SWEETENED CONDENSED MILK POUND CAKE
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Sweetened Condensed Milk Pound Cake is a rich, moist, and buttery cake. Traditional pound cake ingredients are used with the addition of sweetened condensed milk.
This pound cake is ridiculously good! The batter is silky. The cake has a soft texture and crusty outside. I used almond extract and it paired nicely with the flavor of the sweetened condensed milk. You could also use vanilla extract.
SWEETENED CONDENSED MILK POUND CAKE
I’ve been wanting to test a Sweetened Condensed Milk Pound Cake for a while for my Pound Cake Review Series.
If you’re not familiar with my review series I have over, gosh, I’ve lost count of how many pound cakes I’m tested and made now. You can see them all at my Pound Cake Review Posts here and print or save the recipe.
Most all the recipes for Sweetened Condensed Milk Pound Cake made one loaf and used part of a can of condensed milk. I’m not a fan of using part of a can of something. Mostly, because I forget about it in the fridge and it goes bad. So I reformulated the recipe to use a full can. I made it in a
TIPS TO MAKE THE BEST POUND CAKE
Here are my very best tips to make a perfect pound cake! The secret is mix, mix, mix!
- Beat the
butter until it’s smooth and creamy. It will fluff slightly and become lighter in color. - Beat in the sugar. Again, beat on medium speed until the
butter and sugar are smooth. - All refrigerated ingredients need to be at room temperature!
- Add one egg at a time, making sure each is incorporated before adding the next egg. On medium speed, this will take just a few turns of the beaters.
- Sift then measure all of the dry ingredients into a bowl, not your mixer bowl. Then with the mixer on low, spoon the dry ingredients into the electric mixer bowl with the other ingredients. Once you add the flour do not over mix. Over mixed flour will result in a tough cake.
- Pour the batter into a generously greased and floured or greased and sugared 12-cup
tube pan . (I prefer using Wilton cake release or sugar sprinkled over the solid vegetable shorting in the pan because it doesn’t leave white areas as flour does.) - You can use a bundt pan for this recipe.
- Learn How to Calibrate your Oven!!
- Enjoy it plain or serve with freshly whipped cream, ice cream, fresh berries, Caramel Sauce, Raspberry Sauce, strawberry sauce, or Orange Curd.
While you’re here, check out these recipes
- Grannys Orange Marmalade Pound Cake
- Fig Preserve Pound Cake
- Sour Cream Pound Cake
- Old Fashioned Blue Ribbon Pound Cake
- Strawberry & Cream Pound Cake
- Amaretto Peach Upside Down Pound Cake
- Fresh Strawberry Pound Cake
- Hummingbird Pound Cake
- Scratch-made Orange Zest Pound Cake
- Orange Bundt Cake
- Butter Beer Pound Cake
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
- Old Fashioned Buttermilk Orange Juice Pound Cake
- Orange Cream Cake with Cool Whip Pudding Frosting
You can get all my pound cake recipes here: Pound Cakes Reviewed
Sweetened Condensed Milk Pound Cake
Equipment
Ingredients
- 1 and ¼ cup butter not margarine., softened, I use this
- 2 and ½ cups granulated sugar
- 14 ounces sweetened condensed milk
- 6 large eggs at room termperature
- 3 and ½ cups all-purpose flour sifted then measured correctly
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon almond extract or vanilla
Instructions
- Preheat oven to 325°F. Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray.
- In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
- Add condensed milk and beat, stop the mixer, scrape the sides and bottom, mix until well blended.
- Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Add almond extract. Mix to combine.
- Combine flour, baking powder, and salt together in a separate bowl. Add one cup at a time to the mixer (on low) and mix until just combined.
- Spoon batter into prepared pan.
- Bake 325° for 80 to 90 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick.
- Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
The cake was tender and tasty. I cooked a little too long but still good. I only had 1/2 can of condensed milk and substituted whole milk for the rest. It worked. Thx for recipe.
Amazing!
can I use my 9×5 bread pan to make this recipe because I don’t have a bundt pan or tube can?
The recipe as written will make two 9×5-inch loaves.
Hi I was just wondering if I can use Cake Flour..? I want to make a cake, and I just saw your recipe, can’t wait
Thank you 😊
Yes, you can.
Can I use white lilly self rising flour in a condensed pound please let me know
Not self-rising. You need all-purpose flour but any brand will work.
Whenever I have used SCM in a pound cake recipe, the crust ends up being way to dark or almost burnt looking. Do you know what might be causing this?
I haven’t noticed that when I use it. Have you tried covering the top the last 20 -30 minutes?
Hi,
Is it unsalted butter or salted?
You can use either – Professionals say always use unsalted when baking but I always use salted because I like how it tastes better.
Do you think this recipe would work well in the lamb shaped cake pan? I just bought the pan and it suggests using a firmer dense cake. I want to make for Easter.
Yes, I think it will work.
Hi Paula, I want to try this cake but have a question. You sat in the description above you strive to make recipes that use the whole can. I am referencing the sweetened condensed milk portion. Your recipe states 12 ounces but sweetener condensed milk cans are 14 ounces. Should I use 12 ounces or the 14 ounces? I can’t wait to try this cake!
Thank you!
Yes, you can use the whole can. I must have looked at the ounces on the can wrong or typed it incorrectly. I distinctly remember using the whole can. Thank you for commenting, I’m going to try and find my notes and see what I did.
Made this today. Delish! Moist just the right amount of sweetness. I used vanilla instead of almond as my husband does not love the almond flavor. Lol. Thank you for sharing! I did use white Lilly all purpose flour and used the solid crisco/sugar method to prep my lodge Bundt pan