Condensed Milk Cake Recipe

Sweetened condensed milk: This thick, sweet milk is the star of the recipe, providing both sweetness and moisture to the cake.

Eggs: These help to bind the ingredients together and give the cake structure.

All-purpose flour: The main dry ingredient that forms the base of the cake batter.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Vanilla extract: Adds a rich, aromatic flavor that complements the sweetness of the condensed milk.

Butter: Provides moisture and a rich, buttery flavor to the cake.

When incorporating the eggs into the condensed milk, ensure they are at room temperature. This helps them blend more smoothly and evenly, resulting in a more uniform batter. Additionally, when adding the flour and baking powder, sift them together first to avoid any lumps and to ensure even distribution of the leavening agent. This will help the cake rise evenly and have a finer texture.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix evaporated milk with an equal amount of sugar and heat until the sugar dissolves. This mimics the sweetness and consistency of sweetened condensed milk.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes to thicken. This works well as a binding agent.

• all-purpose flour - Substitute with whole wheat flour: Use the same amount of whole wheat flour. It adds a slightly nutty flavor and more fiber.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as a substitute. It provides a different but pleasant flavor.

• butter, melted - Substitute with coconut oil, melted: Use the same amount of coconut oil. It adds a slight coconut flavor and works well in baking.

• Allow the condensed milk cake to cool completely before storing. This prevents condensation from forming, which can make the cake soggy.

• To store at room temperature:

  1. Wrap the cake tightly in plastic wrap or aluminum foil to keep it from drying out.
  2. Place the wrapped cake in an airtight container to maintain its freshness.
  3. Store the container in a cool, dry place away from direct sunlight. The cake will stay fresh for up to 3 days.

• For refrigeration:

  1. Wrap the cooled cake in plastic wrap or aluminum foil.
  2. Place the wrapped cake in an airtight container or a resealable plastic bag.
  3. Store in the refrigerator for up to 1 week. Before serving, let the cake come to room temperature for the best texture and flavor.

• To freeze the condensed milk cake:

  1. Wrap the cooled cake tightly in plastic wrap, ensuring there are no exposed areas.
  2. Wrap the cake again in aluminum foil to prevent freezer burn.
  3. Place the wrapped cake in a freezer-safe bag or container.
  4. Label the container with the date to keep track of its freshness.
  5. Freeze the cake for up to 3 months.

• When ready to enjoy the frozen cake:

  1. Remove the cake from the freezer and unwrap it.
  2. Let the cake thaw in the refrigerator overnight or at room temperature for a few hours.
  3. Once thawed, bring the cake to room temperature before serving for the best taste and texture.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the condensed milk cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove from the oven and let it sit for a few minutes before unwrapping.

• Microwave Method:

  1. Slice the cake into individual servings.
  2. Place a slice on a microwave-safe plate.
  3. Cover the slice with a microwave-safe cover or a damp paper towel to retain moisture.
  4. Heat on medium power for 20-30 seconds.
  5. Check the temperature and heat for an additional 10 seconds if needed.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Cut the cake into slices and place them on a heatproof plate.
  3. Cover the plate with foil to prevent condensation from dripping onto the cake.
  4. Steam for about 5-7 minutes or until the cake is warmed through.
  5. Carefully remove the plate from the steamer and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the cake on a piece of parchment paper or a small baking tray.
  3. Heat for 5-10 minutes, checking frequently to avoid overcooking.
  4. Once warmed, remove from the toaster oven and let it cool for a minute before enjoying.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place a slice of cake in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Warm for about 2-3 minutes on each side, flipping gently.
  5. Remove from the skillet and let it cool slightly before serving.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• Mixing bowl: Use to whisk together the condensed milk and eggs, and to mix in the flour, baking powder, vanilla extract, and melted butter.

• Whisk: Essential for combining the condensed milk and eggs until smooth.

• Measuring cups: Measure out the flour and melted butter accurately.

• Measuring spoons: Measure the baking powder and vanilla extract precisely.

• Baking pan: Pour the batter into this greased pan for baking.

• Toothpick: Check the cake's doneness by inserting it into the center to see if it comes out clean.

• Cooling rack: Allow the cake to cool properly before serving.

• Spatula: Useful for scraping the batter into the baking pan.

• Butter knife: Grease the baking pan with butter to prevent sticking.

Pre-measure ingredients: Measure out all ingredients like sweetened condensed milk, eggs, and flour before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly and efficiently combine the condensed milk and eggs, saving you time and effort.

Melt butter in microwave: Melt the butter in the microwave instead of on the stove to save a few minutes.

Prepare the pan first: Grease your baking pan before mixing the batter so it's ready to go as soon as you're done mixing.