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.
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.
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.
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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 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.
Nutrition
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Recipe slightly adapted from A Family Feast
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Thank you for such an amazing recipe! You’ve “sweetened” my world !!!
added a bit of milk and baking powder…will it rise more?
I don’t have a stand mixer with a paddle attachment. Can I use a regular hand mixer instead?
Can almond flour be used instead of all purpose flour?
I haven’t tried making it with almond flour.
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 !
I don’t have almond extract. Is there anything I can sub it with?
You can leave it out, but the almond extract really gives it a little something special in my opinion.
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.
This cake looks sooo, appetizing . Will try this weekend. Will let you know my outcome!
iQuestion – I prefer to make pound cakes in an angel food tube pan. Would I double the recipe to do that?
Can I use unsalted butter?
Yes, you may.
Can we use cake flour
So good!
Reduced the sugar to 1/4 cup – came out perfect.
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!!
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!
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!
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.
I made this last night with whole wheat flour and it was dense but lovely. Will definitely make again.
It is not oily but wet ,good recepie thank you
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
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….
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!
I’m an average baker but this recipe made me feel like a top notch baker. Highly recommend!!!!
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.
Hi dont have a 9×5 pan can I use my 8×8 or 9×13
You could try using the 8×8-inch pan but the baking time will be less.
Can cream of coconut be used instead of sweetened condensed milk?