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.
Hi! Just made this for my sister and she loves it! Can I add something to make it chocolate for my husband? Thanks!
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!!!
Can I use selfrisen flour and omit the baking powder and salt?
I have seen flavored Sweetened Condensed Milk, such as Chocolate and Caramel. Can these be used instead of the regular flavor??
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.
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.
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.
i am wondering about that to now.
Can we omit the sugar and just have the scum?? Tried that in white brownies and was divine.
Sorry sweetened condensed milk. Auto correct made it scum not me
That is hilarious 😆
Baked this pound cake today … added some lime zest and fresh cherries ….totally loved it!
Thank you
So glad you enjoyed it and I am definitely going to have to try it with lime zest and cherries!
Can I replace butter for shortening such as Crisco?
I don’t recommend that. The butter gives it a great deal of it’s flavor.
Doubled the recipe and made a bundt cake. It was awesome.😚. Loved it.
To bake in bundt pan bake 60 minutes @ 350 degrees or 325 degrees which is correct
I don’t have a electric mixer so can I just use a whisk
You can, but you will need to really whisk it good. It will be an arm workout for sure!