Condensed Milk Cake

Condensed milk cake is one of my favorite simple bakes—it’s rich, buttery, and has the perfect amount of sweetness from the condensed milk. With a soft, dense crumb and a golden top, it’s a beautiful cake that feels indulgent but is incredibly easy to make. I love enjoying a slice with coffee, serving it for dessert, or even sneaking it for breakfast.

Why You’ll Love This Recipe

I love this recipe because it uses basic pantry ingredients and doesn’t require any fancy tools. The condensed milk adds a luxurious texture and deep flavor, making the cake moist without needing a ton of sugar or butter. It bakes up golden and delicious, and I can serve it plain, dusted with powdered sugar, or topped with fruit or whipped cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweetened condensed milk

• All-purpose flour

• Eggs

• Butter (melted and slightly cooled)

• Baking powder

• Vanilla extract

• Salt

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round or loaf pan.

2. In a large bowl, I whisk together the eggs, condensed milk, melted butter, and vanilla until smooth.

3. In another bowl, I mix the flour, baking powder, and salt.

4. I gradually stir the dry ingredients into the wet ingredients until fully combined and smooth.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This recipe makes about 8 slices.
Prep time: 10 minutes
Bake time: 40 minutes
Total time: 50 minutes

Variations

Sometimes I add a splash of lemon or orange zest for a citrusy twist, or stir in a handful of chocolate chips for a sweeter version. I’ve also topped it with fresh berries and whipped cream, or drizzled it with caramel sauce for a more decadent dessert.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to a week. It freezes well, too—I wrap individual slices tightly and thaw them as needed. I reheat slices in the microwave for a few seconds if I want them warm.

FAQs

Can I use evaporated milk instead of condensed milk?

No, evaporated milk isn’t sweet and thick like condensed milk, so it won’t work the same way in this recipe.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend to replace the all-purpose flour. The texture might be slightly different but still delicious.

What kind of pan should I use?

I usually use a 9-inch round pan or a standard loaf pan. Just keep an eye on the baking time if using different sizes.

Can I add frosting?

Yes! It’s delicious with a simple glaze, buttercream, or even a cream cheese frosting if I want to dress it up.

Is it very sweet?

It’s sweet but not overly sugary. The condensed milk gives it just the right amount of sweetness without needing extra sugar.

Conclusion

Condensed milk cake is one of those reliable, easy bakes I always come back to. It’s simple, rich, and endlessly versatile—perfect on its own or dressed up for any occasion. Whether I serve it as a snack, a dessert, or with my morning coffee, it’s always a hit.