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.
I’m a pound cake fan, and this is among the best. I made it as directed, with the full amount of sugar, and it was not too sweet. I may have let everything mix for somewhat longer, since mine was not crumbly, but that’s the way I like it. Someone talked about putting some foil on top after a bit, so the inside will cook without burning the outside; good idea. It’s a keeper!
Oh – and the recipe doesn’t specify salted or unsalted butter. I always use unsalted in baking. Someone had commented about it being (salty); maybe that’s why? Maybe they used salted butter? Good pound cake!
Don’t have baking powder so could I use SRF and omit salt and baking powder
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.
Hi! Would love to try out this recipe, however I’m wondering if it works to use avocado as a substitute for the butter?
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!!
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
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.
I don’t understand the part where it says to add the cream butter when it’s not in the ingredients.
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!
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.
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
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..