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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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
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.
This cake never cooked in the middle, raw
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.
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.
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?
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!
I don’t have a springform pan. Is it ok to use a regular cake pan?
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.
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. 👍
Adding 10 minutes is just the difference between your oven and mine. You can bake this in any shape you like.
The cake is gorgeous. This would be perfect to make for our office party. How far in advance can this be made?
This could be made a couple of days in advance, if needed. Store tightly wrapped and chilled.
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.
One 14 oz can of condensed milk.
Loved it. Reminds me of a pound cake. Served it tonight with freshly picked blue berries and raspberries. It was a big hit.
It’s very much like a pound cake, you’re right. Thanks so much for letting me know!
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
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.
It’s supposed to be goey..
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!
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!
Delicious!
Thanks so much!
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.
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.
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:)
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.
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!
I’m thrilled you enjoyed this thanks so much!
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.
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.
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
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.
Melissa, can this cake be made the day before a dinner party? How does it hold up?
Oh sure, no problem at all. It will keep beautifully. It also freezes well just like a pound cake.
Thank you, I look forward to trying it. Do I cover it loosely or tightly? I don’t bake very often 🙂
Always air tight.
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.
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.
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.
Do you think chocolate ganache would go well on top? Or would the cake soak up too much?
t would do fine, yes.
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!
Hi Ellen, I’m delighted you loved this cake. Thanks so much for such a sweet note and for visiting from the Philippines!