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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook.

More Pound Cake Recipes

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.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




142 Comments

  1. Kim H says:

    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!

  2. KB says:

    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!

  3. Catherine Maxey says:

    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.

  4. Nicole Wocelka says:

    I made this last night with whole wheat flour and it was dense but lovely. Will definitely make again.

    1. eric says:

      It is not oily but wet ,good recepie thank you

  5. Jennifer says:

    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

    1. TP says:

      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….

  6. Alissa says:

    So delicious! I baked mine in a glass pan and it took an additional 10 minutes. I was very happy that it didnโ€™t stick. This would be great as strawberry shortcake!

  7. Ricardo Scales says:

    Iโ€™m an average baker but this recipe made me feel like a top notch baker. Highly recommend!!!!

  8. Nilska stanley says:

    I am terrified of baking desserts. It overwhelms me. I made this tonight and my family enjoyed this very very much. I even said Iโ€™m a real mom now I can bake! Haha
    It was very moist and tasty.
    I donโ€™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.

  9. Tihecha Robinson says:

    Hi dont have a 9ร—5 pan can I use my 8ร—8 or 9ร—13

    1. Christin Mahrlig says:

      You could try using the 8×8-inch pan but the baking time will be less.

  10. Alicia Lloyd says:

    Can cream of coconut be used instead of sweetened condensed milk?