Condensed Milk Cake
This Condensed Milk Cake is a tender, fine-crumbed dessert that relies on the natural sweetness and creamy texture of sweetened condensed milk to create a rich, velvety finish.
Ingredients
- The Base: 1 cup all-purpose flour.
- The Binder: 3 large eggs.
- Sweetener: 1 can (14 oz) sweetened condensed milk.
- Fats: 1/2 cup unsalted butter, melted and cooled.
- Leavening: 1 tsp baking powder.
- Flavoring: 1 tsp vanilla extract and a pinch of salt.
- Garnish: Cocoa powder or powdered sugar for dusting.
Preparation Method
1
Preheat and Prep
350°F (175°C)
Preheat your oven and grease a 7-inch round cake pan or a standard loaf pan. Line the bottom with parchment paper for easy removal.
2
Whisk the Wet Ingredients
5-7 minutes
Beat the 3 eggs with a whisk or hand mixer until they are pale and frothy. Slowly pour in the sweetened condensed milk, melted butter, and vanilla extract, continuing to whisk until the mixture is completely smooth.
3
Incorporate Dry Ingredients
Do not overmix
Sift the 1 cup of flour, baking powder, and salt into the wet mixture. Fold gently using a spatula just until no streaks of flour remain. Overmixing at this stage will result in a tough, rubbery cake.
4
Bake
30-35 minutes
Pour the batter into the prepared pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean.
5
Cool and Garnish
Final touch
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once fully cooled, dust the top with a light layer of cocoa powder or powdered sugar.
Pro Tip: Because of the high sugar content in condensed milk, this cake browns more quickly than standard sponges. If the top looks dark before the center is set, loosely tent the pan with aluminum foil for the final 10 minutes of baking.
