This Condensed Milk Cake is a super easy 4-ingredient cake perfect as a quick vanilla cake with a moist and fluffy crumb. It’s also dairy-free and egg-free and perfect for beginners or kids wanting to give baking a try!
I love making super simple cakes, like my Chocolate Yogurt Cake or 2-Ingredient No-Bake Chocolate Cake and this new recipe is in the same vein; as few ingredients as possible, as little dishwashing as possible, and as much taste as possible!
The full printable recipe is just below but don’t miss my tips and ingredient selection tips further down!
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Condensed Milk Cake
This Condensed Milk Cake is a super easy 4-ingredient cake perfect as a quick vanilla cake with a moist and fluffy crumb. It's also dairy-free and egg-free and perfect for beginners or kids wanting to give baking a try!
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Servings: 8 slices (6-inch cake)
Calories: 216.6 kcal
Ingredients
- 11.25 ounces Coconut Condensed Milk - this is not evaporated milk! (note 1)
- 1 cup Yogurt - (note 2)
- 1 ¼ cup Self-Rising Flour - (note 3)
- 2 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 6-inch pan with parchment paper, bottom and sides. Lightly oil it with oil spray. Set aside.
- In a mixing bowl, whisk coconut condensed milk, yogurt and vanilla extract until smooth
- Fold in self-rising flour, and use a rubber spatula to stir and form a smooth cake batter
- Pour the batter in the prepared pan.
- Bake the cake for 45-50 minutes at 350 °F (180 °C) until the top of the cake is nicely golden brown, and a pick inserted in the center comes out clean.
- Let it cool down for 3 hours or overnight on a cooling rack before slicing.
Notes
Note 1: I am using dairy-free coconut condensed milk for this recipe. Oat milk condensed milk works as well. Regular condensed milk should also work but watch out, a can of regular condensed milk is not the same volume as a can of coconut condensed milk. Always follow my instructions in volume (mL or cups), not all cans are the same.
Note 2: Any type of plain yogurt works, including Greek Yogurt if you use dairy in your kitchen. I baked the cake with dairy-free coconut yogurt.
Note 3: One cup of self-rising flour is equal to 1 cup of all-purpose flour with 2 teaspoons of baking powder. The recipe has not been tested with gluten-free flour, I can’t guarantee you will achieve a great cake if you swap the flour for an all-purpose gluten-free blend. The recipe doesn’t work with oat flour or almond flour.
Pan Size: You can bake the cake in an 8-inch pan but it won’t be as high and will bake faster, in about 35-45 minutes.
Storage: You can store the cake in the fridge for up to 4 days in an airtight container.
Nutrition
Serving: 1slice | Calories: 216.6kcal | Carbohydrates: 36.9g | Protein: 8.1g | Fat: 3.9g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14.8mg | Sodium: 60.1mg | Potassium: 204.2mg | Fiber: 0.5g | Sugar: 22.7g | Vitamin A: 107.8IU | Vitamin B12: 0.3µg | Vitamin C: 1mg | Vitamin D: 0.1µg | Calcium: 144mg | Iron: 0.3mg | Magnesium: 18.1mg | Phosphorus: 153.9mg | Zinc: 0.7mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 4 base ingredients for this recipe. Here’s how to pick them.
- Coconut Condensed Milk – This is the key ingredient that provides both fat and sweetness, giving the cake its moist, fluffy crumb without the need for eggs or dairy. Use dairy-free coconut condensed milk or try condensed oat milk as an alternative. Be careful not to confuse it with evaporated milk, which won’t work in this recipe.
- Dairy-Free Yogurt – Adds protein, tang, and extra moisture, contributing to the cake’s tender texture. Any plain yogurt works well—opt for dairy-free coconut yogurt for a consistent flavor or Greek yogurt if you use and tolerate dairy.
- Self-Rising Flour – This contains baking powder and makes the cake rise. If you only have regular flour, you can make your own with all-purpose flour mixed with 2 teaspoons of baking powder per cup. Note that this recipe isn’t suitable for gluten-free all-purpose blends, oat flour, or almond flour.
- Vanilla Extract – For more flavor. You can also use vanilla yogurt.
How to Make Condensed Milk Cake
This recipe is super simple to make as it consists just in mixing the ingredients and baking the cake.
Combine the wet ingredients first before incorporating the flour.
Pour the mixture into a pan and bake the cake for 45-50 minutes at 350 °F (180 °C)
Carine’s Baking Tips
Let me share a few more tips to make it the best cake you’ve ever made!
- Preheat & Prep Properly: Preheat your oven to 350°F (180°C) and line a 6-inch pan with parchment paper (covering the bottom and sides) to ensure an even bake and easy release.
- Mix Until Smooth: Whisk together the coconut condensed milk, yogurt, and vanilla extract until completely smooth before folding in the flour. This ensures an even distribution of flavors.
- Gentle Folding: When incorporating the self-rising flour, fold gently with a rubber spatula to avoid overmixing, which could result in a denser cake.
- Accurate Measurements: Pay close attention to the volume of your condensed milk. Different brands or types can vary, so always follow the recipe’s measurements in cups or milliliters rather than by weight.
- Baking Time & Pan Size: Stick to the recommended pan size (6-inch) and baking time (45-50 minutes) for the best texture. If you opt for an 8-inch pan, expect a shorter baking time (35-45 minutes) and a less lofty cake.
- Cooling is Crucial: Let the cake cool completely—ideally 3 hours or overnight—on a cooling rack before slicing. This helps the crumb set and enhances the overall moist texture.
Thank you for sharing this recipe!
Thanks for sharing this quick and easy recipe ☺️
This worked exactly as written, thanks! I love it, used oat condensed milk as we don’t have the coconut one here.