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
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Donna says
Delicious!
Melissa says
Thanks so much!
Jenny says
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 says
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!
Irene says
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 says
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 says
It’s supposed to be goey..
Inez says
Loved it. Reminds me of a pound cake. Served it tonight with freshly picked blue berries and raspberries. It was a big hit.
Melissa says
It’s very much like a pound cake, you’re right. Thanks so much for letting me know!
Sharon says
The cake is gorgeous. This would be perfect to make for our office party. How far in advance can this be made?
Melissa says
This could be made a couple of days in advance, if needed. Store tightly wrapped and chilled.
Janie says
I don’t have a springform pan. Is it ok to use a regular cake pan?
Melissa says
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 says
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 says
Adding 10 minutes is just the difference between your oven and mine. You can bake this in any shape you like.
Myra Addison Rodney says
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 says
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!
Linda says
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.
Hannah says
This cake never cooked in the middle, raw
Melissa says
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 says
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 says
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.