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. The cake is done when the toothpick comes out clean/with moist crumbs.
Allow the cake to cool for approximately 10 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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