Condensed Milk Cake
A soft, moist and incredibly easy loaf cake made with just one can of sweetened condensed milk. No mixer, no scale, no complicated steps — just 5 minutes of prep and your oven does the rest. Perfect for beginner bakers!
Equipment
- Large glass mixing bowl
- Balloon whisk
- Steel sifter
- 8.5×4.5 inch loaf tin
- Spatula Oven
Ingredients
- 4 eggs
- ¼ tsp salt
- 1 can sweetened condensed milk (380g)
- ⅔ cup butter (melted (150g))
- 1⅔ cup all-purpose flour (200g)
- 1 tbsp baking powder
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 160°C / 325°F. Grease a 8.5×4.5 inch loaf tin and set aside.
- Crack eggs into a large bowl, add salt and whisk well for 30 seconds until frothy and slightly pale.
- Add condensed milk and melted butter. Mix until well combined.
- Sift in flour and baking powder. Fold gently until no dry flour is visible — do not overmix.
- Add lemon juice and fold in gently.
- Pour batter into prepared tin. Tap twice on the counter to release air bubbles.
- Bake for 45–50 minutes or until a toothpick inserted in the centre comes out clean.
- Cool completely in the tin before turning out.
- Dust generously with powdered sugar, slice and serve.
Video
Notes
Notes/Tips:
- Always sift your flour for a lighter cake
- Do not skip the lemon juice — it improves rise and balances sweetness
- Do not overmix once flour is added
- Check at 45 minutes with a toothpick — every oven is different
- Cool completely before slicing
- Store in airtight container for up to 3 days at room temperature
- Salted butter works — just skip the salt at the start