Condensed Milk Cake (Without Condensed Milk)

Description:

This condensed milk cake is a twist on the classic, made without actual condensed milk! Instead, it uses simple pantry ingredients to create a soft, moist, and sweet cake that mimics the richness of a traditional condensed milk cake. It’s a perfect dessert when you’re craving something sweet without using condensed milk.

Origin:

This cake takes inspiration from the traditional condensed milk cake, which is popular in many parts of the world, especially in Latin American and Southeast Asian cuisines. By recreating its sweet flavor and texture without condensed milk, this recipe makes it more accessible while maintaining the same beloved qualities.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 cup whole milk (or any milk of your choice)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream (or yogurt for extra moisture)
• 1/2 cup heavy cream (optional for added richness)

For the Frosting (Optional):

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or use parchment paper).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix in the sour cream or yogurt to keep the cake moist.
6. If you’re using heavy cream, add it at this stage for extra richness.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Frosting:

9. In a medium bowl, beat the softened butter with the powdered sugar until smooth and fluffy.
10. Add milk and vanilla extract and continue to beat until you reach the desired frosting consistency.
11. Spread the frosting over the cooled cake.

Tips for Success:

• Ensure your butter and eggs are at room temperature for a smoother batter.
• For added moisture, you can substitute the sour cream or yogurt with buttermilk.
• If you want to make the cake richer, use full-fat milk and heavy cream for extra creaminess.
• Don’t overmix the batter to keep the cake light and airy.

Recommendations:

• Pair the cake with a cup of coffee or tea for a delightful treat.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~250
• Protein: 4g
• Fat: 14g
• Carbohydrates: 29g
• Sugar: 18g
• Sodium: 150mg

Enjoy this lighter version of a condensed milk cake that still delivers a rich, moist, and sweet treat! ✨