Condensed Milk Cake – Ultra-Moist & Irresistibly Sweet!


 

1. Preheat & Prep

  • Preheat oven to 350°F (175°C).

  • Grease and line an 8-inch round or square pan with parchment paper.

2. Mix the Batter

  • In a large bowl, whisk condensed milk, eggs, and melted butter until smooth.

  • Sift in flour and baking powder, then gently fold until just combined (don’t overmix!).

3. Bake to Perfection

  • Pour batter into the prepared pan.

  • Bake for 40-45 mins, until golden and a toothpick comes out clean.

4. Cool & Serve!

  • Let cool 10 mins in the pan, then transfer to a wire rack.

  • Dust with powdered sugar or drizzle with caramel if desired.


Pro Tips for the Best Cake

🔹 Room temperature eggs – Ensures even mixing.
🔹 Don’t overbake – The center should be slightly fudgy.
🔹 For extra richness – Brush warm cake with melted butter.
🔹 Storage – Keeps well at room temp for 3 days (cover tightly).


Variations & Swaps

🍋 Lemon or orange – Add zest to the batter.
🍫 Chocolate swirl – Swirl in Nutella before baking.
🍓 Berry delight – Top with fresh strawberries & whipped cream.
☕ Coffee kick – Add 1 tsp instant espresso powder.


FAQs

Q: Can I use evaporated milk instead?
A: No—sweetened condensed milk is key for sweetness and texture.

Q: Can I make this gluten-free?
A: Yes! Use 1:1 GF flour blend.

Q: Can I double the recipe?
A: Yes! Use a 9x13-inch pan and bake 50-55 mins.


Final Thoughts

This Condensed Milk Cake is simple, sweet, and satisfying—the kind of dessert you’ll make again and again. One slice and you’ll be hooked!


Made this recipe? Tag us #CondensedMilkCake—we’d love to see your bake!

Want a chocolate version or eggless adaptation? Let me know—I’ll tweak it for you! 🍰✨