Top this Sweetened Condensed Milk Butter Cake with fresh berries and whipped cream for a stellar dessert finish for your meal.
Dense and Buttery Sweetened Condensed Milk Butter Cake
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. This cake is a dense, buttery extravaganza.
Things of Note When Making Butter Cake
- 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.
- 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 this.
- 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.
Other Cake Recipes to Try
Julia Child is quoted to have once said that, a party without a cake is just a meeting. I completely concur. Other cake recipes to try:
- Million Dollar Pound Cake
- Old Fashioned Butter Cake
- White Buttermilk Cake
- Kentucky Butter Crunch Cake from Creole Contessa
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Helpful Kitchen Items:
Sweetened Condensed Milk Butter Cake
Ingredients
- 1 cup butter softened (2 sticks)
- 1 ⅓ 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)
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 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
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Amber Adams
Should salted or unsalted butter be used for this? Im having a hard time trying to figure out which butter to use!! What brand was used to make this one if you dont mind me asking?
Melissa
For my recipes, I would typically specify if one was needed over the other. This recipe can be made with either one, although I typically use salted butter. Any quality brand will work, even Kirklands at Costco.
Beth McCormick
I will be making this over the weekend. Can you please tell me if you can use in one of the "lava cake" pans or Bundtlet pans to make mini cakes....
Melissa
Most cake batters can be made into many different shapes and this one is no different. You'll have to adapt the baking time to the size of the cakes you make.
Tammy Lyttle
Can you cook this in muffin tins? Make smaller versions? I cany wait to make it.
Melissa
You probably could, sure.
Tammy Lyttle
I made them in a muffin tin, and they came out perfectly. They are remarkably delicious. Only took 15 minutes to cook them. My family loves it and they want more. Your recipe made about 20 cupcake size buttercakes. Thank you for the great recipe. Going to try more of what you have on your site.
Melissa
Tammy, thanks so much for sharing your experience!
Gina Dore
Hi, I come from a long line of bakers in my family. We had Dufrenes Bakery in Golden Meadow Louisiana and Something Sweet in Cut Off Louisiana. Way down South..I love to bake and cook, especially trying new recipes. We took a direct hit from hurricane Zeta, moved fast but still endured house damage, a d finally getting electricity back after 9 maybe 10 days, this recipe/cake was delicious. I followed your recipe exactly, no dip in the middle, and was cooked at approximately 50 minutes. Thank you for sharing. I am interested in doing a chocolate version, any feed back? Once again, Thanks Gina
Melissa
I'm happy you made it through Zeta. Surprisingly, many of the the Gulf storms affect us in North Carolina, too, and many lost power for several days. I'm delighted you enjoyed this cake, thanks so much for your comment. I'll add a chocolate version of this butter cake to my "to do" upcoming recipes list.
Geri Callahan
Would this recipe handle crumb topping? And / or if yes, would they sink?
Secondly, Could aluminum foil at the start prevent burning problems or would it affect cooking?
Melissa
I haven't tested this recipe with a crumb topping but, it would likely work. There's no need to cover this cake from the beginning, no.
NAVARRA
REALLY GOOD MOIST . TENDER CAKE !
Melissa
Thanks so much!
Linda
Hi Melissa
I hope you can help. I love love love this cake. My problem I’d the bottom burns.
When I check the cake for doneness , the tester looks, ok but the center is a little soft, so I keep cooking.
Should I take it out at the time the tester is clean even though it doesn’t look quite done? Would a larger pan help? I’m going to keep doing this until I get it right.
Thanks
Melissa
Hi Linda, that almost sounds as if it's the pan or the oven is heating unevenly. Make sure the rack is centered. Have you tried placing the springform pan on a baking sheet for an extra layer of protection? I'm not certain it would help but, it may. Once you see moist crumbs on the tester it's fine to remove.
Hannah
This cake never cooked in the middle, raw
Melissa
Always test the center with a toothpick to check for doneness before removing from the oven. If it wasn't cooked through, it was under-baked and needed additional baking time.
Linda
I made this cake today. It was fabulous. I didn’t find it dense. It was rich, buttery , and light. The texture was smooth and beautiful. My only issue was with th3 springform pan. I’m not used to using one. When I took it out of the oven , the bottom was dark and looked burned. I cut a piece and did not taste anything burned. Actually, the dark area had a great flavor. Could have been the spray rather than butter and flour for the pan. I’ll make it again.
Myra Addison Rodney
The taste of this cake is awesome! I’ve made this cake 4 times, twice with some success and twice epic fails. It always sinks in the middle, sometimes to higher degree, than others; and it always takes longer than 1hr to bake to doneness, about an hour and 20 minutes! What am I doing wrong?
Melissa
This cake is dense by nature just like classic pound cakes. That can sometimes cause it to sink a bit in the middle if the batter isn't mixed consistently each time. This happens to every baker from time to time don't give up!
Janie
I don’t have a springform pan. Is it ok to use a regular cake pan?
Melissa
A springform cake pan is deeper than a standard cake pan. You can make this in a similar size cake pan but, a standard layer pan is too shallow.
Tami
Would it work made in a Bundt pan?
I made it last night. My husband loved it and so did I. But I had to bake it an extra 10 minutes and even with the foil on top it got pretty dark brown. I will be making it again. Reminded me of pound cake. 👍
Melissa
Adding 10 minutes is just the difference between your oven and mine. You can bake this in any shape you like.
Sharon
The cake is gorgeous. This would be perfect to make for our office party. How far in advance can this be made?
Melissa
This could be made a couple of days in advance, if needed. Store tightly wrapped and chilled.
Ipshita
Hi, I'd really like to try this recipe but could you please tell me if it's 1 1/4 oz of condensed milk or 14oz of condensed milk. I can't understand.
Melissa
One 14 oz can of condensed milk.
Inez
Loved it. Reminds me of a pound cake. Served it tonight with freshly picked blue berries and raspberries. It was a big hit.
Melissa
It's very much like a pound cake, you're right. Thanks so much for letting me know!
Irene
This 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
Did 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.
Ur mom
It’s supposed to be goey..
Jenny
I 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
Hi 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!
Donna
Delicious!
Melissa
Thanks so much!
Sandra
I’m after a chocolate mud cake using condense milk. Would this receipe be ok if I added chocolate. If so what would you suggest. Many thanks.
Melissa
I love the idea of a chocolate variation on this cake, I need to develop one! You could try sifting cocoa powder with the dry ingredients, although I hesitate to suggest exactly how much as I haven't tested it. I will definitely add the mud cake to my "to do" list.
Lisa
Melissa,
Thank you for this recipe! My daughter made it last summer for my son’s birthday.
Your cake has been the only cake we make for the past year for family and friend’s bdays!
We actually use gluten free flour because my daughter and Bro-in-law have Celiac and it is still perfection!
I have one baking in the oven right now for my husbands birthday celebration tonight!
Cheers!
Lisa:)
Melissa
How wonderful! I'm so happy you've found some cakes to enjoy, I love to bake so, more to come. Thanks for letting others know gluten free flour works, too.
Annalisa
I made this for our New Year's Eve dessert. I used a bundt pan as I couldn't find my 9" spring form. Cooked perfectly in the time stated in the recipe. It was so delicious and my family loved it! I love how the top gets a little crispy. I just sprinkled it with powdered sugar but the kids ate it with whipped cream and blackberries. Its sweet, but not too sweet and buttery but not greasy. This is my new favorite, so delicious!!! Thank you!
Melissa
I'm thrilled you enjoyed this thanks so much!
Rachel
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
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.
Dale
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
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.
Dale
Melissa, can this cake be made the day before a dinner party? How does it hold up?
Melissa
Oh sure, no problem at all. It will keep beautifully. It also freezes well just like a pound cake.
dale
Thank you, I look forward to trying it. Do I cover it loosely or tightly? I don't bake very often 🙂
Melissa
Always air tight.
Jaimie
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
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
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.
Anisa
Do you think chocolate ganache would go well on top? Or would the cake soak up too much?
Melissa
t would do fine, yes.
Ellen Manalo
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
Hi Ellen, I'm delighted you loved this cake. Thanks so much for such a sweet note and for visiting from the Philippines!
Rachel
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
You can make this cake in any shape you like, just adjust the baking time. This is a dense cake.
Rachel
Thank you!
Joann labar
I don’t have almond extract, could I use coconut flavor?
Melissa
Absolutely, you can replace it with your favorite.
Bonnie Scrip
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
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.
Marielle
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
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.
Doris schembri
Can I freeze this cake and for how long.
Melissa
You can freeze it just like any pound cake.
connie
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
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.
Pam
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
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.
Annette Mckitrick
The baking time will be effected by the temperature of the ingredients. Eggs and butter should be at room temp. I place my eggs in a bowl of warm water from the tap for several minutes before using. Also I take my butter out an hour or so before I bake. Don’t be so hung up on the baking time. Altitude and humidity also effect the cake. If your cake browns too fast you might want to put the rack on the lowest point and cover loosely with foil sooner. Remember a cake recipe is a chemical formula and sugar is extremely important. Also almond flour could replace a cup of flour but too dense and heavy to replace all of it without effecting the end product.
Lissette Ellis
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
That makes me happy, thanks so much!
Debbie
Lissette Ellis, how long did you bake it in the Bundt pan? What temperature?
Thanks!
happybaker
is it possible to use almond flour in place of all purpose flour?
Melissa
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.
Tamese Neal
Do I have to use almond extract? Nut allergies.
Melissa
Feel free to use only vanilla or any other flavoring you enjoy.
William L
I just finished baking my second one. Absolutely Wonderful!!! Definitely an add-on to my dessert "Specialty List"
Melissa
Wonderful, I love this simple cake glad you do, too!
sam
hi there!!!
can we omit the sugar at all? bcz condensed milk is already too sweet.
response would be appreciated.
thanks
Melissa
As a rule, it's always recommended that you follow the recipe for baked goods for the best results.
Lissette Ellis
It is not overly sweet at all. The salt counter balances the sweetness from both sugar and condensed milk.
Melissa
Agree!
Sharon
A stick of better equals 125g, always helpful to know. Am making this as I write and the smell is amazing, thank you
Melissa
Enjoy!
Helen
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
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!
Brasserie Louis
Thanks for sharing this delicious recipe. This Sweetened Condensed Milk Butter Cake looks very tempting.
Melissa
My pleasure!
J Perez
Will a double batch fill a bundt cake pan?
Melissa
I make this cake just as the recipe is written. If you try it, let us know.
Jean C
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
Ovens vary wildly so, you're doing the right thing letting it bake it shouldn't dry out.
Barbara Bedgood
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
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
I made this cake and it took 1 1/2 hour. Still had a few damp spots. But still good!
Kira
Can you make it in a bundt cake?
Melissa
Yes, you can it will be thinner (Meaning height-wise) than a typical bundt cake.
KarenI
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
Yes ma'am! ☺
Debra H
You must be from the south. I'm 60 and still say yes and no mam or sir.
Melissa
Generations deep from the South, that would be a "Yes, ma'am." ☺
Carol
Want to try this to serve with the seasonal fruits available now.
Melissa
Perfect!
Janis Neill
Can this cake be made in a 9 inch cake pan?
Melissa
I wouldn't recommend it, it's not deep enough.
Janis Neill
How about a deep dish pie plate?
Melissa
You could try that.
Jennifer
Is there another pan to use besides a spring form pan?
Melissa
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.