This condensed milk cake is a soft, buttery 8 inch round cake sweetened only by one 14 oz (397 g) can of sweetened condensed milk. There is no granulated sugar in it. You need butter, 2 eggs, 1 cup of flour, baking powder, vanilla and a splash of milk, and it bakes at 325°F for 45 to 55 minutes into 8 slices.
The crumb is tight and tender, a little like a pound cake, with a mild milky caramel flavor from the can. The low oven is the trick. Condensed milk browns fast, and 325°F gives the middle time to set before the top gets too dark.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →One Can of Sweetened Condensed Milk Does Two Jobs
Sweetened condensed milk is milk cooked down with sugar until thick. In this batter it replaces both the sugar and most of the liquid, so the ingredient list stays short:
- 1 can (14 oz / 397 g) sweetened condensed milk: the whole sweetener. 397 g is the standard tin in the UK and Europe, so a Nestlé or Carnation tin is exactly right.
- ½ cup (115 g) unsalted butter, softened: richness and a tender bite
- 2 large eggs, room temperature: structure, so the cake slices cleanly
- 1 cup (125 g) all-purpose flour, 1 tsp baking powder, ¼ tsp salt: the frame and the lift
- 1 tsp vanilla extract and ¼ cup (60 ml) whole milk: flavor, and just enough extra liquid to loosen the thick batter
Do not swap in evaporated milk. It looks similar in the can but has no sugar, and the cake would come out pale, bland and dry. Scrape the can well with a spatula, because the thick milk clinging to the sides is part of the sweetness.
Measure the flour by spooning it into the cup and leveling it, or weigh 125 g. A packed cup can hold 30 g more, and in a cake this compact that extra flour shows up as a dry, heavy slice.
Mixing a Smooth, Glossy Batter
Beat the softened butter on its own for 2 to 3 minutes until smooth and creamy. Pour in the condensed milk while mixing and keep going until there are no streaks. It will look glossy and silky, not fluffy and pale the way butter and sugar do.
Add the eggs one at a time, mixing well after each, then the vanilla. If the batter suddenly looks curdled or grainy, the eggs or butter were too cold. Beat in a spoonful of the flour mixture and it pulls back together.
Whisk the flour, baking powder and salt in a separate bowl. Mix in half, pour in the milk, then add the rest and stir only until smooth. Stop there. Extra mixing builds gluten, and that is how this cake turns rubbery.
Pan, Oven and How to Tell It Is Done
Grease an 8 inch round pan, at least 2 inches deep, and line the bottom with parchment. Heat the oven to 325°F (160°C). Pour in the batter and smooth the top.
Bake for 45 to 55 minutes. The cake is ready when the top is golden, the center springs back when you press it lightly, and a toothpick pushed into the middle comes out clean. If the top is already deep brown at about 35 minutes and the center still jiggles, lay a sheet of foil loosely over the pan and keep baking.
Cool it in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely before slicing.
Why a Condensed Milk Cake Turns Dense, Dry or Sunken
- Dense and rubbery: overmixed after the flour went in, or too much flour. Stir just until smooth.
- Dry: baked too long. Start checking at 45 minutes; the sugar in the can keeps browning the outside fast.
- Dark top, raw middle: the oven runs hot. Check it with an oven thermometer and tent with foil.
- Sunken center: underbaked, or the oven door opened in the first 30 minutes. Wait for a clean toothpick.
Serving, Flavor Swaps and Toppings
I like it plain with a dusting of powdered sugar. For something more, add a spoon of strawberry compote and some whipped cream, drizzle it with caramel sauce made from condensed milk, or frost the top with condensed milk frosting.
Lemon zest in the butter brightens the sweetness. Almond extract in place of the vanilla gives a bakery flavor. Folding in blueberries or raspberries? Toss them in a spoonful of the flour mixture first so they do not all sink, and scatter a few on top.
Keeping the Cake Soft for Days
Store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Chilled slices soften again after 20 minutes on the counter. To freeze, wrap slices in plastic wrap and then foil and freeze for up to 3 months. Thaw them on the counter.
Condensed Milk Cake Questions
Can I add sweetened condensed milk to a cake mix?
Yes. Many bakers replace part of the water in a box mix with condensed milk for a sweeter, richer, denser cake. This recipe is the from-scratch version, where the can replaces the sugar completely.
Is this a condensed milk sponge cake?
No. It is a butter cake, so it is denser and moister than a sponge. For a light, airy crumb, a vanilla sponge cake is the better choice.
Can you pour sweetened condensed milk over a cake?
Yes, that is the idea behind tres leches and poke cakes, where a milk mixture soaks into the baked cake. Try this Mexican chocolate tres leches cake or these mini tres leches cups.
What else can I bake with a can of condensed milk?
It goes into chewy condensed milk cookies, a soft sweet condensed milk bread and a 3 ingredient condensed milk fudge.
Condensed Milk Cake Recipe
This condensed milk cake is a soft, buttery cake made with sweetened condensed milk, butter, eggs, flour and vanilla, with no granulated sugar at all. One 14 oz (397 g) can sweetens the whole batter. It bakes in an 8 inch round pan at 325°F for 45 to 55 minutes and gives 8 slices with a tight, tender, moist crumb and a light caramel flavor. The low oven matters because the sugars in condensed milk brown quickly. Serve this sweetened condensed milk cake plain with powdered sugar, with strawberry compote and whipped cream, or with condensed milk frosting. Add lemon zest or almond extract for a change. It keeps 3 days at room temperature, 5 days in the fridge, and freezes for 3 months.
Ingredients
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 large eggs, room temperature
- ½ cup (115 g) unsalted butter, softened
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) whole milk
Instructions
PREPARE THE PAN: Preheat the oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
CREAM THE BUTTER: Place the softened butter in a large mixing bowl and beat for 2–3 minutes until smooth and creamy. Proper creaming helps create a tender crumb.
ADD THE CONDENSED MILK: Pour the sweetened condensed milk into the butter while mixing. Beat until the mixture looks smooth and fully blended with no streaks.
ADD THE EGGS AND VANILLA: Add the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract until evenly incorporated.
COMBINE THE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening.
MIX THE BATTER: Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients. Stir just until the batter becomes smooth. Avoid overmixing to keep the cake tender.
BAKE THE CAKE: Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top turns golden.
COOL THE CAKE: Let the cake cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing. Dust with powdered sugar if desired.
Notes
Use sweetened condensed milk, not evaporated milk, which has no sugar. Use room temperature eggs and soft butter; if the batter looks curdled, beat in a spoonful of the flour mixture. Spoon and level the flour (125 g) and stir only until smooth after adding it. Start checking at 45 minutes and tent with foil if the top darkens before the center is done. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days. Wrapped slices freeze for up to 3 months. Serve plain, with fresh berries, or with lightly whipped cream.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 267Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 83mgSodium 173mgCarbohydrates 27gFiber 1gSugar 3gProtein 6g
