Rich, buttery, and oh-so-easy! This 4-ingredient condensed milk cake is soft, fluffy, and perfectly sweet - made with just self-raising flour, butter, condensed milk, and eggs.
There’s nothing better than a simple cake recipe that comes together in minutes with ingredients you probably already have in your pantry. This condensed milk cake is the perfect go-to for busy mums—it’s quick, easy, and absolutely delicious!
Whether you’re whipping it up for a school lunchbox treat, a last-minute afternoon tea, or just because you’re craving something sweet (let’s be honest, we all do!), this cake ticks all the boxes. Plus, it’s one-bowl easy, so less washing up—always a win!
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Why You’ll Love This Recipe
- Just 4 Ingredients – No need for a long shopping list, just basic staples!
- Super Quick & Easy – 10 minutes of prep and into the oven it goes.
- Rich & Buttery – Every bite is soft, moist, and perfectly sweet thanks to the condensed milk and butter.
- Perfect for Any Occasion – A simple everyday cake for morning tea, lunchboxes, or even dessert.
Cake Ingredients
Just four basic ingredients are needed to make this sweetened condensed milk cake recipe.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Sweetened condensed milk – This adds sweetness and moisture, so there’s no need for extra sugar. You will need an entire can (395g) of sweetened condensed milk for this recipe, and I recommend using full-fat condensed milk rather than skim.
- Self-raising flour – Also known as self-rising flour. This is the key to a fluffy cake! If you don’t have self-raising flour, you can make your own self-raising flour using plain flour and baking powder.
How To Make Condensed Milk Cake
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Preheat your oven to 160°C fan-forced (or 180°C conventional). Grease and line a 20cm round cake tin with baking paper to ensure easy removal.
Using electric beaters or a stand mixer, beat the butter for 2 minutes until it’s smooth, pale, and creamy. Scrape down the sides of the bowl.
- Step 2: Pour in the sweetened condensed milk and beat until well combined. This step ensures that the cake stays soft and moist.
- Step 3: Add the eggs, one at a time, beating well between each addition. This helps create a light and fluffy texture.
- Step 4: Sift the self-raising flour over the cake batter, then gently fold it through with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
- Step 5: Pour the cake mix into the prepared pan and smooth the top. Bake for 35-40 minutes in a preheated oven, or until a skewer inserted in the center of the cake comes out clean.
- Step 6: Allow to cool in the tin for 10 minutes before transferring to a wire rack.
Expert Tips
- Use room temperature ingredients - This ensures an even batter and a better texture.
- Don’t overmix - Once you add the flour, fold in gently to keep the cake light and fluffy.
- Check for doneness – Every oven is different, so check with a skewer at the 35-minute mark to avoid overbaking.
- Want extra flavour? – Add a teaspoon of vanilla extract or a pinch of salt to balance the sweetness.
- This cake keeps beautifully for 3-4 days in an airtight container at room temperature. If you’d like to store it longer, it also freezes well for up to 3 months—just wrap slices (or the whole cake) in cling film and pop in a freezer-safe bag.
Serving Suggestions
This cake is perfect on its own, but if you want to fancy it up a little, here are some ideas:
- Dust with icing sugar for a classic finish.
- Spread cream cheese frosting over the top of the cake for a decadent dessert.
- Drizzle with caramel sauce for a sweet treat.
- Serve with fresh berries (or any fresh fruits) & whipped cream for an elegant dessert.
- Top with a scoop of vanilla ice cream for a little indulgence.
Condensed Milk Cake FAQs
No, evaporated milk isn’t a suitable substitute as it doesn’t have the same thickness or sweetness. Sweetened condensed milk (full fat) is essential for the rich texture and flavour of this cake.
Yes! Simply swap the self-raising flour for a gluten-free self-raising flour blend. Just be sure to check that the blend contains xanthan gum or another binding agent to help with structure.
This can happen if the batter is overmixed after adding the flour. Be sure to gently fold the flour in just until combined. Also, make sure your self-raising flour is fresh, as older flour can affect the rise.
Absolutely! A teaspoon of vanilla extract, a pinch of cinnamon, or even some lemon zest can add a lovely twist to this simple cake.
More Easy Cake Recipes
Love simple and delicious cakes? Try these next:
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Condensed Milk Cake
Ingredients
- 125 g butter softened to room temperature
- 395 g can sweetened condensed milk full-fat
- 3 eggs room temperature
- 225 g (1 ½ cups) self-raising flour
Instructions
- Preheat the oven to 160 degrees Celsius (fan-forced). Grease and line the base and sides of a 20cm round cake tin with baking paper.
- Using beaters or a stand-mixer, beat the butter for 2 minutes until smooth, pale and creamy. Scrape down the sides of the bowl.If using a Thermomix: Insert the Butterfly attachment and add the butter (cut into chunks). Beat for 30-60 seconds, Speed 3. Scrape down the sides of the bowl.
- Add the sweetened condensed milk and beat until combined. If using a Thermomix: Add the sweetened condensed milk and mix for 30 seconds, Speed 3 or until combined. Remove the Butterfly.
- Add the eggs one at a time, beating between each addition. If using a Thermomix: With the blades turning on Speed 3, add the eggs one at a time through the MC hole.
- Sift over the self-raising flour and fold through with a spatula until combined. If using a Thermomix: Add the self-raising flour and mix for 10 seconds, Speed 3. Scrape down the sides and mix for a further 10 seconds.
- Pour the cake batter into the prepared tin and cook for 40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes in the tin before turning out onto a wire rack.
Notes
- Use room temperature ingredients – This ensures an even batter and a better texture.
- Don’t overmix – Once you add the flour, fold gently to keep the cake light and fluffy.
- Check for doneness – Every oven is different, so check with a skewer at the 35-minute mark to avoid overbaking.
- Want extra flavour? – Add a teaspoon of vanilla extract or a pinch of salt to balance the sweetness.
- This cake keeps beautifully for 3-4 days in an airtight container at room temperature. If you’d like to store it longer, it also freezes well for up to 3 months—just wrap slices (or the whole cake) in cling film and pop in a freezer-safe bag.
Lucy says
The easiest cake ever!!!!