Condensed Milk Cake

Here’s a detailed, step-by-step recipe for a Condensed Milk Cake—rich, moist, and incredibly simple to make. I’ll break it down so it’s easy to follow.

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Ingredients

Cake

• 1 cup (120 g) all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 3 large eggs

• 1 can (14 oz / 400 g) sweetened condensed milk

• 1/2 cup (120 ml) whole milk or cream

• 1/2 cup (115 g) unsalted butter, melted

• 1 tsp vanilla extract

Optional Topping

• Powdered sugar or caramelized condensed milk

• Nuts (almonds, cashews) or chocolate shavings

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Instructions

Step 1: Prepare Your Oven and Pan

1. Preheat the oven to 350°F (175°C).

2. Grease a 9-inch (23 cm) round cake pan and line with parchment paper to prevent sticking.

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Step 2: Mix Dry Ingredients

1. In a bowl, sift together:

   • Flour

   • Baking powder

   • Salt

2. Set aside.

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Step 3: Beat Eggs

1. In a large mixing bowl, whisk eggs until they are light and frothy.

2. Gradually add sweetened condensed milk and vanilla extract, mixing well.

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Step 4: Combine Wet Ingredients

1. Slowly add melted butter while whisking continuously.

2. Add milk or cream and mix until smooth and uniform.

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Step 5: Incorporate Dry Ingredients

1. Gradually fold in the flour mixture using a spatula.

2. Be gentle to avoid deflating the eggs; you want the batter to remain airy.

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Step 6: Bake the Cake

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

2. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.

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Step 7: Optional Topping

1. Powdered sugar: dust lightly over the cooled cake.

2. Caramelized condensed milk (Dulce de Leche): spread on top for extra indulgence.

3. Garnish with nuts or chocolate shavings if desired.

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Tips for Success

• Use room temperature eggs for better volume.

• Folding, not stirring, helps keep the cake fluffy.

• This cake can be served plain or layered with fruit and cream for a celebration dessert.

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If you want, I can also give you a simpler 5-ingredient version that’s faster and still super moist. It’s almost a “magic cake” style!