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.
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.
Using Sweetened Condensed Milk
The condensed milk adds enough richness that you won’t miss that extra butter. It also gives that cake a little something extra that it’s hard to put your finger on.
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.
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.
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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 toothpick 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.
Storage
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.
Condensed Milk Pound Cake
Ingredients
- 1¼ cup unsalted butter softened
- 2½ cup granulated sugar
- 14 ounces sweetened condensed milk
- 6 eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 3¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325℉ and grease a 12-cup bundt pan.
- In your mixer or a large mixing bowl, cream together 1¼ cup unsalted butter and 2½ cup granulated sugar until light and fluffy.
- Mix in the 14 ounces sweetened condensed milk until uniform.
- Add the 6 eggs, one at a time, until they are all mixed in. Stir in the 2 teaspoons vanilla extract and 2 teaspoons almond extract
- In a medium mixing bowl, stir together 3¼ cups all-purpose flour, ½ teaspoon baking powder, and 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.
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Hi Carlee, how much cacao do I put in to turn it into a chocolate pound cake. Would the other ingredients be the same. Thank you.
I would try replacing about a half cup of flour with cocoa powder and see how that goes. Everything else would remain the same. I will have to put that on my short list of things to bake. It sounds delicious!
if i were to replace the almond extract with lemon would it be tsp to tsp?
Yes, you can do a 1:1 replacement if you want to.
Thank you so much for the wonderful cake receipe i made it and my family has askd for another one just like it again thank you so much for shareing your receipe .
Yay! I am happy that everyone loved it!
I can’t wait to make this again!