Imagine a dessert that combines the rich, velvety smoothness of a flan with the comforting warmth of a classic cake. This Condensed Milk Cake is a dream come true for anyone who loves decadent, milky desserts. With its golden caramelized top and incredibly tender crumb, this cake requires just a handful of ingredients and minimal effort, making it the perfect treat for both novice and experienced bakers.
Ingredients
US Measurements
- 3 large eggs
- 1 cup all-purpose flour
- 1 (14 oz) can sweetened condensed milk
Metric Measurements
- 3 large eggs
- 125g all-purpose flour
- 1 (397g) can sweetened condensed milk
Preparation and Cooking Details
- Total Time: 50 minutes
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Servings: 8-10 slices
- Difficulty: Easy
Step-by-Step Instructions
- Prepare the Oven
- Preheat oven to 350°F (175°C)
- Grease a 9-inch (23 cm) baking dish thoroughly
- Ensure even coating to prevent sticking
- Mix the Wet Ingredients
- In a large mixing bowl, whisk eggs until well beaten
- Gradually add sweetened condensed milk
- Whisk until the mixture is smooth and fully combined
- Prepare the Batter
- Sift flour into the wet ingredients
- Gently fold flour into the mixture
- Mix until the batter is completely smooth and lump-free
- Be careful not to overmix
- Bake the Cake
- Pour batter into the prepared baking dish
- Spread evenly with a spatula
- Bake for 40 minutes
- Check doneness by inserting a toothpick into the center
- Toothpick should come out clean or with minimal moist crumbs
- Cool and Serve
- Remove from oven
- Let cake cool in the pan for 15-20 minutes
- Carefully transfer to a wire rack
- Cool completely before slicing
Nutritional Information (Per Serving)
- Calories: 240
- Protein: 6g
- Carbohydrates: 35g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 85mg
- Sugar: 25g
Cooking Tips and Tricks
- Use room temperature eggs for a smoother batter
- Sift flour to prevent lumps
- Do not overmix the batter to maintain a tender texture
- Use a light-colored baking dish to prevent over-browning
- Allow cake to cool completely for the best texture
Possible Variations and Substitutions
- Flavor Additions:
- Add vanilla extract (1 tsp)
- Sprinkle ground cinnamon
- Zest of one lemon
- Topping Options:
- Fresh berries
- Whipped cream
- Caramel sauce
- Powdered sugar dusting
- Gluten-Free Version:
- Replace all-purpose flour with gluten-free flour blend
- Add 1/2 tsp xanthan gum for better texture
Frequently Asked Questions
Q1: Can I use low-fat condensed milk? Regular sweetened condensed milk works best for texture and flavor.
Q2: How do I store this cake? Store at room temperature, covered, for 2-3 days or refrigerate for up to 5 days.
Q3: Can I freeze this cake? Yes, wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Q4: Why did my cake turn out dense? Overmixing or using cold ingredients can cause a dense texture.
Q5: Can I make this in a different pan size? Adjust baking time accordingly. Smaller pans may require less time.
Storage and Make-Ahead Tips
- Room Temperature: Cover loosely with foil, keep for 2-3 days
- Refrigeration: Store in an airtight container for up to 5 days
- Freezing: Wrap individual slices in plastic wrap, then foil
- Serving: Best enjoyed at room temperature
- Make-Ahead: Prepare batter up to 4 hours in advance, refrigerate
Indulge in the creamy, caramelized goodness of this simple yet extraordinary Condensed Milk Cake!