Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or you can line it with parchment paper for easy removal).
Mix Wet Ingredients:
In a large mixing bowl, beat the butter and sweetened condensed milk together until smooth and creamy using an electric mixer or whisk.
Add the eggs and vanilla extract, and beat until the mixture is well combined.
Add Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients.
Mix until just combined. Be careful not to overmix.
Bake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve:
Once cooled, you can serve the cake as is or dust it with powdered sugar for a simple finish.
For an extra treat, top with whipped cream or fresh fruit.
Tips:
Flavor Variations: You can add lemon zest or orange zest for a citrus twist or a bit of cinnamon for added warmth.
Frosting Options: While the cake is moist enough on its own, you can also top it with a simple frosting like cream cheese frosting or chocolate ganache if desired.
Storage: The cake can be stored at room temperature in an airtight container for up to 3 days or in the fridge for about 5 days.
This Condensed Milk Cake is sweet, moist, and incredibly easy to make. It’s a perfect dessert for any time you want something simple but delicious! Enjoy! 😋
