RECIPE TIPS

  • Do not use a loose-bottomed or springform cake tin for this cake. The batter is quite thin and it may leak.
  • This cake is not overly sweet. If you prefer a sweeter cake then brush with simple syrup or add a glaze.
  • Turn this into a drizzle cake – replace the vanilla with lemon zest and add lemon syrup over the cake as in my Lemon Drizzle Cake.
  • If you don’t have self raising flour then use all purpose flour plus one teaspoon baking powder.
  • The cake will keep for a few days in a cake container at room temperature but it is best eaten within a couple of days.

SERVING SUGGESTIONS

  • Serve toasted with butter for a cake breakfast that’s hard to beat!
  • Top with fresh berries and serve with whipped cream.
  • Slice the cake in half, add jam and turn it into a Victoria sponge
  • Leftovers can be used to make a trifle or even a tiramisu style dessert!
sliced condensed milk pound cake on a scalloped plate

You will also like…


Have you made this Condensed Milk Cake Recipe? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Condensed milk cake, sliced, topped with strawberries and raspberries

Condensed Milk Cake

Condensed Milk Cake with only five ingredients! A super-easy “stir and bake” cake has a dense yet light texture and delicious vanilla flavour

Print
Rate

Course: Cake

Cuisine: American

Keyword: Condensed Milk Cake

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 20 slices

Calories: 138kcal

Instructions

  • Preheat the oven to 180°C (350°F). Grease and line a deep 8 inch cake tin.

  • Mix the condensed milk, eggs, vanilla and melted butter together in a bowl.

  • Sift the flour in and stir to combine. The batter will be quite thin.

  • Pour into a greased and lined 8 inch cake tin. Tap gently on the counter once or twice to release the tiny bubbles in the batter.

  • Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.

  • Transfer the cake onto a wire rack to cool. Dust with icing sugar, slice and serve. 

Video

Notes


RECIPE TIPS

  • Do not use a loose-bottomed or springform cake tin for this cake. The batter is quite thin and it may leak.
  • This cake is not overly sweet. If you prefer a sweeter cake then brush with simple syrup or add a glaze.
  • If you don’t have self raising flour then use all purpose flour plus one teaspoon baking powder.
  • The cake will keep for a few days in a cake container at room temperature but it is best eaten within a couple of days.


SERVING SUGGESTIONS

  • Serve toasted with butter for a cake breakfast that’s hard to beat!
  • Top with fresh berries and serve with whipped cream.
  • Slice the cake in half, add jam and turn it into a Victoria sponge
  • Leftovers can be used to make a trifle or even a tiramisu style dessert!

Nutritional Info

Calories: 138kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 64mg | Potassium: 96mg | Fiber: 1g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg



Source link

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img