If you’re searching for a cake that’s simple yet irresistibly rich, this Condensed Milk Cake is a must-try. Soft, buttery, and beautifully moist, this cake gets its unique texture and sweetness from sweetened condensed milk — no frosting required! It’s the kind of dessert that looks humble but delivers incredible flavor in every bite. When I first tried this recipe, I was surprised at how velvety the crumb turned out, even without any fancy ingredients. You can serve it plain with a cup of coffee, dust it with powdered sugar, or top it with fresh fruit and whipped cream for a more indulgent twist. It’s a versatile bake that works for any occasion, from casual tea time to dinner parties.
Print
Condensed Milk Cake: A Rich, Moist Dessert You’ll Fall in Love With
- Total Time: 45 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich, moist, and buttery cake made with sweetened condensed milk, offering a dense yet fluffy texture and a caramel-like sweetness that melts in your mouth.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
- In a large bowl, cream together the butter and condensed milk until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and salt.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until a smooth batter forms.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before slicing and serving.
Notes
- Top with powdered sugar or a drizzle of caramel for extra sweetness.
- Serve with tea, coffee, or fresh fruit.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Add lemon or orange zest for a citrusy twist.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Why You’ll Love This Recip
This condensed milk cake is rich, buttery, and tender — the perfect balance between sweetness and simplicity. It’s made with just a handful of pantry staples, yet it feels like something special. The condensed milk adds a caramel-like flavor and moisture that keeps the cake soft for days. Plus, it’s a one-bowl recipe that comes together quickly, even for beginner bakers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sweetened Condensed Milk: The star ingredient — it adds sweetness, depth, and that signature creamy texture. No extra sugar is needed since the condensed milk provides just the right amount.
All-Purpose Flour: Gives the cake its structure while keeping it soft and light. Sift it for the best texture.
Butter: Adds richness and a smooth, melt-in-your-mouth crumb. Use unsalted butter so you can control the flavor.
Eggs: Provide structure and help the cake rise slightly, ensuring a tender, fluffy bite.
Baking Powder: A touch of leavening ensures the cake isn’t too dense and rises perfectly.
Vanilla Extract: Enhances the flavor, balancing the sweetness with a warm, aromatic note.
Milk: A splash of milk helps loosen the batter for a smooth pourable consistency. I tried this once with evaporated milk, and it worked just as well.
Salt: Just a pinch brings out all the other flavors and prevents the cake from being overly sweet.
Powdered Sugar (optional): For dusting the top before serving — adds a touch of elegance.
Directions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, beat softened butter until creamy. Add the sweetened condensed milk and whisk until smooth and well combined.
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Add a few tablespoons of milk to loosen the batter — it should be thick but pourable.
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust lightly with powdered sugar or serve with whipped cream and fresh berries for an extra treat.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with easeServings and timing
This recipe makes 8 servings and takes about 50 minutes total — 10 minutes of prep and 40 minutes of baking. Perfect for a quick yet elegant dessert.Storage/reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To serve, warm individual slices in the microwave for 10–15 seconds to restore their soft texture.
Variations and Customization
Coconut Condensed Milk Cake – Add shredded coconut to the batter for a tropical twist.
Lemon Condensed Milk Cake – Mix in lemon zest and a splash of lemon juice for a bright, citrusy flavor.
Chocolate Swirl Version – Fold in melted chocolate or cocoa powder for a marbled effect.
Almond Condensed Milk Cake – Substitute vanilla with almond extract for a nutty aroma.
Vanilla Glaze Drizzle – Whisk powdered sugar, milk, and vanilla extract for a simple glaze topping.
Coffee Infusion – Add a teaspoon of instant coffee granules to the batter for a subtle mocha flavor.
Fruit-Topped Cake – Serve with sliced strawberries, blueberries, or caramelized bananas on top.
Nutty Crunch – Sprinkle chopped almonds or pecans over the batter before baking for added texture.
Dulce de Leche Drizzle – Drizzle warm dulce de leche over the cooled cake for an indulgent finish.
Mini Loaves Version – Pour batter into mini loaf pans for individually portioned treats.
FAQs
1. Can I use evaporated milk instead of condensed milk?
No, condensed milk is much thicker and sweeter. Evaporated milk won’t provide the same flavor or texture.
2. Do I need to add sugar?
No, the condensed milk already sweetens the cake perfectly.
3. Can I use self-rising flour?
Yes, but omit the baking powder and reduce the salt slightly.
4. How can I make this cake lighter?
Use half butter and half oil for a slightly lighter texture.
5. Can I bake this in a loaf pan?
Yes, just adjust the baking time — it may need 45–50 minutes.
Conclusion
This Condensed Milk Cake is proof that simple ingredients can create something extraordinary. Its moist, buttery texture and sweet, milky flavor make it an instant crowd-pleaser. Whether you serve it plain, dusted with sugar, or topped with fruit, it’s a versatile dessert that feels homemade and comforting. With minimal effort and maximum flavor, this cake is one you’ll find yourself baking again and again.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!