Condensed Milk Cake

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Soft, buttery melt-in-your-mouth treat 🍰✨

This Condensed Milk Cake is the definition of simple meets irresistible. With its rich, creamy sweetness and ultra-soft texture, it’s a go-to for anyone who loves easy cake recipes and comforting homemade desserts. Perfect for tea time, family gatherings, or a quick sweet craving, this cake uses pantry staples and comes together effortlessly. The condensed milk adds a natural sweetness and a tender crumb, so you don’t need complicated steps or fancy ingredients. If you’re looking for a moist cake recipe that’s beginner-friendly and consistently delicious, this one will quickly become a favorite. 💛

⏱️ Time Breakdown
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8

đź“ť Ingredients List

  • 1 can (400g) sweetened condensed milk
  • 2 large eggs
  • 1/2 cup (120 ml) melted butter
  • 1 cup (125 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Mixing bowl
  • Whisk or hand mixer
  • Measuring cups & spoons
  • Spatula
  • 8-inch cake pan or loaf pan
  • Parchment paper
  • Oven

Step-by-Step Beginner-Friendly Instructions

  1. Preheat the oven.
    Set your oven to 180°C (350°F). Line your cake pan with parchment paper or lightly grease it.
  2. Mix wet ingredients.
    In a bowl, whisk together condensed milk, eggs, melted butter, and vanilla until smooth and creamy. 🥄
  3. Add dry ingredients.
    Sift in flour, baking powder, and salt. Gently fold until just combined—avoid overmixing to keep the cake soft.
  4. Pour and level.
    Pour the batter into the prepared pan and smooth the top evenly.
  5. Bake.
    Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean. 🍰
  6. Cool and serve.
    Let the cake cool for 10–15 minutes before removing from the pan. Slice and enjoy!

đź’ˇ Pro Tips

  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • For extra flavor, add lemon or orange zest to brighten the sweetness.
  • Use room-temperature eggs for a smoother batter.
  • Don’t overbake—this cake is best when slightly moist in the center.

Variations

  • Coconut Twist: Add 1/2 cup shredded coconut for texture.
  • Chocolate Version: Fold in 1/3 cup chocolate chips.
  • Citrus Cake: Add 2 teaspoons lemon or orange zest.
  • Layer Cake: Slice and fill with whipped cream or fruit jam.

FAQ

Can I make this cake without butter?
Yes, you can substitute with neutral oil, but butter gives better flavor.

Why is my cake dense?
Overmixing or too much flour can make it dense—mix gently and measure accurately.

Can I use self-rising flour?
Yes—just skip the baking powder and salt.

Can I freeze this cake?
Absolutely! Wrap slices tightly and freeze for up to 2 months.

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