5-ingredient raspberry condensed milk cake
This 5-ingredient raspberry condensed milk cake combines creamy condensed milk with tart raspberries, creating a moist and flavorful dessert. Its simple preparation makes it perfect for any gathering or quick family treat.
Cook time 70 min
Prep time 15 min
Ingredients:
2 cups self-raising flour1.50 cups condensed milk
2/3 cup butter
4 eggs
The 5-ingredient raspberry condensed milk cake is a delightful and easy-to-make dessert that combines the creamy sweetness of condensed milk with the tartness of raspberries. With just a handful of ingredients, you can whip up this delicious cake in no time, making it perfect for last-minute gatherings or a quick treat for your family. Follow the simple steps below to create this moist and flavorful cake that everyone will love.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large mixing bowl, combine the melted butter and condensed milk. Whisk together until smooth and well incorporated.
- Add the eggs, one at a time, beating well after each addition until the mixture is light and fluffy.
- Gradually sift the self-raising flour into the wet ingredients. Fold in the flour gently using a spatula until just combined. Be careful not to overmix.
- Gently fold the fresh raspberries into the batter, being careful not to squash them. This will help to distribute the raspberries evenly throughout the cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
- If the cake begins to brown too quickly on top, you can cover it loosely with aluminum foil halfway through the baking time to prevent over-browning.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Optionally, dust the top with powdered sugar before serving for an extra touch of sweetness.
- Slice the cake and serve as it is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
The 5-ingredient raspberry condensed milk cake is not only easy to prepare but also offers a delightful combination of flavors that will satisfy your sweet tooth. By following the tips provided, you can ensure a perfect bake every time. Whether it's for a special occasion or a simple family dessert, this cake is sure to impress. Enjoy your delicious homemade cake!
5-ingredient raspberry condensed milk cake FAQ:
Bake the cake for 35-40 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.
Use an 8-inch (20 cm) round cake pan for this recipe to ensure even baking and proper cake structure.
Yes, you can use frozen raspberries. Just be sure to fold them in gently and expect a slightly wetter batter.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Yes, you can substitute unsalted butter with margarine or a dairy-free alternative. However, self-raising flour should remain unchanged for proper leavening.
Tips:
- Tip 1: Ensure that all your ingredients are at room temperature before you start mixing. This helps to create a smoother batter.
- Tip 2: Add a teaspoon of vanilla extract to enhance the flavor of the cake.
- Tip 3: Gently fold in the raspberries at the end to prevent them from breaking and ensure even distribution.
- Tip 4: Use parchment paper to line your baking pan for easier removal and cleanup.
- Tip 5: Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
Nutrition per serving
12 ServingsCalories 300kcal
Protein 7g
Carbohydrates 33g
Fiber 0.75g
Sugar 16g
Fat 15g
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