5-ingredient raspberry condensed milk cake
Indulge in the simplicity of a 5-ingredient raspberry condensed milk cake! This delightful dessert features 2 cups of self-raising flour, 1.5 cups of creamy condensed milk, 2/3 cup of butter, and 4 eggs, elegantly blended to create a moist, flavorful cake. Perfect for a quick treat or a special occasion, it's an easy recipe that promises a burst of raspberry goodness with every bite.
- 22 Mar 2024
- Cook time 70 min
- Prep time 15 min
- 12 Servings
- 4 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 0.75g | 2% |
| Sugar 16g | 16% |
| Fat | |
| Fat 15g | 17% |
| Saturated 8g | 26% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 90mg | 16% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.03mg | 1% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.30ug | 12% |
| Vitamin C 0.75mg | 1% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 1.16ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 170mg | 5% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.77mg | 7% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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