Condensed Milk Cake
A soft and creamy cake made with just six pantry staples. This Condensed Milk Cake is moist, golden on top, and melts in your mouth. Perfect for any occasion.
Equipment:
Mixing bowl
Whisk or electric mixer
– Measuring cups and spoons
Sifter
Baking dish
– Oven
Ingredients
1 can (395g sweetened condensed milk)
3 large eggs
1 cup all-purpose flour
1 tablespoon baking powder
½ cup melted butter
Optional: 1 teaspoon vanilla extract or citrus zest
Instructions
Preheat oven to 350°F (180°C) and grease a medium baking dish.
In a large bowl, whisk condensed milk, eggs, and melted butter until smooth.
Add vanilla or zest if using, and mix well.
Sift flour and baking powder, then gradually mix into the wet ingredients.
Pour the batter into the prepared dish and level the top.
Bake for 35–40 minutes or until golden and set.
Let cool before slicing. Serve warm or chilled.
Notes
For extra fluffiness, whip egg whites separately and fold in.
Try adding shredded coconut or chopped nuts.
Keeps well refrigerated for up to 5 days.
Dessert
American
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