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Condensed Milk Pound Cake

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Condensed milk pound cake is rich, tender, and also pleasantly dense in all of the ways a good pound cake should be. This recipe forms a nice crust and beautiful pound cake crumb that is fabulous on its own but can hold up to plenty of fruit, whipped cream, or whatever toppings you like.

Condensed milk bundt cake dusted with powdered sugar on glass cake plate with one slice pulled out slightly showing brown exterior and light golden colored vanilla cake interior.

What sets this recipe apart from a classic pound cake? It has a surprise ingredient that you’ll want to add to all of your cakes after making this recipe: sweetened condensed milk.

Pound cakes are known for their rich buttery flavor and sturdy crumb; this recipe gets all of that while using less butter than a standard recipe. You don’t need a whole pound, just over half that amount will do.

The condensed milk adds enough richness that you won’t miss that extra butter. It also gives that cake a little something extra.

Preparing the Bundt Pan

Now, let’s talk about how you prepare your pan. The key to getting a perfect Bundt cake is getting it to release from the pan.

There are several ways people like to prep a Bundt cake pan. Some people like to use butter or shortening and then a layer of flour.

Some people make their own goop mixture using oil, shortening, and flour. Then, they use a pastry brush to paint the mixture in the pan.

I have read that some people swear with prepping their pan with butter and sugar. Supposedly, the sugar gives the cake a really nice crust.

Slice of condensed milk pound cake on plate with fork, ready to eat.

I haven’t given it a try, but it sounds interesting, and I can see it working. I would totally do it if the spray wasn’t so easy.

I personally like to use the non-stick spray that has flour mixed in. That happens to be the method that gives me the best results.

The key is that no matter which method you use, make sure to get it in all of the nooks and crannies of the pan and up the center as well.

Whipping up the batter

The batter for this sweetened condensed milk Bundt cake comes together pretty easily. The biggest key is making sure your ingredients are at room temperature before you start.

Of course, softened butter is easier to whip smooth. If you start with cold butter, there may be chunks of butter in the batter.

Room temperature eggs also incorporate more easily. Plus, the batter will bake more evenly if it starts at room temperature.

I like using a mix of vanilla and almond extract in this pound cake. However, you can use all vanilla or use a mix of vanilla and lemon extract.

Really, any flavor combination goes. Use what you like best.

A 12 cup bundt pan is the best size pan to use for the best results. Then bake it until a toothpake inserted in several spots come out mostly clean.

Once baked, cool your cake in the pan for about 15 minutes. Then, invert it onto a wire rack to cool completely.

How do you store Bundt cakes?

Like most cakes, Bundt cakes are best stored covered at room temperature. They will last that way for several days.

For longer storage, freeze individual slices for up to three months for a quick treat later. Refrigerating cakes tend to dry them out and make them go stale more quickly.

Topping for Your Pound Cake

While this cake is wonderful on its own, it is a great canvas for toppings. I like adding diced fresh fruit and some cream cheese whipped cream.

If a sauce is more your style, may I suggest some blackberry sauce or maybe some blueberry sauce? Both are wonderful with cake like this.

Piece of pound cake with dark crust and creamy center on plate with remaining powder sugar dusted bundt cake in the background.

In the fall, apple cider caramel sauce would be a great option. Or pick just about any flavor from my collection of homemade ice cream recipes to go with a slice.

The options are just about endless, and it is pretty hard to go wrong when picking a topping!

Bundt shaped sweetened condensed milk pound cake dusted with powdered sugar with one piece being lifted out showing dark golden brown crust and cream colored interior.

Condensed Milk Pound Cake

Servings: 20 Servings
Author: Carlee
This rich cake condensed milk pound cake is everything you love about a classic pound cake with the goodness of sweetened condensed milk baked in. It has a nice moist crumb with plenty of richness but a little bit less butter than normal. It is fabulous on its own or serve it with fruit and whipped cream for an extra special treat.
5 from 1 rating
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 50 minutes


  • cup unsalted butter softened
  • cup granulated sugar
  • 14 ounces sweetened condensed milk
  • 6 eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt


  • Preheat oven to 325℉ and grease a 12-cup bundt pan.
  • In your mixer or a large mixing bowl, cream together butter and sugar until light and fluffy.
    1¼ cup unsalted butter, 2½ cup granulated sugar
  • Mix in the sweetened condensed milk until uniform.
    14 ounces sweetened condensed milk
  • Add the eggs, one at a time, until they are all mixed in. Stir in the extracts.
    6 eggs, 2 teaspoons vanilla extract, 2 teaspoons almond extract
  • In a medium mixing bowl, stir together flour, baking powder, and salt.
    3¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
  • Add the dry ingredients, about a cup at a time, to the wet ingredients. Mix after each addition until the flour is just incorporated.
  • Spread in prepared cake pan. Tap on the counter a couple of times to make sure there are not air pockets.
  • Bake 75-85 minutes or until a skewer inserted into the center of the cake comes out mostly clean.
  • Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.



Serving: 1ServingCalories: 357kcalCarbohydrates: 51gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 86mgSodium: 115mgPotassium: 119mgFiber: 1gSugar: 36gVitamin A: 479IUVitamin C: 1mgCalcium: 76mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating

Monday 10th of June 2024

I can't wait to make this again!