Condensed Milk Cake – Soft, Sweet, and Delightfully Simple

Condensed milk cake is a wonderfully soft and moist dessert that’s as easy to make as it is delicious. With just a handful of ingredients, this cake delivers a rich, buttery flavor and a beautifully tender crumb. It’s perfect for when you want something homemade but don’t feel like spending hours in the kitchen. I remember baking this cake one afternoon when I had leftover condensed milk from another recipe—it turned out so good that I made it again the next day! The condensed milk gives the cake a natural sweetness and a velvety texture, making every bite melt in your mouth. You can enjoy it plain, dusted with powdered sugar, or topped with whipped cream and fruit. I once added a splash of vanilla and a pinch of lemon zest, and it gave the cake a lovely, delicate aroma. Simple, elegant, and timeless, this cake is a true classic.

Why You’ll Love This Recipe

This condensed milk cake is light yet rich, with the perfect balance of sweetness and moisture. It’s incredibly easy to make—no complicated steps or special tools needed. The texture is buttery and smooth, and the flavor is comforting and nostalgic. It’s ideal for tea time, breakfast, or even as a quick dessert after dinner. You’ll also love that it keeps well for days and tastes even better the next day.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Provides structure while keeping the cake tender.

Sweetened condensed milk – The star of the recipe, giving the cake its sweetness and velvety texture.

Butter – Adds richness and flavor while helping the cake stay moist.

Eggs – Bind the ingredients and contribute to the cake’s lightness.

Baking powder – Ensures the cake rises perfectly and stays fluffy.

Vanilla extract – Adds a warm, aromatic flavor that complements the condensed milk.

Milk – Helps adjust the batter’s consistency and keeps the cake soft.

Salt – Enhances flavor and balances the sweetness.

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf cake pan. In a large bowl, cream together softened butter and sweetened condensed milk until smooth and creamy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, and stir until just combined. Add vanilla extract and mix gently until the batter is smooth.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or drizzle with glaze before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 8–10 people.
Preparation time: 10 minutes
Baking time: 40 minutes
Cooling time: 20 minutes
Total time: Approximately 1 hour 10 minutes

Storage/reheating

Store the condensed milk cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving. You can warm individual slices slightly in the microwave for a just-baked taste.

Variations and Customizations

Lemon Condensed Milk Cake – Add 1 tablespoon of lemon zest and a splash of lemon juice for a bright, citrusy flavor.

Chocolate Swirl Cake – Mix a few tablespoons of cocoa powder with a portion of the batter and swirl it through before baking.

Coconut Condensed Milk Cake – Fold in shredded coconut for extra texture and tropical flavor.

Vanilla Glaze – Combine powdered sugar, milk, and vanilla extract for a simple glaze drizzle.

Nutty Delight – Add chopped almonds or walnuts for a little crunch.

Coffee Version – Stir in 1 teaspoon of instant coffee for a subtle mocha twist.

Layered Cake – Slice the cooled cake in half and fill with whipped cream or fruit preserves.

FAQs

Can I use evaporated milk instead of condensed milk?

No, condensed milk is sweetened and thicker—evaporated milk won’t give the same result.

Can I make this cake without eggs?

Yes, replace each egg with ¼ cup of yogurt or unsweetened applesauce.

Why is my cake dense?

Overmixing the batter or adding too much flour can make the cake heavy. Mix until just combined.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend.

What’s the best way to serve condensed milk cake?

Serve it plain, dusted with powdered sugar, or topped with whipped cream and fruit.

Can I make cupcakes with this batter?

Yes, bake in lined muffin tins for 18–20 minutes.

Can I add chocolate chips?

Absolutely! Fold in ½ cup of chocolate chips for a sweet twist.

How do I know when the cake is done?

Insert a toothpick into the center—it should come out clean or with a few crumbs.

Can I double the recipe?

Yes, double all ingredients and bake in a larger pan, adjusting bake time as needed.

How can I make it extra moist?

Add a tablespoon of sour cream or yogurt to the batter for extra tenderness.

Conclusion

Condensed milk cake is the perfect example of how simple ingredients can create something truly special. With its rich, buttery flavor and melt-in-your-mouth texture, this cake is a treat for all occasions. It’s easy to make, beautifully soft, and sweetly nostalgic. Whether you serve it plain with coffee, topped with fruit, or dressed up with glaze, this cake delivers pure homemade comfort in every slice. Once you try it, it’s bound to become one of your go-to dessert recipes.