Condensed Milk Cake

Description

Condensed Milk Cake is a soft, moist, and rich dessert made with sweetened condensed milk as the star ingredient. This simple yet indulgent cake has a dense crumb, buttery flavor, and a caramelized golden crust that pairs wonderfully with tea or coffee.

Ingredients for Condensed Milk Cake

• 1 cup (240 ml) sweetened condensed milk

• 1 cup (125 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 3 large eggs (room temperature)

• ½ cup (115 g) unsalted butter, melted

• ¼ cup (60 ml) whole milk

• 1 tsp pure vanilla extract

• Pinch of salt

Instructions

1. Prep
   • Preheat oven to 350°F (175°C).
   • Grease a 9-inch (23 cm) round cake pan and line bottom with parchment paper.

2. Mix Dry Ingredients
   • In a bowl, sift together flour, baking powder, baking soda, and salt.

3. Beat Wet Ingredients
   • In a separate bowl, whisk eggs until light and frothy.
   • Add condensed milk, melted butter, milk, and vanilla extract. Mix until smooth.

4. Combine
   • Gradually fold dry mix into wet ingredients, whisking gently until no lumps remain.

5. Bake
   • Pour batter into prepared pan, level it out.
   • Bake 25–30 minutes or until golden and a toothpick comes out clean.

6. Cool & Serve
   • Let cool in pan for 10 minutes, then transfer to wire rack.
   • Slice and serve plain or with berries, whipped cream, or a dusting of powdered sugar.

Serving Size

• Yield: 8 slices

• Serving suggestion: One 1-inch slice per serving.

Nutritional Info (per serving, approx.)

Notes

• Use room-temperature ingredients for even mixing.

• Do not overmix the batter – it can cause a dense cake.

• You can bake it in a loaf pan; just adjust baking time if needed.

Tips

• For extra flavor, add citrus zest, cardamom, or almond extract.

• Cake keeps moist for 3–4 days in an airtight container.

• Gently warm a slice and serve with ice cream for a decadent treat!

Benefits

• Energy-Rich: Packed with calories for a quick boost.

• Calcium Source: From condensed milk for bone health.

• Easy to Make: Minimal ingredients and great for beginners.

Q & A

Q: Can I reduce the sweetness?
A: Use evaporated milk instead of condensed milk and increase sugar separately to taste.

Q: Can I make this eggless?
A: Yes — replace each egg with ¼ cup yogurt or 1 tablespoon vinegar + ¼ cup milk.

Q: Can I freeze Condensed Milk Cake?
A: Absolutely — wrap slices individually and freeze up to 2 months. Thaw at room temperature.

Q: How do I know if it’s perfectly baked?
A: It will be golden on top and a skewer inserted in the center will come out clean.