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Sweetened Condensed Milk Butter Cake

Top this Sweetened Condensed Milk Butter Cake with fresh berries and whipped cream for a stellar dessert to polish off  your meal.

Sweetened Condensed Milk Butter Cake topped with whipped cream and blueberries

Easy 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 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.

ingredients to make Sweetened Condensed Milk Butter Cake

How to Make the Best Sweetened Condensed Milk Butter Cake Recipe

  • Ingredients you’ll need to make homemade Sweetened Condensed Milk Butter Cake: Butter, All purpose flour, granulated sugar, sweetened condensed milk, salt, baking powder, vanilla extract, almond extract, salt, large eggs and berries and cream for serving.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, whisk, a medium bowl, a large bowl, 9 inch springform pan and a cooling rack.
  • 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.
  • I’ve used a whisk for years to sift together dry ingredients for baking. It works beautifully.
  • After baking, it’s quite normal for the center of this cake to settle and indent slightly due to the dense and moisture in the batter. This is normal and the nature of this kind of cake so don’t be alarmed if your cake does this.
  • This single serving cake is the perfect size for a smaller gathering and is made using pantry ingredients we all typically have on hand. Please note: if you don’t have a springform pan you can use a 9 x 9 inch pan and cut the cake into squares.
  •  I actually make this cake quite often as it’s incredibly versatile and can form the cake base for so many desserts.
  • 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.
  • Store baked Sweetened Condensed Milk Butter Cake chilled in the refrigerator for up to 5 days or at room temperature in an airtight container for up to 3 days.


Sweetened Condensed Milk Butter Cake dusted with powdered sugar

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:


sliced butter cake

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how to make Sweetened Condensed Milk Butter Cake
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4.55 from 11 votes

Sweetened Condensed Milk Butter Cake

Prep Time10 minutes
Cook Time1 hour
Cooling time4 hours
Total Time5 hours 10 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: butter-cake-recipe, sweetened-condensed-milk-butter-cake
Servings: 16 slices
Calories: 242kcal
Author: Melissa Sperka


  • 1 cup butter softened
  • 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)


  • 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..


To prevent batter escaping from the springform pan, cover the bottom and 1-inch up the sides of the pan with aluminum foil.


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
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 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?

    1. 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.

      1. 5 stars
        The middle sank considerably as it cooled, so I filled the center with strawberries and blueberries! Looks like I planned it. The house smells wonderful!

  2. 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….

    1. 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.

      1. 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.

  3. 5 stars
    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

    1. 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.

  4. 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?

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