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.
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!!