This Sweetened Condensed Milk Butter Cake is my take on a vintage single layer cake that’s made using condensed milk. This butter laced 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 tragedy to leave a crumb behind. I make this full-size butter cake in a 9-inch springform pan and think it’s prettiest when cut into wedges and topped simply with a dusting of powdered sugar or fresh berries and cream. Or, both.
Dense and Buttery
This cake is a dense, buttery extravaganza. After baking, it’s quite normal for the center to settle and indent slightly due to the moisture in the batter so, don’t be alarmed if your cake does that as well. It’s the perfect size for a smaller gathering and is made using pantry ingredients we all typically have on hand. I actually make this cake quite often as it’s incredibly versatile and can form the cake base for so many desserts. 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 may also like: Million Dollar Pound Cake, Old Fashioned Butter Cake, White Buttermilk Cake, Kentucky Butter Crunch Cake, Gooey Butter Cake, 7 up Pound Cake.
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Helpful Kitchen Items:
Sweetened Condensed Milk Butter Cake
Ingredients
- 1 cup butter softened (2 sticks)
- 1 1/3 cup granulated sugar
- 1 Tbsp pure vanilla extract
- 1/4 tsp pure 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, sift together the flour, baking powder and salt.
- Lower the speed of the mixer and add the 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 to release trapped air.
- Place 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..
Notes
Donna says
May 5, 2019 at 8:15 amDelicious!
Melissa says
May 5, 2019 at 8:32 amThanks so much!
Jenny says
May 17, 2019 at 3:18 pmI had never made a butter cake before and I wont say that this went as smoothly as I would have liked, but those were errors by me…not within the recipe. I wasn’t wearing glasses when I made my first attempt and added 1/2 cup more sugar that it called for…it was a total flop and had to be tossed. Second attempt went much better, I definitely recommend doing the foil trick around the base of the springform and also covering the top with foil at the 40 min mark!
I took this to a Mothers Day brunch and planned to top it with home made whipped cream, blueberries, raspberries and some mint sprigs, but… I forgot to pack the whipped cream!! Thankfully, it really didn’t need it…but I will still try it with next time. It was gorgeous and delicious and as a huge hit!
Melissa says
May 17, 2019 at 4:11 pmHi Jenny, sometimes cooking and baking can be all about trial and error, it’s happened to the best of us. That said, I’m delighted you ended up successfully making this cake. I love it, too. Thanks so much!
Irene says
June 5, 2019 at 1:55 pmThis cake looked and sounded delicious. After an hour of baking the middle was still soft and gooey left it for five more minutes but center did not set.
Tried it a second time and center did still not come out clean . Added Five minutes to baking time and still gooey. Added five more minutes center still not set added five more minutes center still not set. Finally pulled it out. Very disappointed
Melissa says
June 5, 2019 at 2:14 pmDid you at any time lay a piece of foil on top to keep it from over browning to let it bake longer? I’m certain that would have done the trick. Some ovens are hotter than others and likewise some bake slower than others. This cake will indeed cook through if allowed to bake adequately.