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Chocolate Condensed Milk Cake: The Ultimate Fudgy Indulgence.
If you are looking for a cake that defies the laws of “dry crumbs,” you have found it. Most traditional cakes rely on sugar and butter for moisture, but this Chocolate Condensed Milk Cake uses a “secret weapon”: a full can of sweetened condensed milk.1
The condensed milk doesn’t just sweeten the batter; it transforms the crumb into something closer to a fudge-brownie hybrid than a standard sponge.2 It is dense, silky, and carries a deep, milky richness that balances the bitterness of dark cocoa perfectly. This is the kind of cake that stays moist for days on the counter and requires absolutely no frosting to be the star of the show (though a simple glaze never hurts).
The Ingredient Powerhouse
Because this cake is so rich, I recommend using a high-quality Dutch-processed cocoa powder. It provides that dark, Oreo-like color and a smoother chocolate flavor than natural cocoa.3
| Ingredient | Amount | Role |
| Sweetened Condensed Milk | 14 oz (1 can) | The source of moisture, sugar, and fat |
| Large Eggs | 4 | Provides structure and lift |
| Unsalted Butter | 1/2 cup (melted) | Adds richness and a buttery finish |
| All-Purpose Flour | 1 cup | The structural base |
| Cocoa Powder | 1/2 cup | Dutch-processed for deep chocolate flavor |
| Baking Powder | 1.5 tsp | For a slight, tender rise |
| Vanilla Extract | 1 tbsp | Enhances the chocolate notes |
| Salt | 1/2 tsp | To balance the sweetness of the milk |
Step-by-Step Instructions
1. Prep the Essentials
Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan or a standard loaf pan and line the bottom with parchment paper.
Note: We use a slightly lower temperature than usual (325°F vs 350°F) because the high sugar content in condensed milk can cause the edges to caramelize and burn before the center is set.
2. Whisk the Wet Ingredients
In a large bowl, whisk the 4 eggs until they are frothy and light. Pour in the entire can of sweetened condensed milk, the melted butter, and the vanilla extract. Whisk until the mixture is completely smooth and pale yellow.
3. Sift the Dry Ingredients
Place a fine-mesh strainer over your bowl. Sift in the flour, cocoa powder, baking powder, and salt.
Do not skip the sifting! Condensed milk batter is thick, and any lumps of cocoa powder will be nearly impossible to whisk out later.
4. The “Gentle” Mix
Using a spatula or a whisk, fold the dry ingredients into the wet until just combined. You want to avoid over-mixing here; the more you stir, the more gluten develops, which can turn this fudgy cake into a “bread-like” texture.
5. The Bake
Pour the batter into your prepared pan. Bake for 35–45 minutes.
- The Test: Insert a toothpick into the center. Because this cake is so moist, the toothpick should come out with a few moist crumbs attached, but not wet batter.
6. The Cool Down
Let the cake cool in the pan for at least 15 minutes before transferring to a wire rack. This cake is quite delicate when hot; it needs that time to “set” its fudgy structure.
Flavor and Texture Notes
This cake is famously dense and velvety. It lacks the airy “holes” of a classic birthday cake, feeling more like a cross between a moist pound cake and a flourless chocolate torte.
The flavor is a sophisticated mix of malt and cocoa. The condensed milk gives it a caramel-like background note that makes the chocolate taste “darker” and more intense. It is sweet, but the salt and cocoa keep it from being overwhelming.
Tips and Variations
- The Coffee Hack: Stir 1 teaspoon of espresso powder into the melted butter. It won’t make the cake taste like coffee, but it will make the chocolate flavor explode.
- The “Tres Leches” Twist: While the cake is still warm, poke holes in it and pour over a mixture of 1/4 cup evaporated milk and 1/4 cup heavy cream for an ultra-soaked version.
- A Simple Glaze: Whisk 1/2 cup of chocolate chips with 1/4 cup of hot heavy cream to create a ganache. Pour it over the cooled cake for a glossy finish.
- Salted Top: A sprinkle of flaky sea salt on top right before serving cuts through the richness beautifully.
Storage and Longevity
One of the best things about this cake is its shelf life. Because of the high fat and sugar content from the condensed milk, it does not go stale quickly.
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: This cake actually tastes incredible cold! It becomes even more fudge-like. Store for up to 7 days.
- Freezer: Wrap slices tightly in plastic wrap and freeze for up to 3 months.
FAQ
Can I use fat-free condensed milk?
You can, but the cake will be significantly less “fudgy” and might have a slightly tougher crumb. The full-fat version is highly recommended for that signature texture.
Why did my cake sink in the middle?
This usually happens if the oven door was opened too early or if the cake was underbaked. Because it’s a heavy batter, it needs that full bake time to support its own weight.
Is this the same as a Brazilian Brigadeiro cake?
It’s a cousin! Brazilian “Bolo de Brigadeiro” often uses condensed milk in both the cake and the frosting, making it the ultimate tribute to this ingredient.4
Conclusion
The Chocolate Condensed Milk Cake is a triumph of pantry staples. It’s the perfect recipe for when you want a “showstopper” dessert but don’t want to deal with the stress of multiple layers or complex frosting techniques. Its beauty lies in its simplicity and its unmatched, decadent moisture.