Condensed Milk Cake! Moist, Fluffy, and Truly Irresistible

Discover dessert perfection with our irresistible Condensed Milk Cake. With its soft, moist, and fluffy texture, this treat is a sensory delight that will enchant your palate. Get ready to indulge in every bite as the creamy flavor and unmatched texture of this cake win over your heart. Experience true culinary pleasure with our Condensed Milk Cake!

Ingredients:

Cake Batter:

  • 3 eggs
  • 1 cup (7 oz / 200g) granulated sugar
  • ½ cup (4 fl oz / 120ml) vegetable oil
  • 1 cup (8 fl oz / 240ml) milk at room temperature
  • 1 ½ cups (6.3 oz / 180g) all-purpose flour
  • ½ cup (1.8 oz / 50g) fine shredded coconut (optional)
  • 1 tablespoon baking powder

Topping:

  • 1 can (14 oz / 395g) sweetened condensed milk
  • 1 can (7 oz / 200g) heavy cream
  • 1 tablespoon butter
  • 7 oz (200g) whipped cream, well chilled

Syrup:

  • ½ can (7 oz / 197.5g) sweetened condensed milk
  • 1 cup (8 fl oz / 240ml) milk at room temperature

Decoration:

  • Powdered milk or shredded coconut (optional)

Instructions:

Cake Batter:

  1. Preheat the oven to 350°F (180°C).
  2. In a bowl, beat the eggs with half of the sugar until the mixture is fluffy and pale.
  3. Add the remaining sugar and mix well.
  4. Pour in the oil and mix again.
  5. Add the milk and mix until combined.
  6. Sift the flour over the mixture and quickly mix until you have a smooth batter.
  7. Gently fold in the shredded coconut and baking powder.
  8. Pour the batter into a greased and floured cake pan and bake for 30 to 35 minutes or until the cake is done. Use a toothpick to check for doneness.

Topping:

  1. In a saucepan, combine the condensed milk, heavy cream, and butter.
  2. Cook over medium heat until the mixture starts to boil.
  3. Reduce the heat and simmer until the mixture thickens and pulls away from the sides of the pan.
  4. Remove from heat and let it cool. Then refrigerate until chilled.

Syrup:

  1. Mix the condensed milk with the room temperature milk until smooth.
  2. Poke holes in the cake with a fork and pour the syrup over it while still warm, allowing it to absorb.

Assembly:

  1. Whip the chilled whipped cream until stiff peaks form.
  2. Gently fold in the cooled condensed milk mixture.
  3. Spread the topping over the cooled cake, smoothing it with a spatula.
  4. Decorate with powdered milk or shredded coconut, if desired.
  5. Refrigerate for at least 4 to 5 hours, preferably overnight, before serving.

Enjoy your delightful creamy condensed milk cake!

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