Soft and Moist Condensed Milk Cake Recipe

This Condensed Milk Cake is a rich, buttery treat with a soft, tender crumb and a slightly caramelized flavor from the sweetened condensed milk. It’s incredibly simple to make and perfect for any occasion—whether I’m looking for an easy afternoon bake, a quick dessert to share, or just a slice of something sweet with coffee or tea.

Why You’ll Love This Recipe

I love this cake because it uses minimal ingredients, doesn’t require frosting, and still comes out moist and flavorful every single time. The condensed milk adds a rich sweetness and helps create a velvety texture that holds up well for days. It’s the kind of versatile cake that can be dressed up or served plain—and it always tastes like comfort in every bite.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweetened condensed milk

• All-purpose flour

• Eggs

• Unsalted butter, melted

• Baking powder

• Vanilla extract

• Salt

• Optional: powdered sugar for dusting or fresh fruit for serving

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round or loaf pan.

2. In a mixing bowl, I whisk together the eggs and condensed milk until smooth.

3. I stir in the melted butter and vanilla extract.

4. In a separate bowl, I combine the flour, baking powder, and salt. I then gradually add the dry ingredients to the wet, mixing until just combined.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. I sometimes dust it with powdered sugar or serve it with berries or whipped cream.

Servings and timing

This recipe makes about 8 slices and takes roughly 50 minutes total—10 minutes to prep and 35–40 minutes to bake.

Variations

• I sometimes add lemon zest or orange zest for a citrusy note.

• Swapping half the flour for almond flour adds a nutty texture.

• I’ve folded in chocolate chips or chopped nuts for extra flavor.

• A drizzle of sweetened condensed milk over the baked cake gives it a sticky, pudding-like layer.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5. To reheat a slice, I microwave it for 10–15 seconds to bring back its softness. It also freezes well—just wrap slices in plastic wrap and store in an airtight container for up to 2 months.

FAQs

Can I use evaporated milk instead of condensed milk?

No, condensed milk is sweetened and thicker. Evaporated milk won’t provide the same texture or sweetness.

Is this cake very sweet?

Yes, but it’s not overpowering. I balance the sweetness by serving it with plain yogurt, fruit, or black coffee.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free baking blend in place of all-purpose flour with great results.

Does this cake need frosting?

Not at all. It’s moist and flavorful enough to stand on its own, though I sometimes dust it with powdered sugar or glaze it lightly.

What kind of pan works best?

I usually bake it in a round or loaf pan. A bundt pan also works well if I want a fancier presentation.

Conclusion

Condensed Milk Cake is a simple, sweet, and satisfying dessert that’s perfect for any baker, beginner or experienced. With just a few pantry staples, I can whip up a moist and delicious cake that everyone loves. Whether I serve it plain, dressed up, or with my morning coffee, this cake always hits the spot.