Preheat & Prepare
Preheat oven to 350°F (175°C).
Grease or line a 9-inch round cake pan.

Mix Wet Ingredients
In a large bowl, whisk eggs, condensed milk, melted butter, and vanilla extract until smooth.

Add Dry Ingredients
Sift in flour and baking powder.
Gently fold until well combined. Do not overmix.

Bake the Cake
Pour batter into prepared pan.
Bake for 30–35 minutes, or until a toothpick comes out clean.

Cool & Serve
Let cool for 10 minutes in the pan, then transfer to a wire rack.
Serve warm or at room temperature.

Variations to Try

Coconut: Add ½ cup shredded coconut to the batter.

Chocolate: Mix in ¼ cup cocoa powder.

Caramel Glaze: Drizzle dulce de leche or caramel sauce over the top.

Buttercream Frosting: Use condensed milk, butter, and vanilla extract to make frosting.

Serving Suggestions

Top with fresh berries

Drizzle with chocolate sauce

Pair with coffee or tea

Serve with vanilla ice cream

Storage Tips

Room Temperature: Store in airtight container up to 3 days

Refrigerator: Keeps for 5–6 days covered

Freezer: Wrap slices in plastic wrap and freeze for up to 3 months

Frequently Asked Questions

Can I make it without eggs?
Yes. Use ¼ cup unsweetened applesauce or 1 mashed banana per egg.

Can I use self-rising flour?
Yes, but omit the baking powder.

Can I substitute evaporated milk?
No, evaporated milk is unsweetened and not suitable for this recipe.

Why is my cake too dense?
Avoid overmixing and always sift the flour.

Conclusion
This Condensed Milk Cake is a rich, moist, and simple dessert that everyone will love. Whether served plain or dressed up, it’s a guaranteed crowd-pleaser for any occasion.