Condensed Milk Pound Cake

This simple classic pound cake, with a melt-in-your-mouth texture, uses condensed milk as its key ingredient. This cake is great served alone, but even better topped with ice cream!

Have you ever had a Condensed Milk Pound Cake? The moisture the condensed milk adds to the cake reminds me of Cream Cheese Pound Cake. The cake is super rich, yet not overly sweet.

We added a simple syrup to the cake for added moisture since this cake has to bake for an hour and a half. It added a nice addition of moisture to the cake. So let's get into this recipe so I can show you how it's done!

More recipes ---> Sweet Potato Pound Cake, Sour Cream Pound Cake, Banana Pudding Pound Cake, Red Velvet Bundt Cake, Cookie Butter Pound Cake, Cream Cheese Pound Cake, Mile High Pound Cake, Buttermilk Pound Cake, Coconut Cream Cheese Pound Cake, Cold Oven Lemon Pound Cake, Brown Sugar Pound Cake, Kentucky Butter Pound Cake

Ingredients needed for the Condensed Milk Pound Cake:

For the cake:

• All-purpose flour (sifted)
• Granulated sugar
• Unsalted butter - room temperature
• Sweetened condensed milk
• 5 whole eggs- room temperature
• Baking powder
• Salt
• Vanilla extract
• Almond extract

For the simple syrup:

• Granulated sugar
• Water

(Note: The full ingredient list is provided in the recipe card below.)

Steps to make the Pound Cake:

Preheat your oven to 325 degrees. Using a hand or stand mixer, begin creaming the butter and slowly add the sugar to the butter. Mix until light and fluffy (approximately 5 minutes).

Next, add the condensed milk and mix until combined. Then, add the extracts and mix. Then add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.

Next, combine the baking powder, salt, and flour. Then, add the flour mixture one cup at a time to the batter.

Steps continued....

Spray your bundt pan with baking spray or similar. Pour the batter into your prepared pan and spread the top of the batter evenly.

Bake the cake for approximately 1 hour and 15 minutes. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)

Allow the cake to cool for approximately 20 minutes before removing it from the pan to complete the cooling process.

To make the simple syrup:

Add the water and sugar to a small saucepan, whisk the ingredients together, and bring the mixture to a boil. Once the sugar has dissolved, remove the syrup mixture from the heat.

Allow the syrup to cool, then apply it to your cake using a pastry brush or similar. (The syrup will have a watery consistency and will not be thick). Allow the cake to dry and cool before serving. Store any remaining syrup in the refrigerator for three weeks.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

What Is A Pound Cake?

A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.

Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

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