Soft and Simple Condensed Milk Cake Recipe
There’s something charmingly nostalgic about a cake that’s rich, moist, and comforting—without requiring a cupboard full of ingredients or hours of prep. This condensed milk cake is exactly that. It’s the kind of recipe that feels like it was passed down through generations, even if you’ve just discovered it. Perfect for afternoon tea, casual family desserts, or a not-too-sweet breakfast treat.
Ingredients You’ll Need
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1 tin (395g) of sweetened condensed milk
This is the star of the show. It adds both sweetness and moisture to the cake, so there’s no need for additional sugar. -
3 large eggs
Eggs help bind everything together and give the cake structure. Make sure they’re at room temperature if you can—that helps them mix better. -
1 cup of plain wheat flour
This provides the base of your cake. If you’d like it extra fluffy, you could use cake flour instead, but plain flour works just fine here. -
1 tablespoon of baking powder
Gives the cake a lovely rise and a light texture. -
½ cup of melted butter
Use unsalted butter so you have full control over the flavour. Melt it and let it cool slightly before adding. -
½ cup of milk
This loosens up the batter just enough and contributes to the cake’s tenderness. Whole milk is best for richness, but any kind will work.
Step-by-Step Method
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Get your oven ready
Begin by preheating your oven to 180°C (350°F). While it’s warming up, grease your baking dish with a little butter or line it with baking paper. A standard 20cm round or square tin works well for this recipe. -
Mix the wet ingredients
Pour the condensed milk into a large mixing bowl. Add the eggs one at a time, whisking well after each one. This helps incorporate air into the batter, making for a lighter cake. Once the eggs are fully mixed in, stir through the melted butter and milk until everything’s nice and smooth. -
Incorporate the dry ingredients
In a separate bowl, sift the flour and baking powder together. Sifting isn’t just a fussy extra step—it breaks up any lumps and ensures the baking powder is evenly distributed. Gradually add the dry ingredients to the wet mixture, stirring gently as you go. Don’t rush this part; the goal is to avoid over-mixing, which can lead to a dense cake. Once the batter is smooth and lump-free, you’re done. -
Bake to golden perfection
Pour the batter into your prepared tin and smooth the top with a spatula. Pop it into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top is a lovely golden colour and a skewer inserted into the centre comes out clean or with just a few moist crumbs. -
Cool and serve
Once it’s baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. This helps it set slightly and makes it easier to handle. Then, transfer it to a wire rack to cool completely—or sneak a warm slice, no judgement here!
Serving Suggestions
This cake is delightfully versatile. Enjoy it just as it is with a cup of tea or coffee, or dress it up with a dusting of icing sugar. For something a bit more indulgent, serve it with fresh berries and whipped cream, a drizzle of chocolate sauce, or even a scoop of vanilla ice cream. It also works well as a base for trifles or layered desserts.
Storage Tips
Store any leftovers (if there are any!) in an airtight container at room temperature for up to three days. You can also refrigerate it to keep it fresh for longer—just let it come back to room temperature before eating, or give it a gentle zap in the microwave to bring back that warm, comforting texture.
