Condensed Milk Cake Ultra Moist Irresistibly Sweet

Of course! You’ve perfectly described the essence of a classic Condensed Milk Cake. It’s famous for being incredibly moist, dense, and sweet with a beautiful, golden crust.

This recipe is a foolproof way to achieve that ultra-moist, irresistibly sweet cake you’re dreaming of.

The Ultimate Condensed Milk Cake (Ultra Moist & Irresistibly Sweet)

This cake is incredibly simple and uses pantry staples. The secret to its texture is the magical combination of condensed milk and a gentle mixing method.

Ingredients

· 1 can (14 oz / 396g) sweetened condensed milk
· 3 large eggs, at room temperature
· 1/2 cup (120ml) unsalted butter, melted and slightly cooled (or neutral oil like canola or vegetable)
· 1 cup (240ml) whole milk, at room temperature
· 2 cups (250g) all-purpose flour
· 1 tablespoon baking powder
· 1/4 teaspoon salt
· 1 teaspoon vanilla extract (or the seeds from 1 vanilla bean for extra luxury)

Instructions

1. Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan or a bundt pan for a prettier presentation. You can also line the bottom with parchment paper for guaranteed easy release.
2. Combine Wet Ingredients: In a large bowl, whisk together the sweetened condensed milk and the eggs until just smooth and combined. Be careful not to overmix and create too many air bubbles.
   · Pro-Tip: Using a whisk instead of a mixer at this stage helps prevent over-aeration, which leads to a denser, moister crumb.
3. Incorporate Butter & Milk: Whisk in the melted (and cooled) butter and the milk until the mixture is uniform. Stir in the vanilla extract.
4. Add Dry Ingredients: Sift the flour, baking powder, and salt directly into the wet ingredients. Using a spatula or whisk, gently fold the dry ingredients into the wet until just combined. A few small lumps are okay! Overmixing is the enemy of a tender cake.
5. Bake: Pour the batter into your prepared pan and smooth the top. Bake for 35-45 minutes (a bundt pan may take closer to 40-50 minutes), or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs attached.
6. Cool: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This is crucial! If you try to remove it while too hot, it might break.

Tips for “Ultra Moist” & “Irresistibly Sweet” Perfection 

· Don’t Overmix! This is the golden rule. Overmixing develops gluten, making the cake tough. Fold gently until you no longer see streaks of flour.
· Room Temperature is Key: Using room temperature eggs and milk helps them emulsify better with the butter, creating a smoother, more cohesive batter.
· Don’t Overbake: Start checking the cake at the 30-minute mark. The cake is done when it is golden brown, pulls away slightly from the sides, and a skewer comes out clean.
· The Poke Test: For ultimate moisture, you can brush the warm cake with a simple syrup (2 tbsp sugar + 2 tbsp water, heated until dissolved). This adds an extra layer of sweetness and moisture.

Flavor Variations to Make it Even More Irresistible

· Citrus Zest: Add the zest of one lemon or orange to the batter for a bright, fresh contrast to the sweetness.
· Coconut Dream: Substitute the whole milk with coconut milk and add 1/2 cup of shredded coconut to the batter.
· Dulce de Leche Drizzle: Poke holes in the warm cake and drizzle it with store-bought or homemade dulce de Leche. This is the ultimate sweet indulgence.
· Chocolate Chip: Fold in 1 cup of semi-sweet chocolate chips for a classic combination.

Enjoy your baking! This cake is a true crowd-pleaser and lives up to its “ultra moist, irresistibly sweet” name.