Condensed Milk Cake with Dulce de Leche Glaze Recipe
This Condensed Milk Cake offers a delightful cheesecake-style dessert featuring a crunchy biscuit base and a silky, tender cake center made with sweetened condensed milk. The cake is topped with a luscious layer of Dulce de Leche or caramel, adding a rich, golden glaze that mimics the classic burnt cheesecake finish. Perfect for an indulgent treat that’s both simple to make and impressively delicious.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
The Base Layer (For the Cheesecake Look)
- 200g (1 ½ cups) Digestive or Graham biscuits, crushed
- 100g (½ cup) unsalted butter, melted
The Cake Batter
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs, at room temperature
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
The Finish
- ½ cup Dulce de Leche or thick caramel (to glaze the top)
Instructions
- Preparing Your Kitchen & The Base: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch springform pan, which is essential to achieve the cheesecake-like appearance and neat edges.
- Making the Biscuit Base: Combine crushed digestive or graham biscuits with 100g of melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the base for 10 minutes, then remove from oven and let it cool while you prepare the batter.
- Mixing Wet Ingredients: In a large bowl, whisk the sweetened condensed milk with the four eggs until the mixture is smooth, silky, and slightly lighter in color, about 2 minutes.
- Incorporating the Butter: Slowly drizzle in the cooled melted butter while continuously whisking to incorporate it smoothly without cooking the eggs.
- Adding Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture with a spatula. Mix just until no dry streaks remain to keep the cake tender and crumb light.
- Baking to Perfection: Pour the batter over the cooled biscuit base in the springform pan, smoothing the top with a spatula. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean and the top is a beautiful golden color.
- Cooling and Finishing: Allow the cake to cool completely in the pan to set and maintain sharp edges. Once cooled, unclasp the springform sides and spread a thin, even layer of Dulce de Leche or thick caramel over the top to give a glossy, caramelized finish reminiscent of New York cheesecake.
Notes
- Ensure the melted butter added to the batter is cooled to prevent curdling the eggs.
- Use a springform pan for easy removal and a clean cheesecake-style presentation.
- Letting the cake cool completely before removing the pan will help keep the cake intact and visually appealing.
- You can substitute digestive biscuits with graham crackers for a slightly different flavor.
- For a more intense caramel flavor, you can lightly toast the Dulce de Leche on top using a kitchen torch.
Keywords: Condensed Milk Cake, Cheesecake Style Cake, Dulce de Leche Cake, Biscuit Base Cake, Simple Cake Recipe
