Condensed Milk Cake
Swapping most of the sugar for sweetened condensed milk makes this cake noticeably softer and richer than a standard vanilla cake, with a subtle caramel note. A simple sugar glaze on top is really all it needs.
Ingredients
- 3 large eggs
- 1 can (14oz/396g) sweetened condensed milk
- 1/2 cup (120ml) neutral oil
- 1/2 cup (120ml) whole milk
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- For the glaze: 1 cup (120g) powdered sugar + 2 tbsp milk
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt pan.
- Whisk the eggs, condensed milk, oil, and milk together until smooth.
- Fold in the flour and baking powder just until combined.
- Pour into the pan and bake for 30-35 minutes, until golden and a toothpick comes out clean.
- Cool for 10 minutes, then unmold onto a rack.
- Whisk the powdered sugar and milk together and drizzle over the cake once fully cool.
Tips
- This batter browns faster than a standard cake because of the condensed milk's sugar content — check it a few minutes early.
- The cake stays moist for several days thanks to the condensed milk, longer than a typical vanilla cake.
- For extra richness, brush the warm cake with a tablespoon of extra condensed milk before glazing.
Frequently Asked Questions
Can I use the whole can of condensed milk?
This recipe uses the full can — it replaces most of the sugar you'd normally add.
Why is my cake browning too fast?
Condensed milk has more sugar than plain milk, so the outside caramelizes faster — tent with foil if it's browning before it's fully baked.
