This easy condensed milk cake is the perfect accompaniment to your coffee, tea, or dessert, morning, noon, and night. The cake is very moist and soft, with a tender crumb and delicate sweetness. It’s made with 7 pantry ingredients and simple steps!
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Easy cake recipe with sweetened condensed milk
This condensed milk cake recipe has everything you could ever want in a cake. However humble in appearance, it has a soft texture, melt-in-your-mouth crumb, and a deliciously sweet aroma. Plus, it’s super simple to make.
Unlike condensed milk pound cake, this cake recipeis made with whipped egg whites to create a soft, spongy texture similar to angel food cake. And did I mention that all ingredients are basic pantry and fridge staples?
You can serve it with a light dusting of powdered sugar or a drizzle of condensed milk. Or go all out and top your sweet milk cake with whipped cream and fresh berries (like you see in the photos). Either way, I can’t wait for you to try it!
Reasons to love condensed milk cake
- Tender crumb + texture: The cake has an incredible, softly sweetened crumb and tastes moist and rich. The texture is more like a sponge cake rather than the texture you’d find in cupcakes or birthday cakes.
- Simple to make: The steps to make this easy condensed milk recipe are super simple and done in a flash. You can easily mix the cake batter with just two bowls and a mixer.
- Only 7 staple ingredients: That’s right! You’ll only need a handful of easy-to-find ingredients you probably already have in the pantry and fridge.
Let’s dive into the ingredients that make up this delicious condensed milk cake! Scroll down to the printable recipe card to see specific quantities.
- Sweetened condensed milk is the star of this cake and a real multitasker as it replaces the sugar and milk you’d typically find in cake recipes. I prefer the richness of full-fat sweetened milk, but you could also use low-fat milk in case you prefer a lighter cake.
- Eggs: 3 eggs keep this cake moist and fluffy without being too eggy. The eggs need to be separated as we’ll beat the whites into a fluffy meringue that is then folded into the cake batter.
- Butter: Softened butter creates a silky, tender crumb and keeps the texture perfectly luscious.
- All-purpose flour: Make sure to fluff your flour and use the spoon and level technique to fill your measuring cup. A food scale is even better to ensure accuracy.
- Baking powder works to help your milk cake rise and get fluffy. It’s essential to create the cake’s soft texture.
- Vanilla extract (optional) enhances the flavor of the cake. Be sure to use pure vanilla extract for the best results.
- Digital scale or measuring cups
- 2 large mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- 8 in / 20 cm cake pan (tin)
- Parchment paper (baking paper) to line the pan
How to make condensed milk cake
This sweetened condensed milk cake is beginner-friendly and easy to make. Here are the step-by-step instructions to bring it to life:
Step 1: Prepare for baking
Preheat the oven to 300°F / 150°C / gas mark 2. Grease a round 8 in / 20 cm cake pan (tin) with butter or non-stick cooking spray. Line the base with a parchment (baking) baker round and sprinkle the sides with flour. Set aside.
Step 2: Combine wet ingredients
In a large mixing bowl, whisk together the condensed milk and egg yolks. Stir in the softened butter and vanilla extract until smooth.
Step 3: Add dry ingredients
Sift the all-purpose flour and baking powder into the bowl with the wet ingredients. Whisk the batter gently until everything is combined, and you no longer see streaks of flour. The batter will be pretty thick. It’s meant to be like this.
Step 4: Beat egg whites
Place the egg whites and sugar into a large, clean mixing bowl. Beat with an electric mixer until stiff peaks form. The mixing bowl and beaters must be fat-free; otherwise, the whites won’t whip properly.
Step 5: Fold the egg whites into the batter
Gently fold 1/3 of the stiff egg whites into the cake batter, being careful not to knock the air out of the egg whites. Fold in another 1/3 of the egg whites and finally add the remaining egg whites.
Step 6: Fill cake pan
Pour the cake batter into the prepared cake pan (tin). Spread the batter into an even layer using a rubber spatula or the back of a spoon.
Step 7: Bake
Bake the cake for 30 to 40 minutes or until a knife/toothpick inserted into the middles comes out mostly clean, with no liquid batter visible. Once the cake is done, turn the oven off but leave the cake to sit in the warm oven for 10 minutes. Doing so will prevent the cake from deflating.
Step 8: Cool
Place the cake on a wire rack to cool for 10 minutes. Then turn it out of the pan and allow to cool completely before topping.
Step 9: Decorate
You can dust your condensed milk cake with powdered sugar or spoon with whipped cream and garnish with fresh berries. I recommend decorating your cake just before you plan on serving it. This way, the cake won’t get soggy under the layers of cream and berries.
Set yourself up for the best condensed milk cake recipe by reviewing my tips and tricks below:
- Measure the flour carefully: Don’t scoop your measuring directly into your measuring cup. Instead, spoon in the flour bit by bit and level it off with the back of a butter knife. Doing so prevents the flour from being packed in and causing incorrect measurements.
- Add ALL the baking powder: The amount of baking powder in this recipe might seem excessive, but it’s important to give the cake a rise. So don’t be shy and dump it all in there!
- Use room-temp ingredients: The condensed milk, eggs, and butter should be at room temperature because warm ingredients mix better than cold ones.
- Grease and flour the pan: Nothing is more heartbreaking than a cake stuck to the pan. Be sure to grease the base and sides of the pan with butter or non-stick spray and line the bottom with a parchment (baking) paper round.
- Tent with foil: If the cake browns too quickly, tent the cake pan (tin) with foil halfway through baking.
- Release the cake from the pan after 10 minutes: After the cake has cooled in the pan for about 10 minutes, flip it out onto a cooling rack. If you leave it in the cake pan for too long, moisture will build, and the cake will start to get soggy.
Mix-ins & swap-outs
Looking for ways to customize this fluffy condensed milk cake? I got you covered with these ideas:
- Citrus zest: Liven up the flavor with 1/2 tablespoon freshly grated lemon zest or orange rind.
- Cocoa powder: Add 2 tablespoons cocoa powder when sifting the dry ingredients for a chocolate version.
- Chocolate chips: Fold 1/2 cup of chocolate chips into the batter. Any kind works!
- Nuts: Stir in 1/2 cup chopped nuts for crunch, e.g., pecans, walnuts, or pistachios.
There are plenty of yummy toppings you can garnish your condensed milk cake with. I’ve gathered up a few ideas for you! Of course, don’t feel obliged to decorate this cake with a topping if you’d prefer not to. It tastes absolutely delicious as is.
- Powdered Sugar: A light dusting of powdered sugar would be delightful.
- Whipped Cream: Sweetened whipped cream is another fail-proof option.
- Condensed Milk: Pour cooled condensed milk over the cake and let it drizzle down the edges.
- Greek Yogurt: Simply dollop Greek yogurt on top of the cake. It’s so refreshing!
- Condensed Milk Glaze: I also have this recipe for a dreamy condensed milk glaze.
- Glaze: Mix a super simple glaze by mixing 1 cup powdered sugar with 2 to 3 tablespoons milk or lemon juice. Pour over the cake.
- Ganache: For a more decadent option, pour chocolate ganache over the cake like my ruby chocolate ganache or classic chocolate ganache.
- Fruit & Berries: Pile on as many fresh berries as you like. Strawberries, blueberries, raspberries, and blackberries are all delicious and look beautiful.
- Jam & Compote: Another idea is to fill the cake with jam or top it with fruit compote like cherry pie filling or blueberry sauce.
How to store sweetened condensed milk cake
Store the condensed milk sponge cake in an airtight container at room temperature for up to 4 days, provided it doesn’t have any cream topping. If the cake is frosted, keep it in the refrigerator for up to 5 days.
How to freeze condensed milk cake
Place the undecorated cake in a freezer-friendly container or large zip-lock bag and freeze for up to 3 months. Defrost on the counter. Once thawed, decorate with yogurt, whipped cream, condensed milk, and fruit.
Can I freeze the cake with topping on it?
No, I recommend freezing the cake undecorated. While the cake itself freezes beautifully, cream and fresh berries will not thaw nicely. It’s best to top and garnish your cake from fresh.
Can you make this recipe in advance?
Yes, my sweetened condensed milk cake recipe is perfect for baking the night before, and it’s easy to decorate just before serving. Cool the cake completely and store it tightly covered at room temp.
- 3 large eggs, yolks and whites divided
- 1 cup / 300 g / 10.5 oz condensed milk
- 4 tbsp / 50 g / 1.8 oz salted butter, softened (or unsalted butter + 1/4 tsp salt)
- 1 tsp vanilla extract
- 1 1/4 cups / 155 g / 5.5 oz all-purpose flour (plain flour)
- 2 tsp baking powder
- 1/8 cup / 25 g / 0.8 oz granulated sugar (white sugar)
- Prepare for baking. Preheat the oven to 300°F / 150°C / gas mark 2. Grease a round 8 in / 20 cm cake pan (tin) with butter or non-stick cooking spray. Line the base with a parchment (baking) baker round and sprinkle the sides with flour. Set aside.
- Combine wet ingredients. In a large mixing bowl, whisk together the condensed milk and egg yolks. Stir in the softened butter and vanilla extract until smooth.
- Add dry ingredients. Sift the all-purpose flour and baking powder into the bowl with the wet ingredients. Whisk the batter gently until everything is combined, and you no longer see streaks of flour. The batter will be pretty thick. It’s meant to be like this.
- Beat egg whites. Place the egg whites and sugar into a large, clean mixing bowl. Beat with an electric mixer until stiff peaks form. The mixing bowl and beaters must be fat-free; otherwise, the whites won’t whip properly.
- Fold the egg whites into the batter. Gently fold 1/3 of the stiff egg whites into the cake batter, being careful not to knock the air out of the egg whites. Fold in another 1/3 of the egg whites and finally add the remaining egg whites.
- Fill cake pan. Pour the cake batter into the prepared cake pan (tin). Spread the batter into an even layer using a rubber spatula or the back of a spoon.
- Bake. Bake the cake for 30 to 40 minutes or until a knife/toothpick inserted into the middles comes out mostly clean, with no liquid batter visible. Once the cake is done, turn the oven off but leave the cake to sit in the warm oven for 10 minutes. Doing so will prevent the cake from deflating.
- Cool. Place the cake on a wire rack to cool for 10 minutes. Then turn it out of the pan and allow to cool completely before topping.
- Decorate. You can dust your condensed milk cake with powdered sugar or spoon with whipped cream and garnish with fresh berries. I recommend decorating your cake just before you plan on serving it. This way, the cake won’t get soggy under the layers of cream and berries.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 99mgSodium: 204mgCarbohydrates: 36gFiber: 0gSugar: 24gProtein: 7g
Can I use self-rising flour?
Sure! You can substitute self-rising flour for the all-purpose flour and baking powder. You’ll need 1 1/4 cups + 2 teaspoons self-rising flour.
Could I use gluten-free flour?
Yes, a 1-to-1 gluten-free flour will yield good results. I recommend Bob’s Red Mill’s 1-to-1 gluten-free baking flour or King Arthur’s all-purpose flour.
Does the recipe work with condensed coconut milk?
Of course! Condensed coconut milk works well. Just keep in mind that the cake will have a slight coconut aroma.
Can I make the cake with evaporated milk?
I haven’t tested this, but you probably could. Since evaporated milk isn’t sweetened, you’d also want to add 1/2 cup sugar.
My cake is browning too quickly – what can I do?
This condensed milk cake browns quicker than your standard vanilla cake because of the condensed milk in the batter. It caramelizes once the heat reaches the batter, mostly on top and the sides of the cake pan. If this is a concern, tent the baking pan with a piece of foil halfway through the baking time and then continue to bake.
Why did my condensed milk cake deflate?
Underbaking is the most common cause of a deflated cake. Deflating indicates that it hasn’t baked sufficiently, and when removed from the oven, the cake sinks, leaving a gummy center.
To test doneness, insert a toothpick or skewer into the center. When taken out, it should be clean without liquid batter or moist crumbs remaining.
Why is my cake drier than expected?
Cakes turn out dry for 2 reasons – the cake is overbaked or too much flour was added. If you used measuring cups, there’s the possibility that you might have packed in more flour than needed. Digital kitchen scales are far more precise for weighing dry goods.
Also, every oven bakes differently. Use an oven thermometer to give you an accurate temperature reading. If your oven cooks hotter, you may have overbaked the cake without even realizing it. I also find baking in a light-colored aluminum cake pan (tin) helps prevent dryness.
Before signing off, I want to share 2 ideas on how you can dress up and serve your condensed milk cake. One is inspired by an American summertime favorite; the other is based on a quintessential British treat.
Strawberry shortcake is an American classic. It consists of a crumbly biscuit layered with fresh strawberries and whipped cream. While the texture of this cake differs from shortcake, I find the combination of juicy strawberries and fluffy cream incredibly enticing.
- To make a strawberry shortcake style cake, cut 1 pint / 500 g fresh strawberries into slices and put into a bowl. Add 2 tablespoons granulated (white) sugar and stir to combine.
- Next, beat 1 cup heavy cream until soft peaks form that hold their shape.
- Spoon the whipped cream over the top of the cake and top with strawberries.
Victoria Sponge Cake
Named after Queen Victoria, Victoria sponge cake is a traditional British teatime treat. Strawberry jam and whipped cream are sandwiched between 2 layers of airy sponge cake.
- To create a Victoria sponge-style cake, slice the cake into 2 layers.
- Whip 1/2 cup heavy cream to soft peaks. Spread the bottom layer with whipped cream in an even layer.
- Then spread 1/3 cup / 100 g strawberry jam carefully on top of the cream.
- Sandwich the cake with the other cake half.
- Dust with powdered (confectioners’/icing) sugar and enjoy!