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Condensed Milk Cake
4.7 from 14 votes

Condensed Milk Cake

Condensed Milk Cake with only five ingredients! A super-easy "stir and bake" cake has a dense yet light texture and delicious vanilla flavour

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 20 slices
Calories: 138 kcal
Course: Cake
Cuisine: American

Ingredients

Condensed Milk Cake
  • 400 g sweetened condensed milk I used Carnation
  • 4 egg large
  • ½ tbsp vanilla bean paste or 1 tsp vanilla extract
  • 80 g butter melted and slightly cooled, unsalted
  • 170 g self-raising flour or see notes
Toppings (optional)
  • icing sugar (powdered sugar)
  • fresh berries

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C (350°F). Grease and line a deep 8 inch cake tin.
  2. Mix the condensed milk, eggs, vanilla and melted butter together in a bowl.
  3. Sift the flour in and stir to combine. The batter will be quite thin.
  4. Pour into a greased and lined 8 inch cake tin. Tap gently on the counter once or twice to release the tiny bubbles in the batter.
  5. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  6. Transfer the cake onto a wire rack to cool. Dust with icing sugar, slice and serve. 

Notes

  • RECIPE TIPS
  • Do not use a loose-bottomed or springform cake tin for this cake. The batter is quite thin and it may leak.
  • This cake is not overly sweet. If you prefer a sweeter cake then brush with simple syrup or add a glaze.
  • If you don't have self raising flour then use all purpose flour plus one teaspoon baking powder.
  • The cake will keep for a few days in a cake container at room temperature but it is best eaten within a couple of days.
  • SERVING SUGGESTIONS
  • Serve toasted with butter for a cake breakfast that's hard to beat!
  • Top with fresh berries and serve with whipped cream.
  • Slice the cake in half, add jam and turn it into a Victoria sponge
  • Leftovers can be used to make a trifle or even a tiramisu style dessert!
  • Do not use a loose-bottomed or springform cake tin for this cake. The batter is quite thin and it may leak.
  • This cake is not overly sweet. If you prefer a sweeter cake then brush with simple syrup or add a glaze.
  • If you don't have self raising flour then use all purpose flour plus one teaspoon baking powder.
  • The cake will keep for a few days in a cake container at room temperature but it is best eaten within a couple of days.
  • Serve toasted with butter for a cake breakfast that's hard to beat!
  • Top with fresh berries and serve with whipped cream.
  • Slice the cake in half, add jam and turn it into a Victoria sponge
  • Leftovers can be used to make a trifle or even a tiramisu style dessert!

Nutrition Information

Calories 138kcal (7%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 48mg (16%) Sodium 64mg (3%) Potassium 96mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 201IU (4%) Vitamin C 1mg (1%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 slices

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 17g 6%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 48mg 16%
Sodium 64mg 3%
Potassium 96mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 201IU 4%
Vitamin C 1mg 1%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.