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Condensed Milk Pound Cake

If you love a moister, tenderer, softer, and fluffier pound cake than your normal pound cake, you must give this condensed milk pound cake recipe a try.
Condensed milk pound cake.

Condensed milk pound cake.

What is your favorite everyday cake? Mine is a pound cake or a butter cake. It brings me joy enjoying a slice of pound cake with a cup of a hot tea or hot coffee. And I think learning to bake a perfect pound cake should be the goal of every baker, home bakers included.

I have shared many butter cake and pound cake recipes, from an old-fashioned butter cake and it’s pandan variety, a matcha pound cake, a sake pound cake, and a cream cheese pound cake. Today I am going to share my recipe to bake a lovely condensed milk pound cake.

Ingredients for condensed milk pound cake: cake flour, baking powder, unsalted butter, eggs, sweetened condensed milk, vanilla, salt, and sugar.

Ingredients for condensed milk pound cake: cake flour, baking powder, unsalted butter, eggs, sweetened condensed milk, vanilla, salt, and sugar.

Ingredients for condensed milk pound cake

Let’s start with the ingredients. This recipe needs cake flour, baking powder, salt, unsalted butter, sugar, sweetened condensed milk, vanilla, and eggs.

Homemade cake flour

You can make cake flour using a combination of all-purpose flour and cornstarch.

1 cup cake flour = (1 cup - 2 tablespoon) all-purpose flour + 2 tablespoon cornstarch
or
120 gram cake flour = 105 gram all-purpose flour + 15 gram cornstarch

Sweetened condensed milk

When shopping for sweetened condensed milk, be sure that you are indeed buying sweetened condensed milk and not sweetened creamer. I once almost bought the wrong one since these two very similar products are sitting side-by-side in a grocery store.

My favorite brands for sweetened condensed milk are Eagle Brand and Nestle.

(1) Cream butter and sugar until white and fluffy. (2) Add sweetened condensed milk and vanilla, beat until well mixed. (3) Add eggs, one at a time, beat until well mixed. (4) Sift in cake flour, baking powder, and salt. Use the lowest speed (or a spatula) and mix until just combined.

(1) Cream butter and sugar until white and fluffy. (2) Add sweetened condensed milk and vanilla, beat until well mixed. (3) Add eggs, one at a time, beat until well mixed. (4) Sift in cake flour, baking powder, and salt. Use the lowest speed (or a spatula) and mix until just combined.

Preparing the batter and baking the pound cake

First, preheat the oven to 175 Celsius (350 Fahrenheit) and grease and flour an 8.5”x4.5” loaf pan.

Sift together cake flour, baking powder, and salt in a mixing bowl. Set aside.

In another mixing bowl, cream together butter and sugar with medium speed until white and fluffy. Add in sweetened condensed milk and vanilla, beat until well mixed. Add eggs, one at a time, and beat until well mixed. Sift in the flour mixture and beat with the lowest speed (or use a spatula) just until you no longer see flour streaks.

Pour the batter into prepared pan, bake for 35-40 minutes, or until a cake tester comes out clean.

Cool the cake in the pan for 10 minutes, then carefully remove from pan and cool on a wire rack to room temperature. Cut into slices and serve.

Pour the batter in a greased and floured 8.5"x4.5" loaf pan and baked at 175 Celsius (350 Fahrenheit) until the cake is golden brown.

Pour the batter in a greased and floured 8.5"x4.5" loaf pan and baked at 175 Celsius (350 Fahrenheit) until the cake is golden brown.

Serving and storing the pound cake

You can serve the pound cake warm or at room temperature. I usually either serve the cake plain or with some lightly sweetened whipped cream and fresh fruits like berries or peaches.

All pound cake matures and develops better flavor if you let them rest. Patience is a virtue well rewarded when it comes to pound cake. Rest the cake for 1-2 days, and enjoy on the second or third day for the best flavor.

You can store any leftover pound cake in an airtight container for up to 3 days at room temperature and up to 1 week in the fridge. For longer storage, wrap the cake in several layers of saran plastic and freeze for up to 3 months. Thaw frozen pound cake on your kitchen counter without unwrapping for the best result.

Cool the cake on a wire rack. Cut into 8 serving slices.

Cool the cake on a wire rack. Cut into 8 serving slices.

FAQs

Q: Can I use a 9”x5” loaf pan?
A: Yes. Please use the same temperature and start checking about 5 minutes earlier. The only difference is your cake will be shorter if you use this slightly larger loaf pan.

Q: Can I use a glass pan?
A: I have baked this cake in a Pyrex glass loaf pan. You will need the same baking temperature, but your baking time might take about 5 minutes longer to reach the same doneness.

Q: Can I use all-purpose flour instead of cake flour?
A: You can also use all-purpose flour to bake this cake, but the cake will be slightly denser compared to using cake flour.

Condensed milk pound cake.

Condensed milk pound cake.

Condensed Milk Pound Cake

5.0 from 8 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Serves: 8

Print Recipe

Ingredients

  • 120 gram (1 cup) cake flour (Note 1)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 125 gram (4.5 oz/9 tablespoon) unsalted butter, room temperature
  • 50 gram (1/4 cup) sugar
  • 1/2 cup condensed milk
  • 1 1/2 teaspoon vanilla extract
  • 2 large egg

Instructions

  1. Preheat oven to 175 Celcius (350 Fahrenheit). Grease and flour an 8.5"x4.5" loaf pan, set aside.
  2. Sift together cake flour, baking powder, and salt in a mixing bowl. Set aside.
  3. In another mixing bowl, cream together butter and sugar with medium speed until white and fluffy. Add in sweetened condensed milk and vanilla, beat until well mixed. Add eggs, one at a time, and beat until well mixed. Sift in the flour mixture and beat with the lowest speed (or use a spatula) just until you no longer see flour streaks.
  4. Pour the batter into prepared pan, bake for 35-40 minutes, or until a cake tester comes out clean.
  5. Cool the cake in the pan for 10 minutes, then carefully remove from pan and cool on a wire rack to room temperature. Cut into slices and serve.

Notes

  • (1) 120 gram(1 cup) cake flour = 105 gram (1 cup - 2 tablespoon) all-purpose flour + 15 gram (2 tablespoon) cornstarch.
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Comments

  • Ncky Weber Ncky Weber says:

    HEY Anita I Bake This Pound Cake ..Its was Simply the BEST..Thank you :) I Love your Recipes

    • Anita Anita says:

      I am so glad you love it as much as I do :)

  • Sherene Sherene says:

    Hi Anita, It surely looks like a yummy cake. Does this cake remain moist after refrigeration ? Thank you.

    • Anita Anita says:

      Yes, when I take out any leftover cake from the fridge and reheat in microwave, it's warm and fluffy again just like when it's out from the oven :)

      • Sherene Sherene says:

        Thank you for your prompt response, Anita. Appreciate much 🙂. I was thinking of icing the cake, not sure if it will soften by just thawing (not via microwave). I will surely try the recipe. Thank you, once again. Cheers !

  • Monnie Monnie says:

    Hi Anita! Just wondering if I can use all purpose flour instead of cake flour please? Thank you :)

    • Anita Anita says:

      Hi Monnie, if you have cornstarch in your pantry, you can make your own cake flour. Instead of 120 gram cake flour, use 120 gram all-purpose flour, then remove 2 tablespoon of all-purpose flour from the 120 gram, and add 2 tablespoon of cornstarch to the all-purpose flour.

      Basically it's 1 cup cake flour = (1 cup - 2 tablespoon) all-purpose flour + 2 tablespoon cornstarch. Sift your homemade cake flour several times to distribute the cornstarch evenly, and use it like you would cake flour. :)

      • Monnie Monnie says:

        Hi Anita,

        Your suggestion on cake flour substitute worked great and the pound cake turned out well, thank you so much!

        The only issue I had was that I could still feel some grainy sugar in the cake - I wonder if I took out of the oven too soon (baked 30 minutes instead of 40minutes as suggested).

        • Anita Anita says:

          Yay! I'm so glad it worked out beautifully. As for the grainy sugar in the cake, though it could very well be due to taking the cake out a bit early, my suspicion is more on not properly creaming the butter and sugar. For a super detailed explanation, this article from Kings Arthur is really helpful. :)

          • Monnie Monnie says:

            Hello Anita, this website you shared was soooooo useful!! You were probably right- I took a shortcut and melted the butter with microwave so that was one of the "mistakes" mentioned in your website 😅😅

            NOW we know! :) in any event, my husband lovesss it and still raving about it ! Looks like there will be many repeats of this recipe down the road :)

            Thanks again for sharing this with all of us. You stay safe and well! Xx

  • Alex Alex says:

    I love the addition of the condensed milk in this recipe - what a lovely texture is adds to the pound cake. This cake is perfect with my coffee :)

  • Nart at Cooking with Nart Nart at Cooking with Nart says:

    This cake looks delicious. I'll make this for my mom since you have condensed milk in it. She's definitely gonna love that!

  • Sharon Sharon says:

    I love this condensed milk pound cake, it's a great alternative for angel food cake to add strawberries to.

  • Traci Traci says:

    So easy, so delicious, and definitely going into the cake portion of my recipe collection. Thanks for sharing another great recipe! :)

  • Shashi Shashi says:

    I cannot wait to give this a try - this looks amazing and it must have your house smelling heavenly!

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