Creamy Condensed Milk Melt-Away Cake
This ultra-moist cake practically melts on your tongue thanks to a generous amount of sweetened condensed milk baked right into the batter. Chilled before serving, it develops a uniquely creamy, almost custard-like texture that keeps everyone coming back for seconds. Simple ingredients, extraordinary results.
🛒 Ingredients
20 servings
- 4 cups whole milk (1 litre)
- 1 can sweetened condensed milk (14 oz / 395 g)
- 2 large eggs
- 2 cups all-purpose flour (240 g)
- 1/2 cup granulated sugar (100 g)
- 2 tablespoons unsalted butter, softened
- Extra butter and flour for the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9 × 13-inch (30 × 20 cm) baking pan.
- 2
In a stand mixer or using a hand mixer, combine the milk, eggs, and condensed milk. Beat on medium speed for 2 minutes until smooth and slightly foamy.
- 3
Add the flour, sugar, and softened butter to the bowl. Continue beating on medium speed for 5 minutes; the batter will be thin and pourable — that is exactly right.
- 4
Pour the batter into the prepared pan and bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean.
- 5
Remove from the oven, allow to cool for 15 minutes, then refrigerate the pan (do not unmould yet) for at least 30 minutes.
- 6
Run a knife around the edges, invert onto a serving plate, slice into squares, and serve chilled.
💡 Chef's Tip
Don't be alarmed by how runny the batter is — that's the secret to the melt-away texture. Chilling is not optional; it transforms the crumb from spongy to silky. For extra indulgence, drizzle slices with dulce de leche or top with fresh berries.
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