Condensed Milk Cake

Introduction

Ever dreamed of a cake that’s rich, moist, and sweet with minimal ingredients and effort? What if you could bake it in under an hour using a pantry staple like sweetened condensed milk? Say hello to Condensed Milk Cake! This simple yet indulgent dessert delivers a tender, buttery crumb with a caramel-like sweetness, perfect for tea time, family gatherings, or satisfying your sweet tooth. Topped with an optional vanilla glaze, it’s as elegant as it is easy. Ready to create this delightful treat? Let’s grab a mixing bowl and get baking!

Overview

Condensed Milk Cake is a moist, single-layer cake made with sweetened condensed milk for a rich, creamy texture and natural sweetness. What makes it special? It uses just a handful of ingredients, comes together quickly, and offers a versatile base for glazes or toppings. This beginner-friendly recipe takes about 45 minutes (10 minutes prep, 30–35 minutes baking) and serves 9–12, making it ideal for small gatherings or a cozy dessert at home.

• Time Requirement: 45 minutes (10 minutes prep, 30–35 minutes baking, plus cooling)
• Difficulty Level: Easy (perfect for beginners)
• Servings: 9–12 slices

Essential Ingredients

The magic of Condensed Milk Cake lies in its minimal, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Cake

• Sweetened Condensed Milk (1 can, 14 oz): Provides sweetness, moisture, and a rich, caramel-like flavor that defines the cake.
• All-Purpose Flour (1 cup): Gives structure for a tender, fluffy crumb.
• Unsalted Butter (½ cup, melted): Adds richness and a buttery flavor, ensuring a moist texture.
• Large Eggs (3, room temperature): Bind the ingredients and add structure for a light, cohesive cake.
• Pure Vanilla Extract (1 tsp): Enhances the flavor with a warm, sweet note.
• Baking Powder (1 tsp): Helps the cake rise for a soft, airy texture.
• Salt (¼ tsp): Balances the sweetness and enhances overall flavor.

For the Glaze (Optional)

• Powdered Sugar (½ cup): Creates a smooth, sweet glaze for a polished finish.
• Milk (1–2 tbsp): Thins the glaze to a drizzleable consistency.
• Pure Vanilla Extract (½ tsp): Adds a delicate, aromatic flavor to the glaze.

Substitutions and Variations

• Flour: Use a 1:1 gluten-free flour blend for a gluten-free version or half whole wheat flour for a slightly nuttier taste.
• Butter: Swap with melted coconut oil or vegan butter for a dairy-free option, though flavor may vary slightly.
• Eggs: Replace with ¾ cup unsweetened applesauce or 3 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, noting a denser texture.
• Sweetened Condensed Milk: Use coconut condensed milk for a dairy-free, tropical twist.
• Vanilla Extract: Substitute with almond extract or lemon zest for a different flavor profile.
• Milk (for glaze): Use non-dairy milk (almond, oat, or soy) or lemon juice for a tangy glaze.
• Add-Ins: Fold in ½ cup chocolate chips, chopped nuts, or dried fruit to the batter for extra texture.

Step-by-Step Instructions

Making Condensed Milk Cake is straightforward with a few simple steps. Follow these instructions for a perfect, moist cake:

1. Preheat and Prep:
   • Preheat the oven to 350°F (175°C).
   • Grease and flour an 8×8-inch square baking pan, or line it with parchment paper, leaving overhang for easy removal.
   • Tip: Parchment makes lifting the cake out easier for clean slicing, but greasing well works too.
2. Mix the Wet Ingredients:
   • In a large mixing bowl, whisk together 1 can (14 oz) sweetened condensed milk, ½ cup melted unsalted butter, 3 large eggs (room temperature), and 1 tsp pure vanilla extract until smooth and fully combined, about 1–2 minutes.
   • Tip: Ensure eggs are at room temperature to blend smoothly, and melt butter in short microwave bursts to avoid overheating.
3. Add the Dry Ingredients:
   • In a separate medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and ¼ tsp salt until evenly combined.
   • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until just combined. Avoid overmixing to keep the cake tender.
   • Tip: Sift the flour if it’s lumpy, and stop mixing when no dry streaks remain to prevent a dense texture.
4. Bake the Cake:
   • Pour the batter into the prepared baking pan and smooth the top with a spatula for an even surface.
   • Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
   • Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   • Tip: Check at 30 minutes, as ovens vary, and avoid overbaking to maintain moisture.
5. Make the Glaze (Optional):
   • In a small bowl, whisk together ½ cup powdered sugar, ½ tsp pure vanilla extract, and 1–2 tbsp milk until smooth. Adjust milk to achieve a drizzleable consistency (thick but pourable).
   • Drizzle the glaze over the cooled cake using a spoon or piping bag for a decorative effect.
   • Tip: Let the cake cool fully before glazing to prevent the glaze from melting or soaking in.
6. Slice and Serve:
   • If using parchment, lift the cake out of the pan. Slice into 9–12 squares or rectangles using a sharp knife, wiping it clean between cuts for neat portions.
   • Serve at room temperature or slightly chilled, optionally with a dusting of powdered sugar, fresh berries, or a scoop of ice cream.
   • Tip: Pair with coffee, tea, or milk for a cozy, indulgent treat.

Assembly

Assembling Condensed Milk Cake is all about creating a tender, moist cake with a polished finish. Here’s how to make it look and taste incredible:

• Bake Thoughtfully: Pour the batter evenly and smooth the top for a uniform cake, ensuring it bakes to a golden, tender finish.
• Presentation Tips:
  • Serve on a cake stand or platter to highlight the golden crumb and glossy glaze.
  • Drizzle the glaze in a zigzag or lattice pattern for an elegant look, or dust with powdered sugar for simplicity.
  • Garnish with fresh berries, edible flowers, or a sprinkle of chopped nuts for a pop of color and texture.
  • Slice neatly and serve on dessert plates with a fork for a refined presentation, perfect for tea parties or brunches.

Storage and Make-Ahead Tips

Condensed Milk Cake is best fresh but can be prepped or stored with these tips to keep it moist and delicious:

• Make-Ahead:
  • Bake the cake up to 1 day in advance, cool completely, and store wrapped at room temperature or in the fridge. Add the glaze just before serving for a fresh look.
  • Mix the dry ingredients and store in an airtight container up to 1 day ahead, combining with wet ingredients when ready to bake.
  • Tip: Don’t glaze too far in advance, as it may absorb into the cake over time.
• Storage:
  • Store the unglazed cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • Store the glazed cake in the fridge, covered, for up to 5 days, as the glaze may soften the surface.
  • Tip: Let refrigerated cake sit at room temperature for 15–20 minutes before serving for the best texture.
• Freezing:
  • Freeze the unglazed cake (whole or in slices) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight and glaze after thawing.
  • Avoid freezing the glazed cake, as the glaze may become sticky or weepy when thawed.
  • Tip: Slice before freezing for easy grab-and-go portions, perfect for quick desserts.

Recipe Variations

Condensed Milk Cake is versatile and fun to customize. Here are some creative twists to try:

• Lemon Condensed Milk Cake: Add 1 tbsp lemon zest and 2 tbsp lemon juice to the batter, and use lemon juice instead of milk in the glaze for a citrusy kick.
• Chocolate Condensed Milk Cake: Fold in ½ cup chocolate chips or add 2 tbsp cocoa powder to the batter for a chocolatey twist.
• Coconut Condensed Milk Cake: Use coconut condensed milk and fold in ½ cup shredded coconut, topping with toasted coconut flakes.
• Coffee Condensed Milk Cake: Dissolve 1 tsp instant coffee in the melted butter for a mocha flavor, and dust with cocoa powder.
• Gluten-Free Condensed Milk Cake: Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
• Vegan Condensed Milk Cake: Use coconut condensed milk, vegan butter, flax eggs, and non-dairy milk in the glaze for a plant-based version.

Conclusion

You’re now ready to bake a Condensed Milk Cake that’s as simple as it is indulgent! This 45-minute recipe is perfect for tea time, family desserts, or anytime you crave a moist, sweet treat with minimal fuss. With its rich condensed milk base, tender crumb, and optional glossy glaze, it’s a versatile dessert that’s sure to impress. Feel free to add flavors, toppings, or garnishes to make it your own. Grab your baking pan, mix those ingredients, and enjoy every buttery, caramel-like bite. Happy baking, and savor the sweetness!

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FAQs

1. Can I use a different pan size?
Yes! A 9×9-inch pan works (bake 25–30 minutes), or a 9-inch round pan for a different shape (bake 28–33 minutes). Adjust baking time and check with a toothpick.

2. Is this cake healthy?
It’s an indulgent dessert, but you can lighten it with low-fat condensed milk, reduced sugar, or smaller slices. Enjoy in moderation.

3. Can I make this vegan?
Yes! Use coconut condensed milk, vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and non-dairy milk in the glaze.

4. Why is my cake dense?
Overmixing or using cold eggs can cause density. Mix just until combined, and ensure eggs are at room temperature for a light texture.

5. Can I skip the glaze?
Yes! The cake is delicious without it, or dust with powdered sugar or serve with fruit for a simpler finish.

6. How do I get a smooth glaze?
Whisk the glaze gradually, adding milk ½ tsp at a time, until it’s thick but pourable. Strain through a sieve if lumps form.

7. Can I prep this for a gathering?
Yes! Bake up to 1 day ahead and store wrapped at room temperature or in the fridge. Glaze just before serving for a fresh, glossy look.

8. What’s the best way to store leftovers?
Store unglazed cake at room temperature for 2 days or in the fridge for 5 days, wrapped tightly. Store glazed cake in the fridge, covered, for up to 5 days.