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.