Condensed milk bundt cake is a soft and fluffy dessert, perfect for the whole family’s breakfast. I made this cake with the condensed milk I had in the fridge and needed to use before it expired. If you want, you can replace it with the same amount of cow’s milk or even a plant-based drink. You can make this dessert using a bundt pan; if you don’t have one, you can also use one or more loaf pans. Ready to start?
RECIPES TO TRY:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Condensed Milk Bundt Cake
- 1 Nestlé condensed milk (12 oz)
- 1.5 cups all-purpose flour
- 3 eggs
- 1/3 cup milk
- 1/4 cup sunflower oil
- 1 packet baking powder
- 1 pinch salt
- 2 tsp chocolate sprinkles (0.7 oz)
Steps for Condensed Milk Bundt Cake
In a bowl, combine the eggs and oil, and with the help of a whisk, mix the two ingredients. Add the condensed milk; if you opt for regular milk or a plant-based drink, whip the eggs with 180 g of sugar.
Pour the previously sifted flour and baking powder, add a pinch of salt and mix again to combine all the ingredients.
Fill a greased and floured bundt pan. Decorate the surface with chocolate sprinkles.
Bake in a preheated oven at 350°F (180°C) and let it cook for about 35/40 minutes (always adjust to your oven). Before removing, do the toothpick test: if it comes out dry, the cake is cooked.
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Let your condensed milk bundt cake cool before transferring it to a serving plate.
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