Condensed Milk Sponge Cake

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Description
This tender, airy sponge cake is made with sweetened condensed milk for a soft texture and a delicate milky flavor. It’s moist yet fluffy, with a fine crumb that makes it ideal for everyday snacking or layering with whipped cream and fruit.

Origin
Inspired by classic sponge cakes and popular in many Latin American and Asian kitchens, condensed milk sponge cakes are beloved for their richness and simplicity. Think tres leches vibes, but sturdy enough to slice and serve.

Ingredients Quantity (for one 8-inch round or loaf pan)

1 cup (240ml) sweetened condensed milk
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup (60ml) oil or melted butter
2 tablespoons milk (if needed, for consistency)

Ingredients Optional
Lemon or orange zest for brightness
Almond or coconut extract
Dusting of powdered sugar or cocoa on top
Fresh fruit or whipped cream for serving
Toasted coconut or slivered almonds as garnish

Instruction
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan or loaf pan with parchment paper.

In a large bowl, beat eggs until light and fluffy (about 2–3 minutes). Add condensed milk and vanilla, and mix until fully combined.

In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula or mixer on low, just until no flour remains.

Add oil or melted butter and fold gently to keep the batter light. If the batter feels very thick, add a tablespoon or two of milk to loosen slightly.

Pour the batter into the prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Tips for Success
Use room temperature eggs for better volume.
Don’t overmix — this keeps the sponge tender.
Let it cool completely before slicing to avoid crumbling.
This cake absorbs syrup well — great for soaking if desired.
Store wrapped at room temp for 2–3 days or refrigerate for longer shelf life.

Recommendation
Serve plain with tea or coffee, or dress it up with berries and whipped cream. It’s also an amazing base for a layered fruit-and-cream cake or a tres leches-style soak.

Nutrition (Per slice, approx. 10 slices)
Calories: 220–250 kcal
Fat: 10–12g
Carbohydrates: 28–30g
Protein: 4–5g
Sugar: 18–22g
Cholesterol: 60–80mg
Sodium: 120–150mg

Want a chocolate swirl version? Or turn it into cupcakes or a sheet cake for parties? I’ve got options!

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