Condensed Milk Flavoured Chocolate Cake - Because two evils are better than one!

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Condensed Milk Flavoured Chocolate Cake is the perfect Home Made Birthday Cake

I’m on a Condensed Milk bandwagon at the moment…. Oh who am I kidding, I drink the stuff from the can. My arse would be a hell of a lot smaller if I didn’t touch the stuff, but I can’t help it.  If there is an open tin in the fridge, I’m grabbing the teaspoon and digging right in!

If you are looking for the perfect birthday cake recipe – you can stop right here.  Because the Condensed Milk Flavoured Chocolate Cake is the bomb-diggity of birthday cakes!

So this recipe for Condensed Milk Flavoured Chocolate Cake is surprisingly light in texture seeing there is so much going on, but chocolate and condensed milk are a match made in heaven. Ice it with plain chocolate icing, nothing too fancy, and you’ll be enjoying large slices until there is only crumbs left. Or you can add truffles or chocolate bars of your choice to make it extra pretty and fit for occasions.

If you are wanting to make it a birthday cake or celebration cake (like the picture) – double or even triple the recipe!

And if you want an icing to go on top, try our Simple Chocolate Icing recipe!

If you like this recipe you will LOVE this these Condensed Milk Flavoured Recipes:

Condensed Milk Flavoured Chocolate Cake

My Beautiful Condensed Milk Flavoured Chocolate Cake – It Was Delicious! 

Condensed Milk Flavoured Chocolate Cake | Stay At Home Mum

Condensed MIlk Flavoured Chocolate Cake

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  • 405 grams Condensed Milk (1 Tin)
  • 100 grams Unsalted Butter (melted)
  • 1 tsp Vanilla Extract
  • 150 ml Milk
  • 200 grams Self Raising Flour
  • 1/2 cup Cocoa
  • 1 tsp Bicarbonate Of Soda
  • 1 Chocolate Bar Of Your Choice to decorate

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How to Make the Condensed Milk Flavoured Chocolate Cake:

  1. Preheat the oven to 160 degrees.
  2. Grease and flour a 20cm round cake tin and set aside.
  3. In a large mixing bowl, pour in the tin of condensed milk.
  4. Add the melted butter, the milk and vanilla extract.  Mix well until just combined.
  5. In another bowl, sift together the dry ingredients (self-raising flour, cocoa and bicarbonate of soda).
  6. FOLD the dry ingredients into the wet ingredients, being careful not to over-mix.
  7. Pour in the batter and carefully use a spatula to 'flatten' the mix and even out the batter.
  8. Bake for 40 minutes.  Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
  9. Ice when cold.


Storage Tips:

  • Cake can be frozen.  To freeze, allow to cool completely.  Double wrap in plastic wrap (ensuring no air is around the cake), and place on a flat surface in the freezer for up to two months.

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