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
- 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
- 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.
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.