Doesn’t the title of that cake just sound divine? I have always loved sweetened condensed milk and quite truthfully could eat it by the spoonful and have. Healthy, I know. So what is a sweetened condensed milk cake like? It’s…different. But in a good way!
This recipe is by one of my favorite foodie personalities, Claire Thomas, of The Kitchy Kitchen and I think she describes the cake perfectly when she says it has a sweet, eggy flavor and is like a less buttery, denser brioche. So almost like a very dense sweet bread. I did a dusting of powdered sugar and lemon zest but I think next time I’ll do a little orange zest in the batter and orange marmalade with homemade whipped cream to top it off. Or do a lemon curd with it! It’s so different and so good and just a beautiful, simple cake. Perfect Easter Sunday dessert!
- 8 Eggs, room temperature
- 2, 14 oz. Cans Sweetened Condensed Milk
- 1 stick Unsalted Butter, melted
- ¼ t. Salt
- 1 T. Pure Vanilla Extract
- 2 c. All-Purpose Flour
- 1 t. Baking Powder
- Powdered Sugar
- Orange/Lemon Zest
- Homemade Whipped Cream (see link above)
- Homemade Orange Marmalade (or lemon curd) (see link above)
- Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan.
- In the bowl of an electric mixer, beat the eggs. Pour in the sweetened condensed milk and beat until pale yellow and smooth, then pour in the melted butter, salt and vanilla and beat until blended. Whisk together the flour and baking powder and with the mixer on low, add a little at a time until just incorporated. Pour into the greased bundt pan and bake for 60-75 minutes ( mine took 60) until cake is slightly browned and a tester comes out clean. Let cool completely and remove from pan. Top with powdered sugar and citrus zest and serve with lemon/orange curd and homemade whipped cream.