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.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
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..
Recipe Notes
To prevent batter escaping from the springform pan, cover the bottom and 1-inch up the sides of the pan with aluminum foil.
Janis Neill says
Can this cake be made in a 9 inch cake pan?
Melissa says
I wouldn’t recommend it, it’s not deep enough.
Janis Neill says
How about a deep dish pie plate?
Melissa says
You could try that.
Jennifer says
Is there another pan to use besides a spring form pan?
Melissa says
This cake is thicker than a standard cake pan so, that won’t work. Any deep similar size baking pan would work but, not a standard layer pan.
Carol says
Want to try this to serve with the seasonal fruits available now.
Melissa says
Perfect!
KarenI says
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.
Melissa says
Yes ma’am! ☺
Debra H says
You must be from the south. I’m 60 and still say yes and no mam or sir.
Melissa says
Generations deep from the South, that would be a “Yes, ma’am.” ☺
Kira says
Can you make it in a bundt cake?
Melissa says
Yes, you can it will be thinner (Meaning height-wise) than a typical bundt cake.
J Perez says
Will a double batch fill a bundt cake pan?
Melissa says
I make this cake just as the recipe is written. If you try it, let us know.
Jean C says
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?
Melissa says
Ovens vary wildly so, you’re doing the right thing letting it bake it shouldn’t dry out.
Barbara Bedgood says
I have had mine in the oven for 1 hour and 10 min and it’s still not done. especially in the middle. My therometers are in and it’s at a perfect 350 degrees, so it’s not my oven
Melissa says
Baking time may easily vary from oven to oven. From the recipe “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.” Bake it until a toothpick inserted into the center comes back clean.
Myra says
I made this cake and it took 1 1/2 hour. Still had a few damp spots. But still good!
Brasserie Louis says
Thanks for sharing this delicious recipe. This Sweetened Condensed Milk Butter Cake looks very tempting.
Melissa says
My pleasure!
Helen says
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
Melissa says
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!
Sharon says
A stick of better equals 125g, always helpful to know. Am making this as I write and the smell is amazing, thank you
Melissa says
Enjoy!
sam says
hi there!!!
can we omit the sugar at all? bcz condensed milk is already too sweet.
response would be appreciated.
thanks
Melissa says
As a rule, it’s always recommended that you follow the recipe for baked goods for the best results.
Lissette Ellis says
It is not overly sweet at all. The salt counter balances the sweetness from both sugar and condensed milk.
Melissa says
Agree!
William L says
I just finished baking my second one. Absolutely Wonderful!!! Definitely an add-on to my dessert “Specialty List”
Melissa says
Wonderful, I love this simple cake glad you do, too!
Tamese Neal says
Do I have to use almond extract? Nut allergies.
Melissa says
Feel free to use only vanilla or any other flavoring you enjoy.
happybaker says
is it possible to use almond flour in place of all purpose flour?
Melissa says
I think you could adapt this cake using almond flour. That said, you will also need to consider the moisture level being effected by making that change.
Lissette Ellis says
I made this cake last night in a Bundt pan and it turned out beautiful. The flavor and texture is amazing. Love this recipe and it will sure be a cake I will make from now on for special occasions or just because. God Bless!
Melissa says
That makes me happy, thanks so much!
Debbie says
Lissette Ellis, how long did you bake it in the Bundt pan? What temperature?
Thanks!
Pam says
I just made this recipe twice in one night – after an hour and 15, then an hour and 30 minutes for the two of them, both were still gooey (not the good kind) in the middle fourth of the cake. Could not continue cooking longer because even with foil over the top, it was browning too much. The flavor of the part that cooked is fantastic and I would love for this recipe to work. My oven is in use constantly and the temperature registers correctly, so it is not an oven issue. Did anyone else having trouble get it to work and what did you alter? Is a Bundt pan the trick to bake more evenly?
Melissa says
After making this cake numerous times, I can say I’ve never had an issue getting it to bake through. You should always bake any cake until a toothpick inserted into the center comes back clean. Baking in a bundt pan or tube pan would also be an option, if you prefer. Also, begin with real butter. Substituting margarine or a poor quality butter will effect the outcome.
connie says
Hi ! Would like to make this in a 13 x 9 pan so l would double the recipe or make 1.5 ? Also how long do you think it would have to cook ? Thank you soooo much !!
Melissa says
You would need to increase the amounts by 1/2 times the recipe in that instance. Baking time will be altered, check it at 1 hour and increase from there.
Doris schembri says
Can I freeze this cake and for how long.
Melissa says
You can freeze it just like any pound cake.
Marielle says
I am making this the night before thanksgiving. Will it keep under a cake cover or will it have to be refrigerated and taken out before serving? Thanks!
Melissa says
Since you’ making it today, it will do fine under an airtight cake cover, sure. If you’re concerned than yes, refrigerate and bring it out tomorrow.
Bonnie Scrip says
This is the best cake ever. I have made four and have eaten them all myself. I do have a question though.
How do I get the middle done. When I take out of oven, the center completely collapses and is not done. I did want to know if I can bake in bunds pan as someone else asked. Suggestions?
Melissa says
Hi Bonnie, this cake is dense and does settle in the middle. That said, you should bake it until a toothpick inserted into the center shows moist crumbs.
Joann labar says
I don’t have almond extract, could I use coconut flavor?
Melissa says
Absolutely, you can replace it with your favorite.
Rachel says
What is the consistency of this cake as compared to a regular birthday cake?
And would this work split in 2 8” round pans and layered with filling between?
Melissa says
You can make this cake in any shape you like, just adjust the baking time. This is a dense cake.
Rachel says
Thank you!
Ellen Manalo says
OMG Melissa this is sooo delicious! I made this today and my family loved it especially my mom. Thanks so much for this wonderful recipe Melissa, your recipes never failed me. Much love from the Philippines!
Melissa says
Hi Ellen, I’m delighted you loved this cake. Thanks so much for such a sweet note and for visiting from the Philippines!
Anisa says
Do you think chocolate ganache would go well on top? Or would the cake soak up too much?
Melissa says
t would do fine, yes.
Jaimie says
My cake rises so much that around 45 mins, it begins to drip over the edges of my 9-inch springform. Any suggestions? The remnants i had were not cooked through in the hour ten mins I had baked it, but things were getting messy in the oven so I stopped her before she was finished. What I did create tastes amazing, I really wish I could figure out the bake.
Melissa says
Oh dear, are you sure it was a 9-inch? It really shouldn’t have done that, I’m not sure I have an answer. If you aren’t sure of the size of a pan always choose larger to be on the safe side.
Jaimie says
Turns out I purchased my usual brand of flour, but didn’t notice the “Self Rising” label. Silly mistake, funny I hadn’t realized I purchased the wrong flour months ago. Gave this a second go after a trip to the store, and it turned out amazing! I did have to bake 1.5 hours like other readers have noted, but it was well worth the wait. I used the last tid bit (about 1/4tsp) of orange extract I had instead of almond which added a nice subtle flavor.
Dale says
Melissa, can this cake be made the day before a dinner party? How does it hold up?
Melissa says
Oh sure, no problem at all. It will keep beautifully. It also freezes well just like a pound cake.
dale says
Thank you, I look forward to trying it. Do I cover it loosely or tightly? I don’t bake very often 🙂
Melissa says
Always air tight.
Dale says
I made the cake so carefully, even weighed the flour. It completely collapsed in the center 🙁 what could have happened? I am hoping I can stuff the center with whipped cream sad frozen berries or something. I can’t imagine what went wrong
Melissa says
The ingredient amounts called for weren’t by weight however, this is a dense cake by nature. The center collapsing sounds as if the amounts were off a bit and perhaps under baked. It’s never a lost cause, though, the fix you mention will work as will cubing and making a trifle or parfaits with the cake. I hope you get to try it again and it goes well for you.
Rachel says
I made this cake last night and it didn’t turn out well. It took over an hour and 20 minutes until a toothpick came out pretty clean. Bu that time, the sides burned and a good portion of the cake was dried out. The center part sunk in a bit. That’s probably where a bunch of whipped cream on top would hide it. I put aluminum foil on top of the cake at 30 minutes. The part that did get cooked properly in the center was really good though. If I made this again, I would try with a bundt pan.
Melissa says
Sorry this one didn’t work for you. It sounds very much as if your oven bakes unevenly. I’ve made this cake many times and it is dense and does settle a bit in the center, I even mention that in the narrative. That said, even baking for 1 hour 20 minutes as you say, it should not have burned on the edges at all. Pound cakes are often baked for much longer than that. It sounds like an appliance issue.