- Total time
- 50 min
- Prep time
- 10 min
- Cook time
- 40 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
Discover the condensed milk cake: a soft, light, and melt-in-your-mouth dessert as fluffy as a cloud. A simple and comforting recipe that transforms a few basic ingredients into absolute sweetness.
Ingredients
Serves : 8 servings
- 3 eggs
- 397 g sweetened condensed milk (1 full typical can)
- 120 g plain yogurt
- 120 ml oil (coconut oil or neutral oil)
- 220 g flour
- 1 tsp vanilla extract (a splash)
- 1 tbsp baking powder
- 1 tbsp baking soda
Instructions
Step 1
Preheat the oven to 180°C (350°F). Butter and flour a round cake pan or line it with parchment paper.
Step 2
In a large mixing bowl, whisk the eggs with the sweetened condensed milk until the mixture is well combined and slightly frothy.
Step 3
Add the yogurt, oil, and vanilla. Mix well.
Step 4
In a separate bowl, sift the flour together with the baking powder and baking soda.
Step 5
Gradually fold the dry ingredients into the liquid mixture, mixing gently until the batter is smooth (do not overmix).
Step 6
Pour the batter into the prepared pan and smooth the surface. (The cake should be golden on top without burning.)
Step 7
Bake for approximately 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow to cool slightly before removing from the pan.
Tips
- Preferably use a loaf pan for a thick cake that stays moist in the center.
- Do not overmix the batter once the flour is added to maintain the airy texture.
- This cake keeps very well for 2 to 3 days at room temperature if wrapped in plastic wrap.
Substitutions
- Coconut oil → Melted butter — Provides a more traditional flavor and a slightly denser crumb.
- Plain yogurt → Sour cream — Can be replaced with sour cream or Greek yogurt.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can I replace sweetened condensed milk with evaporated milk?
No, sweetened condensed milk is essential as it acts as both the sweetener and the binding agent. Using evaporated milk (unsweetened) would result in a very different texture and taste.
Which type of fat should I use?
I used coconut oil, which adds a subtle sweetness and moist texture. You can also use a neutral oil (sunflower, canola) or melted butter for a more traditional flavor.
How do I know when the cake is done?
Insert a toothpick or the tip of a knife into the center: it should come out clean, perhaps with a few crumbs. The top should be golden brown without being burnt.
Can I make this recipe without yogurt?
Yes. The yogurt adds moisture and a touch of acidity, but you can replace it with heavy sour cream, Greek yogurt, or even a little milk. The texture will be slightly different, but the cake will remain tender.
Reviews
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