Sweetened Condensed Milk Cake
My sweetened condensed milk bakes up moist and tender with just a few pantry staples. This old fashioned recipe is perfect for when you need a last minute dessert.
I love easy cake recipes that don't require dividing batter between layer pans and 3 piping bags. Some of our favorites are lemon ricotta cake, fruit cocktail cake, twinkie cake and of course this sweetened condensed milk cake. It's dense in the best way possible like a pound cake and stays moist for days.
Why Our Recipes Is the Best: A Sprinkle of Food Science
- Sweetened Condensed Milk Does Double Duty: Since some of the water is removed to concentrate it adds rich flavor and moisture without thinning out the batter like regular milk would. The extra milk sugars also encouraged browning on the outside.
- We Bake At a Lower Temperature: This allows it to bake slowly and evenly so the outside doesn't burn before the center is fully cooked.
- We Alternate Wet and Dry Ingredients: This makes it harder to overmix the batter. This keeps the cake tender never gummy or tough.
Ingredient Notes and Shopping Tips
- Butter: The butter should be softened at room temperature. We want it soft enough that you an easily make a dent with your finger. About an hour at room temp should do the trick. Short on time? Cut it into smaller pieces. Do not microwave! Cold or melted butter will not cream properly.
- Vanilla: This recipe is fantastic with our homemade vanilla.
- Eggs: Use room temperature eggs to help the batter come together smoothly. An hour at room temp. is perfect or dunk them in a bowl of warm water for 3-5 minutes.
- Flour: Measure your flour by spooning it into the measuring cup and leveling with a knife. Do not dip the cup into the flour container or you'll likely use too much leading to a dry crumbly cake.
- Baking Powder: I reach for baking soda a lot more than baking powder. If you're the same be sure to replace baking powder every 6-12 months. It loses it's effectiveness over time even if still technically in date. Unsure? It should fizz when dropped into a cup of hot water.
- Sweetened Condensed Milk: Be sure you grab sweetened condensed NOT evaporated as the cans look very similar. Evaporated milk doesn't have added sugar and is too thin for this recipe.
Troubleshooting and Tips: Steal My Culinary School Secrets
- Cake Comes Out Dry: This is usually a result of either using too much flour (see above) or overbaking. Bake until a toothpick comes out with just a few moist crumbs. If you see raw batter it needs more time, but if you see nothing it may be overbaked.
- Cake Comes Out Tough: This is caused by overmixing. Mix until the flour just disappears. Overmixing will develop too much gluten.
- Cake Browns Too Quickly: Dark pans heat up more quickly and absorb more of it. If using a dark springform pan you may need to reduce the oven temperature and/or reduce the baking time.
What If I Don't Have a Springform Pan?
You can also use a 9 inch cake pan that is lined with a greased parchment sling to make it easy to remove.
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📖 Recipe
Old Fashioned Sweetened Condensed Milk Cake
My sweetened condensed milk bakes up moist and tender with just a few pantry staples. This old fashioned recipe is perfect for when you need a last minute dessert.
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Servings: 10 Slices
Calories: 536kcal
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Ingredients
- 1 Cup Unsalted Butter Softened
- 1 ⅓ Cup Granulated Sugar
- 1 Tablespoon Vanilla
- 4 Eggs Room Temperature
- 2 Cups Flour Measuring Correctly
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Kosher Salt
- 1 Can Sweetened Condensed Milk 14 Ounces
- ½ Cup Powdered Sugar
- Whipped Cream and Fruit If Desired, For Serving
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Instructions
- Preheat oven to 350℉. Line a 9 inch springform pan with parchment paper and spray with nonstick baking spray.
- In a large bowl, beat butter, sugar, and vanilla until light and fluffy. Add egg one at a time.
- In a medium bowl, combine flour, baking powder, and salt.
- Alternate adding flour mixture and sweetened condensed milk mixing until just combined.
- Pour batter into prepared pan. Bake for 50-60 minutes or until a tooth pick inserted near the center comes out clean.
- Cool in pan for 10 minutes. Remove to wire rack to cool completely.
- Before serving dust with powdered sugar. Top with whipped cream and fruit if desired. Enjoy!
Notes
Soften butter and allow eggs to come to room temperature for about an hour for best results. Low on time? Cut the butter into smaller pieces and dunk the eggs in warm (not hot) water.
Measure flour by spooning it into your measuring cup and leveling with a knife.
If using a dark springform pan you may need to reduce the oven temperature and/or reduce the baking time. You can also use a 9 inch cake pan lined with greased parchment paper.
Nutrition
Calories: 536kcal | Carbohydrates: 73g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 246mg | Potassium: 206mg | Fiber: 1g | Sugar: 54g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg
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