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–+ servings
Blender Creamy Cake

Blender Creamy Cake

Discover the secret to a perfectly moist Blender Creamy Cake using condensed milk. Easy to make and irresistibly delicious. Enjoy anytime!
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 people
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can condensed milk
  • 1 can milk (use the empty condensed milk can as your measure)
  • 3 large eggs
  • 1 cup wheat flour
  • 1 tablespoon butter or margarine
  • as needed extra butter or margarine and wheat flour to prepare your baking pan

Equipment

  • Blender
  • 9-inch cake pan or loaf pan
  • Rubber spatula or knife for unmolding
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 180°C (350°F) and prepare the baking pan by greasing with butter and dusting with flour.
  2. Blend the condensed milk, regular milk, and eggs in a blender until smooth.
  3. Add the wheat flour to the blender and blend again until fully incorporated.
  4. Pour the batter into the prepared baking pan and tap it gently on the counter to release air bubbles.
  5. Bake in the preheated oven for 40 to 50 minutes, checking for doneness with a toothpick.
  6. Once baked, cool the cake in the pan for 15-20 minutes before unmolding.

Nutrition

Calories: 145kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 56mgSodium: 80mgPotassium: 120mgSugar: 10gVitamin A: 120IUCalcium: 70mgIron: 0.4mg

Notes

For variations, consider adding lemon zest, coconut milk, or cocoa powder to adjust flavors. Store the cake in an airtight container to maintain moisture or refrigerate for longer shelf life. This cake freezes well; wrap it tightly and enjoy up to 2 months later. Ensure to preheat your oven and properly prepare your baking pan for easy unmolding.
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