Easy Sweetened Condensed Milk Cake Recipe

This easy sweetened condensed milk cake is soft, buttery, and made with one can of condensed milk. The batter comes together in a few minutes, and the finished loaf smells so good while it bakes… honestly, it is hard to wait for that first slice.

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Watch my sweetened condensed milk cake recipe video below and see just how easy this soft, buttery loaf is to make. If you enjoy it, give the video a like and subscribe to my YouTube channel for more easy cake recipes every week.

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Why You’ll Love This Cake

This is a simple homemade cake that does not ask much from you.

You only need a mixing bowl, a whisk, and a loaf pan. The condensed milk adds the sweetness, the butter gives the cake a rich flavor, and the lemon juice keeps everything from tasting too sweet.

I also love that it does not need frosting. A little powdered sugar on top is plenty, and that golden loaf already looks so good on its own.

Texture + Flavor

I have to say, there is no boxed cake mix that can beat this one.

The middle is soft, moist, and buttery, while the top turns golden with slightly darker edges. It is rich, but it does not feel heavy, and the small amount of lemon juice gives it a light, fresh taste at the end.

The condensed milk flavor is there, but it does not take over the whole cake. Everything tastes nicely balanced… and yes, one slice can very quickly turn into two.

Condensed Milk Cake Ingredients

• 3 large eggs
• ¼ teaspoon salt
• 1 can sweetened condensed milk, 14 ounces (380 g)
• ⅔ cup unsalted butter, melted (150 g)
• 1⅔ cups all-purpose flour (200 g)
• 1 tablespoon baking powder
• 1 tablespoon lemon juice
• Powdered sugar, for dusting

Ingredient Notes

Use sweetened condensed milk, not evaporated milk. Evaporated milk is thin and has no added sugar, so it will not work the same way in this cake.

Let the melted butter cool for a few minutes before adding it. It can still be warm, but it should not be very hot.

Fresh lemon juice is best, but bottled lemon juice will still work.

Did You Know: Sweetened condensed milk is milk that has had much of its water removed, then sugar is added. That is what gives it its thick, creamy texture.

Equipment You’ll Need

• Large mixing bowl
• Whisk or fork
• Spatula or spoon
• Fine-mesh sieve
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper
• Toothpick or thin skewer

You do not need a stand mixer or hand mixer for this cake. A regular whisk works just fine.

How to Make Condensed Milk Cake

Step 1: Add the Eggs

To make this sweetened condensed milk cake, start by cracking three large eggs into a mixing bowl.

Step 2: Add the Salt

Next, add one-quarter teaspoon of salt and give the eggs a quick mix with a whisk or fork until the yolks and whites come together.

You do not need to beat lots of air into them. Just mix until they look even.

Step 3: Add the Condensed Milk

Next, pour in one can of sweetened condensed milk, which is about fourteen ounces or three hundred and eighty grams.

Use a spatula or spoon to scrape the rest from the can, then whisk it into the eggs until the mixture looks smooth and creamy.

Step 4: Add the Butter

Next, add two-thirds cup of melted unsalted butter, which is about one hundred and fifty grams.

Whisk it into the condensed milk mixture until the butter has fully mixed in, and everything looks smooth.

Note: Let the butter cool slightly first. If it is very hot, it can start cooking the eggs.

Step 5: Sift the Flour

Next, place a sieve over the mixing bowl and add one and two-thirds cups of all-purpose flour, which is about two hundred grams.

Sift the flour into the bowl, then add one tablespoon of baking powder once all the flour has gone through the sieve.

I always sift flour when I make cakes because it gets rid of small lumps and helps it mix into the batter more easily.

Step 6: Mix the Batter

Now, use the whisk to mix the flour and baking powder into the wet ingredients until the batter looks smooth and you can no longer see any dry flour.

Stop mixing once everything has come together. Mixing for too long after adding the flour can make the cake feel heavier.

Top Tip: After whisking, scrape across the bottom of the bowl once with a spatula. A little flour can sometimes sit underneath the batter where you cannot see it.

Step 7: Add the Lemon Juice

Next, add one tablespoon of lemon juice and mix it through the batter until it is evenly combined.

The lemon juice will not make this taste like a lemon loaf. It simply cuts through some of the sweetness and gives the cake a fresher taste.

Step 8: Prepare the Loaf Pan

Line a 9×5-inch loaf pan with parchment paper, making sure the bottom and sides are covered.

Step 9: Add the Batter

Pour the cake batter into the loaf pan, then use a spatula or spoon to scrape the rest of the batter from the bowl into the pan.

Step 10: Bake the Cake

Bake the cake in a preheated oven at 325°F (160°C) for 45 to 50 minutes.

Start checking it at around 42 minutes because every oven bakes a little differently.

The cake is ready when the top looks golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you see wet batter on the toothpick, bake it for another five minutes and check again.

By this point, your kitchen should smell absolutely amazing.

Top Tip: If the top is already brown but the middle still needs more time, loosely cover the loaf with aluminum foil and keep baking.

Step 11: Remove the Cake

Once the cake has rested in the loaf pan for about ten minutes, carefully remove it from the pan and peel the parchment paper away from the sides and bottom.

The cake will still be warm, but it should hold together well enough to remove without breaking.

Step 12: Add Powdered Sugar

Look how amazing this condensed milk loaf cake turned out… that golden top is so satisfying.

I like to finish it with a light dusting of powdered sugar. You only need a little, just enough to make the top look pretty and add a touch of extra sweetness.

Related Recipe: If you enjoyed this moist and buttery condensed milk cake, check out this Starbucks-style lemon loaf cake here also.

Tips for the Best Cake

• Weigh the flour when you can: Two hundred grams gives you the right amount and helps stop the cake from turning out dry.
• Use fresh baking powder: Old baking powder can leave the loaf flatter than it should be.
• Do not keep mixing: Once the flour disappears, stop.
• Check the middle: The edges bake faster, so always test the center.
• Watch the last few minutes: Loaf cakes can dry out if they stay in the oven too long.

Why Is My Cake Heavy?

• Too much flour is often the reason.
• If you scoop flour straight from the bag, it can pack into the cup, and you may end up adding more than you need. Weighing 200 grams is the easiest way to get it right.
• When using cups, loosen the flour first, spoon it into the measuring cup, and level the top.
• Mixing the batter for too long can also make the cake heavier. Once the flour is mixed in, leave it alone.

Why Is the Middle Wet?

• Loaf cakes take longer to bake in the center because the batter is deeper there.
• If the toothpick comes out with wet batter, give the cake another five minutes in the oven and test it again.
• If the top is already dark enough, cover it loosely with foil so the middle can finish baking without the top getting too brown.

Why Did the Cake Sink?

• The cake may sink if the center has not finished baking.
• Opening the oven too early can also make the middle drop before it has set, so try not to open the door during the first 35 minutes.
• Old baking powder can be another reason. If your loaf comes out flat, check how long the container has been open.

How to Store It

• Store the cake in an airtight container at room temperature for up to three days.
• Keep the cut end covered so it does not dry out.
• You can also keep the cake in the refrigerator for up to five days. The butter will firm up when chilled, so let a slice sit at room temperature for a little while before eating it.

How to Warm a Slice

• Warm one slice in the microwave for about 8 to 10 seconds, or you can put the slice in the toaster.
• Microwaving is enough to soften it slightly and bring back that fresh-baked feel. Do not heat it for too long because the edges can dry out.

Can You Freeze It?

Yes, this condensed milk loaf cake freezes well.

Once the cake has cooled, wrap the whole loaf or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container and freeze for up to two months.

Let the cake thaw at room temperature while it is still wrapped. This helps keep it soft as it defrosts.

How to Serve It

This easy condensed milk cake is super delicious on its own, especially while it is still a little warm.

A light dusting of powdered sugar is honestly all it needs. You can also serve it with fresh berries, sliced strawberries, lightly whipped cream, or a little lemon curd.

In my opinion, the simple version is hard to beat. Soft buttery cake, a golden top, and just a little powdered sugar… how can you not love it?!

More Easy Cake Recipes

Loved this sweetened condensed milk cake recipe? Take a look at the other easy cake recipes below for more simple baking ideas.

• Healthy Breakfast Oat Cake with Prunes and Yogurt! – This wholesome oat cake is naturally sweetened with prunes and made with yogurt for a soft, moist texture that’s perfect for breakfast or a snack.
• Moist Apple Cinnamon Loaf Cake – A soft and tender apple loaf packed with warm cinnamon flavor and juicy apple pieces. It’s a comforting homemade cake that’s easy to make.
• Marble Cake Recipe – This classic marble cake combines rich chocolate and vanilla batters to create a beautiful swirl with a light, fluffy crumb.

When you make this condensed milk loaf cake, leave a comment below or tell me how it turned out in the YouTube comments. You can also ask any questions you have about the recipe, and I will try to reply to every comment.