Sometimes you just want to bake something simple, cozy, and satisfying—without dragging out every ingredient in your pantry. That’s exactly where this 5-Ingredient Sweetened Condensed Milk Cake comes in. It’s rich, moist, and buttery, with a soft crumb and just the right amount of sweetness, thanks to one secret weapon: a full can of sweetened condensed milk.
This cake has become my go-to for those moments when I want something homemade but don’t feel like dealing with frosting, layering, or sifting flour for twenty minutes. It’s perfect for tea time, brunch, or an everyday dessert that still feels like a treat.
Let me show you just how easy it is to pull together this delightfully simple cake—with no stand mixer, no complex steps, and only five ingredients.
Why This Cake Works (With Only Five Ingredients!)
You’d think a cake with such a short ingredient list would be basic, but it’s anything but bland. Here’s why this recipe holds its own:
- Sweetened condensed milk does double duty: It adds sweetness and moisture without needing sugar or extra dairy.
- Butter brings richness: Melted butter makes the batter smooth and gives the cake that dense, almost pound cake-like quality.
- Just one bowl: No creaming, folding, or separate wet/dry mixing required.
- Perfect base cake: It’s delicious on its own but also easy to dress up with toppings or mix-ins.
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 10 mins | Bake Time: 30–35 mins)
- 1 can (395g) sweetened condensed milk
- 3 large eggs
- 1 cup wheat flour (or all-purpose)
- 1 tablespoon baking powder
- ½ cup melted butter (salted or unsalted—both work!)
How I Make This Condensed Milk Cake
Step 1: Preheat and Prep the Pan
I preheat my oven to 350°F (175°C) and lightly grease a loaf pan or round cake tin with butter or nonstick spray. You can also line it with parchment paper if you want easy release and clean edges.
Step 2: Mix the Condensed Milk and Eggs
In a large bowl, I pour in the sweetened condensed milk and add the eggs. Then I whisk until everything is smooth and fully combined. The batter starts to get creamy and pale, which already tells me it’s going to bake up soft.
Step 3: Add the Dry Ingredients
Next, I sift in the flour and baking powder (or stir them in if I’m keeping it casual), and mix until there are no streaks or lumps. The batter will be fairly thick but still pourable.
Step 4: Stir in the Melted Butter
I pour in the melted butter and stir until the batter turns glossy and smooth. At this point, it smells rich and buttery—and I haven’t even baked it yet.
Step 5: Bake Until Golden
I pour the batter into the prepared pan and smooth the top with a spatula. Then it goes into the oven for 30–35 minutes. I start checking around the 30-minute mark—a toothpick inserted into the center should come out clean, and the top should be lightly golden.
Step 6: Cool and Slice
Once the cake is out of the oven, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then it’s ready to slice and serve—no frosting needed.
Tips for Success
- Use room temperature eggs: They blend better into the condensed milk for a smoother batter.
- Don’t overbake: This cake is meant to stay soft and moist—take it out as soon as the toothpick comes out clean.
- Salted vs. unsalted butter: Both work, but if you use unsalted, consider adding a pinch of salt to balance the sweetness.
- Make it your own: Add lemon zest, vanilla extract, or even a handful of chocolate chips or berries for variation.
How I Serve It
This cake is delicious straight up, but here are a few ways I like to enjoy it:
- With coffee or tea: It’s perfect for a midday treat.
- Topped with fruit: Fresh berries or a spoonful of jam really complement the sweetness.
- With a dusting of powdered sugar: Simple and elegant.
- Drizzled with condensed milk or chocolate sauce: For those moments you want something extra indulgent.
FAQs From My Kitchen
Q: Can I make this gluten-free?
A: Yes—swap in your favorite gluten-free all-purpose blend. Just make sure it includes a binder like xanthan gum for structure.
Q: Can I double the recipe?
A: Definitely. Use a larger pan (like a 9×13-inch) and increase the baking time by 5–10 minutes.
Q: How should I store leftovers?
A: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Q: Can I freeze it?
A: Yep! Slice and wrap pieces individually for an easy grab-and-go dessert later on.
Why You’ll Want to Bake This Again and Again
This 5-Ingredient Sweetened Condensed Milk Cake is a baker’s dream: quick, unfussy, and endlessly satisfying. It’s the kind of cake you can pull together on a whim with pantry staples, but it always tastes like something you spent a lot more time on.
So whether you’re baking for guests or just treating yourself to a cozy slice of something sweet, this little cake is sure to deliver.
This 5-Ingredient Condensed Milk Cake Is My Go-To for Quick, Fuss-Free Baking
Ingredients
- 1 cup wheat flour (or all-purpose)
- 1 tablespoon baking powder
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine the flour and baking powder.
- In another bowl, mix the melted butter, sweetened condensed milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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