Original Condensed Milk Cake

Original Condensed Milk Cake


  • 1 cup butter
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 can 14 oz/300 ml sweetened condensed milk
  • Icing powdered sugar for dusting
  • Berries for serving


  1. Preheat oven to 350°F. Spray the bottom and sides of a 10-inch springform pan generously with cooking spray.
  2. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  3. In a small bowl, sift together flour, baking powder and salt.
  4. With the mixer on low speed, add about a one-third of the flour mixture and then one-third of the condensed milk, scraping down the sides of the mixing bowl. Repeat two more times: one-third flour mixture and condensed milk and then the remaining one-third of each.
  5. Pour batter evenly into pan (bang pan on counter to eliminate any air pockets). If you would like an extra layer of "I wanna keep my oven clean", wrap the bottom of your springform pan with a layer of tinfoil so any leakage (usually the oil that separates) won't end up on the bottom of your oven! Bake until pick inserted in center of cake comes out clean, about 60 to 75 minutes (start checking doneness at 50 minutes since many ovens vary; if it is beginning to brown on top, place a sheet of aluminum foil loosely over the top).

  6. Let cool in pan on a wire rack for at least 30 minutes. Remove sides of pan and let rest for an additional 30 minutes.
  7. Sprinkle cake with icing sugar and serve with berries.

Recipe Notes

Note: You can also bake this cake in a tube pan (for about 45 to 50 minutes) or even in muffin tins (about 20 to 30 minutes) but they’ll be more spongey than gooey (which I like!).