This Condensed Milk Pound Cake simple classic pound cake, with a melt-in-your-mouth texture, which includes condensed milk as its key ingredient for irresistible texture and flavor.
Have you ever tried a Condensed Milk Pound Cake? The sweetened condensed milk gives this cake a rich, creamy flavor that's reminiscent of a classic Cream Cheese Pound Cake. It's indulgent and buttery without being overly sweet. Since the cake bakes for about an hour and a half, I brushed it with a simple syrup after baking-adding extra moisture and an irresistible touch of sweetness to every slice.
Video Tutorial
Key Ingredients You'll Need
- Unsalted butter - room temperature for best mixing.
- Granulated sugar - balances the condensed milk's sweetness.
- Sweetened condensed milk - the star ingredient for moisture and richness.
- Large eggs - also at room temperature for even mixing.
- All-purpose flour - gives structure to the cake.
- Baking powder - just enough lift for a perfect crumb.
- Salt - enhances flavor.
- Vanilla and almond extract - adds classic flavor.
Recommended tools and equipment:
- Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Step-by-Step Instructions for the Condensed Milk Pound Cake
- Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
- Cream the butter and sugar on medium speed until light and fluffy (about 5 minutes).
- Add condensed milk and mix until smooth.
- Mix in eggs one at a time, mixing until combined.
- Gradually add dry ingredients to the wet mixture, mixing on low just until combined.
- Stir in the extracts.
- Pour batter into Bundt pan and smooth the top.
- Bake 1 hour 15 minutes - 1 hour 30 minutes, or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then remove from the pan.
Optional Simple Syrup
For extra moisture and shine, brush the cake with a simple syrup made of equal parts sugar and water (heated until dissolved) once it comes out of the oven.
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.
Tips for Success
Grease pan well - use shortening + flour or baking spray with flour for a clean release.
Use room temperature ingredients - for a smooth pound cake batter.
Avoid overmixing - mix on low just until the flour disappears.
Check doneness carefully - the cake should pull away slightly from the pan edges and spring back when lightly pressed.
Serving Suggestions
- Dust with powdered sugar for a simple finish.
- Add a scoop of vanilla ice cream or whipped cream.
- Pair with fresh berries or fruit compote.
- Drizzle with caramel or chocolate sauce for extra indulgence.
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Condensed Milk Pound Cake
Ingredients
- For the cake:
- 3 c all-purpose flour (sifted)
- 2 c granulated sugar
- 1 ½ c (3 sticks) of unsalted butter- room temperature
- 14 oz of condensed milk
- 5 whole eggs- room temperature
- ½ tsp of baking powder
- ½ tsp salt
- 2 tsps vanilla flavor
- 1 tsp almond flavor
- For the simple syrup:
- ¾ c granulated sugar
- ¾ c water
Instructions
- Steps to make the 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 until combined 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.
- Spray your pan with baking spray.
- Pour the batter into a 12-cup bundt 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.
Video
Nutrition
Frequently asked questions:
Can I use evaporated milk instead of condensed milk?
No-evaporated milk isn't sweetened and won't give the same flavor or moisture.
What are the benefits of adding condensed milk to pound cake?
The condensed milk adds an amazing flavor and richness to the cake.
Will the simple syrup make the cake too sweet?
The purpose of the simple syrup is to add moisture to the cake, especially since this cake bakes for over an hour. The syrup only enhances the sweetness of the cake and does not make it sweeter.
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Classic Pound Cake - made the old-fashioned way with five simple ingredients- flour, butter, sugar, eggs, and vanilla!
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Love a festive pound cake? Try my Funfetti Pound Cake recipe
FF says
This looks wonderful, but I have a question before I try it: what size Bundt pan is needed? Mine is only 10 cups-- is that big enough? Thanks!
Ashley Frederick says
Thank you! You may end up having some leftover batter. Just be sure not to overfill you pan. Hope you enjoy!
walter clark jr says
your recipes are great and easy to follow thanks for your love to give of yourself and passion for your work
Ashley Frederick says
Thank you so much Walter! 🙂