Creamy Condensed Milk Cake
A wonderfully soft, melt-in-your-mouth cake made effortlessly in a blender. Sitting somewhere between a flan and a classic sponge, this creamy, milky dessert is a crowd-pleaser that comes together in no time.
🛒 Ingredients
10 servings
- 4 cups (1 litre) whole milk
- 2 large eggs
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (30 g) melted butter, plus extra for greasing
- 1 can (14 oz / 397 g) sweetened condensed milk
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a baking pan.
- 2
Pour the milk and condensed milk into a blender and blend until smooth.
- 3
With the blender running on low, add the eggs one at a time, followed by the sugar and melted butter.
- 4
Gradually add the flour while blending, ensuring a completely smooth and lump-free batter.
- 5
Pour the batter into the prepared pan and bake for 30–35 minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean.
- 6
Allow to cool in the pan for at least 15 minutes before unmoulding. Serve warm or chilled.
💡 Chef's Tip
This cake sets firmer as it cools — for the creamiest texture, refrigerate for at least 1 hour before serving. A dusting of powdered sugar or a drizzle of caramel sauce makes it extra special.
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