In this recipe, I present you with a simple, decadent condensed milk cake that is moist and buttery, fragrant, and has a delicate flavor. Simple and very quick to prepare—you will just need one bowl—it has moist compactness. And for the topping, thanks to the use of fresh cream and no other fatty elements (butter or oil), this dessert can be served simply sprinkled with a little powdered sugar or stuffed with fresh cream and sprinkles for a teatime treat in good company. So let’s find out how to prepare it in the best way.
How to prepare the simple condensed cake.
This sweetened condensed milk cake is beginner-friendly and easy to make. Here are the step-by-step instructions to bring it to life:
Step 1: Prepare for baking
Preheat the oven to 300°F (150°C). Grease a round 8-inch (20-cm) cake pan with butter or non-stick cooking spray. Line the base with a round of parchment paper and sprinkle the sides with flour. Set aside.
Step 2: Combine wet ingredients
In a large mixing bowl, whisk together the 125 g of butter, 4 eggs, 1 (397 g) of condensed milk, and 1 teaspoon of vanilla essence. Mix until all the ingredients are well combined and you have a smooth consistency.
Step 3: Add dry ingredients
Add to the liquid whisk 1/4 cup desicated coconut and 1/2 teaspoon baking powder, giving it a good whisk. Now add 1 cup of self-rising to the wet ingredients. Whisk the batter gently until everything is combined and you no longer see streaks of flour. The batter will have the right consistency. If you are using all-purpose flour, the ratio for 1 cup flour will be 1 1/2 teaspoons baking powder.
Step 4: Fill cake pan
Pour the cake batter into the prepared cake pan (tin). Spread the batter into an even layer using a rubber spatula or the back of a spoon.
Step 5: Bake
Bake the cake for 30 to 40 minutes or until a knife/toothpick inserted into the middle comes out mostly clean, with no liquid batter visible. Once the cake is done, turn the oven off, but leave the cake to sit in the warm oven for 10 minutes. Doing so will prevent the cake from deflating.
Step 6: Cool
Place the cake on a wire rack to cool for 10 minutes. Then turn it out of the pan and allow it to cool completely before topping.
Step 7: Decorate
You can dust your condensed milk cake with powdered sugar, spoon with whipped cream, or garnish with fresh cream and sprinkles. Its totally up to you. I recommend decorating the cake just before you plan on serving it. This way, the cake won’t get soggy under the layers of cream.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1/4 cup desicated coconut
- 1 (397g) can sweetened condensed milk
- 4 eggs
- 125g butter (room temperature)
- 1 teaspoon vanilla essence
Grease baking pans.
Helpful tips
Set yourself up for the best condensed milk cake recipe by reviewing my tips and tricks below:
- Measure the flour carefully. Don’t scoop your measurements directly into your measuring cup. Instead, spoon in the flour bit by bit and level it off with the back of a butter knife. Doing so prevents the flour from being packed in and causing incorrect measurements.
- Add all the baking powder. The amount of baking powder in this recipe might seem excessive, but it’s important to give the cake a rise. So don’t be shy and use the correct amount.
- Use room-temp ingredients: the condensed milk, eggs, and butter should be at room temperature because warm ingredients mix better than cold ones.
- Grease and flour the pan. Nothing is more heartbreaking than a cake stuck to the pan. Be sure to grease the base and sides of the pan with butter or non-stick spray, and line the bottom with a parchment paper round.
- Release the cake from the pan after 10 minutes. After the cake has cooled in the pan for about 10 minutes, flip it out onto a cooling rack. If you leave it in the cake pan for too long, moisture will build, and the cake will start to get soggy.
Topping of your choice.
For the first topping, I creamed, and I used 1 cup fresh cream.
2 tablespoons of confectioners sugar (icing sugar). Juice of 1/2 lemon and 1/2 teaspoon of lemon zest. So 1 cake had a zesty, buttery flavor.
For the second topping, I used 1 cup of fresh cream. 1/4 cup confectioners sugar. Finely chopped pecan nuts, drizzled with chocolate vermicelli, together with a sprinkle of hundreds and thousands for colour.
Add-ins & swap-outs.
Mix-ins & swap-outs
Looking for ways to customize this fluffy condensed milk cake? I got you covered with these ideas:
- Citrus zest: Liven up the flavor with 1/2 tablespoon freshly grated lemon zest or orange rind.
- Cocoa powder: Add 2 tablespoons cocoa powder when sifting the dry ingredients for a chocolate version.
- Chocolate chips: Fold 1/2 cup of chocolate chips into the batter. Any kind works!
- Nuts: Stir in 1/2 cup chopped nuts for crunch, e.g., pecans, walnuts, or pistachios.
FAQS!
- “Can I use any brand of condensed milk for this recipe?”
- Absolutely! While I might have my personal preferences, any quality brand of condensed milk will work wonders in creating the decadent flavor of this cake.
- “What if I don’t have a specific ingredient listed in the recipe?”
- Feel free to get creative! Cooking is an art, and substitutions can often lead to exciting discoveries. If you’re unsure about a particular swap, drop me a message, and we can brainstorm together.
- “Can I make this cake ahead of time?”
- Certainly! This cake tends to get even more flavorful as it sits. Prepare it a day in advance, and you’ll be greeted with an even richer taste. Just make sure to store it in an airtight container.
- “How do I ensure the cake is moist and not dry?”
- Moisture is key! Follow the specified baking time and temperature, and be sure not to overmix the batter. Additionally, consider adding a touch more condensed milk or incorporating a syrup drizzle for an extra burst of moisture.
- “Can I freeze the cake for later?”
- While some cakes freeze well, a condensed milk cake, with its moist and delicate texture, may not maintain its optimal taste and texture after freezing. It’s generally best enjoyed fresh or stored in an airtight container at room temperature for a day or two.
Feel free to ask any additional questions or share your experiences in the comments below!
“Thank you for joining me on this culinary adventure! If you’re hungry for more delicious recipes, cooking tips, and foodie fun, be sure to visit my channel at ‘Cooking with Shams.’ Explore a world of flavors and get tried-and-taste tested recipes.
Happy cooking!”