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milk cake with condensed milk

Milk Cake with Condensed Milk

A delightful milk cake with condensed milk, combining the richness of a pound cake with the lightness of a sponge cake. This easy-to-make dessert is moist, flavorful, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • Unsalted Butter: 113g softened to room temperature
  • Sweetened Condensed Milk: 160ml
  • Plain Flour: 180g
  • Baking Powder: 1.5 tsp
  • Whole Milk: 180ml
  • Vanilla Essence: 2 tsp

Equipment

  • 8-inch round cake tin
  • Electric mixer or manual whisk
  • Large mixing bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment paper
  • Cooling rack
  • Cake tester or toothpick
  • Kitchen scale (optional for precise measurements)

Method
 

  1. Preheat oven to 180°C (350°F). Line an 8-inch round cake tin with parchment paper.
  2. In a mixing bowl, sift together plain flour and baking powder. Set aside.
  3. Using an electric mixer or whisk, cream the softened butter and condensed milk until light and fluffy.
  4. Gradually add eggs, one at a time, mixing well after each addition.
  5. Gently fold in the dry ingredients in batches, alternating with whole milk and vanilla essence.
  6. Mix until just combined to avoid overworking the batter.
  7. Pour the batter into the prepared cake tin and smooth the top.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
  10. Serve as is, or top with whipped cream and fresh fruit.