Condensed Milk Cake
Moist, rich condensed milk cake made with pantry staples for a creamy, melt-in-your-mouth dessert.
Print Pin Servings: 8
Calories: 410kcal
Cost: $5–$7
Equipment
- 1 9-inch round cake pan or bundt pan
- 1 Electric mixer stand or hand mixer
- 2 Mixing bowls large
- 1 set Measuring cups and spoons –
- 1 Rubber spatula for folding
- 1 Wire cooling rack –
- 1 Toothpick for doneness testing
Ingredients
- 1 ½ cups All-purpose flour sifted for best texture
- 1 can Sweetened condensed milk (14 oz)
- 3 Eggs room temperature
- ½ cup Butter softened
- 1 ½ teaspoon Baking powder –
- 1 teaspoon Vanilla extract or other flavors
- ¼ teaspoon Salt –
- ½ cup Whole milk room temperature
- ¼ cup Powdered sugar for optional topping
- 2 tablespoon Heavy cream optional glaze
Instructions
- Preheat oven and prepare pan.
- Cream butter and condensed milk.
- Add eggs one at a time.
- Combine dry ingredients in separate bowl.
- Alternate adding dry mix and milk.
- Fold in vanilla extract.
- Pour into pan and bake.
- Cool before removing from pan.
Notes
Try other extracts like almond or citrus zest for extra flavor. The powdered sugar topping is optional but adds a nice finishing touch!
Nutrition
Serving: 110g | Calories: 410kcal | Carbohydrates: 45g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.5g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 180mg | Potassium: 160mg | Fiber: 0.5g | Sugar: 32g | Vitamin A: 500IU | Vitamin C: 0.5mg | Calcium: 160mg | Iron: 1.3mg