Easy Condensed Milk Cake (4-Ingredients)
This post may contain affiliate links.
When your pantry feels bare but you’re craving something homemade, give this super simple 4-Ingredient Sweetened Condensed Milk Cake recipe a try. Whisk up a quick batter, pour it into your cake tin, and bake for the hands-down easiest dessert recipe I can think of!
I originally published this recipe in 2021 and have since updated it with new photos, improved instructions, and extra success tips.
Out of all my 4-ingredient dessert recipes, this condensed milk cake is probably the one I make most often. The ingredients are simple pantry staples that I almost always have on hand, and with just one bowl and 5 minutes of work, I can get it ready for the oven. While it’s not quite as fluffy as my favorite vanilla cake, the ease with which I can put it together more than makes up for it.
Why You’ll Love Sweetened Condensed Milk Cake
- Considering my accompanying YouTube video recipe has amassed over 245,000 views and is just shy of 4,000 likes, you can be confident that it works as intended. Simple pleasures really do exist!
- Chances are you’ll have everything you need to make this easy cake recipe on hand, even if you haven’t been grocery shopping in a while. It’s the perfect thing to make when you get a random sweet craving at some ungodly hour when the rest of the world is asleep—i.e. when your angelic baby wakes you up at 4am and coffee cake seems like too much work. 🥱
- It’s also easy to dress this cake up or customize with different mix-ins. Serve alongside some raspberry coulis and a dollop of freshly whipped cream for an elegant treat. Fold in some mini chocolate chips and vanilla extract for a chocolate chip cookie-meets-cake vibe. The sky is truly the limit. Read on below for tons more ideas!
Ingredients & Substitutions
- Sweetened Condensed Milk – The key ingredient in this easy 4-ingredient cake recipe. It adds moisture, sweetness, and a deliciously tender crumb.
- Self-Rising Flour – If needed, you can make your own with all-purpose flour, baking powder, and salt in a 1 cup, 2 teaspoon, ½ teaspoon ratio.
- Large Eggs – If you’re using a different size egg, aim for 3 tablespoons or a scant ¼ cup per large egg.
- Butter – Feel free to use salted or unsalted butter depending on what you have. If you use unsalted, add a pinch or two of extra salt to taste. You can also swap in ¼ cup of oil for the butter, but note that it’ll give you a less rich, slightly more moist consistency, and the flavor will be affected by the oil you choose.
Optional additions:
- Powdered Sugar – For a simple, pretty topping. Make sure to wait till the cake cools to sprinkle it on top or it’ll melt right in.
- Vanilla Extract – If you’d like a bit of extra warmth and depth for your cake, add a splash of vanilla.
- Fresh Citrus Zest – If you prefer a lighter, brighter flavor profile, fresh lemon, lime, or orange zest are excellent mix-ins.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Is Evaporated Milk & Sweetened Condensed Milk The Same?
While sweetened condensed milk and evaporated milk might seem like cousins, they’re actually quite different and will give you totally different results in your baking. Here are the key differences:
- Sweetened Condensed Milk is made by removing about 60% of the water from milk, then adding a significant amount of sugar—about 40-45% sugar content. The result is a thick, sweet, syrupy product that’s golden in color and has a rich, caramel-like flavor. It’s incredibly sweet and sticky, which makes it perfect for desserts like this condensed milk cake, no-churn ice cream, key lime pie, and dulce de leche.
- Evaporated Milk, on the other hand, is simply milk with about 60% of the water removed—and that’s it. No sugar added. It has a slightly caramelized flavor from the heating process, but it’s not sweet at all. It’s thinner than sweetened condensed milk and has a creamy, pourable consistency similar to half-and-half. You’ll typically see it used in savory dishes, creamy soups, or as a milk or cream substitute in recipes.
- The Bottom Line: You cannot substitute one for the other in recipes without major adjustments. Using evaporated milk in place of sweetened condensed milk will leave your dessert lacking sweetness and structure, while using sweetened condensed milk instead of evaporated milk will make things way too sweet.
In a pinch, you can use evaporated milk to make your own sweetened condensed milk. Add 12 ounces of evaporated milk to a saucepan with 1 ½ cups granulated sugar, then set over medium-low heat and whisk until the sugar dissolves. Continue to cook for about 30-40 minutes, stirring frequently, until the mixture thickens into a syrup-like consistency.
How to Make Condensed Milk Cake: Video Recipe
Watch the full video recipe to learn how to make the BEST Fluffy Cake with Condensed Milk.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
- Eggless Condensed Milk Cake – You can use flax eggs, but since this cake relies heavily on real eggs for structure and lift, the texture will change. With flax eggs, expect a denser, fudgier cake rather than a light, fluffy one. The flavor will still be delicious, just different.
- Dairy-Free Coconut Condensed Milk Cake – Swap the sweetened condensed milk for coconut condensed milk (recommended) and use vegan butter or melted coconut oil instead of regular butter. The cake will have a subtle coconut flavor that’s actually really lovely!
- Gluten-Free – Replace the self-rising flour with a gluten-free self-rising flour blend (or make your own by combining gluten-free all-purpose flour with baking powder and salt in the same proportions). Give the batter 30 minutes to rest before baking to prevent a gritty texture. Note that the texture may be slightly more crumbly but still delicious.
- Mix-Ins & Add-Ons – Fold in chocolate chips, fresh or frozen berries, dried fruit, chopped nuts, shredded coconut, or citrus zest for extra flavor and texture.
- Flavor Variations – Flavor the batter with vanilla bean, almond extract, shredded coconut, or warm spices like cinnamon and cardamom for a more complex flavor profile.
- Soak It – Poke holes in the warm cake and brush with flavored simple syrups—try vanilla, citrus, coffee, or rum-spiked versions for extra moisture and flavor.
- Frost or Glaze It: Top with powdered sugar glaze, cream cheese frosting, whipped cream, chocolate ganache, or caramel sauce for an elegant finish.
Expert Tips & Tricks
- Room Temperature Ingredients. Make sure your eggs are at room temperature before mixing. Cold eggs don’t incorporate as well and can lead to a denser cake. If you forgot to take them out ahead of time, place them in a bowl of warm water for 5-10 minutes.
- Don’t Overmix. Once you add the flour, mix just until combined. Overmixing develops the gluten in the flour and creates a tough, dense cake instead of a tender, fluffy one. A few small lumps are perfectly fine!
- Let Butter Cool Slightly. After melting the butter, let it cool for a minute or two before adding it to the batter. If it’s too hot, it can start cooking the eggs and create an uneven texture.
- Grease and Line Your Pan. Even though this is a simple recipe, don’t skip greasing your pan well and lining the bottom with parchment paper. This cake is so moist that it can stick, and you want it to release perfectly every time.
- The Toothpick Test. Start checking for doneness at the lower end of the baking time. Insert a toothpick into the center—it should come out with just a few moist crumbs, not wet batter. Overbaking will dry out this naturally moist cake.
- Cool in the Pan First. Let the cake cool in the pan for 10-15 minutes before turning it out. This allows the structure to set and prevents it from breaking apart. If you try to remove it too soon, it might fall apart.
- Expect a slightly dense texture. Unlike a classic sponge cake, a condensed milk cake is naturally richer and more compact because of the sweetened condensed milk. The crumb should be soft and moist rather than light and airy.
Love Sweetened Condensed Milk? Try These Recipes
Have an extra can of sweetened condensed milk in your pantry? Here are some of my favorite desserts that use it:
How to Store Sweetened Condensed Milk Cake
- Room Temperature: Store the cake in an airtight container or cover tightly with plastic wrap at room temperature for up to 3 days. Thanks to the condensed milk, this cake stays incredibly moist and actually tastes even better the next day as the flavors develop and meld together.
- Refrigerator: For longer storage, keep the cake covered in the refrigerator for up to 1 week. The cold temperature will make the texture slightly denser and fudgier, which some people actually prefer! Just let it sit at room temperature for 15-20 minutes before serving if you want to take the chill off, or enjoy it cold for a different texture experience.
- Freezer: This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight or let sit at room temperature for a few hours.
More 4-Ingredient Dessert Recipes
4-Ingredient Condensed Milk Cake
Equipment
Ingredients
- 1 can (400 g) Sweetened condensed milk
- 1 ¼ cups (160 g) Self-rising flour
- 4 Eggs large
- ¼ cup (60 g) Butter melted
Optional additions:
- Powdered sugar for dusting
- 1 teaspoon Vanilla extract
- Orange zest or lemon zest
Instructions
- Prepare the pan: Preheat the oven to 170°C (340°F). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper if desired.
- Make the batter: In a large bowl, whisk the eggs and melted butter until smooth. Add the sweetened condensed milk and whisk until fully combined. Sift in the self-rising flour and gently whisk just until a smooth batter forms. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan. Once cooled, carefully remove from the pan and transfer to a serving plate.
- Serve: Dust with powdered sugar if desired. Slice and serve.
Video
Notes
- Do not overmix once the flour is added, as this can make the cake denser.
- Baking time: Baking times may vary slightly depending on your oven. Start checking for doneness after 35 minutes.
- No self-rising flour? Use 160g all-purpose flour and 2 teaspoons baking powder.
- Customize the flavor: This cake is incredibly versatile and easy to adapt. Add vanilla extract, lemon zest, or orange zest for extra flavor. You can also mix in chocolate chips, chopped nuts, raisins, dried cranberries, shredded coconut, or even a pinch of cinnamon or cardamom. Just avoid adding too many mix-ins, as they can weigh down the batter and make the cake denser.
- Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
FAQs
When added directly to the cake batter, condensed milk serves several functions: it adds incredible moisture and creates an ultra-tender, almost fudgy crumb that stays fresh for days. The high sugar content contributes sweetness while also helping the cake brown beautifully and develop a golden crust. It adds richness and a subtle caramel-like flavor that you can’t get from regular milk or sugar alone. The thick, syrupy consistency also affects the cake’s structure, making it denser and more substantial than a traditional butter cake. However, when condensed milk is used as a soak (like in tres leches cake), it serves a completely different purpose. It saturates the baked cake with sweetness and moisture, creating an incredibly wet, almost pudding-like texture that’s meant to be eaten with a spoon.
Absolutely! This 4-ingredient condensed milk cake is a great one to try. You can also use it to make other cake and cake-like desserts like pistachio tres leches cake, Brazilian pave, or Argentinian chocotorta.
Yes. Replace the self-rising flour with all-purpose flour and 2 teaspoons of baking powder and a little salt. This will give you a very similar result.
I haven’t made this yet, this weekend though! What would happen if I swapped some the flour with some cocoa powder?.,
Hi Suzanne,
Yes, that should work! A common approach is to replace a small portion of the flour with unsweetened cocoa powder. I’d start by replacing about 2–3 tablespoons of the flour with cocoa powder to add a chocolate flavor while keeping the texture similar.
Since I haven’t tested a chocolate version of this cake myself, I can’t guarantee the exact results, but I think it would be good.
Im going to try it this weekend
Let me now how it turns out 🙂
can i make this with gluten free flour? Same measurements?
HI Fatima,
Hi,
Yes, you can make this cake with a gluten-free flour blend. I recommend using a gluten-free all-purpose flour blend that contains xanthan gum, and using it as a 1:1 replacement for the self-rising flour. You’ll also need to add baking powder and a little salt if your blend isn’t self-rising.
I haven’t tested this version myself, so the texture may be slightly more crumbly than the original.
Let me know if you give it a try!
This would make a good substitute for shortcake with some berries and cream. Thank you for posting this again. Such a versatile recipe.
This cake is perfect for a summer day, served with fresh berries and whipped cream. 🍰 🍓 Thank you!
Glad you Like it, Tara 🙂
I just found your recipe for the condensed milk cake, and I want to try it for myself. I would rather use a loaf pan (actually mini-loaf pans) rather than the flat pan. Can you tell me how to adjust the recipe to do that?
Betty
Hi Betty,
Yes, this recipe can be baked in mini loaf pans. Fill each pan about 2/3 to 3/4 full and start checking for doneness after about 20–25 minutes, as smaller loaves will bake faster than a full-size cake. The cake is ready when a toothpick inserted into the center comes out clean.
Since I haven’t tested it in mini loaf pans myself, you may need to adjust the baking time slightly depending on the size of your pans and your oven.
If you give it a try, I’d love to hear how it turns out! 😊
David
This cake has a lovely taste. Its low in fat and sugar. Just perfect for when you have a sweet craving.
I just started baking and I made a cake for the first time using your recipe, it turned out perfectly! Your instructions are so easy to understand. I’m having a lot of fun exploring your other recipes now. Thanks for sharing!
I started making this cake whenever I have a sweet craving :). Your instructions are easy to follow. Thank you.
Will check out your other recipes.
Can I use 1/2 can instead of 1 can?
I don’t want to sweet, and what’s the measurement of the flour if I use 1/2 can?
I wouldn’t recommend using only half a can of sweetened condensed milk in this recipe. The condensed milk doesn’t just add sweetness—it also provides moisture, richness, and helps create the cake’s texture. Reducing it by half would throw off the balance of the recipe, so simply reducing the flour wouldn’t be enough.
I haven’t tested a half-can version, so I can’t confidently recommend exact adjustments. If you do experiment with it, I’d love to hear how it turns out!
Eggs seem to be key. Ok to use flax eggs instead?
You can use flax eggs, but since this cake relies heavily on real eggs for structure and lift, the texture will change. With flax eggs, expect a denser, more fudgy cake rather than a light, fluffy one. The flavor will still be delicious, just different.
Hi David,
It’s my first time on your website 🙂 Here because I have some condensed milk to use up!
Do you think this recipe will work if I replace the butter with coconut/olive oil… if so can you please advise on the quantity? I don’t have any butter and live very far from the nearest shops!
Thanks in advance, Fiona
Hi Fiona,
Welcome to my website! I’m so glad you stopped by 😊
Yes, you can substitute the butter with ¼ cup (60ml) of either coconut oil or olive oil. Just keep in mind that the texture and flavor will be slightly different—the cake may be a bit more moist and less rich than with butter, and the oil you choose will subtly affect the taste.
Coconut oil adds a light coconut note, which pairs nicely if you’re adding vanilla or citrus zest.
Olive oil works too, but I recommend using a light or mild olive oil so it doesn’t overpower the cake.
It should still turn out delicious! Let me know how it goes 🍰
David
My husband just loves this cake with berries and ice cream. I added cinnamon and a little vanilla, that’s all the adjusting I made. This cake bakes so high!
If your using all-purpose flour do you need to add salt and well as the 1 1/4 teaspoon of baking powder.
Well, it’s up to you. A pinch of salt can always balance the sweetness and enhance all the other flavors.
i just made this!
this is now my favorite cake ever!
i did add vanilla.
i also sprayed an eight inch round cake pan and then sugared it.
this will be my “go to” cake for every occasion.
the texture and the crumb and flavor can’t be beat!
if using regular flour, how much baking powder do I need to use?
1.25 teaspoons.
This is seriously delightful!!!!! Cannot wait to make again!!
Can chocolate chips be added to the batter?
Yes, definitely.
If you don’t have self rising flour and want to use all purpose flour, what needs to be added and how much?
You can use all-purpose flour and add 1 1/4 teaspoons of baking powder.
Liked using lemon zest & orange zest but do I whisk into the batter ? or dust on top of cake after baking?
Add it to the cake batter.
What are the measurements for the ingredients
In the recipe card, above the comment section.
Great recipe, David. Thanks. I made it once with an addition of vanilla extract, and everybody loved it. Not even crumbs left. But I wonder, could I add fresh or frozen raspberries or other fruit to the batter?
Glad you liked it!
Yes, you can. To ensure even distribution and prevent the raspberries from sinking, you can coat them with flour before mixing them into the batter. I would use 1/2 to 1 cup of raspberries
Thanks David. I’ll make it again with raspberries using your tip. Also, I goofed in my original post; should have said “more” vanilla extract, about 1/4 tsp. more. That’s just me, because I love vanilla! Your recipe is perfect as is, and so easy.
Made this cake today. Love it. Quick and easy one bowl Thanks.
Glad you liked it 🙂
can I use salted butter? or should I use unsalted butter?
Yes, you can.
Baked this today 😁🤤. Wonderful recipe
Glad you like it 🙂