Condensed Milk Pound Cake

5 from 1 vote

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.

Prep Time10

Cook Time1 30

Course: Dessert

Cuisine: American

Keyword: banana pudding pound cake, chocolate bundt cake, condensed milk pound cake

Servings: people

Calories: 318kcal

Author: Ashley Frederick

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

US Customary - Metric

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.

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