Condensed Milk Butter Cake

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Jun. 18, 2018

This Sweetened Condensed Milk Butter Cake is my take on a vintage single layer cake thats 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. Its 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 its prettiest when cut into wedges and topped simply with a dusting of powdered sugar or fresh berries and cream. Or, both.


Butter 1 Cup (16 tbs) , softened
Granulated sugar 1 1/3 Cup (21.33 tbs)
Pure vanilla extract 1 Tablespoon
Pure almond extract 1/4 Teaspoon
Eggs 4 Large
All purpose flour 2 Cup (32 tbs)
Baking powder 1 Teaspoon
Salt 1/4 Teaspoon
Canned sweetened condensed milk 14 Ounce (1 can, Not evaporated milk)



1.Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or spray liberally with baking spray. Set aside.


2.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.

3.Add the eggs one at a time beating well after each addition.

4.In a separate bowl, sift together the flour, baking powder and salt.

5.Lower the speed of the mixer and add the sifted dry ingredients alternately with the sweetened condensed milk beginning and ending with flour.

6.After all has been added beat for 30-45 seconds.

7.Pour evenly into the prepared pan. Bounce to release trapped air.

8.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.

9.Cool in the pan for 10 minutes then remove the outer ring. Cool to room temperature on a cooling rack.


10.Dust with powdered sugar and serve with whipped cream and fresh berries, if desired.


To prevent batter escaping from the springform pan, cover the bottom and 1-inch up the sides of the pan with aluminium foil.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 12