This condensed milk cake is easy to make and bakes up moist and delicious.
I came across a recipe for a condensed milk pound cake that caught my attention. I’ve always liked the flavor of condensed milk.
Condensed milk makes a lot of stuff taste better. Condensed milk on toast, condensed milk drizzled on top of shaved ice, condensed milk in tapioca milk tea.
This was really easy to put together. It came out quite moist, and had the subtle taste of condensed milk. I do wish that the crust layer was a little thinner. I tried to take it out of the oven sooner, but the inside was not yet cooked.
It’s not one of my favorite recipes, but it was pretty good and I enjoyed trying it. You can view the full recipe here.
If you like this recipe you might like my sour cream coffee cake, too.
Condensed Milk Pound Cake
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup sugar
- 225 g unsalted butter room temperature
- 3 eggs room temperature
- 2 tsp vanilla paste or extract
- 3/4 cup sweetened condensed milk
Instructions
- Preheat oven to 350°F. Grease and flour a medium loaf paN.
- In a medium-sized bowl, whisk the flour, salt and baking powder.
- In a large bowl, beat the sugar and butter together for three minutes or until it’s fluffy. Add the eggs, one at a time, and mix until well combined. Add the vanilla and condensed milk and stir until combined. Fold the dry ingredients into the wet ones until just combined. Pour the batter into the pan.
- Bake the cake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for ten minutes before turning it out onto a baking rack. Let it cool completely before slicing and serving.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
The most amazing cake ever. I used bread flour @ added some key lime juice.
I’m glad you liked it!
Can I replace the all purpose flour with a cake flour??
Sorry, but we haven’t tried it with cake flour. The amount would need to be different so we can’t say how you should adjust it.
I’ve tried a few of your cake recipes and they have all come out great. The most recent was the condensed milk pound cake. The outside got a bit dark. I think I left it to cook for too long. I served it with raspberries and whipped cream and it was a hit!
I’m glad you enjoyed this! If you use a dark baking pan, it might cook a little too fast, which could cause the outside to be a bit dark.
Im from Puerto Rico and i love to bake. I found this recipe and it came wonderful. my husband have a sweet tooth and love it. I will definitely try it again, but this time with a twist of puertorican Coquito.
I’m glad you like the recipe!
hello kirbie – it’s me again – you can buy the metal filters at Thuan Phat (for sure)or Ranch 99 (I think). we’ve used this vietnamese espresso (trung nguyen – you can find this at ranch 99), but in a pinch, will use cafe bustelo or the one in the yellow/orange can (forgot the name). Or instead of using the metal filters, just brew the espesso in your coffee maker. faster and easier. but it’s so much fun to put in the ground coffee, pour the boiling water and watching it drip!
Thanks for the advice. I will look for the espresso and the filters on my next shopping trip!
i’ll try making this pound cake this weekend. i have several cans of condensed milk lying around (we get it for bert’s coffee whenever he likes to have it VN style).
Ooh, I’ve never tried making my own VN style coffee but that’s a really good idea. We get it a lot when we go to restaurants.
Maybe tent it loosely with foil the last half of baking might help? It sound good.
I was thinking that too. I’ll try that if I make this one again. Though looking at the original recipe, it seemed like she had a really dark crust too
Thanks, I think I shall this weekend 🙂
That looks good! I’ve tried a few pound cake recipes, and I can’t seem to get it right. But maybe because I keep comparing them all to Entenmann’s…
This is my fav pound cake recipe of all time https://kirbiecravings.com/2010/10/moist-delicious-sour-cream-pound-cake.html
You should try it out!