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.
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. How do you make Sweetened Condensed Milk Butter Cake: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or spray liberally with baking spray.
- Creamed Ingredients – 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.
- Eggs – Add the eggs one at a time beating well after each addition.
- Dry Ingredients – In a separate bowl, sift together the flour, baking powder and salt.
- Combine – Lower the speed of the mixer and add sifted dry ingredients alternately with the sweetened condensed milk, beginning and ending with flour. Pour evenly into the prepared pan.
- Bake – Place into the oven and bake per the recipe until a toothpick inserted into the center comes back clean.
- 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..
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.
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:
- Classic Million Dollar Pound Cake is always a delicious option for any occasion.
- Skip the cake mix and make your own yellow cake with this recipe for Old Fashioned Butter Cake.
- Scratch made White Buttermilk Cake topped with your favorite frosting.
- Coconut Cream Cake is simply dreamy.
- Almond Joy Earthquake Cake is fun to make and eat!
- Oatmeal Cake with a broiled coconut pecan frosting is to die for.
- Kentucky Butter Crunch Cake from Creole Contessa.
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Helpful Kitchen Items:
Sweetened Condensed Milk Butter Cake
Servings: 16 slices
Calories: 242kcal
Ingredients
- 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)
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 use a whisk to 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
To prevent batter escaping from the springform pan, cover the bottom and 1-inch up the sides of the pan with aluminum foil.
Nutrition
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
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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?
You can make this cake in any shape you like, just adjust the baking time. This is a dense cake.
Thank you!
I don’t have almond extract, could I use coconut flavor?
Absolutely, you can replace it with your favorite.
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?
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.
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!
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.
Can I freeze this cake and for how long.
You can freeze it just like any pound cake.
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 !!
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.
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?
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.
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.
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!
That makes me happy, thanks so much!
Lissette Ellis, how long did you bake it in the Bundt pan? What temperature?
Thanks!
This is probably a strange question, but can this cake be done in a yeti pot which is a kind of instant pot where you can make brownies and cakes in.
So I was wondering if this recipe could be done in an instant pot and how long would you cook it if it could?
Hi Cyndi, I haven’t tested this in an Instant Pot so, I can’t tell you with certainty. I’d love to know if you try it so, let us know!
is it possible to use almond flour in place of all purpose flour?
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.
Do I have to use almond extract? Nut allergies.
Feel free to use only vanilla or any other flavoring you enjoy.
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!
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.
It is not overly sweet at all. The salt counter balances the sweetness from both sugar and condensed milk.
Agree!
A stick of better equals 125g, always helpful to know. Am making this as I write and the smell is amazing, thank you
Enjoy!
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!
Thanks for sharing this delicious recipe. This Sweetened Condensed Milk Butter Cake looks very tempting.
My pleasure!
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.
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
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.
I made this cake and it took 1 1/2 hour. Still had a few damp spots. But still good!
Can you make it in a bundt cake?
Yes, you can it will be thinner (Meaning height-wise) than a typical bundt cake.
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.” ☺
Want to try this to serve with the seasonal fruits available now.
Perfect!
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.
Is there another pan to use besides a spring form pan?
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.