This ultra moist condensed milk coffee cake is soft, rich, and easy to make. Perfect for breakfast, dessert, or afternoon coffee lovers.

Condensed Milk Coffee Cake (Ultra Moist & Soft)

This Condensed Milk Coffee Cake is incredibly soft, rich, and buttery with a delicate coffee aroma. Sweetened condensed milk makes it extra moist and tender, while brewed coffee enhances the deep caramel flavor. Perfect for breakfast, afternoon tea, or dessert.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 9 slices

Course: Dessert

Cuisine: Américaine

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• Dry Ingredients
• 2 cups 250g all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• Wet Ingredients
• 1 cup 240ml sweetened condensed milk
• ½ cup 120ml brewed strong coffee (room temperature)
• ½ cup 115g unsalted butter, softened
• ½ cup 100g sugar
• 3 large eggs room temperature
• 1 tsp vanilla extract
• Optional Topping
• Powdered sugar for dusting
• Coffee glaze ½ cup powdered sugar + 1–2 tbsp coffee

Equipment

• 8-inch (20 cm) round cake pan
• Parchment paper
• Mixing bowls (2)
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Toothpick (for doneness test)

Method

 

1. Preheat Oven
2. Preheat to 170°C (340°F). Grease and line an 8-inch round cake pan.
3. Cream Butter & Sugar
4. Beat softened butter and sugar until light and fluffy (3–4 minutes).
5. Add Eggs
6. Add eggs one at a time, mixing well after each addition.
7. Add Condensed Milk & Vanilla
8. Mix in condensed milk and vanilla extract until smooth.
9. Combine Dry Ingredients
10. In a separate bowl, whisk flour, baking powder, and salt.
11. Combine Everything
12. Add dry ingredients in batches, alternating with brewed coffee. Mix gently. Do not overmix.
13. Bake
14. Pour batter into prepared pan. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
15. Cool
16. Let cool 10 minutes in the pan, then transfer to a wire rack.
17. Decorate & Serve
18. Dust with powdered sugar or drizzle with coffee glaze.

Notes

• Use room temperature butter and eggs for a smooth batter and better rise.
• Do not overmix once the flour is added to keep the cake soft and fluffy.
• For stronger coffee flavor, add 1 tsp instant espresso powder.
• If the cake browns too quickly, cover loosely with foil during the last 15 minutes.
• Store in an airtight container for 3 days at room temperature or 5 days refrigerated.
• Freeze slices for up to 2 months.