Cake recipe with condensed milk

Ingredients to make Cake with condensed milk:

500 grams of wheat flour

250 grams of unsalted butter
250 grams of condensed milk

4 eggs
1 cup of milk (240 milliliters)
1 Teaspoon vanilla extract

8 grams of baking powder

How to make Cake with condensed milk:

Prepare all the ingredients to prepare the cake with condensed milk much faster. Make sure that you do not lack anything to get a soft and very fluffy cake. As for the star ingredient, you should know that you can make condensed milk at home
To make the condensed milk cake batter, start by mixing the butter with the condensed milk until creamy. It is important that the butter is at room temperature to work it better and to ensure that the dough for the cake is just right. To do this, it will suffice to take it out of the fridge half an hour before preparation.

Add the vanilla essence and continue mixing. If you don’t like vanilla, you can change this essence for lemon or orange zest, for example
Add the eggs and continue beating to integrate them into the dough of the cake with condensed milk. Ideally, add them one by one, since it is easier to beat them and add to the air that the dough needs to rise later in the oven
Sift the flour with the baking powder and add it little by little to the mixture, interspersing with the whole milk. If you used electric beaters for the previous steps, now we recommend using manual ones or a spatula.

Just pour the milk and integrate until you get a homogeneous mix. We have used whole milk to make the condensed milk cake, but the truth is that you can replace it with vegetable milk if you prefer. In fact, oat milk or almond milk will add an extraordinary flavor to the cake.
Pour the dough into a mold suitable for the oven, previously greased and floured, and bake the cake at 180ºC for 45 minutes, or until ready. To find out if the cake is well done on the inside, insert a toothpick and check if it comes out clean
Let the condensed milk cake cool for a few minutes and that’s it, you can enjoy this incredible cake recipe. If you want to decorate it for a special occasion, you can do it with chocolate ganache or Swiss meringue.

How to make the best condensed milk cake

Now that you know the recipe for the condensed milk cake, we are going to share some useful tricks to prevent the cake from being raw inside or the cake falling down when you take it out of the oven, two very common situations. Likewise, these tips will help you get very spongy, soft and juicy cakes, with which to surprise all your guests.

Sifting the flour is a very important step that you should not skip, since this process allows the lumps of particles to separate, have a greater volume and aerate, which provides a greater fluffiness to the cake.
Beating the dough well, especially when adding the condensed milk, helps to aerate it and make the cake sponge better in the oven. Condensed milk is heavier and therefore, if not whipped, it can make the batter too dense. If for whatever reason you can’t beat the dough enough, we recommend replacing the butter with oil, since it is a purer type of fat that hardly weighs much.

Preheating the oven is essential so that the condensed milk cake rises properly and does not fall when the door is opened. An oven that has not been preheated before will not store heat in case you have to open the door early because the walls have not yet reached the right temperature. On the other hand, with a well-preheated oven, it is even possible to open the door before the first 30 minutes without fear of the cake losing volume, because the heat remains uniform. In any case, it is always better to avoid opening the oven, since sometimes it can happen that we believe that we have preheated it in time but, in reality, this is not the case.
Using the ingredients at room temperature is another trick that you must keep in mind, since if they are very cold the dough will not remain the same.