Condensed Milk Pound Cake

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Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk. Topped with whipped cream and fresh berries, it makes a delightful summer dessert.

Condensed Milk Pound Cake


With just the right amount of sweetness, Condensed Milk Pound Cake also makes an indulgent breakfast with a cup of coffee. It would be perfect for cubing and forming into a trifle for the 4th of July with lots of strawberries and blueberries and whipped cream.

Only your basic pound cake ingredients are needed for this cake plus a can of sweetened condensed milk.

Condensed Milk Pound Cake

Sweetened Condensed Milk Pound Cake is wonderfully moist and tender.


Sweetened Condensed Milk Pound Cake



Sweetened Condensed Milk Pound Cake is perfect for dessert or breakfast.


Unfortunately the recipe does not use the entire can of sweetened condensed milk, and yes, it is a little bit aggravating to have some left in the can.

But just think of all the ways you can use those leftovers.

Sweetened Condensed Milk Pound Cake has just the right amount of sweetness and goes wonderfully with fresh berries.


My favorite way is to grab a spoon and go to town. Sweetened condensed milk does taste like the nectar of the Gods so why not just eat it plain?

Or you can add it to your coffee, smoothie, or oatmeal. Drizzle it on pancakes or waffles. Or cut some fresh peaches in half, drizzle them with sweetened condensed milk and roast them until the sugar starts to caramelize.

Condensed Milk Pound Cake

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Condensed Milk Pound Cake

Condensed Milk Pound Cake

Course: Dessert
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 loaf
Calories: 293kcal
Author: Christin Mahrlig
Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk.
Print Recipe


  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 cup sweetened condensed milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract


  • Preheat oven to 325 degrees. Spray a 9X5-inch pan with cooking spray.
  • In a medium bowl whisk together flour, baking powder, and salt.
  • Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.
  • Add eggs one at a time, mixing well after each addition..
  • Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.
  • With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.
  • Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.
  • Cool 10 minutes and then remove from pan to cool completely.


Calories: 293kcal

Recipe slightly adapted from A Family Feast

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122 thoughts on “Condensed Milk Pound Cake

  1. I’m a pound cake fan, and this is among the best. I made it as directed, with the full amount of sugar, and it was not too sweet. I may have let everything mix for somewhat longer, since mine was not crumbly, but that’s the way I like it. Someone talked about putting some foil on top after a bit, so the inside will cook without burning the outside; good idea. It’s a keeper!

    1. Oh – and the recipe doesn’t specify salted or unsalted butter. I always use unsalted in baking. Someone had commented about it being (salty); maybe that’s why? Maybe they used salted butter? Good pound cake!

  2. I used this recipe and made it gluten free and dairy free.
    I used king Arthur gluten free flour, I used plant butter, and I used coconut sweetend condensed milk.
    I followed the instructions carefully.. And omg.. It’s so delicious!! The texture is perfect.

  3. Deeply disappointed in this recipe. It came out so dense and greasy, the complete opposite of a light and buttery pound cake. It took so long to cook in the center that the bottom was burnt. A waste of perfectly good ingredients 😞 I could have used the condensed milk for a heavenly caramel instead.

    1. the person who wanted light cake is confused. pound cake is NOT LIGHT! its thick and heavy!!!! Hense POUND cake!!!

  4. Hi! Would love to try out this recipe, however I’m wondering if it works to use avocado as a substitute for the butter?

  5. Made this cake for my mom to bring over to my aunts house and everyone was raving about it!!! Even people who don’t like sweets were going back for seconds. Had to substitute maple extract for almond, but no one seemed to notice/care. Will definitely be adding this to my cook book 🙂 thanks!!

  6. Ladies if you make several substitutions to a recipe, it is more likely that you invented a new recipe. As small substitution such as orange extract instead of lemon keeps the original recipe intact, but when you have several substitutions, imho you didn’t make that cake

  7. Disappointing. I thought anything with sweetened condensed milk had to be good, but thought this was rather bland. It doesn’t compare to a vanilla butternut pound cake that I’ve made for years. I won’t make this one again.

    1. I don’t see cream as an ingredient, i think the recipe means it as a verb. To cream the butter and sugar until fluffy. I’m going to make this recipe later on!

  8. I tried this recipe today because I had an opened can of condensed milk in my fridge and did not want it to go to waste. I followed the recipe to a t. And it turned out amazing. It’s hard on the outside but soft on the inside. the level of sweetness wasn’t too much either. What a wonderful recipe. Cannot wait to make this more often.

  9. I have made this recipe at least x3 and each time I get raving reviews. I have used it for a base and introduced new recipes! love it

  10. I made the sweetened condensed milk pound cake..I doubled the recipe, baked it in a Bundt pan for 45 min @325. I took it to a my church ladies meeting ..Absolute rave reviews..I was asked if pound cake was my specialty.. No, I’ve never baked one before, but it certainly will not be my last..Thank you so much for sharing..

  11. Absolutely delicious!!!! Thank you so much. Had leftover condensed milk and although a bit hesitant at first so glad I went for it. Not too sweet at all. And leftovers, yeah don’t think so.

  12. I come back to this again and again. This recipe is great as it is! I can also alter it to incorporate pecan filling, poppy seed filling, I imagine Apple filling, with no changes. It’s perfect for all comforts of baking. Yum

  13. Amazing recipe… Totally loved it!! Thank you so much for posting this recipe!! BTW how long can I store the cake in the fridge for consumption??

  14. I liked it. Not too sweet. I ran out of butter so I used 1 stick of margarine and one stick of butter and it came out great. Taste great with blueberries and shipped cream on top.

  15. Have made this recipe three times so far. Two out of three times, this recipe yielded a perfect pound cake with a a dense, buttery crumb. I used a foil tent after 20 minutes of baking and added a few minutes to the bake time (my oven has its quirks). It browns on the outside a little too much for my liking, but it does taste heavenly with coffee and some homemade whipped cream. My mom insists it’s a perfect “everyday” cake.

  16. Baked it today because I wanted to use up the left over sweetened condensed milk from making no churn ice cream. It’s very tasty, but rich. I only used 1/4 cup sugar because I thought the condensed milk would make it overly sweet. It turned out perfect and sweet enough. Thanks for an excellent recipe.

  17. Tried this today and everyone loved it! Thank you very much for this great cake. Greetings from Costa Rica!!

    1. Texture might come out different. If you are gluten free, I recommend king arthur’s gluten free all purpose blend! It’s sooo good and gluten free flour is almost undetectable !

  18. For about a year or so now, I have been baking four of these cakes every month to take to a local homeless shelter. They turn out perfectly every time, and the men enjoy the cake. I used to bake box brownies, but the slight bit of extra effort is worth it over the brownies. I bake them in two batches in two Bundt pans for 20 minutes before alternating racks for another 20 minutes.

  19. iQuestion – I prefer to make pound cakes in an angel food tube pan. Would I double the recipe to do that?

    1. Also reduced the sugar to a 1/4 cup. This recipe is easy to put together with a fantastic result… definetely a keeper!! Loved it!!

  20. Just made this and it is so delicious! I didn’t have a pound cake tin so used a 9×13 pan for 30 mins instead. I’m not a fan of almond extract so I used butter extract instead. Since I didn’t want to waste the rest of the sweetened condensed milk, I mixed the rest with some dulce de leche to pour on top. Definitely will make again!

  21. Everything went perfect until it was cooling… The middle took a dive and dropped over an inch. The bake and crumb and color are so nice… Don’t know what happened. I’ll to it again and try a different extract for variety. Thanks!

  22. This is a great recipe. I added a teaspoon of orange extract and 1/2 cup of dried cranberries which sank to the bottom so next time I will chop them finely. I omitted the almond extract. Texture is very good.

  23. This is a very oily cake. Not sure the flour to wet ingredients and butter is right.
    I made to exact recipe and not a great pound cake

    1. After reading this comment, I almost did not try this wonderful recipe. I followed all instructions and pound cake came out just right. I added some fresh lemon juice to the leftover condensed milk and drizzled over hot cake. Mmmmm, so good….

  24. So delicious! I baked mine in a glass pan and it took an additional 10 minutes. I was very happy that it didn’t stick. This would be great as strawberry shortcake!

  25. I am terrified of baking desserts. It overwhelms me. I made this tonight and my family enjoyed this very very much. I even said I’m a real mom now I can bake! Haha
    It was very moist and tasty.
    I don’t have the fancy mixer just used my hand one. I had to melt the butter in the micro first. Thanks for making it easy to read and tasty.

  26. Hi! Just made this for my sister and she loves it! Can I add something to make it chocolate for my husband? Thanks!

  27. I’ve been looking an egg substitute cake, i used to bake pound cakes with only condense milk and no eggs. In humid environments that cake stays moist but in the US, no egg cake dries up. This recipe was excellent because it reduced the eggs and included the condensed milk. The finish product was gold, i devoured this cake. I’m going to bake a few batches to share with friends and co workers. Thank you for sharing!!!

  28. I have seen flavored Sweetened Condensed Milk, such as Chocolate and Caramel. Can these be used instead of the regular flavor??

    1. I haven’t tried using a sweetened condensed milk but I think it would be really good, especially the caramel flavor. Let me know if you give it a try. I’m thinking about trying it soon too.

      1. The flavoured condensed milk has usually been boiled to give a thick consistency so may not blend in as well as normal condensed milk, the caramel flavour is very popular here in south Africa and used in tarts etc. I could only find in USA on Mexican foods known as dulche de leche. don’t know if you talking about same thing.

      2. Ok I’m confused. Condensed milk is sweetened! Or are you referring to evaporated milk that’s not sweetened? They’re two different things..condensed thick and creamy., evaporated is like coffee cream.

  29. Made it for Christmas and it was perfection. Used the leftover SCM along with lemon extract and a smidgen of powdered sugar for a glaze. Delicious!
    Thanks…this one is bookmarked. 🙂

  30. I made this today and realized I had no almond extract so I used lemon in it’s place. I’m going to glaze it with the leftover milk and lemon extract. I can’t eait for it to come out of the oBen!h

  31. Made this cake because I had the ingredients on hand. It got rave reviews from the ladies at a luncheon. The texture is fantastic. Took one of the suggestions of a reviewer adding almond extract to the leftover condensed milk, drizzled it on top of the cake, and sprinkled the cake with slivered almonds. This will be my go to cake recipe. Can’t wait to make other flavors like lemon. Thank for a great, easy recipe.

  32. I just found and purchased chocolate flavored and caramel flavored condensed milk….think these would make a good change?

  33. Oh my word! This cake is absolutely delicious. I didn’t realise until I was putting the ingredients together that I didn’t have vanilla extract… so I used coffee instead. I was afraid it wouldn’t turn out well but it was fantastic! My mother and brothers loved it (and devoured it…) Thank you for this yummy recipe!

  34. This is a recepie I had from my Grandmother that,i lost years ago…so glad to get it back. I makes good crunchy top….thanks

  35. This is a brilliant recipe. I have made it a few times, just subbing gf flour. It always works and it is always yum. Today I added zest of 1 lemon to batter. Then mixed left over condesed milk with the lemon juice and used it as the icing. YUMMY!

  36. This is my first time making a pound cake. I tried the recipe exactly and the result was delicious. My husband and I loved it. Thanks!

  37. delicious! i love a classic pound cake and you’ve managed to make this version sound and look even better! great suggestions for the rest of that condensed milk too. 🙂

  38. I will admit that pound cake is my favorite dessert…I like it better than anything with chocolate! This version sounds so good, Christin! I’ve never thought to add sweetened condensed milk to it before…love this gorgeous cake!

    1. I like pound cake, but I want to use corn oil instead of butter, so shall I use same amount in butter for oil?

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