This buttery, moist, and absolutely scrumptious Condensed Milk Pound Cake is made with just 6 ingredients! It’s an easy cake recipe that uses condensed milk to add a lovely layer of flavor and moisture to classic pound cake, turning it into a total showstopper that’s perfect for any occasion!
Easy Condensed Milk Pound Cake Recipe
If you love Pound Cake, you are going to fall in love with this condensed milk pound cake recipe! Why!?! Because with the addition of some old-school sweetened condensed milk, this amazing recipe makes the best pound cake. It shows you how to use condensed milk as a secret ingredient that transforms a basic cake into something special.
And it’s super easy to make! Just by combining some condensed milk with a few everyday ingredients like flour, eggs, and butter, you can make a super delicious moist cake with a tender crumb texture with very little effort. So if you’ve got cans of sweetened condensed milk that need to be used, this recipe is the perfect sweet solution to help you clean out your pantry!
Not to mention, this is an anytime cake that is great to share with family or friends. It can be served plain with Irish Coffee at brunch or dressed up with some Blueberry Sauce and a scoop of creamy vanilla ice cream to be served at a dinner party.
Why You’ll Love This Condensed Milk Pound Cake
- Buttery Moist Cake! When you incorporate some sweet condensed milk into a traditional pound cake recipe it becomes really moist and adds another layer of yummy flavor.
- Easy Cake Recipe! This delicious cake recipe is no fuss! It only requires 6 simple ingredients and can be made with or without a stand mixer making it perfect for baking beginners.
- Perfect Party Prep! Condensed milk pound cake freezes amazingly well! You can make this cake, store it in the freezer, and then serve it the day of your event and it will taste freshly baked.
Ingredients you’ll Need
- Butter – Always use unsalted butter in baking. And for this recipe, the butter must be softened to room temperature but not melted.
- Sugar – I used granulated white sugar. You can also use cane sugar if you prefer.
- Eggs – You will need quite a few large eggs that are at room temperature and have been separated. The egg yolks are used to add richness to the cake, while the egg whites are used as a leavening agent in this recipe.
- Flour – Basic all-purpose flour is all you need.
- Salt – Used to balance the sweetness and elevate the flavor of the cake.
- Condensed Milk – The star ingredient! Make sure to use sweetened condensed milk and not evaporated milk.
How To Make Condensed Milk Pound Cake
This is a ridiculously easy pound cake recipe that uses condensed milk to add moisture and flavor. However, I did use a stand mixer to make it even easier! But this recipe can also be made with an electric hand mixer.
Preheat The Oven And Prep The Pans
To begin, preheat your oven temperature to 325°F (163°C) so that it is ready for pound cake baking! Then spray two 9×5-inch loaf pans with cooking spray. You can also grease them with oil if you prefer. Just make sure that you cover all the surfaces well so that the cakes don’t stick.
Start The Batter
Next, add the room temperature softened butter and sugar to the bowl of a stand mixer. Now, cream them together at medium speed using the paddle attachment for about 5 to 7 minutes or until the mixture is light and fluffy. Then mix the egg yolks into the creamed butter mixture until they are fully incorporated. You may need to stop the mixer a few times to scrape down the sides of the bowl with a rubber spatula.
Add The Flour And Condensed Milk
First, combine the flour together with the salt. Next, add half of the flour to the batter in the mixer and then mix it in until well combined. Then once the flour is mixed in, add half of the condensed milk. Now, repeat the process with the remaining flour and condensed milk.
Whip The Egg Whites
This step is super easy, but relatively important so make sure to do it right. To start, put the room temperature egg whites in a separate bowl. Next, whisk them well until they are really fluffy! Then use a rubber spatula to very gently fold them into the cake batter.
Bake The Cake
With the batter made, pour it into the prepared pans. Try your best to put the same amount of batter into each loaf pan. Then transfer the pans to the preheated oven and bake the cakes for about 1 hour. When they are done a cake tester or toothpick inserted into the center of the cakes should come out clean. If it doesn’t then they need to bake for a few more minutes.
Cool And Serve
Once the pound cakes are done, let them cool in the loaf pans for 10 minutes before removing them from the pan and putting them on a wire rack. Then once they are completely cool, slice the condensed milk pound cake and serve it topped with some fresh berries and whipped cream!
What Is Sweetened Condensed Milk?
It’s basically whole cow’s milk that has had as much as 60% of the water removed and then sugar is added. This process creates a very thick and syrupy final product, which when canned can last for several years without needing to be stored in a refrigerator.
What Does Condensed Milk Do In Baking?
Both the richness and creaminess of condensed milk make baked goods moist and create a tender crumb. It also adds a layer of sweetness that tastes a bit more caramelized.
Expert Tips
- Use room temperature butter and eggs. This helps the batter to emulsify and properly come together. So I recommend taking the eggs and butter out of the fridge up to a couple of hours before starting the recipe.
- Fold the batter gently. When incorporating the egg whites into the batter it’s very important to do this step gently. You don’t want to deflate the cake before it’s even baked.
- Let it cool. Be sure to give the sweetened condensed milk pound cake 10 minutes to cool in the pan before attempting to turn it out onto a cooling rack. If the cake is too warm it can fall apart.
Storage
The best way to store condensed milk pound cake is at room temperature on a covered cake plate. It will keep well for several days this way. The next best option is to cover your cake with a plastic container. Basically, you can make your own covered cake plate. You can also store the cake in the freezer for up to 3 months when double-wrapped in plastic. Then just let it thaw out at room temperature before serving.
Other Delicious Cake Recipes To Try
Craving More? Follow Along:
Condensed Milk Pound Cake
Ingredients
- 1 pound butter unsalted, softened to room temperature
- 2 cups sugar
- 8 large eggs separated, at room temperature
- 3½ cup all-purpose flour
- ½ teaspoon salt
- 14 ounces sweetened condensed milk
Instructions
- Preheat the oven to 325°F. Spray two 9×5-inch loaf pans with cooking spray.
- In the bowl of your mixer add the butter and sugar and cream until light and fluffy, 5 to 7 minutes.
- Add the egg yolks and mix them until well combined. Combine the flour with the salt then add half of the flour mixture to the mixer and mix until combined, then mix in half the condensed milk. Repeat with remaining flour and remaining condensed milk.
- In another bowl whisk the egg whites until fluffy then gently fold them in to the cake batter.
- Place the cake batter into the prepared loaf pans and transfer them to the preheated oven. Bake for about 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool for 10 minutes in the pan then remove from pan onto a cooling rack to finish cooling completely before serving.
Tips & Notes:
- Recipe yields 2 pound cakes.
- Use room temperature butter and eggs. This helps the batter to emulsify and properly come together. So I recommend taking the eggs and butter out of the fridge up to a couple of hours before starting the recipe.
- Fold the batter gently. When incorporating the egg whites into the batter it’s very important to do this step gently. You don’t want to deflate the cake before it’s even baked.
- Let it cool. Be sure to give the sweetened condensed milk pound cake 10 minutes to cool in the pan before attempting to turn it out onto a cooling rack. If the cake is too warm it can fall apart.
Looking forward to trying this recipe! If I were to use a Bundt pan instead of two loafs pans would that change the baking temp and time?
The temperature no, the time perhaps, it’s best to test it out with a toothpick around 45 minutes.
Good
2 c sugar as well as a can of condensed milk seems overly sweet to me.Can we forego the sugar or cut it down?
You can absolutely try!
Step 2 states to add cream but you don’t mention that ingredient list. I’d love to make this but need to know how much cream go add. Thanks!
That’s the verb cream as it cream the butter and sugar together. No cream needed.
I’m such a dork and realized your recipe called for the action of “creaming” the butter after I posed my question. My apologies. I plan to make this weekend and appreciate that you give us the opportunity to adjust the number of servings. Thanks again!
No problem, let me know how you like it!