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.
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.
Have not had a cake as perfect as this one ever and I finally could use my condensed milk thanks !
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
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??
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.
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.
Can i used this recipe for cupcakes?
Yes! you can bake cupcakes out of the batter! I changed the temperature to 350* and baked them for 30 mins. Perfect and delicious
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.
Tried this today and everyone loved it! Thank you very much for this great cake. Greetings from Costa Rica!!
Me too I love it and easy compared to some cakes that don’t taste as good
I’M IN LOVE! I made this without the almond extract and it was amazing!!