Sweetened Condensed Milk Butter Cake

Top this homemade Sweetened Condensed Milk Butter Cake with fresh berries and a dollop of whipped cream for a show-stopping dessert that’s the perfect finishing touch to any meal.

Can You Add Sweetened Condensed Milk to Cake Mix?

While this butter cake is made completely from scratch, you can add condensed milk to cake mix. It gives the cake a super dense texture. When doing so, you should replace the water or milk called for in the recipe and decrease the amount of oil, as condensed milk also has fat. You can do this with chocolate cake mix, yellow cake mix, white cake mix or any flavor boxed cake mix. If you’re making something like a poke cake (where you poke holes in the cake after baking), pour the sweetened condensed milk over the top for that extra decadent touch — especially with tres leches cake or chocolate cakes.

Ingredients to Make Sweetened Condensed Milk Butter Cake Recipe

This Sweetened Condensed Milk Butter Cake is my take on a vintage single layer cake that’s made using condensed milk. This buttery version was inspired by a local restaurant that serves warm individual size butter cakes drizzled with a seasonal fruit coulis, then topped with a scoop of vanilla ice cream. It’s so rich and buttery, it simply has to be shared with a friend as it would be a sacrilege to leave a crumb behind.  I actually make this simple cake quite often as it’s incredibly versatile and customizable, and can form the cake base for so many desserts. This cake is a dense, buttery extravaganza.

Checkout this quick list of ingredients you’ll need to make Sweetened Condensed Milk Cake Recipe: (Scroll down for full printable recipe card.)

• Flour – All purpose flour sifted with baking powder and salt forms the base of the cake batter.
• Sugar – Granulated sugar for sweetness.
• Butter – Salted or unsalted butter for richness.
• Condensed Milk – Sweetened condensed milk gives the batter a creamy texture.
• Flavorings – Vanilla extract and almond extract for creamy floral notes.
• Whole Eggs – Four large eggs stabilize the batter.
• Serving – Powdered sugar, whipped cream and fresh fruit for serving.

How to Make the Best Sweetened Condensed Milk Butter Cake Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or spray liberally with baking spray.
• Creamed Ingredients – Using an electric mixer cream together the butter, sugar, vanilla and almond extract. Beat for 3 minutes on medium-high speed stopping to scrape the sides of the bowl periodically.
• Add the Eggs – Add the eggs one at a time beating well after each addition.
• Dry Ingredients – Use a whisk to sift together the flour, baking powder and salt.
• Combine – Lower the speed of the mixer and add sifted flour mixture alternately with the sweetened condensed milk, beginning and ending with flour.
• Transfer the Cake Batter to the Prepared Pan – Pour evenly into the prepared pan.
• Oven – Place into the oven and bake per the recipe until a toothpick inserted into the center comes back clean.
• Cool in the Pan – Cool in the pan for 10 minutes then remove the outer ring. Cool to room temperature on a cooling rack.
• Serve – Dust with powdered sugar and serve with whipped cream and fresh berries, if desired.

Tips for Making Sweetened Condensed Milk Cake Recipe

• Kitchen Equipment You’ll Need: A stand mixer or a hand mixer, measuring cups and spoons, whisk, a medium bowl, a large mixing bowl, 9-inch springform pan and a wire rack.
• Use a Whisk for Sifting the Dry Ingredients: I’ve used a whisk for years to sift together dry ingredients for baking. It works beautifully.
• The Cake Will Settle: This is a rich, dense cake. After baking, it’s quite normal for the center of this cake to settle and indent slightly due to the dense texture and moisture in the batter. This is normal and the nature of this kind of cake.
• Ways to Serve Homemade Butter Cake: During the holidays, I sometimes add fresh citrus zest to the batter and top it with lemon curd, whipped cream and candied lemon lemon peel. And just like that, you’ve got the star of the holiday dessert table. You can serve with the center filled with pastry cream in place of whipped cream and a drizzle of chocolate or caramel topped with toasted pecans.

Recipe Variations and Substitutions

• Flavorings: You could use one teaspoon of lemon extract, orange extract or coconut extract in place of almond extract.
• Citrus Zest: You could add a punch of citrus flavor adding lemon zest, orange zest or lime zest.
• Chocolate Chips: You could add 1/2 cup of chocolate chips to the batter to change the flavor profile.
• Garnish Options: I make this full-size butter cake in a 9-inch springform pan and think it’s prettiest when cut it’s cut into wedges and topped simply with a dusting of powdered sugar or fresh berries and cream. You might also opt to do both.
• Pan Options: If you don’t have a springform pan you can use a square 9×9-inch pan and cut the cake into squares.
• Whipped Topping: You could use Cool Whip for the top in place of whipped cream.
• Glaze: You may like to drizzle the top with a creamy glaze flavored with lemon extract or fresh lemon zest, lime zest or orange zest.

Storage and Leftovers

• Leftovers: Store baked Sweetened Condensed Milk Butter Cake in an airtight container or covered with plastic wrap chilled in the refrigerator for up to 5 days. You can also store it at room temperature in an airtight container for up to 3 days.
• Freezer: You can freeze butter cake for up to 3 months. Thaw overnight in the fridge and enjoy!

More Southern Style Cake Recipes to Make

Julia Child is quoted to have once said that; a party without a cake is just a meeting. I completely concur. More delicious cake recipes you may also like to try:

• Classic Million Dollar Pound Cake is always a delicious option for any occasion.
• My recipe for Italian Cream Cake is the only one you’ll ever need!
• Skip the cake mix and make your own yellow cake with this recipe for Old Fashioned Butter Cake.
• Scratch made White Buttermilk Cake topped with your favorite frosting.
• Coconut Cream Cake is simply dreamy.
• Almond Joy Earthquake Cake is fun to make and eat!
• Oatmeal Cake with a broiled coconut pecan frosting is to die for.
• Kentucky Butter Crunch Cake from Creole Contessa.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 9-inch Springform Pan

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4.55 from 11 votes

Sweetened Condensed Milk Butter Cake

Prep Time10 minutes mins

Cook Time1 hour hr

Cooling time4 hours hrs

Total Time5 hours hrs 10 minutes mins

Course: Cake, Dessert

Cuisine: American, Southern

Keyword: butter-cake-recipe, sweetened-condensed-milk-butter-cake

Servings: 16 slices

Calories: 242kcal

Author: Melissa Sperka

Ingredients

• 1 cup butter softened
• 1 1/3 cup granulated sugar
• 1 Tbsp vanilla extract
• 1/4 tsp almond extract
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 (14 oz) can sweetened condensed milk (Not evaporated milk)

Instructions

• Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or spray liberally with baking spray. Set aside.
• Using an electric mixer cream together the butter, sugar, vanilla and almond extract. Beat for 3 minutes on medium-high speed stopping to scrape the sides of the bowl periodically.
• Add the eggs one at a time beating well after each addition.
• In a separate bowl use a whisk to sift together the flour, baking powder and salt.
• Lower the speed of the mixer and add sifted dry ingredients alternately with the sweetened condensed milk, beginning and ending with flour. After all has been added beat for 30-45 seconds.
• Pour evenly into the prepared pan. Bounce once to release any trapped air, if needed.
• Place the cake pan into the oven and bake for 1 hour or until a toothpick inserted into the center comes back clean. Check at 40 minutes and lay a piece of aluminum foil on top to prevent over browning, if needed.
• Cool in the pan for 10 minutes then remove the outer ring. Cool to room temperature on a cooling rack.
• Dust with powdered sugar and serve with whipped cream and fresh berries, if desired.
• Cook's Note: To prevent batter escaping from the springform pan, cover the bottom and 1-inch up the sides of the pan with aluminum foil.

Notes

• Flavorings: You could use one teaspoon of lemon extract, orange extract or coconut extract in place of almond extract.
• Citrus Zest: You could add a punch of citrus flavor adding lemon zest, orange zest or lime zest.
• Chocolate Chips: You could add 1/2 cup of chocolate chips to the batter to change the flavor profile.
• Garnish Options: I make this full-size butter cake in a 9-inch springform pan and think it’s prettiest when cut it’s cut into wedges and topped simply with a dusting of powdered sugar or fresh berries and cream. You might also opt to do both.
• Pan Options: If you don’t have a springform pan you can use a square 9×9-inch pan and cut the cake into squares.
• Whipped Topping: You could use Cool Whip for the top in place of whipped cream.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 154mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 414IU | Calcium: 23mg | Iron: 1mg

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