Simple & Moist Condensed Milk Cake

Introduction & Inspiration

Let me introduce you to a little baking magic featuring a beloved pantry staple: Sweetened Condensed Milk Cake! This recipe creates an incredibly moist, tender, and subtly sweet cake using that luscious canned milk as a key ingredient. Combined simply with flour, melted butter, eggs, vanilla, and leavening, it bakes up into a delightful snack cake with a unique texture and comforting flavor.

My inspiration for this recipe comes from appreciating simple, old-fashioned cakes that deliver wonderful results with minimal fuss. Condensed milk adds fantastic moisture and a distinct milky sweetness that makes this cake stand out from standard vanilla or butter cakes. It’s incredibly easy to mix up, too!

This cake is perfect for an afternoon treat with coffee or tea, a simple dessert, or packing into lunchboxes. The optional vanilla glaze adds an extra touch of sweetness, but it’s truly delicious even served plain. It is a perfect simple cake recipe.

Nostalgic Appeal / Comfort Factor

Simple, square snack cakes hold a special kind of nostalgic appeal, reminiscent of after-school treats, church potlucks, or easy desserts whipped up from pantry staples. Sweetened condensed milk itself is a nostalgic ingredient for many, famously used in treats like magic bars, fudge, and key lime pie, always promising richness and sweetness.

This cake combines the comfort of a simple, moist cake with the familiar, unique sweetness imparted by condensed milk. It feels homey, unpretentious, and deeply satisfying in its straightforward deliciousness.

It’s the kind of simple bake that feels like a comforting classic, perfect for sharing or enjoying a quiet moment. A perfect comfort food cake.

Homemade Focus

This Condensed Milk Cake is a celebration of easy, accessible homemade baking. You’re creating this delightful cake entirely from scratch using basic ingredients and incredibly simple mixing techniques – no fancy equipment or complicated steps required!

The homemade focus lies in combining these pantry staples – condensed milk, flour, butter, eggs – in the right proportions to achieve a wonderfully moist and tender result. The optional glaze is also a simple homemade touch, whisked together in moments.

It showcases how easily you can create a delicious, satisfying cake at home with minimal effort, highlighting the magic of using simple ingredients effectively. The homemade taste is comforting and sweet.

Flavor Goal

The primary flavor goal is a moist, tender cake with a distinct but subtle sweetness and richness derived from the sweetened condensed milk, complemented by classic vanilla flavor. It shouldn’t be overly complex, but rather a simple, comforting sweetness.

The texture should be very moist, soft, and tender, possibly slightly denser than a traditional butter cake due to the condensed milk and oil (though recipe uses butter). The optional vanilla glaze adds a simple layer of extra sweetness and moisture.

The overall experience should be a simple, incredibly moist, tender snack cake with a unique milky sweetness and pleasant vanilla notes. A perfect simple dessert.

Ingredient Insights

• Sweetened Condensed Milk: The star ingredient! Provides significant moisture, sweetness, and a unique milky, slightly caramelized flavor note. Use a standard 14 oz can. Crucially, do not substitute evaporated milk, as it lacks the sugar needed for this recipe’s structure and sweetness.
• All-Purpose Flour: Provides the cake’s structure.
• Unsalted Butter (Melted): Adds richness, flavor, and moisture. Using melted butter makes for easy mixing.
• Large Eggs: Provide structure, richness, and binding. Room temperature is generally best for incorporating smoothly.
• Pure Vanilla Extract: Flavors both the cake and the optional glaze.
• Baking Powder: The primary leavening agent, providing lift.
• Salt: Balances the sweetness and enhances flavors.
• Optional Glaze:
  • Powdered Sugar: Provides the sweetness and body for the simple glaze. Sifting recommended.
  • Milk: Used to thin the powdered sugar into a drizzly consistency. Adjust amount as needed.
  • Vanilla Extract: Adds flavor to the glaze.

Essential Equipment

• 8×8 Inch Square Baking Pan: The specified size for this recipe. Glass or metal works. Needs to be greased and floured, or lined with parchment.
• Large Mixing Bowl: For combining wet and dry ingredients.
• Separate Medium Bowl: For whisking dry ingredients.
• Whisk: For dry ingredients and wet ingredients.
• Rubber Spatula or Spoon: For final mixing and spreading batter.
• Small Bowl: For mixing the optional glaze.
• Wire Cooling Rack: Essential for cooling the cake.  
• Measuring Cups & Spoons:

Ingredients

(Based on 1x column)

For the Cake:

• ▢ 1 can (14 oz) sweetened condensed milk
• ▢ 1 cup all-purpose flour
• ▢ 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• ▢ 3 large eggs, room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon salt

For the Glaze (Optional):

• ▢ 1/2 cup powdered sugar, sifted
• ▢ 1–2 tablespoons milk (adjust for consistency)
• ▢ 1/2 teaspoon pure vanilla extract

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 350°F (175°C).  
• Grease and flour an 8×8-inch square baking pan thoroughly. Alternatively, line the pan with parchment paper, leaving an overhang for easy lifting, and grease the parchment. Set aside.

2. Mix Wet Ingredients:

• In a large mixing bowl, whisk together the sweetened condensed milk, melted (and slightly cooled) butter, room temperature eggs, and 1 teaspoon vanilla extract until the mixture is smooth and fully combined.

3. Combine Dry Ingredients:

• In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure the leavening and salt are evenly distributed.

4. Combine Wet and Dry:

• Gradually add the dry ingredients to the wet mixture in the large bowl.
• Stir gently with a whisk or rubber spatula just until the ingredients are combined and no large streaks of flour remain. Be careful not to overmix the batter.

5. Bake the Cake:

• Pour the prepared batter into the greased (and floured/lined) 8×8-inch baking pan.
• Use a spatula to smooth the top evenly.
• Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.  

6. Cool the Cake:

• Remove the pan from the oven and let the cake cool in the pan on a wire rack for about 10 minutes.
• If lined with parchment, use the overhangs to lift the cake out onto the wire rack. If not lined, carefully invert the cake onto the wire rack.
• Let the cake cool completely before adding the glaze (if using).

7. Make and Apply Glaze (Optional):

• Once the cake is completely cool, make the glaze if desired.
• In a small bowl, whisk together the sifted powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon vanilla extract until smooth.
• If the glaze is too thick, add more milk, just a tiny drizzle (1/2 teaspoon) at a time, until it reaches your desired drizzling consistency. If too thin, whisk in more sifted powdered sugar.
• Drizzle the glaze over the top of the cooled cake. Let the glaze set for about 15-20 minutes before slicing.

8. Serve:

• Slice the Condensed Milk Cake into squares and serve. Enjoy!

Troubleshooting

• Cake Gummy/Dense: Overmixing the batter after adding the flour is the most likely cause. Mix just until combined. Oven temperature too low could also contribute.
• Cake Dry: Overbaked. Check for doneness at the lower end of the time range (30 mins). Condensed milk adds a lot of moisture, so dryness is less common unless significantly overbaked.
• Cake Didn’t Rise Much: Baking powder might be old, or batter overmixed. Expect a tender, moist cake rather than a super light and airy one.
• Sticking to Pan: Pan wasn’t greased and floured sufficiently. Using parchment paper lining is the safest bet for easy removal.
• Glaze Too Thin/Thick: Adjust consistency easily by adding more sifted powdered sugar (to thicken) or tiny amounts of milk (to thin).

Tips and Variations

• Don’t Overmix: Crucial for a tender crumb. Mix just until flour disappears.
• Sweetened Condensed Milk ONLY: Do not substitute evaporated milk – it lacks the necessary sugar and will not work in this recipe.
• Room Temperature Eggs: Help ingredients combine more smoothly.
• Cool Completely Before Glazing: Ensures the glaze sets properly and doesn’t just melt into a warm cake.
• Add Citrus Zest: Add 1-2 teaspoons of lemon or orange zest to the cake batter along with the wet ingredients for a bright flavor.
• Add Chocolate Chips/Nuts: Fold in 1/2 cup of mini chocolate chips or chopped pecans/walnuts into the batter before baking.
• Different Extract: Substitute almond extract for vanilla in the cake or glaze for a different flavor.
• Coconut: Fold in 1/2 cup of shredded sweetened coconut into the batter.

Serving and Pairing Suggestions

• Serve at Room Temperature: Best texture for this type of cake.
• As a Snack Cake: Perfect plain or glazed for an afternoon treat.
• With Coffee or Tea: A simple, lovely pairing.
• With Fresh Fruit: Serve slices alongside fresh berries or sliced peaches.
• Simple Dessert: Dust with just powdered sugar instead of the glaze for an even simpler finish.

Nutritional Information

(Note: Estimated, per serving, assuming 9 servings from an 8×8 pan. Variable based on specific brands.)

• Calories: 300-400+ (Condensed milk is high in sugar)
• Fat: 15-22g+
• Saturated Fat: 8-12g+
• Cholesterol: 70-90mg+
• Sodium: 150-250mg+
• Total Carbohydrates: 35-50g+
• Dietary Fiber: <1g
• Sugars: 25-40g+ (High sugar content from condensed milk and sugar)
• Protein: 5-7g+

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Recipe Summary and Q&A

Summary: This Simple & Moist Condensed Milk Cake uses sweetened condensed milk as a key ingredient for moisture and flavor. Wet ingredients (condensed milk, melted butter, eggs, vanilla) are whisked together, dry ingredients (flour, baking powder, salt) are whisked separately, then the two are gently combined. The batter is baked in an 8×8 pan until golden, cooled completely, and optionally topped with a simple vanilla glaze made from powdered sugar and milk.  

Q&A:

• Q: What’s the difference between sweetened condensed milk and evaporated milk? Can I use evaporated?
  • A: They are very different! Sweetened condensed milk has had water removed AND a large amount of sugar added, making it thick and very sweet. Evaporated milk has had water removed but has NO added sugar and is much thinner. You cannot substitute evaporated milk in this recipe; it relies on the sugar and thickness of the condensed milk.  
• Q: Is this cake very sweet?
  • A: Yes, sweetened condensed milk is very sweet, and additional sugar is used. The resulting cake has a distinct, comforting sweetness. The optional glaze adds more sweetness.  
• Q: My cake seems dense, is that right?
  • A: Yes, cakes made with condensed milk and oil/melted butter tend to have a moister, slightly denser crumb than light, airy cakes made with the creaming method. It should be tender and moist, not heavy or tough. Overmixing can make it undesirably dense.
• Q: How should I store this cake?
  • A: Store the cake covered tightly at room temperature for 2-3 days or in the refrigerator for up to 5 days. Let refrigerated cake come closer to room temperature before serving for best texture.