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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.
Such an easy recipe and super delicious!!
I’ve tried many egg cake recipes. There is always a Aunty that doesn’t eat eggs. So it’s good to have. This is by far the best eggless cake I’ve ever made. I’m not much of a baker but this recipe was very wary.
This recipe is great ! I used 2 tablespoons of sugar and it was the perfect level of sweetness for me and my family . Cake comes out very fluffy and easy to make!
Hi Nisha, I would love to make this cake but do you think I can freeze leftover? This cake is making me drool.
Hi Mila,
You can try, I have some in the freezer actually, but I haven’t tasted it. Make half the batch instead.
baked this cake and it was delicious! what a fun spin on a classic vanilla cake! the only thing was that the batter was a little bit too liquidy, but i added some flour and it thickened right up.
Oh I’m sorry about that. I’ve made this cake quite a few times so I’m kinda surprised it was liquidy. In any case, I’m glad it worked out. 🙂
Hi, can you suggest an alternative to vinegar in this recipe?
Hi. I’m not quite sure about this.. but you can try lemon juice and see if that works. I would google this to be sure. Apple cider vinegar may work too.
Hi.. which part of nigeria did u live? I was in Benin city.till 87.
@Stephanie – Thanks!! Cider Vinegar will work, but I'm assuming it will alter the taste very slightly. OMG, cinnamon and candied apples, you are totally thinking outside the box! Let me know how it turns out. 🙂
Just made this recipe, I didn't have regular vinegar, so I used apple cider vinegar. Hope it comes out alright. I added cinnamon and candied apples to the top. The house smells amazing! Thanks 🙂
@Gabbi – sorry about that. You should add 1 tsp of vinegar in the future, I'll correct the recipe right now.
@Jenny – yay! love to hear that.
Life saving yumminess!!! Mine didn't rise perfectly either, but I honestly didn't care. The taste more than makes up for it. Posts like this and recipes as delicious as this one makes me love the internet. Thank you!
omg AMAZING is all i have to say so moist this is defently going into my collection… I used milk instead of water. so light… i love it. thanks for the recipe.
ciao
Jen
just put mine in the oven lets see how it goes. My son has egg allergies so i am always looking for new things to make him. 8 minutes to go will post how it turns out!
@Priyanka – 350 Degrees Fahrenheit. I'm in the United States so we use Fahrenheit here.
the temperature mentioned in ur recipe …is it suppose to be 350 degrees or 150 degrees?
I love your story and your blog!
@Cakelicious and @Rookie Qookie… thanks… next time I'll try a tsp of vinegar and lower the sugar content. I believe the oven temperature, timing, mixing and baking powder were fine.. will try and repost. Thanks!
Hello Honey,
I love baking and from my experience I have found the following reasons for Cake sinking in the middle –
1. Oven Temperature – Too high / Too Low / Too Less Time.
2. Sugar / Fat Content – Too much of Sugar / Fat [Measurements of Sugar and the Fat components need to be tweaked].
3. Timing – The first 20 minutes are crucial for Cakes. Never open the Oven door as this would lead to reduction in the heat.
4. Mixing – There is always a Wet and dry component for Cakes – Sugar, Eggs, Butter fall under the Wet Category while Flour, Baking powder, Cocoa powder etc fall under the Dry category. Once the Dry category is mixed with the Wet – Never over-beat the batter once they are combined, just fold and mix well to remove lumps.
5. Baking Powder / Flour / Liquid – Baking powder should be always 1 tsp for every Cup of Flour. Too much Flour can alter the Cake composition. Liquid content should be appropriate – too much or too less can spoil the Cake.
In your case I suspect the Sugar content since you have mentioned the same. Tweak the recipe and also try Vinegar as Cakelicious has mentioned.
All the Best and please let us know how it comes out as I usually try my Cakes with Eggs, so am inquisitive about Eggless Ones.
Hope it helps..Thanks…
Cheers,
Reshmi
http://www.rookieqookie.com
Add a tsp of vinegar… Your cake will never sink in the middle. Also, try using milk instead of water, the texture is creamier of the batter, skim mlk will work. Tc
The cake was moist and Yum!! I really enjoyed it.