Description
This Old Fashioned Sweetened Condensed Milk Cake is a classic, moist, and rich dessert that combines the creamy sweetness of condensed milk with a tender buttery crumb. Perfect for any occasion, this cake is easy to prepare and offers a nostalgic homemade flavor that pairs beautifully with fresh whipped cream and fruit.
Ingredients
Cake Ingredients
- 1 Cup Unsalted Butter (Softened)
- 1 ⅓ Cup Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 4 Eggs (Room Temperature)
- 2 Cups All-Purpose Flour (Measured Correctly)
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Kosher Salt
- 1 Can Sweetened Condensed Milk (14 Ounces)
Topping
- ½ Cup Powdered Sugar
- Whipped Cream (Optional, For Serving)
- Fresh Fruit (Optional, For Serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray it with nonstick baking spray to ensure easy removal of the cake after baking.
- Cream Butter, Sugar, and Vanilla: In a large bowl, beat the softened unsalted butter together with the granulated sugar and vanilla extract until the mixture becomes light and fluffy, which usually takes about 3-4 minutes with a mixer on medium speed.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter for a smooth texture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly blended.
- Mix Batter: Alternate adding the flour mixture and the sweetened condensed milk to the wet ingredients, mixing gently after each addition until just combined to avoid overmixing, which can toughen the cake.
- Bake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick near the center of the cake; it should come out clean or with a few moist crumbs attached.
- Cool: Allow the cake to cool in the pan for about 10 minutes before removing the springform ring. Then transfer the cake to a wire rack to cool completely to room temperature.
- Serve: Just before serving, dust the top of the cake with powdered sugar. Optionally, garnish with whipped cream and fresh fruit for added flavor and presentation. Enjoy your delicious, nostalgic cake!
Notes
- Make sure eggs are at room temperature to help them blend more effectively into the batter, ensuring a smooth and fluffy texture.
- Do not overmix the batter once you add the dry ingredients and condensed milk; overmixing can cause the cake to become dense.
- Using a springform pan makes removing this moist cake much easier without damaging the edges.
- This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.
- For best results, allow the cake to cool completely before slicing, as it helps the cake set and prevents crumbling.