Let me show you how to make this moist, simple condensed milk cake. Honestly, it might be the easiest cake I have ever baked.
Watch my condensed milk loaf cake video below so you can see exactly how I make it at home. If you enjoy simple baking like this, give the video a like and subscribe so we can bake more cakes together.
What makes this condensed milk cake so good
This section explains why this loaf works so well and why it deserves a place in your regular baking routine. It is simple, but it has a lovely texture and flavor.
The sweetened condensed milk gives the cake moisture and sweetness at the same time, which is why you do not add sugar. Butter brings richness. Eggs help the cake rise and stay tender. Everything comes together in a soft crumb that tastes homemade in the best way.
Why I like making this loaf
- One bowl
- No mixer
- Only basic ingredients
- Stays soft for days
- Beginner friendly
I love how it fills the kitchen with that warm buttery smell while baking. It is the kind of recipe that feels gentle and calm to make.
Did You Know? Sweetened condensed milk is milk that has been cooked down with sugar. That is why it is so thick and sweet. Evaporated milk does not have sugar and will not give this cake the right texture.
Ingredients for sweetened condensed milk loaf cake
Here is everything you need for this recipe. The ingredients are simple, and you may already have them in your kitchen.
What you will need
- 3 large eggs
- 1 can sweetened condensed milk, 14 ounces
- Two-thirds cup unsalted butter, melted
- One and two-thirds cups of all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon lemon juice
- 1 quarter teaspoon salt
Note: Make sure you use sweetened condensed milk. Do not use evaporated milk. Sweetened condensed milk has a thick texture and adds sweetness. Evaporated milk is not sweet, and the cake will not turn out right.
Tools you need
TAP ON IMAGE TO VIEW PRICE
- Mixing bowl
- Whisk
- Spatula
- 9 by 5 inch loaf pan
- Parchment paper
I like lining the loaf pan because it makes lifting the cake out so easy.
How to make this condensed milk loaf cake
This section walks you through every step. It comes together quickly. You do not need anything fancy.
Step-by-step instructions
Step 1
Crack the eggs into a bowl. Add the salt. Whisk until smooth. You only need to whisk until the yolks and whites look blended.
Step 2
Pour in the sweetened condensed milk. Scrape the can so you get every bit. Whisk until the mixture looks creamy.
Step 3
Add the melted butter. Make sure the butter is warm and not hot. Whisk until the batter looks smooth and glossy.
Step 4
Sift in the flour and add the baking powder. Whisk until the batter is thick and smooth. Do not overmix. You just want it combined.
Step 5
Add the lemon juice and stir gently until it blends into the batter.
Step 6
Line your loaf pan with parchment paper. Pour the batter inside. Level the top lightly with the spatula.
Step 7
Bake at 160 degrees Celsius or 320 degrees Fahrenheit for 45 to 50 minutes. The top should look golden, and a toothpick should come out clean.
Step 8
Let the loaf cool in the pan for about 10 to 15 minutes. Then lift it out and let it cool a bit more before slicing.
Top Tip: If the top looks like it is browning too fast, loosely place a piece of foil on top while baking. That keeps the color even and prevents drying.
What this cake taste like
This loaf has a soft crumb that feels tender and almost creamy when you bite into it. The sweetness is gentle rather than sugary. The butter adds richness without being heavy. The lemon does not taste strong, but it keeps the cake from feeling overly sweet.
It reminds me of a cross between a classic pound cake and a simple tea cake. No frosting needed. Just a warm slice and something to drink feels perfect.
Sometimes I will stand at the counter and eat the first slice without even sitting down because it smells so good when it comes out of the oven.
Check Out Also: If you like this condensed milk loaf cake, then also check out this peanut butter cake with peanut butter frosting here.
Moist Condensed Milk Cake Recipe
12
servings15
minutes50
minutes245
kcal1
hour5
minutesI love this condensed milk loaf cake because it feels like a little kitchen secret. One bowl, no mixer, and somehow you end up with the softest, sweetest slice. If you have a can of condensed milk sitting around, try this. It is the kind of cake you bake once and then keep making just because it makes life taste a little sweeter.
Keep the screen of your device on
Ingredients
3 large eggs
1 can (380 grams) sweetened condensed milk
2/3 cup (150 grams) unsalted butter
1 2/3 cups (200 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 tablespoon (15 milliliters) lemon juice
1/4 teaspoon (1.5 grams) salt
Directions
- Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
- Crack three large eggs into a large mixing bowl and add a pinch of salt.
- Whisk the eggs until fully blended and smooth.
- Add a can of sweetened condensed milk to the eggs and whisk until smooth and creamy.
- Melt two-thirds of a cup of unsalted butter and let it cool slightly before adding to the mixture.
- Whisk the mixture again until fully combined and glossy.
- Sift in one and two-thirds cups of all-purpose flour and add one tablespoon of baking powder.
- Whisk everything together until the batter is smooth and creamy.
- Add one tablespoon of lemon juice and stir until fully combined.
- Line a 9 by 5 inch loaf pan with parchment paper and pour in the batter.
- Tap the pan gently to settle the batter and remove air bubbles.
- Bake for 45 to 50 minutes until golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes before removing.
Recipe Video
Notes
- Butter swap option: You can use an equal amount of neutral oil instead of melted butter if you prefer a lighter texture. The flavor will be a little less rich, but the crumb stays soft and moist.
- Type of condensed milk to use: Make sure you use sweetened condensed milk, not evaporated milk. The sweetness and thick texture are what give this cake its soft crumb and rich flavor.
- Pan prep matters: Line your loaf pan fully with parchment paper so you can lift the cake out easily. It also helps the edges stay soft instead of sticking and tearing.
- How to tell it is baked: Check the center with a toothpick near the end of the baking time. If it comes out mostly clean with a few crumbs, the cake is ready. Waiting for it to be bone dry can overbake it and dry it out.
- Serving boost: This loaf is great plain, but brushing the top with a little melted butter while it is still warm makes the crust extra soft and gives a bakery style finish.
- Adding extra flavors or mix-ins: Keep additions light so the cake stays soft and rises well. A small splash of vanilla, a little lemon zest, or a handful of shredded coconut works nicely.
Nutrition Facts
- Total number of serves: 12
- Calories: 245kcal
- Fat: 13g
- Carbohydrates: 27g
- Protein: 4g
Like this recipe?
Check Out @FoodHow on Pinterest.
Like our Facebook Page!
Follow us on Facebook
Ways to serve this loaf
I enjoy this cake as is most of the time, but here are a few easy ideas if you want to dress it up a little.
Serving ideas
- Dust the top with powdered sugar
- Add fresh berries on the side
- Spoon a little whipped cream on top
- Toast a slice lightly and spread a little homemade butter
A warm slice with butter the next morning feels like such a treat, especially with coffee.
Simple variations
The beauty of this recipe is in its simplicity, but you can change it slightly if you like.
Easy flavor options
- Add a splash of vanilla
- Add a tiny bit of lemon zest
- Stir in a handful of shredded coconut
How to store this cake
This loaf stays soft for a couple of days, which makes it great for snacks and breakfast.
You can leave the loaf at room temperature for two days. Just wrap it or keep it in a container so it does not dry out. If you want to keep it longer, place it in the fridge for up to four days. The texture firms up a little in the fridge, but a quick warm-up in the microwave brings the softness right back.
If you want to save slices for later, you can freeze them. Wrap each slice, then put them in a freezer bag. They hold well for about a month. Let a slice thaw on the counter, or warm it gently before eating. I like doing this because it means I always have a sweet little treat ready when I want one.
Storage tips
- Keep covered at room temperature for two days
- Refrigerate up to four days
- Warm slices gently if chilled
Sometimes I wrap small pieces so I can grab one quickly during the week. They hold up well.
More Condensed Milk Videos
If you like cooking with sweetened condensed milk, you can check out more of my videos on YouTube. I use sweetened condensed milk in all kinds of easy recipes, not only baking, and they are simple to follow at home. Stop by when you want more sweet ideas to try.
- The Easiest Condensed Milk Doughnut Holes Recipe – Soft, golden doughnut holes made with condensed milk for a quick, melt-in-your-mouth treat.
- Condensed Milk Cake Recipe – A light and buttery cake that’s perfectly sweet and fluffy, using just a few simple pantry ingredients.
- Sri Lankan Milk Toffee with Condensed Milk – A rich, caramel-like fudge made with condensed milk and a touch of spice for authentic Sri Lankan flavor.
If you bake this condensed milk loaf cake, tell me in the comments how it turned out for you or ask any questions you have. I really enjoy hearing your results, and I’m happy to help if you need anything.