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 southern dessert.

Condensed Milk Pound Cake

How To Serve

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.

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Ingredients

Only your basic pound cake ingredients are needed for this cake plus a can of sweetened condensed milk. For flavoring there’s vanilla extract and just a little almond extract.

Condensed Milk Pound Cake

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.

Sweetened Condensed Milk Pound Cake

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

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?

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

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.

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

Measure The Flour Correctly

To get the proper texture it is so important to measure the flour correctly. Too much flour will result in a dry cake. To measure correctly, first fluff the flour up with a spoon in the bag or container. Next gently scoop it with a spoon into a dry measuring cup. Overfill slightly and then run the back of a knife across the top to get rid of the excess.

Storage

Store in an airtight container at room temperature for 5 days or freeze for up to 2 months.

Condensed Milk Pound Cake

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Condensed Milk Pound Cake

4.90 from 66 votes

By Christin Mahrlig

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 8 servings
Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk.
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Ingredients

Instructions 

  • Preheat oven to 325 degrees. Spray a 9×5-inch pan with baking 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.

Video

Notes

Can be stored at room temperature.

Nutrition

Calories: 454kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 436mg | Potassium: 160mg | Fiber: 1g | Sugar: 28g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Recipe slightly adapted from A Family Feast

Disclosure: This post contains affiliate links.

Originally posted June 7, 2016.

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Recipe Rating




140 Comments

  1. Ann Page says:

    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

    1. Christin Mahrlig says:

      Hope you get a chance to make it soon and it brings back memories of your grandmother!!

  2. Cyndall says:

    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!

  3. Roshani says:

    Oh my goodness I would love these!! I have to try and make them soon x. My boys would devour them quickly !

  4. Dee F says:

    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!

  5. Mary Reno says:

    So. Make 2 loaves. Bet it freezes well. Sounds delicious.

    1. Dee says:

      I would like to know this, also.

  6. Jackie says:

    Is there enough batter to this recipe to bake in a Springform pan or bundt pan??

    1. Payton says:

      Yes! Fits a bundt perfectly! Just made it ๐Ÿ™‚

  7. Amelie Moore says:

    This cake looks beautiful; I would love a piece right now. Iโ€™m definitely going to give this ago as I love the flavor combination.

  8. grace says:

    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. ๐Ÿ™‚

    1. Christin Mahrlig says:

      Thank you Grace! ๐Ÿ™‚

  9. Gayle @ Pumpkin 'N Spice says:

    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!

  10. Thao @ In Good Flavor says:

    I am all for anything with sweetened condensed milk. I’m dying to try this delicious looking pound cake!

    1. Nahed Addas says:

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

      1. Valerie says:

        Any way to use glutin free flour??

        1. Richard says:

          Hi I followed the recipe and mine ended up
          With cornbread texture, I wonder what I did wrong?