This condensed milk cake is a wonderfully simple dessert that blends the richness of sweetened condensed milk with the soft, dense structure of a baked custard cake. With only three ingredients, you can create a treat that tastes like a mix between a cake and a flan, with a caramelized top that forms naturally during baking. The texture is moist, the flavor is sweet and milky, and the process is straightforward enough for anyone to master. It’s perfect for those moments when you want to make a dessert without spending hours in the kitchen.
The beauty of this cake is its versatility. It can be served plain, dusted with powdered sugar, topped with whipped cream, or paired with fruit. It can be enjoyed warm for a comforting treat or chilled for a firmer, flan-like bite. Because it uses sweetened condensed milk, the flavor is naturally creamy and rich, requiring no extra sugar. The caramelized top adds a subtle bitterness that balances the sweetness, making every bite indulgent yet not overwhelming.
Let’s go through everything you need to know to make this cake, from ingredients to step-by-step instructions, plus tips, serving ideas, and variations.
Ingredients
3 eggs
1 cup all-purpose flour
1 can sweetened condensed milk (14 oz or about 397 g)
These ingredients are all pantry staples for many households, which makes this recipe not only easy but also budget-friendly. The eggs provide structure and richness, the flour gives the cake its body, and the condensed milk acts as both the sweetener and the main liquid component.
Instructions
Step 1 – Prepare the oven and pan
Preheat your oven to 350°F (175°C). Lightly grease a round or square cake pan with butter or line it with parchment paper for easy removal. The choice of pan will influence the final shape and thickness of your cake, but an 8-inch pan works perfectly for this amount of batter.
Step 2 – Mix the batter
In a mixing bowl, crack the eggs and whisk them lightly until combined. Add the sweetened condensed milk and mix until smooth. Sift in the flour to avoid lumps, then whisk again until you have a smooth, uniform batter. Avoid overmixing; just combine until the flour is fully incorporated. The batter will be thick and creamy.
Step 3 – Pour and level
Pour the batter into your prepared cake pan. Tap the pan gently on the counter to release any air bubbles and to ensure the batter is evenly distributed.
Step 4 – Bake
Place the cake in the preheated oven and bake for about 30–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The baking time can vary depending on your oven, so start checking at the 30-minute mark.
Step 5 – Cool and serve
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Run a knife along the edges to loosen it, then transfer the cake to a wire rack to cool completely. This cake can be enjoyed warm, at room temperature, or chilled for a denser texture.
Texture and Flavor
The condensed milk gives this cake its signature flavor—creamy, sweet, and rich. The top caramelizes beautifully during baking, creating a slightly chewy and golden crust. Inside, the cake is dense and moist, somewhat reminiscent of a custard or flan, but with a light cake structure. This makes it an interesting hybrid that stands out from typical sponge cakes.
Tips for Success
Use room temperature eggs to help the batter mix more smoothly and evenly.
Sift the flour to avoid clumps and ensure a uniform texture.
Do not overmix once the flour is added; overmixing can make the cake tough.
If you want a deeper caramelized flavor, place the cake under the broiler for 1–2 minutes at the end of baking, keeping a close eye to prevent burning.
Allow the cake to cool completely before slicing for clean, neat pieces.
Serving Suggestions
This cake is delicious on its own, but you can elevate it in various ways:
Dust lightly with powdered sugar before serving.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Top with fresh berries like strawberries, raspberries, or blueberries for a fruity contrast.
Drizzle with caramel sauce or chocolate syrup for an extra indulgent touch.
Pair with a cup of coffee or tea for a comforting afternoon treat.
Variations
Citrus Twist – Add a teaspoon of lemon or orange zest to the batter for a fresh, zesty note that balances the sweetness.
Vanilla Boost – Stir in a teaspoon of pure vanilla extract for enhanced aroma.
Nutty Version – Fold in a handful of finely chopped almonds, walnuts, or pecans before baking for added texture.
Chocolate Version – Mix in 2 tablespoons of cocoa powder with the flour for a chocolate-flavored condensed milk cake.
Coconut Version – Replace 1/4 cup of the flour with shredded coconut for a tropical touch.
Storage
This cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. The texture becomes firmer when chilled, so if you prefer it softer, allow it to come to room temperature before serving. You can also freeze the cake for up to 2 months—wrap it tightly in plastic wrap and then place it in a freezer-safe bag. Thaw in the refrigerator before enjoying.
Why This Recipe Works
The combination of condensed milk and eggs creates a naturally rich and sweet base without the need for additional sugar or dairy. The flour provides just enough structure to make it a cake rather than a custard, while the caramelized top develops effortlessly during baking. With only three main ingredients, there is little room for error, making this an ideal recipe for both beginners and experienced bakers.
Occasions to Serve This Cake
Because it is simple yet elegant, this cake works for many occasions:
Weeknight dessert for the family
A sweet treat for brunch gatherings
Holiday dessert tables where variety is key
Picnics or potlucks, since it travels well and doesn’t require frosting
Tea parties where bite-sized slices can be served alongside other pastries
Cultural Notes
Condensed milk has been a staple in baking across many countries, especially in regions where fresh milk was not always available. It became popular in dessert making due to its long shelf life, natural sweetness, and creamy consistency. In Latin American cuisine, condensed milk is often used in flans and tres leches cakes, while in Asia, it appears in milk breads and coffee drinks. This condensed milk cake is a natural extension of that tradition—simple, sweet, and satisfying.
How to Adapt for Dietary Needs
Gluten-Free – Replace the all-purpose flour with a gluten-free flour blend that can be substituted 1:1.
Dairy-Free – Use a dairy-free sweetened condensed milk alternative made from coconut or almond milk.
Lower Sugar – Use a reduced-sugar condensed milk if available, keeping in mind that the texture and caramelization may change slightly.
Making It Extra Special
For a special presentation, bake the cake in a decorative bundt pan. The ridges will catch the caramelized edges, making it look beautiful without extra effort. You can also bake the batter in individual ramekins for personal servings—perfect for dinner parties. Another idea is to use the cake as a base for layered desserts: slice it horizontally, spread with whipped cream and fruit, then stack.
Conclusion
This condensed milk cake is a wonderful example of how a few simple ingredients can create something truly special. It is easy enough for beginners, yet its flavor and texture make it a memorable dessert for any occasion. The rich, milky sweetness pairs beautifully with coffee, tea, or fresh fruit, and its versatility means you can adapt it to your tastes or the season. Whether served warm or chilled, plain or dressed up, it is a recipe worth keeping in your collection. Once you try it, you may find yourself making it again and again—it’s that satisfying.