If you want a cake that’s moist, dense, sweet, and super easy to make, you’ll fall in love with sweetened condensed milk cake. This is one of those “no-fail” recipes that delivers every time—with minimal ingredients and maximum flavor.
Perfect with a cup of coffee or served warm as dessert, this cake has a velvety texture and a subtle caramel flavor that comes from the condensed milk.
In this article, you’ll learn how to make the classic version, plus variations and tips to make it even better.
Why Use Sweetened Condensed Milk in Cake?
Sweetened condensed milk (SCM) is a magical ingredient:
- It adds natural moisture and sweetness
- Creates a dense, creamy crumb
- Replaces sugar and part of the fat in most recipes
- Helps bind ingredients (ideal for simple cakes)
Bonus: It’s shelf-stable, so you probably already have a can in your pantry!
Ingredients for the Classic Recipe
This recipe makes one 9-inch round or loaf cake.
- 1 can (395g or 14 oz) sweetened condensed milk
- 4 eggs
- ½ cup unsalted butter (melted and cooled)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
Optional toppings:
- Powdered sugar
- Lemon glaze
- Chocolate chips
- Coconut flakes
Step-by-Step Instructions
1. Preheat the oven
Preheat to 350°F (175°C). Grease and flour your cake pan.
2. Mix wet ingredients
In a large bowl, whisk together the condensed milk, eggs, butter, and vanilla until smooth.
3. Add dry ingredients
Sift in the flour, baking powder, and salt. Mix gently until just combined—don’t overmix.
4. Bake
Pour the batter into the prepared pan. Bake for 35–45 minutes, or until golden and a toothpick comes out clean.
5. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for the Best Texture
- Use room temperature ingredients for even mixing
- Don’t overbake—this cake is meant to be soft and moist
- You can substitute oil for butter if you prefer a lighter version
- Add 1 tbsp of lemon or orange zest for a citrusy boost
- For extra richness, add 2 tbsp of heavy cream to the batter
Variations to Try
- Chocolate SCM Cake
Add 1/4 cup of cocoa powder to the dry mix and 2 tbsp of water to the wet mix.
- Coconut Twist
Add 1/2 cup shredded coconut to the batter and top with toasted coconut flakes.
- Lemon Condensed Milk Cake
Add 1 tbsp lemon juice and 1 tsp lemon zest to the batter, top with lemon glaze.
- Banana Condensed Cake
Add 1 mashed banana and reduce eggs to 3.
Storage and Serving Suggestions
- Serve warm with coffee or tea
- Add a scoop of vanilla ice cream for dessert
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 5 days
- Freezes well without topping
A Little Can Goes a Long Way
Sweetened condensed milk cake proves that you don’t need a long ingredient list to make something truly special. It’s rich, moist, and satisfying—perfect for busy bakers or anyone craving comfort food with minimal effort.
So grab that can from your pantry and turn it into something amazing. You might just find your new favorite cake!
