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. 😉☕
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.
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Recipe
Easy Condensed Milk Cake
Equipment
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)
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
