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.
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.
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.
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.
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.
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.
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More Pound Cake Recipes
- Classic Southern Pound Cake
- Amaretto Pound Cake
- Five Flavor Pound Cake
- Coconut Cream Cheese Pound Cake
- Almond Poppy Seed Pound Cake
- Georgia Peach Pound Cake
Condensed Milk Pound Cake
Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe slightly adapted from A Family Feast
Disclosure: This post contains affiliate links.
Originally posted June 7, 2016.
I made this today, it was outstanding!!! I love it!! Thanks for sharing!!
So glad you enjoyed it Maria!
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. 🙂
Will double acting baking powder be ok i don’t have regular!
Yes, it will work. Hope you enjoy the cake!
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
What a great substitution Heidi! Hope you enjoy it!
What if I don’t have a stand mixer? Can I use a hand mixer?
The cake turned out phenomenal.. yummy but also really aromatic..
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.
Yay! 🙂
How much almond extract did you use with the sweetened condensed milk and powdered sugar?
I am going to try this pound cake it sounds quite easy to mak, and looks delicious . I bake all the time but I have never had a receipe like this one. Thanks
Have you ever doubled this to make a large tube pound cake? If so, how long did you bake it? Thank you?
If cooked in bundt pan do I still cook for 6o min st 335 degrees.