Easy Condensed Milk Cake Recipe

Easy Condensed Milk Cake

This Easy Condensed Milk Cake is perfect for those who want a simple yet delicious dessert. It is soft, moist, and has a lovely sweetness thanks to the condensed milk. You don’t need any complicated techniques or fancy equipment to make it. Just a few ingredients, and you will have a delightful cake to enjoy!

Why make this recipe

Making this Easy Condensed Milk Cake is a great choice for many reasons. First, it requires minimal ingredients that you probably already have at home. Second, the preparation is straightforward, making it perfect for beginners or anyone short on time. Lastly, the cake is incredibly versatile; you can serve it plain or dress it up with icing, fruits, or whipped cream.

How to make Easy Condensed Milk Cake

Ingredients

• 3 large eggs
• 1 cup all-purpose flour
• 1 can (14 ounces) sweetened condensed milk

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk the eggs until frothy.
3. Gradually mix in the sweetened condensed milk.
4. Slowly add the flour and mix until smooth.
5. Pour the batter into a greased cake pan.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool before serving.

How to serve Easy Condensed Milk Cake

This cake can be served alone or accompanied by some toppings. You might like to sprinkle some powdered sugar on top or add fresh fruit like strawberries or blueberries for a colorful touch. A dollop of whipped cream or a scoop of ice cream also works wonderfully.

How to store Easy Condensed Milk Cake

To store any leftover cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for a few days or stored in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it well before freezing.

Tips to make Easy Condensed Milk Cake

• Make sure your eggs are at room temperature for better mixing.
• You can add a pinch of salt to balance the sweetness.
• For extra flavor, consider adding a teaspoon of vanilla extract or lemon zest to the batter.

Variation

For a chocolate version, you can add a half cup of cocoa powder to the flour. This will give you a rich and delightful chocolate cake. You can also mix in some nuts or chocolate chips for added texture and flavor.

FAQs

1. Can I use evaporated milk instead of condensed milk?

   • No, condensed milk is sweetened while evaporated milk is not. Stick to sweetened condensed milk for this recipe.

2. What size cake pan should I use?

   • A 9-inch round or square cake pan works best for this recipe.

3. Can I make this cake gluten-free?

   • Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure that it’s suitable for baking.

Enjoy your baking journey with this Easy Condensed Milk Cake! It’s a straightforward recipe that’s bound to impress anyone who tastes it.

Easy Condensed Milk Cake

A soft, moist, and sweet cake made with minimal ingredients, perfect for any occasion.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 large large eggs Make sure your eggs are at room temperature for better mixing.
• 1 cup all-purpose flour For a gluten-free option, use a gluten-free flour blend.
• 1 can (14 ounces) sweetened condensed milk Do not substitute with evaporated milk.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk the eggs until frothy.
3. Gradually mix in the sweetened condensed milk.
4. Slowly add the flour and mix until smooth.
5. Pour the batter into a greased cake pan.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool before serving.

Notes

This cake can be served plain or with toppings like powdered sugar, fresh fruits, whipped cream, or ice cream. To store, cover tightly with plastic wrap or place in an airtight container and keep at room temperature for a few days or in the refrigerator for up to one week. Freeze for up to three months if needed.