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Condensed Milk Pound Cake

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

Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk.
PREP: 10 mins
COOK: 1 hr
TOTAL: 1 hr 10 mins
SERVINGS: 1 loaf

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

Calories: 293kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern

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Recipe slightly adapted from A Family Feast

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133 thoughts on “Condensed Milk Pound Cake”

  1. 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.

  2. 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. karen stein

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

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

  4. 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!!

  5. JeannePhillips

    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

  6. 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.

  7. I don’t understand the part where it says to add the cream butter when it’s not in the ingredients.

    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. Have not had a cake as perfect as this one ever and I finally could use my condensed milk thanks !

  13. 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

  14. 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??

  15. 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.

  16. Briana Fonte

    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.

    1. Yes! you can bake cupcakes out of the batter! I changed the temperature to 350* and baked them for 30 mins. Perfect and delicious

  17. 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.

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

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