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A simple, delicious and decadent Eggless Condensed Milk Cake. It’s buttery, spongy, and oh so good. Perfect with a cup of tea.
It was my 9th birthday and what was about to be my very last birthday celebration in Nigeria before moving to the United States, permanently.
For my last birthday in Nigeria, Rekha Aunty baked me a beautiful yellow butterfly cake for my party. That memory still remains vivid in my mind till this day and I will never forget how happy I was to have my very own special birthday cake. Growing up and watching my aunt make fancy cakes definitely provoked my love of baking.
At that young age, my aunt was really the only person around me who loved baking, and I enjoyed watching her ice cakes followed by me licking the batter. Her cakes were always eggless and she made them with condensed milk. I wasn’t able to ever get the exact recipe from her because she didn’t quite measure anything, yes, even for baking.
I searched online for a similar recipe and modified it slightly. My family, especially my mom and sis-in-law, loved this cake, for it tasted just like my aunt’s version.
A special thanks to Anu over at DivineTaste for posting this awesome recipe and allowing me to bring my childhood memory. Although I made some tweaks, Anu’s measurements helped me in making this cake possible.
eggless condensed milk cake is:
Divine
Buttery
Delicious
Decadent
Spongy
Soft & Fluffy
Eggless
How to make Eggless Condensed Milk Vanilla Cake step by step?
1. Preheat the oven to 350 degrees.
2. Grease a 7″ x 11″ baking tray with butter or cooking spray.
3. In a medium bowl, combine the dry ingredients… flours, cornstarch, baking powder, baking soda, and salt.
4. In a separate bowl, combine the butter and sugar on high speed until well combined.
5. Pour the sweetened condensed milk can into the creamed butter mixture.
6. Add vanilla and vinegar.
7. Blend for a few seconds on medium-high speed until well combined. Now add flour and water in 3 to 4 parts, starting and ending with the dry. Add ⅓ of the flour, blend on low until well incorporated.
8. Now add the water. Blend until well combined. DO NOT OVER MIX. Be extra careful since this is an eggless cake.
9. Once the batter is ready, pour the batter into your baking tray.
10. Place in the oven for 30-35 minutes, or until golden brown.
11. Cut into 24 squares ideally. I cut mine into 40 squares since I had to feed a large crowd. Making fewer squares with alter the nutrition amount.
Eggless Condensed Milk Vanilla Cake
INGREDIENTS
- 1 1/4 cup + 2 tbsp all purpose white flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 2 tbsp sugar, you can use 3 or 4 tbsp to increase the sweetness
- 14 ounces can of sweetened condensed milk
- 2 tsp pure vanilla extract
- 1 tsp vinegar
- 3/4 cup cold water, or milk for more creaminess
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Grease a 7″ x 11″ baking tray with butter or cooking spray.
- In a medium bowl, combine the dry ingredients… flours, cornstarch, baking powder, baking soda, and salt
- In a separate bowl, combine the butter and sugar on high speed until well combined.
- Pour the sweetened condensed milk can into the creamed butter mixture.
- Add vanilla and vinegar.
- Blend for a few seconds on medium-high speed until well combined. Now add flour and water in 3 to 4 parts, starting and ending with the dry. Add 1/3 of the flour, blend on low until well incorporated.
- Blend until well combined. DO NOT OVER MIX. Be extra careful since this is an eggless cake.
- Once the batter is ready, pour the batter into your baking tray.
- Place in the oven for 30-35 minutes, or until golden brown.
- Cut into 24 squares ideally. I cut mine into 40 squares since I had to feed a large crowd. Making fewer squares with alter the nutrition amount.
this is the first eggless recipes that worked for me! I used oil instead of butter (85 ml oil) and I added one teaspoon of baking powder and one teaspoon of vinegar. Turned out so moist and wasn’t overpoweringly sweet.
Step number 7 it says add flour and water in 3 to 4 parts.
Step number 8 says Now add water.
I’m confused! Didn’t I put all the water in Step 7??
HI Murielle.
Sorry about the typo. On step 8 – I removed “now add water” from the recipe card.
Thanks!
The taste of this cake is so good. I could literally eat the whole thing myself !!
Made this cake for Rakhi festival as my brother doesn’t eat eggs. Everyone was a fan… they loved it. Some ppl even asked me to forward Nisha’s recipe!! My cake also had issues rising in the middle, but I cut small cubes of the cake and displayed it so no one knew that the cake was dipping from middle lol. I also used milk instead of water so yummy and also used 2.5 tbsp of sugar … perfect amount of sweetness. All in all an easy recipe !