The Golden Baked Condensed Milk Custard Cake is a rich, moist, and delightfully dense dessert that evokes a sense of comforting nostalgia. Unlike light and airy chiffon cakes or fluffy soufflé cheesecakes, this cake celebrates a more substantial, almost custard-like texture, making it a truly satisfying treat. Its golden hue, both on the crust and in its interior, hints at the generous use of egg yolks and the caramel notes imparted by condensed milk, creating a dessert that is both visually appealing and deeply flavorful.
This cake finds its roots in various culinary traditions that favor rich, egg-based batters and sweet, milky components. It’s akin to a baked custard or a firm flan in its consistency, yet retains the crumb structure of a cake. The magic of this recipe lies in the synergistic combination of a few key ingredients: sweetened condensed milk, which provides intense sweetness, a creamy texture, and helps achieve that characteristic golden color; a substantial amount of egg yolks, contributing to the rich flavor, vibrant color, and smooth, dense crumb; and flour, which provides the structural integrity to hold this luxurious custard-like batter together when baked.
The texture of this cake is its crowning glory – it’s incredibly moist, almost melt-in-your-mouth tender, yet firm enough to hold its slice perfectly. It doesn’t rely on leavening agents for height, but rather on the coagulation of egg proteins and the setting of the condensed milk mixture. The top often forms a beautiful, slightly caramelized crust, providing a delightful textural contrast to the soft interior. It’s a cake that satisfies a craving for something truly decadent without being overwhelmingly heavy or overly sweet, thanks to its balanced proportions.
This recipe will guide you through creating a simple yet elegant dessert that is perfect for special occasions, afternoon tea, or simply as a comforting end to any meal. It’s a wonderful choice for those who appreciate cakes with a unique, custard-like density and a rich, milky flavor profile. The beauty of its simplicity makes it accessible to bakers of varying skill levels, promising a rewarding experience and a delicious outcome that will surely impress.
Ingredients:
- 1 cup (250g) unsalted butter, softened at room temperature
- 1 can (14 oz / 397g) sweetened condensed milk
- 4 large egg yolks, at room temperature
- 1 large whole egg, at room temperature (for added richness and binding)
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour, sifted
- 1 teaspoon baking powder (optional, for a slightly less dense cake; if omitted, the cake will be very dense like a custard)
- 1/4 teaspoon salt
Equipment:
- 9-inch (23 cm) round cake pan
- Parchment paper
- Electric mixer (stand mixer or handheld)
- Mixing bowls
- Spatula, whisk
- Sifter
Instructions:
Step 1: Preparation – Mise en Place & Pan Prep
- Bring Ingredients to Room Temperature: Ensure butter, egg yolks, and the whole egg are at room temperature. This is crucial for smooth blending and to prevent the batter from curdling.
- Preheat Oven: Preheat your oven to 175°C (350°F).
- Prepare Cake Pan: Grease and flour a 9-inch (23 cm) round cake pan. For easy removal, you can also line the bottom of the pan with a circle of parchment paper after greasing, then grease and flour the parchment paper as well.
Step 2: Creaming the Butter and Condensed Milk
- Cream Butter: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter on medium speed until it’s light and fluffy, about 2-3 minutes.
- Add Condensed Milk: Gradually add the entire can of sweetened condensed milk to the creamed butter. Beat on medium speed until the mixture is well combined, smooth, and light. This will take another 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is incorporated. The mixture should be airy and pale.
Step 3: Incorporating Eggs and Vanilla
- Add Egg Yolks: Add the 4 large egg yolks to the butter-condensed milk mixture, one at a time. After each addition, beat on medium speed until the yolk is fully incorporated before adding the next. This ensures a smooth, emulsified batter.
- Add Whole Egg: Add the 1 large whole egg and beat until fully combined.
- Add Vanilla: Stir in the 1 teaspoon of vanilla extract. Beat until just combined. The mixture should be very smooth and creamy at this stage.
Step 4: Adding Dry Ingredients
- Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder (if using), and salt. Sifting is important to prevent lumps and ensure even distribution.
- Gradually Add to Wet Mixture: With the mixer on low speed, gradually add the sifted dry ingredients to the wet butter and egg mixture in 2-3 additions.
- Mix Until Just Combined: Mix only until the flour streaks disappear and the batter is just combined. Do not overmix. Overmixing can develop the gluten in the flour, resulting in a tough or rubbery cake. Use a rubber spatula to give the batter a final gentle fold by hand, ensuring there are no hidden pockets of dry ingredients at the bottom of the bowl. The batter will be thick and smooth.
Step 5: Baking the Cake
- Pour Batter: Pour the prepared cake batter evenly into the greased and floured cake pan. Use a spatula to spread it evenly.
- Bake: Transfer the cake pan to the preheated oven.
- Bake for approximately 45-60 minutes. The exact baking time will vary depending on your oven.
- Check for Doneness: The cake is done when the top is beautifully golden brown, and a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The cake should also feel firm and springy to the touch when gently pressed in the center.
Step 6: Cooling and Serving
- Cool in Pan: Once baked, remove the cake from the oven and place it on a wire rack to cool in the pan for about 15-20 minutes. This allows the cake to set further and makes it easier to handle.
- Invert and Cool Completely: After 15-20 minutes, carefully invert the cake onto the wire rack to remove it from the pan. Gently peel off any parchment paper. Then, invert it again onto another wire rack so it’s right-side up, and allow it to cool completely to room temperature. This is important for the texture to fully develop.
- Serve: This cake is delicious served plain, allowing its rich, milky flavor to shine. You can also dust it lightly with powdered sugar, or serve it with a dollop of whipped cream, fresh berries, or a light fruit compote.
Tips for Success:
- Room Temperature Ingredients: This is the most crucial tip for this recipe. Cold ingredients can cause the batter to curdle or separate, affecting the final texture.
- Do Not Overmix: Once the flour is added, mix only until just combined. Overmixing develops gluten, leading to a tough cake.
- Properly Grease and Flour Pan: This cake is dense and can stick, so thorough pan preparation is key for easy release.
- Check Oven Calibration: Ovens can vary. If your cake browns too quickly or takes too long, you might need to adjust your oven temperature slightly for future bakes.
- Cool Completely: Patience during the cooling process ensures the cake’s internal structure sets properly, giving it that desired dense, moist, custard-like texture.
Enjoy this truly comforting and richly flavored Golden Baked Condensed Milk Custard Cake – a simple indulgence that delivers on taste and texture!