Condensed Milk Cake

This is the easiest recipe to bake a cake among all the recipes I have tried so far!! It doesn’t require much effort and the preparation for this cake can be done in less than 20 minutes if you have all the ingredients ready to go!!

Condensed milk is the thickest form of cow’s milk from which the water has been removed. Normally it is available with sugar added in the form of sweetened condensed milk in shops. It is used in many dessert recipes. So, why not to bake a cake out of it?

I have used 4 eggs to make this recipe and no extra sugar is added as condensed milk has enough amount of sugar in it. This cake is like a sponge cake as we have added 4 eggs. 1 tsp of lemon zest can be substituted to the essence used in this recipe. Lemon zest adds good fragrance normally.

Melt the butter before using it. If you would prefer sprinkling some powdered sugar on top of the cake once it is baked, you can do it. But I wanted to limit that sugar too.

Now onto the recipe of the Condensed Milk Cake❤


  • Condensed milk- 1 can ( 397 ml.)
  • All-purpose flour- 1 and a half cup
  • Eggs- 4
  • Butter- 50 gms. ( melt it before using)
  • Any essence- 1 tsp
  • Baking powder- 1 tsp
  • Salt- 1/4th tsp


Preheat the oven to 200 degree Celsius for 15 minutes.

Break 4 eggs in a bowl. Whisk it.
Now add the melted butter and combine them both by whisking.
Now add the condensed milk, essence ( I used almond essence) and whisk everything together. Gentle whisking is fine.

Sieve all the dry ingredients ( all-purpose flour, baking powder, salt) and add.
Whisk everything together gently.
Batter is ready.
Now grease the baking tray with butter. Place a wax paper on top. If you don’t have wax paper, grease it well with butter and dust it with little flour.
Now pour the cake batter into the tray.
Ready to go into the oven. Keep it in a preheated oven and bake it in 180 degree Celsius for about 25 to 30 minutes or until the top surface gets brown. Do the toothpick test.
Once it is done, move it from the tray after 10 minutes. Keep it in a cooling rack. Cool the cake down completely.


  • The temperature and the timing might vary from oven to oven. So always it is better to go with the toothpick test.