Condensed Milk Cake

Description
A rich, buttery cake made with sweetened condensed milk that delivers a soft, tender crumb and deep milky sweetness. Perfect with tea, coffee, or fresh fruit — no frosting needed!

Origin
Popular across many cultures, this cake is especially loved in Latin America and Southeast Asia. It gained popularity for its simplicity and the use of shelf-stable condensed milk, originally developed in the 19th century.

Ingredients Quantity

1 can (14 oz or 396g) sweetened condensed milk
¾ cup (170g) unsalted butter, softened
3 large eggs
1 ¼ cups (160g) all-purpose flour
2 tsp baking powder
1 tsp vanilla extract
¼ tsp salt

Ingredients Optional

Zest of 1 lemon or orange for brightness
½ tsp almond extract for a nutty twist
Powdered sugar for dusting
Fresh berries or whipped cream for serving

Instruction

Preheat oven to 350°F (175°C). Grease and flour a loaf pan or 8-inch round cake pan.
In a bowl, beat softened butter until creamy. Add condensed milk and mix until smooth.
Beat in eggs one at a time, then add vanilla.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, mixing until just combined.
Pour batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until golden brown and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar once cool, if desired.

Tips of Success
Don’t overmix the batter—stop as soon as the flour is incorporated.
Let the butter come fully to room temperature for smooth mixing.
Cover loosely with foil during baking if the top browns too quickly.

Recommendation
Serve with a dollop of whipped cream, fresh fruit, or a drizzle of dulce de leche. Great for breakfast, dessert, or snacking with coffee or tea.

Nutrition (per slice, approx. 10 slices)
Calories: ~310
Fat: 17g
Carbohydrates: 34g
Sugar: 24g
Protein: 6g
Sodium: 160mg

Want to make a chocolate version or turn it into cupcakes? I can tweak it for you!