Ingredients
Equipment
Method
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
- 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).
Step 3 – Bake the Cake
- 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.
Step 4 – Serve
- Slice and enjoy plain, or top with berries, powdered sugar, or a drizzle of caramel.
Notes
🧊 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!
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!