Condensed Milk Cake with only five ingredients! This easy “stir and bake” cake has a dense yet light texture and delicious vanilla flavour. Perfect on its own simply dusted with icing sugar, paired with fresh berries or sandwiched with jam.
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Have you ever baked condensed milk cake? This simple cake uses only five ingredients and couldn’t be simpler to make. But the most surprising twist is how incredibly delicious it is!
The best way to describe this cake is a cross between vanilla pound cake and sponge. It has a firm texture and can be sliced into thin slivers as a snacking cake – just know you will be going back for more!
Condensed Milk Cake Ingredients
There are plenty of “condensed milk cake recipes” all over the internet and most use between three and six ingredients. Here’s what you will need:
- Sweetened Condensed milk (I used Carnation brand)
- Large eggs
- Melted butter
- Vanilla extract or vanilla bean paste – optional but recommended
- Self raising flour
HOW TO MAKE CONDENSED MILK CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Empty the contents of sweetened condensed milk can into a mixing bowl. Add the eggs and vanilla and mix together. Stir in the melted butter (make sure it is not too hot).
Sift the flour into the bowl and stir to combine until no dry pockets of flour remain. The batter will be quite thin.
Pour into a greased and lined 8 inch cake tin. Tap gently on the counter once or twice to release the tiny bubbles in the batter.
Bake in a 180°C (350°F) preheated oven for 40-45 minutes, or until the cake has risen and a toothpick inserted in the middle comes out clean. Transfer the cake onto a wire rack to cool. Dust with icing sugar, slice and serve.
RECIPE TIPS
- Do not use a loose-bottomed or springform cake tin for this cake. The batter is quite thin and it may leak.
- This cake is not overly sweet. If you prefer a sweeter cake then brush with simple syrup or add a glaze.
- Turn this into a drizzle cake – replace the vanilla with lemon zest and add lemon syrup over the cake as in my Lemon Drizzle Cake.
- If you don’t have self raising flour then use all purpose flour plus one teaspoon baking powder.
- The cake will keep for a few days in a cake container at room temperature but it is best eaten within a couple of days.
SERVING SUGGESTIONS
- Serve toasted with butter for a cake breakfast that’s hard to beat!
- Top with fresh berries and serve with whipped cream.
- Slice the cake in half, add jam and turn it into a Victoria sponge
- Leftovers can be used to make a trifle or even a tiramisu style dessert!
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Condensed Milk Cake
Ingredients
Condensed Milk Cake
- 400 g (14oz) sweetened condensed milk I used Carnation
- 4 large eggs
- ½ tbsp vanilla bean paste or 1 tsp vanilla extract
- 80 g (⅓ cup) unsalted butter melted and slightly cooled
- 170 g (1 ¼ cups) self raising flour or see notes
Toppings (optional)
- icing sugar (powdered sugar)
- fresh berries
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a deep 8 inch cake tin.
- Mix the condensed milk, eggs, vanilla and melted butter together in a bowl.
- Sift the flour in and stir to combine. The batter will be quite thin.
- Pour into a greased and lined 8 inch cake tin. Tap gently on the counter once or twice to release the tiny bubbles in the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Transfer the cake onto a wire rack to cool. Dust with icing sugar, slice and serve.
Video
Notes
- Do not use a loose-bottomed or springform cake tin for this cake. The batter is quite thin and it may leak.
- This cake is not overly sweet. If you prefer a sweeter cake then brush with simple syrup or add a glaze.
- If you don’t have self raising flour then use all purpose flour plus one teaspoon baking powder.
- The cake will keep for a few days in a cake container at room temperature but it is best eaten within a couple of days.
- Serve toasted with butter for a cake breakfast that’s hard to beat!
- Top with fresh berries and serve with whipped cream.
- Slice the cake in half, add jam and turn it into a Victoria sponge
- Leftovers can be used to make a trifle or even a tiramisu style dessert!
Anna says
Easy and fast to make, bit too dry for my taste 😞
Lucy Parissi says
Hi Anna – yes it is on the dense pound cake side of cakes. Perfect for serving with some macerated strawberries
Sammie says
I love how simple this cake is to make. It sounds like it would go well with vanilla ice cream and berries, plus in the winter stewed fruit and custard. Definitely going to make this over the summer.