This Condensed Milk Cake is a celebration of simplicity and indulgence, all in one slice. Built around the rich sweetness of condensed milk, it delivers a buttery, melt-in-your-mouth experience with a tender crumb and a beautiful golden crust. With just a handful of pantry staples—eggs, flour, and condensed milk—you can create a dessert that feels decadent yet comforting.
The magic of this cake lies in its custard-like softness, achieved by gently folding the flour into whipped eggs and sweetened milk. It’s perfect served plain with a cup of chai or coffee, but you can elevate it further with a dusting of powdered sugar, a drizzle of chocolate ganache, or fresh berries on the side.
This cake is ideal for occasions where you need a quick yet elegant dessert. No fuss, no complex techniques—just wholesome ingredients and pure flavor. It’s also a great blank canvas for experimentation: infuse it with citrus zest, layer it with jam, or swap flour for almond meal to explore new textures.
🧺 INGREDIENTS:
- 3 large eggs
- 1 cup condensed milk (standard sweetened condensed milk)
- 1 cup all-purpose flour
- ¼ cup melted butter or vegetable oil
- 1 tsp vanilla extract
- 1½ tsp baking powder
- Pinch of salt
Optional toppings:
- Powdered sugar
- Whipped cream
- Fruit preserves or fresh berries
👨🍳 INSTRUCTIONS:
- Preheat Oven Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round or loaf cake pan.
- Mix Wet Ingredients In a mixing bowl, crack the eggs and beat them for 2–3 minutes using a hand mixer until they’re light and fluffy. This aeration gives the cake lift. Add condensed milk, melted butter, and vanilla extract. Mix until smooth and glossy.
- Add Dry Ingredients In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry mixture into the wet using a spatula. Don’t overmix—you want a uniform batter with as little deflation as possible.
- Transfer & Bake Pour the batter into the prepared pan and gently tap it on the counter to release any trapped air. Bake in the center rack for 30–40 minutes. Check with a toothpick at 30 minutes—if it comes out clean, your cake is ready.
- Cool Down Let the cake rest in the pan for 10–15 minutes before unmolding. Transfer to a wire rack and allow to cool completely before slicing.
- Serve & Decorate Serve plain for a cozy treat or garnish with powdered sugar and fruit for an elegant finish. The cake stores well covered at room temperature for up to 3 days—or refrigerate for longer shelf life.
🍴 Tips & Variations:
- Zesty Twist: Add grated lemon or orange zest to the batter for a citrus lift.
- Nutty Version: Fold in ¼ cup chopped almonds or walnuts for crunch.
- Gluten-Free Swap: Use almond flour or oat flour for a denser, wellness-forward alternative.
- Mini Muffin Format: Pour into muffin tins and bake for 15–18 minutes for handheld desserts.