Description
Craving the rich, creamy sweetness of a condensed milk cake but looking for a hands-off, cozy twist? Say hello to Slow Cooker Condensed Milk Cake! This indulgent recipe reimagines the classic oven-baked cake as a tender, slow-cooked delight, featuring a moist, buttery base made with sweetened condensed milk, topped with an optional silky vanilla glaze for a touch of elegance.
Ingredients
For the Cake
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Sweetened Condensed Milk (1 can, 14 oz): Provides rich, creamy sweetness.
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Substitution: Homemade condensed milk (1 cup evaporated milk + ¾ cup sugar, simmered until thick).
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All-Purpose Flour (1 cup): Forms the cake structure.
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Substitution: Gluten-free flour blend or cake flour (texture may vary).
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Unsalted Butter (½ cup, melted): Adds rich, buttery flavor.
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Substitution: Vegan butter or coconut oil.
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Large Eggs (3, room temperature): Binds and adds moisture.
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Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
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Pure Vanilla Extract (1 tsp): Enhances flavor.
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Substitution: Almond extract or omit.
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Baking Powder (1 tsp): Ensures a light texture.
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Substitution: ¼ tsp baking soda + ½ tsp cream of tartar.
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Salt (¼ tsp): Balances sweetness.
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Substitution: Omit if using salted butter.
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For the Glaze (Optional)
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Powdered Sugar (½ cup): Creates a smooth, sweet glaze.
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Substitution: Granulated sugar (blend into a powder) or omit for no glaze.
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Milk (1–2 tbsp): Adjusts glaze consistency.
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Substitution: Plant-based milk or water.
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Pure Vanilla Extract (½ tsp): Adds depth to glaze.
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Substitution: Omit or use almond extract.
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Why They’re Important: The sweetened condensed milk is the star, delivering a creamy, caramel-like sweetness, while the butter and eggs ensure a tender, moist crumb. The flour and baking powder provide structure, and the optional glaze adds a polished, sweet finish, making each bite a decadent delight.
Instructions
Step 1: Prepare the Cake Batter
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In a large mixing bowl, whisk together 1 can (14 oz) sweetened condensed milk, ½ cup melted unsalted butter, 3 large eggs, and 1 tsp pure vanilla extract until smooth and fully combined.
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In a separate bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and ¼ tsp salt until well combined.
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Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix to maintain a tender texture.
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Tip: Ensure eggs are at room temperature for better emulsification. Mix batter gently to avoid a dense cake. Scrape down the bowl to incorporate all ingredients evenly.
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Step 2: Prepare the Slow Cooker
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Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
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For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and grease the parchment.
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Pour the batter into the slow cooker, smoothing the top with a spatula for even cooking.
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Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the batter is spread evenly to avoid uneven cooking.
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Step 3: Slow Cook
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Cover and cook on high for 2-3 hours or low for 4-5 hours, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Check doneness at the minimum time; if the top looks too wet, remove the lid for the last 30 minutes to evaporate excess moisture.
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Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.
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Step 4: Cool the Cake
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Turn off the slow cooker and let the cake cool in the insert for 10-15 minutes to set slightly, making it easier to remove.
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Use the parchment sling (if used) to lift the cake out, or carefully scoop it out with a large spoon if serving directly from the slow cooker. Transfer to a wire rack or serving platter to cool completely if glazing, or serve warm for a softer texture.
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Tip: Let the cake cool slightly before glazing to prevent the glaze from melting. If serving warm, scoop directly from the slow cooker for a rustic presentation.
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Step 5: Make the Glaze (Optional)
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In a small bowl, whisk together ½ cup powdered sugar, ½ tsp pure vanilla extract, and 1 tbsp milk until smooth. Add an additional 1 tbsp milk if needed to achieve a pourable, drizzle-like consistency.
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Drizzle the glaze over the cooled cake using a spoon or piping bag for a decorative touch.
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Tip: Adjust glaze thickness by adding milk gradually. Let the glaze set for 5-10 minutes before serving for a polished look. Store extra glaze in the fridge for up to a week.
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Step 6: Assemble and Serve
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If cooled, slice the cake into 8-10 squares or wedges, or scoop warm portions into bowls or dessert cups (about ½ cup per serving).
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If glazed, ensure the drizzle is evenly distributed for visual appeal. If unglazed, serve as is or dust with powdered sugar for a simple finish.
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Serve warm for a gooey, comforting experience or at room temperature for a firmer texture. Pair with coffee, tea, or a scoop of vanilla ice cream for a complete dessert experience.
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Tip: Serve in shallow bowls if scooping warm, or on plates if slicing cooled. Garnish with fresh berries or a sprinkle of chopped nuts for extra flair. Offer extra glaze or whipped cream on the side for customization.
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