There’s something magical about baking with condensed milk. It has a way of making everything richer, creamier, and just downright irresistible. This Four-Ingredient Condensed Milk Cake is the perfect example of how a few simple ingredients can come together to create something truly special.
This cake is light, fluffy, and deliciously sweet with a soft, melt-in-your-mouth texture. It’s the kind of dessert that feels nostalgic—like something a grandmother would whip up on a Sunday afternoon. Whether you’re looking for a quick treat for your family, a last-minute dessert for guests, or just craving something sweet without too much effort, this recipe is a winner.
Since it requires only four ingredients, it’s ideal for beginner bakers or anyone who loves fuss-free baking. You don’t need fancy equipment or complex techniques—just mix, bake, and enjoy!
Why You’ll Love This Recipe
- Super easy to make – With only four ingredients, this cake is as simple as it gets.
- Rich and creamy flavor – Thanks to the condensed milk, every bite is deliciously sweet and moist.
- No special skills required – If you can mix ingredients together, you can make this cake!
- Perfect for any occasion – Serve it as an afternoon snack, a tea-time treat, or even dress it up with toppings for a celebration.
- Minimal cleanup – Fewer ingredients mean less mess in the kitchen.
Ingredients You’ll Need
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs
- 1 cup self-rising flour
- ½ cup melted butter
How to Make Four-Ingredient Condensed Milk Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper. This helps prevent sticking and makes it easier to remove the cake once it’s baked.
Step 2: Mix the Ingredients
In a large mixing bowl, pour in the sweetened condensed milk. Crack the eggs into the bowl and whisk until the mixture is smooth and well combined. The eggs will help create a fluffy and airy texture in the final cake.
Next, sift in the self-rising flour. This step prevents lumps and ensures a light texture. Slowly fold the flour into the wet ingredients using a spatula or a whisk. Be gentle to keep the batter airy.
Finally, stir in the melted butter. This adds richness and helps create a soft, moist crumb. Mix everything until smooth, but don’t overwork the batter—just until everything is well incorporated.
Step 3: Bake the Cake
Pour the batter into the prepared cake pan, smoothing out the top with a spatula. Place it in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Keep an eye on the cake during the last few minutes. If the top is browning too quickly, you can loosely cover it with aluminum foil to prevent over-browning.
Step 4: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
For serving, you can keep it simple with a dusting of powdered sugar or dress it up with whipped cream and fresh berries. It’s also delicious with a drizzle of caramel or a scoop of ice cream on the side!
Helpful Tips
- Room temperature ingredients – Let your eggs and butter sit out for a bit before baking. This helps everything mix smoothly.
- No self-rising flour? – You can make your own by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to 1 cup of all-purpose flour.
- Don’t overmix the batter – Overmixing can make the cake dense instead of fluffy. Stir just until combined.
- Check for doneness – If your cake is browning too fast but isn’t fully cooked inside, cover it loosely with foil and bake for a few more minutes.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Notes
- This cake is best enjoyed fresh but can be stored for later.
- For a citrusy twist, add a teaspoon of lemon zest to the batter.
- If you want extra moisture, brush a little extra condensed milk over the cake while it’s still warm.
Nutritional Information (Per Serving)
- Calories: ~220
- Carbohydrates: 30g
- Protein: 5g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 18g
- Fiber: 0g
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes! Just add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to 1 cup of all-purpose flour to make your own self-rising flour.
How do I store the cake?
Store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. Warm slices slightly in the microwave before serving for the best texture.
Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and store it covered. It stays soft and delicious, and some say it tastes even better the next day!
What toppings go well with this cake?
This cake pairs beautifully with fresh berries, a dusting of powdered sugar, a drizzle of chocolate sauce, or even a dollop of whipped cream. You can also spread a thin layer of jam over the top for a fruity twist.
Can I make this cake gluten-free?
Yes! Swap the self-rising flour for a gluten-free self-rising flour blend, and it should work just fine.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to 7 days.
- Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Related Recipes
If you loved this Four-Ingredient Condensed Milk Cake, you might also enjoy these easy and delicious treats:
Conclusion
This Four-Ingredient Condensed Milk Cake proves that simple baking can be just as delicious as complicated recipes. With its rich, moist texture and delicate sweetness, it’s a cake that will quickly become a household favorite. Whether you’re making it for a special occasion or just because, you’ll love how easy and rewarding this recipe is.
So, what are you waiting for? Grab a can of condensed milk and start baking—you won’t regret it!
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Four-Ingredient Condensed Milk Cake
Description
There’s something magical about baking with condensed milk. It has a way of making everything richer, creamier, and just downright irresistible. This Four-Ingredient Condensed Milk Cake is the perfect example of how a few simple ingredients can come together to create something truly special.
This cake is light, fluffy, and deliciously sweet with a soft, melt-in-your-mouth texture. It’s the kind of dessert that feels nostalgic—like something a grandmother would whip up on a Sunday afternoon. Whether you’re looking for a quick treat for your family, a last-minute dessert for guests, or just craving something sweet without too much effort, this recipe is a winner.
Since it requires only four ingredients, it’s ideal for beginner bakers or anyone who loves fuss-free baking. You don’t need fancy equipment or complex techniques—just mix, bake, and enjoy!
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs
- 1 cup self-rising flour
- ½ cup melted butter
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper. This helps prevent sticking and makes it easier to remove the cake once it’s baked.
Step 2: Mix the Ingredients
In a large mixing bowl, pour in the sweetened condensed milk. Crack the eggs into the bowl and whisk until the mixture is smooth and well combined. The eggs will help create a fluffy and airy texture in the final cake.
Next, sift in the self-rising flour. This step prevents lumps and ensures a light texture. Slowly fold the flour into the wet ingredients using a spatula or a whisk. Be gentle to keep the batter airy.
Finally, stir in the melted butter. This adds richness and helps create a soft, moist crumb. Mix everything until smooth, but don’t overwork the batter—just until everything is well incorporated.
Step 3: Bake the Cake
Pour the batter into the prepared cake pan, smoothing out the top with a spatula. Place it in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Keep an eye on the cake during the last few minutes. If the top is browning too quickly, you can loosely cover it with aluminum foil to prevent over-browning.
Step 4: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
For serving, you can keep it simple with a dusting of powdered sugar or dress it up with whipped cream and fresh berries. It’s also delicious with a drizzle of caramel or a scoop of ice cream on the side!
Notes
- This cake is best enjoyed fresh but can be stored for later.
- For a citrusy twist, add a teaspoon of lemon zest to the batter.
- If you want extra moisture, brush a little extra condensed milk over the cake while it’s still warm.