🎉 Introduction
If you love recipes that are easy, quick, and delicious, this Four-Ingredient Condensed Milk Cake is about to be your new favorite. With no complicated steps or fancy tools, you can whip up a soft and golden cake in less than an hour using just condensed milk, eggs, flour, and butter.
This cake is beautifully simple — sweetened naturally by condensed milk, with a tender crumb that makes it perfect for snacking or dressing up with fruit, whipped cream, or chocolate drizzle. It’s the kind of recipe you’ll want to keep in your back pocket for unexpected guests or when the sweet craving strikes.
🧰 Equipment Needed
- Mixing bowl
- Whisk or electric mixer
- Measuring cups & spoons
- 8-inch round cake pan (or loaf pan)
- Parchment paper
- Oven
🛒 Ingredients
🥚 Fresh Produce:
- 3 large eggs
🌾 Dry & Pantry:
- 1 cup all-purpose flour
🥛 Dairy:
- ½ cup unsalted butter, melted
- 1 can (14 oz / 397 g) sweetened condensed milk
👩🍳 Directions
Step 1 – Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease and line your cake pan with parchment paper.
Step 2 – Make the Batter
3. In a mixing bowl, whisk eggs until light and frothy.
4. Add condensed milk and melted butter. Mix until smooth.
5. Sift in flour and gently fold until just combined (don’t overmix).
Step 3 – Bake the Cake
6. Pour batter into prepared pan.
7. Bake for 35–40 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4 – Serve
9. Slice and enjoy plain, or top with berries, powdered sugar, or a drizzle of caramel.
🍽️ Servings & Timing
- Servings: 8–10 slices
- Prep Time: 10 minutes
- Bake Time: 40 minutes
- Total Time: ~50 minutes
🧊 Storage & Reheating
- Store at room temperature (covered) for up to 3 days.
- Refrigerate up to 5 days.
- Freeze slices (wrapped tightly) for up to 2 months.
- Warm briefly in the microwave for a fresh-from-oven taste.
🥄 Variations
- Lemon Twist: Add 1 tbsp lemon zest for freshness.
- Chocolate Swirl: Mix in 2 tbsp cocoa powder for a marbled effect.
- Nutty Version: Sprinkle chopped almonds or walnuts on top before baking.
- Coconut Touch: Fold in ½ cup shredded coconut for extra texture.
❓ 10 FAQs
- Can I use self-rising flour instead of all-purpose?
Yes, just skip any extra leavening (though this cake rises well without). - Do I need baking powder?
No — the eggs provide enough lift. - Can I use margarine instead of butter?
Butter gives the best flavor, but margarine works. - Can I make this gluten-free?
Yes, swap flour with a 1:1 gluten-free blend. - What’s the texture like?
Moist, dense yet fluffy — almost like a pound cake. - Can I double the recipe?
Absolutely, just bake in a larger pan. - Does it taste very sweet?
Yes, condensed milk makes it rich and sweet, so no extra sugar needed. - Can I add flavor extracts?
Definitely — vanilla, almond, or coconut extract all work. - Can I bake it in a loaf pan?
Yes, bake 5–10 minutes longer. - Is this cake good for layering?
It’s best as a snack cake, but can be sliced and layered with cream or jam.
🏁 Conclusion
This Four-Ingredient Condensed Milk Cake proves that sometimes less really is more. With minimal effort and pantry basics, you’ll have a moist, tender cake that’s perfect for any occasion. Dress it up or enjoy it plain — either way, it’s guaranteed to disappear fast!
Four-Ingredient Condensed Milk Cake – Simple, Sweet & Irresistible
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease and line your cake pan with parchment paper.
- In a mixing bowl, whisk eggs until light and frothy.
- Add condensed milk and melted butter. Mix until smooth.
- Sift in flour and gently fold until just combined (don’t overmix).
- Pour batter into prepared pan.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy plain, or top with berries, powdered sugar, or a drizzle of caramel.
Notes
Yes, just skip any extra leavening (though this cake rises well without). Do I need baking powder?
No — the eggs provide enough lift. Can I use margarine instead of butter?
Butter gives the best flavor, but margarine works. Can I make this gluten-free?
Yes, swap flour with a 1:1 gluten-free blend. What’s the texture like?
Moist, dense yet fluffy — almost like a pound cake. Can I double the recipe?
Absolutely, just bake in a larger pan. Does it taste very sweet?
Yes, condensed milk makes it rich and sweet, so no extra sugar needed. Can I add flavor extracts?
Definitely — vanilla, almond, or coconut extract all work. Can I bake it in a loaf pan?
Yes, bake 5–10 minutes longer. Is this cake good for layering?
It’s best as a snack cake, but can be sliced and layered with cream or jam. 🏁 Conclusion
This Four-Ingredient Condensed Milk Cake proves that sometimes less really is more. With minimal effort and pantry basics, you’ll have a moist, tender cake that’s perfect for any occasion. Dress it up or enjoy it plain — either way, it’s guaranteed to disappear fast!
