Condensed Milk Cake
This cake is made very quickly, and that is its main advantage. It is also delightful because the ingredients are so wonderfully milky: both condensed milk and sour cream.
Updated : 03 April, 2026
Easy
More than 1 hour.
Ingredients
20 grams
Dark chocolate
4 teaspoon
Coconut flakes
Batter
140 grams
Wheat flour
100 grams
Butter
380 grams
Condensed milk
2
Chicken eggs
0.5 teaspoon
Baking soda
1 teaspoon
Lemon juice
2 teaspoon
Cocoa
Cream
300 grams
Sour cream
200 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make condensed milk cake in the oven? Prepare all the necessary ingredients. Use large eggs. Take the eggs and condensed milk out of the refrigerator 1-1 1/2 hours in advance. This will help the batter turn out well. When choosing condensed milk, read the label carefully to make sure it does not contain unnecessary additives that could spoil the flavor. Use sour cream with at least 20% fat for the frosting.
Step 2
Melt the butter. You can do this in the microwave on the proper setting, over low heat in a saucepan, or in a double boiler. To melt the butter in a double boiler, take two containers of different sizes. Pour water into the larger one, and place the smaller one on top so that its bottom sits halfway in the water. Put the butter pieces into it. When the water boils, the butter will begin to melt. Once it has melted completely, remove it from the heat. Cool completely.
Step 3
Add the condensed milk and mix well.
Step 4
Crack the eggs into the bowl with the condensed milk and butter. Beat well with a fork or whisk until smooth, so the eggs are fully combined.
Step 5
Take a deep bowl in which it will be convenient to mix the dry and liquid ingredients. Sift in half of the flour listed in the recipe to remove any small impurities and to aerate the batter. For the batter to turn out well, add the liquid ingredients to the dry ones, not the other way around.
Step 6
Add the liquid mixture to the flour and mix until smooth. You may need a little less or a little more flour, so judge by the consistency.
Step 7
Add the flour in small portions to achieve the right batter consistency. It should be like thick sour cream. React the baking soda with lemon juice, pour it into the batter, and mix.
Step 8
Use a standard large baking sheet for your oven. Divide it with parchment into 2 parts: 3/5 for two light cake layers and 2/5 for one dark layer. Transfer 2/3 of the batter to the part of the baking sheet for the light layers. Spread it evenly.
Step 9
Add the cocoa powder to the remaining batter. Mix thoroughly.
Step 10
Transfer the batter to the section for the dark cake layer. Bake for 10-15 minutes on the middle rack in a preheated oven at 180°C (350°F) using the top-and-bottom heat setting. The baking time is approximate and may vary depending on your oven.
Step 11
While the cake layers are baking, prepare the frosting. Mix the sugar with the sour cream until the sugar dissolves. Put the frosting into the refrigerator until the cake layers have cooled completely.
Step 12
The finished cake layers will rise and become golden. Pierce them in several places with a wooden toothpick or skewer. If no batter sticks to it, the layers are ready.
Step 13
Trim the light cake layer to even it out. To do this, carefully cut off the edges with a sharp knife. Divide the layer into 2 equal parts.
Step 14
Cut one cake layer from the dark sponge cake so it is the same size as the light ones. Cool the layers completely. Save the trimmed edges and the remaining part of the dark cake layer, as you will need them later.
Step 15
Assemble the cake. Spread frosting over the first light cake layer. Sour cream, even with the same fat content, can vary in texture and consistency. The sour cream frosting may turn out fairly runny. To keep it from flowing off the layers, first spread a thin layer, wait 2-3 minutes so it soaks into the surface, and then add a thicker layer of frosting.
Step 16
Cover with the second layer, the one with cocoa, press lightly, and frost it the same way as in Step 15. Place the white layer third and frost it with the sour cream frosting as well.
Step 17
Make crumbs from the remaining cake scraps. If they are quite moist and difficult to crumble, place them in the preheated oven for 2-3 minutes so they dry out, and then they will be easy to crush. You can crumble them by rubbing them with your hands, or cover them with parchment and go over them with a rolling pin. I prefer using my hands because the crumbs turn out very fine and even.
Step 18
Cover the top of the cake with the crumbs, and basically it can already be left to soak. I still had some frosting and crumbs left, so I spread frosting on the sides and covered them with crumbs too.
Step 19
If desired, and for a festive occasion, the cake can be decorated. I sprinkled the top with coconut flakes and the edges with grated dark chocolate. This made the dessert look more attractive. Serve the condensed milk cake with sour cream frosting with tea. Enjoy your tea!
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