Condensed Milk Cake

The EASIEST 4 Ingredient Condensed Milk Cake recipe - all you need is sweetened condensed milk, self raising flour, butter and eggs!

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Course: Cakes

Cuisine: western

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 198kcal

Cost: $5

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.

RECIPE NOTES & TIPS

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.