Easy Condensed Milk Cake (Bizcocho de Leche Condensada) recipe. Nothing beats a dessert made using sweetened condensed milk. There is something about it that makes everything taste so good 😍!!! And this condensed milk sponge cake recipe is no exception. It’s sweet, buttery, dense, and delicious, perfect for an afternoon coffee treat. 😉☕
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What is Condensed Milk Cake?
Condensed Milk Cake is a cake made using sweetened condensed milk as one of the main ingredients. It is a dense and moist cake with a slightly sweet flavor. The cake is typically made by combining self-rising flour, sugar, oil or butter, eggs, vanilla extract, and sweetened condensed milk and then baking it in the oven. It is often served as a dessert or with coffee or tea.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Self-Raising Flour: Provides the structure and texture to the cake due to its gluten content and leavening agents, ensuring the cake rises properly.
- Avocado Oil (or Butter): Adds moisture and richness to the cake. In this recipe, either avocado oil or butter can be used based on preference, but both contribute to the cake's tenderness.
- Cream Cheese: Enhances the moisture content, tenderness, and flavor of the cake. It also contributes to the cake's creaminess.
- Eggs: Act as a binder and provide structure to the cake. They also contribute to the cake's moisture and help with leavening.
- Lemon Zest: Adds a bright, citrusy flavor and aroma to the cake, providing a refreshing contrast to the sweetness of the condensed milk.
- Pure Vanilla Extract: Enhances the overall flavor of the cake with its sweet and aromatic notes.
- Sweetened Condensed Milk: Sweetens the cake and provides a rich, creamy, and caramelized flavor. It also contributes to the cake's moist texture and is a sweetener.
Tools you'll need
- Stand Mixer or Hand Mixer
- 11-inch round pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Condensed Milk Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Spray an 11-inch round pan with the baking spray and sprinkle the insides of the pans with flour, tilting the pans to cover evenly and shaking off the excess. Place the avocado oil, cream cheese, and condensed milk in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for about 1-2 minutes until well combined. Scrap the bowl with a rubber spatula to be sure it’s well-mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg.
Mix in the vanilla extract and lemon zest. Place the sifted self-raising flour in a medium bowl. With the mixer on low, slowly add the flour mixture to the avocado oil mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to ensure it’s well-mixed (do not over-mix!).
Pour the batter into the prepared pan, smooth the tops, and bake the Condensed Milk Cake for 30 to 35 minutes, until a toothpick inserted into the center of each cake comes out clean. Allow the Condensed Milk Cake to cool in the pan, then carefully turn them out and cool them completely on a baking rack.\
Substitutions
- Self-rising flour: If you don't have self-rising flour, you can make your own by mixing 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
- Granulated sugar: You can substitute other types of granulated sugar, such as white or brown sugar, in equal amounts.
- Oil: You can use neutral-flavored oil instead of avocado or grapeseed. Alternatively, you can use unsalted butter.
- Vanilla extract: You can substitute other flavor extracts in equal amounts, such as almond or lemon.
Variations
- Chocolate Condensed Milk Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a rich and chocolatey flavor.
- Coconut Condensed Milk Cake: Add ½ cup of shredded coconut to the batter for a tropical twist.
- Lemon Condensed Milk Cake: Add the zest of 1 lemon to the batter for a bright and tangy flavor.
- Cinnamon Condensed Milk Cake: Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm and comforting flavor.
- Berries Condensed Milk Cake: Add ½ cup of fresh or frozen berries, such as blueberries or raspberries, to the batter for a fruity flavor.
How to Serve
- Dust with powdered sugar: You can dust the top of the cake with a sprinkling of powdered sugar for a simple and classic presentation.
- Top with fresh fruit: Add a pop of color and flavor by topping the cake with fresh berries, such as strawberries or raspberries.
- Serve with whipped cream: Whip up some fresh whipped cream and serve a dollop alongside each slice of cake.
- Add a drizzle of caramel sauce: For a decadent touch, drizzle each slice of cake with caramel sauce.
- Toast it up: Cut the cake into slices and toast them in a skillet or toaster oven for a crispy, caramelized exterior and warm, fluffy interior.
How to Store & Re-Heat
To store: Allow it to cool completely, and then wrap it tightly in plastic or aluminum foil to prevent it from drying out. You can store it at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To reheat: Place it in a preheated 350°F (176.67°C) oven for about 10 minutes or until warm throughout. Alternatively, microwave individual slices on medium power for 10-15 seconds.
Make-Ahead
To make the Condensed Milk Cake ahead of time, you can prepare the batter following the given instructions and pour it into the prepared pan. Instead of baking it immediately, cover the pan with plastic wrap or aluminum foil and refrigerate it until you're ready to bake. When you're ready to enjoy the cake, simply preheat your oven, remove the cake from the refrigerator, and bake as the recipe directs. This allows you to have a fresh and delicious cake with minimal effort on the day you plan to serve it.
How to Freeze
To freeze the Condensed Milk Cake, let it cool completely and then wrap it tightly in plastic or aluminum foil. Place the wrapped cake in an airtight container or freezer bag and label it with the date. You can freeze the cake for up to 3 months. When you're ready to serve the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once completely thawed, reheat it in the oven or microwave as desired.
Tips for Making The Best Condensed Milk Cake
- Follow the recipe: Follow the Condensed Milk Cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter an 11-inch round pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 11-inch round pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the Condensed Milk Cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the Condensed Milk Cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
What is the secret to making moist Condensed Milk Cake?
You can do a few things to ensure your Condensed Milk Cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
Can I use evaporated milk instead of sweetened condensed milk in the recipe?
No, evaporated milk is not a suitable substitute for sweetened condensed milk as it is not as thick or sweet. Sweetened condensed milk contains sugar and has been cooked to a thicker consistency.
Can I make the cake in a different pan size?
You can use a different pan size, but the baking time may need to be adjusted. A 9-inch round cake pan or a 9x13-inch rectangular baking dish can be used instead of an 11-inch round pan. Remember that using a different pan size may affect the thickness and texture of the cake.
Can I make the cake without a stand mixer or hand mixer?
Mix the ingredients using a whisk or wooden spoon instead of a stand or hand mixer. Mix the ingredients thoroughly to ensure the cake combines well and has a consistent texture.
Can I make the cake gluten-free?
You can make the cake gluten-free using a gluten-free self-rising flour blend. Ensure that all other ingredients, such as vanilla extract, are gluten-free.
Can I use a different type of oil, such as coconut oil?
You can use a different type of oil in the recipe, such as coconut oil, but remember that it may affect the flavor and texture of the cake. Use a neutral-flavored oil or melted unsalted butter if you prefer.
Related Recipes:
- Vanilla Bundt Cake
- Marble Bundt Cake
- Lemon poppy seed bundt cake
- Pumpkin bundt cake
- Lemon Pound Cake
- Bundt Self-rising cake
Recipe
Easy Condensed Milk Cake
Tools
Ingredients
- 225 g self-raising flour sifted
- ½ cup 1 tablespoon Avocado oil , expeller-pressed sunflower or 170g unsalted butter, softened
- 150 g cream cheese softened
- 3 eggs , room temperature
- Zest from 1 lemon
- 2 teaspoons pure vanilla extract
- 1 (14oz/397g) sweetened condensed milk
Instructions
- Preheat the oven to 350 °F (176.67 °C). Spray an 11-inch round pan with the baking spray and sprinkle the insides of the pans with flour, tilting the pans to cover evenly and shaking off the excess.
- Place the avocado oil, cream cheese, and condensed milk in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for about 1-2 minutes, until well combined.
- Scrape down the bowl with a rubber spatula to be sure it’s well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and lemon zest
- Place the sifted self-raising flour in a medium bowl. With the mixer on low, slowly add the flour mixture to the avocado oil mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to ensure it’s well mixed (do not over-mix!).
- Pour the batter into the prepared pan, smooth the tops, and bake for the Condensed Milk Cake for 30 to 35 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the Condensed Milk Cake to cool in the pan, then carefully turn them out and cool completely on a baking rack.
Notes
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the Condensed Milk Cake back to room temperature before serving.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook the cake.
- This Condensed Milk Cake recipe can also be used to make 12 cupcakes (baking time should be between 25 and 30 minutes), two 9-inch round cakes (30 and 35 minutes), or a 8 x 1 inch half sheet pan cake ( 30 and 35 minutes)
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.