Condensed Milk Cake Recipe

This Condensed Milk Cake is pure comfort in every bite soft, buttery, and perfectly sweet with a rich, velvety texture that practically melts in your mouth. It’s the kind of simple, cozy cake that feels like a warm hug from your oven. No fancy layers, no complicated steps just a nostalgic, tender-crumbed treat that’s easy to whip up and even easier to devour. Whether you’re dusting it with powdered sugar or topping it with berries and whipped cream, trust me, this one’s a keeper.

Why You’ll Love This Recipe

• Ridiculously Easy: Just a few pantry staples and one bowl—no mixer needed!
• Rich and Moist: Thanks to sweetened condensed milk and butter, every bite is decadently soft.
• Versatile Treat: Delicious on its own or dressed up with toppings.
• Crowd-Pleaser: Perfect for tea time, birthdays, or just-because cake cravings.

Ingredients

Here’s what you’ll need to bring this sweet and simple cake to life:

• All-Purpose Flour: Forms the base and structure of the cake.
• Baking Powder: Gives the cake a light, fluffy rise.
• Salt: Enhances all the lovely flavors.
• Sweetened Condensed Milk: Adds sweetness, richness, and that signature silky texture.
• Unsalted Butter: For moistness and buttery depth.
• Eggs: Help bind the cake and add richness.
• Whole Milk: Adds moisture and keeps the texture soft.
• Vanilla Extract: For a warm, fragrant finish.
• Powdered Sugar (optional): A light dusting adds a sweet, pretty finish.
• Fresh Berries or Whipped Cream (optional): For a bright, fresh topping.

You’ll find all the exact measurements in the recipe card below the post.

How to Make the Condensed Milk Cake

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy lifting.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside you’ll come back to this in a minute.

Step 3: Whisk the Wet Ingredients

In a large bowl, combine the sweetened condensed milk, melted butter, eggs, whole milk, and vanilla extract. Whisk everything together until it’s smooth and creamy.

Step 4: Combine Wet and Dry

Gently stir the dry mixture into the wet, mixing just until combined. No overmixing here we want that cake to be ultra-soft.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and smooth out the top. Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.

Step 6: Cool and Garnish

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. Once cooled, dust with powdered sugar or top with berries and whipped cream for a fancy finish.

Pro Tips for Making the Recipe

• Don’t Overmix: A light hand = a fluffy cake. Stir just until no flour streaks remain.
• Use Room Temp Eggs: They blend more smoothly and help the cake rise evenly.
• Cool Before Slicing: It’s tempting, but let it cool fully for the best texture.
• Customize It: Add a bit of citrus zest or a sprinkle of cinnamon for a fun twist.

How to Serve

• Classic: A simple dusting of powdered sugar is all it needs.
• With Berries: Fresh strawberries, blueberries, or raspberries bring brightness and color.
• Whipped Cream Dream: A generous dollop takes it over the top.
• Tea Time Treat: Pair with your favorite tea or a cozy cup of coffee.

Make Ahead and Storage

Storing Leftovers

Wrap slices in plastic wrap or store in an airtight container at room temperature for up to 3 days.

Freezing

This cake freezes beautifully! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

Warm slices in the microwave for 10–15 seconds if you want that fresh-from-the-oven feel.

FAQs

Can I use low-fat condensed milk instead of full-fat?
Full-fat sweetened condensed milk is best for texture and richness, but in a pinch, you can use low-fat—it just might be slightly less creamy.

Can I make this cake gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure it includes xanthan gum for structure.

Can I double the recipe for a larger crowd?
Absolutely. You can double it and bake it in a 9×13-inch pan—just keep an eye on the bake time and test for doneness.

Does it need to be refrigerated?
Not unless you add fresh berries or whipped cream on top. Otherwise, it’s fine at room temp for a few days.