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A classic condensed milk pound cake with a soft crumb, buttery flavor, and simple ingredients baked into a reliable loaf.
A no-fuss Condensed Milk Pound Cake that bakes up soft, golden, and perfect every time.
Why You’ll Love and Enjoy this Condensed Milk Pound Cake
It bakes up rich and tender without needing fancy techniques or extra steps. The condensed milk adds sweetness and moisture, so every slice stays soft for days.
A Classic Buttery Pound Loaf Cake with condensed milk comfort.
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Condensed Milk Pound Cake
- Prep Time: 15 minutes
- Cooling time: 45 minutes
- Cook Time: 65 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 servings depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
- Cuisine: England
Description
This condensed milk pound cake is rich, buttery, and quietly confident, the kind that disappears slice by slice without any drama. It’s simple, cozy baking with a few smart tweaks so it bakes up just right every time.
Ingredients
- 1 1/3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt or 1/4 tsp if using salted butter
- 1 cup unsalted butter, softened to room temp
- 1/2 cup granulated sugar
- 3 large eggs, room temp
- 3/4 cup sweetened condensed milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 325°F.
- Lightly spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick spray and line the bottom with parchment if you want easy removal. Totally optional, but I prefer it and always do it.
- In a medium bowl, sift together 1 1/3 cups all-purpose flour, 3/4 tsp baking powder, and 1/2 tsp salt. Set it aside.
- In a stand mixer or large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar on high for about 2 to 3 minutes until pale and fluffy.
- Add 3 large eggs, one at a time, mixing well after each egg and scraping the bowl so everything stays smooth and blended.
- Pour in 3/4 cup sweetened condensed milk and 2 tsp vanilla extract, then mix on medium until fully combined. The batter will look glossy and thick; that’s exactly right.
- With the mixer on low, gradually add the flour mixture until just combined.
- Stop as soon as the flour disappears.
- Spoon the batter into the prepared loaf pan and gently smooth the top.
- Give the pan a light tap on the counter to release air pockets.
- Bake for 60 to 65 minutes, checking around the 55-minute mark.
- The top should be golden, slightly cracked, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
- Cutting too early can make it crumble, so do not rush it.
Notes
Created, prepared, tried, and tested Mona
This condensed milk pound cake is rich, buttery, and quietly confident, the kind that disappears slice by slice without any drama. It’s simple, cozy baking with a few smart tweaks so it bakes up just right every time.
Condensed Milk Pound Cake is rich, buttery, and perfectly soft. Every slice delivers a tender crumb and subtle vanilla flavor that makes it impossible not to enjoy immediately. The loaf is easy to bake with simple ingredients and feels like comfort in every bite.
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