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.
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.
- 1 cup butter, softened (2 sticks)
- 1⅓ cup granulated sugar
- 1 Tbsp pure vanilla extract
- ¼ tsp pure almond extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 (14-oz) can sweetened condensed milk (Not evaporated milk)
- 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..
Can this cake be made in a 9 inch cake pan?
I wouldn’t recommend it, it’s not deep enough.
How about a deep dish pie plate?
You could try that.
Want to try this to serve with the seasonal fruits available now.
Perfect!
Oh my goodness, I have been transported to the Deep South, enjoying this wonderful butter cake with a delicious cup of tea and a good friend.
Yes ma’am! ☺
You must be from the south. I’m 60 and still say yes and no mam or sir.
Generations deep from the South, that would be a “Yes, ma’am.” ☺
Can you make it in a bundt cake?
Yes, you can it will be thinner (Meaning height-wise) than a typical bundt cake.
Will a double batch fill a bundt cake pan?
I make this cake just as the recipe is written. If you try it, let us know.
It is in the oven now. BUT it is taking longer than 1 hour. I want to believe that the temperature on the oven is slightly off. Will it dry out?
Ovens vary wildly so, you’re doing the right thing letting it bake it shouldn’t dry out.
Thanks for sharing this delicious recipe. This Sweetened Condensed Milk Butter Cake looks very tempting.
My pleasure!
I live in Australia and so struggle with some of your measurements. Can you give me an indication of what a cup of butter would weigh? ( do you actually scrape butter into a cup to measure this ??)
I am assuming that all purpose flour does not contain a raising agent and would therefore be what we call Plain Flour ???
I am keen to begin trying your recipes, thay look so good !!
Cheers
Hi Helen, all purpose flour is the same as plain flour with no leavening added. Our butter here comes in 1/2 cup sticks so no, I don’t measure it I simply use 2 sticks to equal 1 cup of butter. I just found this butter converter online maybe it will help with this and the recipes you need to convert to grams. Thanks for visiting!
A stick of better equals 125g, always helpful to know. Am making this as I write and the smell is amazing, thank you
Enjoy!
hi there!!!
can we omit the sugar at all? bcz condensed milk is already too sweet.
response would be appreciated.
thanks
As a rule, it’s always recommended that you follow the recipe for baked goods for the best results.
I just finished baking my second one. Absolutely Wonderful!!! Definitely an add-on to my dessert “Specialty List”
Wonderful, I love this simple cake glad you do, too!