Easy Condensed Milk Cake with a Soft, Moist Crumb

If you’re craving a soft, buttery cake with a tender crumb and just the right amount of sweetness, condensed milk cake is your answer. This cozy, nostalgic dessert relies on a can of sweetened condensed milk to deliver moisture, richness, and flavor in every bite.

With no complicated techniques or fancy equipment required, this cake is ideal for quick bakes, beginner bakers, or anyone looking for an old-fashioned treat that comes together with pantry staples. The flavor is subtle and comforting—sweet, milky, and lightly caramelized around the edges—making it a great base for toppings or a satisfying stand-alone snack.

Follow these 6 easy steps to create a perfect condensed milk cake that’s moist, flavorful, and ready to impress.

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Ingredients Overview

Sweetened Condensed Milk
The star of the show. It sweetens the batter and gives the cake its distinctive velvety texture. Use full-fat for the richest flavor. Avoid evaporated milk—they’re not interchangeable.

All-Purpose Flour
Gives the cake structure. Sift it before adding to the batter for a light, uniform crumb. A 1:1 gluten-free flour blend works well if needed.

Eggs
Provide stability and lift. Use large eggs at room temperature to ensure the batter emulsifies properly and bakes evenly.

Butter
Melted butter brings richness and moisture. Unsalted is ideal so you can control the salt level. For a deeper flavor, brown the butter before adding it.

Baking Powder
Gives the cake a gentle rise. Make sure your baking powder is fresh—expired leavening can result in a dense cake.

Vanilla Extract
Adds a warm undertone that enhances the sweetness of the condensed milk. You can swap it with almond extract or citrus zest for variation.

Optional: A pinch of salt helps balance the sweetness.

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Step-by-Step Instructions

1. Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line the bottom with parchment paper for easy release. Lightly flour the sides if not using parchment.

2. Melt the Butter
In a small saucepan or microwave-safe bowl, melt 1/2 cup (1 stick) of unsalted butter. Let it cool slightly—warm is fine, but hot butter can cook the eggs.

3. Mix the Wet Ingredients
In a large mixing bowl, combine 1 can (14 oz) of sweetened condensed milk, 3 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well-blended. Slowly pour in the melted butter while whisking to create a cohesive mixture.

4. Sift and Fold in Dry Ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and a pinch of salt. Sift this mixture into the wet ingredients. Use a spatula to fold gently until just combined. Be careful not to overmix—stop as soon as you don’t see dry streaks.

5. Pour and Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs. The top should be golden and slightly springy to the touch.

6. Cool and Serve
Let the cake cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream.

Common Mistakes to Avoid

• Overmixing can make the cake tough. Mix just until combined.

• Using cold eggs or butter may cause the batter to seize.

• Don’t open the oven door too early—wait until the top is golden and domed.

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Tips, Variations & Substitutions

Tips

• For extra tenderness, sift the flour and don’t overbake.

• Let all ingredients come to room temperature before starting.

• Bake the cake a day ahead for improved flavor and texture.

Flavor Variations

• Add citrus zest (lemon, orange) for brightness.

• Swap vanilla for almond extract for a nutty aroma.

• Mix in a handful of mini chocolate chips or chopped nuts.

Substitutions

• Use browned butter for a toasty, nutty twist.

• For a dairy-free version, try plant-based butter and coconut condensed milk, though texture may vary slightly.

Frosting Ideas

• A light glaze made from powdered sugar and milk.

• A layer of whipped cream and berries.

• A drizzle of caramel or chocolate sauce.

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Serving Ideas & Occasions

Casual Treats
Slice and serve with tea, coffee, or a glass of milk. It’s an everyday cake that never gets old.

Dessert Base
Use this cake as a layer in trifles, or top with pudding, fruit compote, or ice cream.

Brunch or Potlucks
It travels well and can be made in advance. A sprinkle of powdered sugar or a glaze makes it presentation-ready.

Toppings
Fresh berries, toasted coconut, or even a dollop of yogurt make excellent additions for a balanced plate.

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Nutritional & Health Notes

Condensed milk cake is naturally high in sugar and fat due to the condensed milk and butter, making it a richer treat. However, it’s free from frosting and excess decoration, which keeps it relatively simple in terms of processed ingredients.

You can lighten the cake by using reduced-fat condensed milk, though it may slightly affect the texture. Reducing the butter by a tablespoon or two also works if needed.

For gluten-free diets, a 1:1 gluten-free flour blend will maintain structure well. And since it uses no heavy frostings, it’s easy to control portion sizes with small slices.

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FAQs

1. Can I make condensed milk cake without eggs?
Yes, try using 1/4 cup plain Greek yogurt or a flaxseed egg per egg. The texture will be slightly denser but still delicious.

2. What’s the difference between condensed milk and evaporated milk?
Condensed milk is sweetened and thick, while evaporated milk is unsweetened and thinner. They are not interchangeable in this recipe.

3. How should I store the cake?
Wrap it in plastic wrap or store in an airtight container at room temperature for 2 days, or in the fridge for up to 5. Bring to room temp before serving.

4. Can I freeze it?
Yes. Wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature. Avoid freezing with fresh toppings.

5. Can I make this in a loaf pan?
Absolutely. A standard 9×5-inch loaf pan works well. Increase baking time to 40–45 minutes and check with a toothpick.

6. Why did my cake sink in the middle?
It may be underbaked or the oven temperature was too low. Always preheat the oven and check doneness before removing.

7. Is this cake overly sweet?
It’s sweet, but balanced by the butter and eggs. For less sweetness, reduce sugar in any topping or serve with tangy fruit like raspberries.

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