Condensed Milk Pound Cake Recipe (2024)

This is a flawed recipe. I am an experienced baker and professional recipe tester. The commenter who said this looked nothing like the photo is correct -- there is no chance that 1-1/4 cups of dulce de leche could make such a light swirl in the batter. All the dulce de leche fell completely to the bottom of the pan and made a thick layer there. Cake baked completely at 50 mins.

With 1.25 cups of dulce de leche, my cake ended up looking like a molten lava cake, nothing like the photo. Is this correct?

They are separate ingredients. Condensed milk added to the butter, dulce de leche is layered in the batter.

I happened to have exactly the ingredients for this in my fridge so I made this yesterday. I read through the comments and adjusted accordingly: I used about 2/3 of the called for dulce de leche, and I warmed it up in the microwave for 30 seconds first so it wasn't a giant blob. Both layers swirled beautifully. I also cut a bit of the white sugar since there were so many other sweet components. It came out great! Delicious dessert with a little whipped cream. :)

You can make your own dulce de leche by either pressure cooking(instantpot all the way!) or boiling an unopened tin of condensed milk. Google for exactly how long to do it for. You will need to wait for can to cool completely before opening.Also, 1 tin of condensed milk will make enough dulce de leche for the recipe with a bit left over to serve on a serving of ice cream.

Given some of the notes on the recipe, I tried making this and dolloping a little over 1/4 cup into the batter rather than the suggested 1 and 1/4 cup. It turned out to be really delicious and the dulce stayed suspended and swirled throughout the cake!

I believe the issue people were having is due to the type of dulce de leche. I had to make my own (due to the pandemic) and it was much more liquidy than store-bought versions, so I had less of an issue of it all sinking to the bottom. I also used a bit less than the 1.25 cups that the recipe calls for after reading the comments. It was a very delicious pound cake!

I have created a similar loaf cake and it tested great. To fix the problem with the soggy dulce de leche for the swirl, I would reserve 1/3 of the batter and fold in only 1/4 cup dulce de leche to it. Dot it on top of the vanilla batter and swirl it with a long toothpick. Dulce de leche It is very sweet and intense so this is enough to flavor the swirl. Bake 325 for 1 hour or until a tester comes out clean.

Dulce de leche is different from condensed milk. Looks like you use the condensed milk IN the cake and then layer in the pan with the dulce de leche and the batter. I found dulce de leche in Walmart. They are a great source for international/ethnic products.

It appears that the brand of dolche de leche you use dictates the result. One that is more like a paste than a syrup Whatever I used was a disaster . The cake took much more than the 70 minutes and was still oozing even when cool.Even half the dolche de leche would still be semi liquid.The ends of the cake that were done tasted pretty good.

The dulce de leche is the problem ingredient. I found it easily enough at my local supermarket, made by Nestle. However, it's as thick as wallpaper paste and was hard to work with much less measure out. I'm not sure why the measurement was not given in weight (liker 13 ounces, ) instead of millimeters. This was hardly a fluid ingredient --more like a dense pudding. Did I get the wrong stuff?The cake was great tasting but all the dulce de leche fell to the bottom of the of the cake.

I used about half the amount of dulce de leche called for in the recipe as it seemed too much for 1 loaf pan. Baked for 70 minutes and it has a really wonderful flavor. Despite reducing the amount of dulce de leche by half, my cake still has significantly more marbling than you see in the photo that accompanied the recipe.

This was delicious! Really simple to make and super tasty. I added more vanilla because that's the type of person I am, but I'm sure its just as good unaltered.

This cake always takes 70+ minutes to bake (might be my oven), but the flavor and texture is so worth it. Watch it like a hawk and test it every 5 minutes after the 55 minute mark.

This is an easy recipe! If you’re considering this recipe but hesitated because of all the comments on the dulce de leche, I urge you to read them with a grain of salt. Dulce de leche is simply condensed milk cooked, and it is AMAZING. It should be a brownish color, and have a smooth, soft, paste consistency. If you live in a colder state, it may be hardened by the temperature, so you’ll have to figure out how to make if softer (or at last, make your own dulce de leche). Plenty of recipes online

I made this tonight (as directed) and while not a disaster a very disappointing leaden burnt edged brick was the sad result. After making my own Dulce de Leche and skinning vanilla pods I would have expected a better ROI. Would not make again.

Dulce de Leche - can sweetened condensed milk in sous vide 12-14 hours 185 degrees One recipe = 2 mini loaves. Double for 4 loaves

Found the cake delicious, but like many others my thick homemade dulce de leche sank to the bottom and made a hard layer that was impossible to cut through when cooled. Also burned on the corners a bit, but my oven runs hot--I usually bake pound cakes on 325 and will next time for this one. I'll make it again, but I'd probably make the dulce de leche thinner, mix it into a bit of the batter, and cut the whole cake while warm. 1.5x recipe fills my two weird loaf pans accurately.

Made as directed, turned out perfect. Have made it twice. The reason for the wide cooking time range is to account for variability in the dulce du leche. I happened to make my own using an instant pot (both times with different methods) and it was great but I needed the longer end of the cooking time, about 70 minutes. Don’t listen to the weirdos in the comments saying it is flawed.

This cake was a huge hit! I used around 1/4-1/3 cup of dulce de leche, which was perfect.

Made today using some homemade vanilla condensed milk (Stella park recipe, leftover from a pumpkin pie). Used chocolate almond butter in stead of Dulce de Leche. Used a few tablespoons only. Cooling now, just out of oven. Looks and smells great.

Disappointing recipe. I cut back on the Dolce de Leche and warmed it up before adding based on comments. It swirled nicely, but we found the cake bland and not worth the high calorie count.

I made this without the dulce Leche and it was really good!

Sweet exchange

Delicious! I bet very good with coffee/latte or afternoon tea.

+1 on the motion to use jam instead of Dulce de Leche. I subbed 1/2 C of strawberry jam and it turned out beautifully, though next time I might go for another 1/4 C. I was also short about 2 TBSPs of condensed milk, so I supplemented with sour cream. Baked just about 60 mins and will definitely do so again.

I made this gluten free with bobs red mill 1:1 gluten free flour and it worked out great! Very delicious cake :)

This is our favorite pound cake! I made several modifications based on ingredients I had on hand and to accommodate dietary restrictions. Cup4Cup gluten free flour instead of all purpose, coconut condensed milk, and skipped the dulce de leche. 10/10!

This recipe is a disaster. I'm an experienced baker and it seemed obvious that there was far too much liquid in the recipe to actually work but I tried it nonetheless. Sure enough, it was an ooey, gooey, sloppy mess that never solidified. Melissa, did you actually make this recipe as written or just rely on the poor editing in the Republique cookbook (where errors abound)? If you actually baked this, I think you would see the error in the dulce de leche and not subject others to the disaster.

I used Ghiradelli premium caramel sauce instead of dulce de leche and for the first layer in the middle of the cake also lightly sprinkled some kosher salt on top of the caramel. Then added the rest of the batter and more caramel sauce on top. It came out fantastic. I will use more caramel sauce the next time - I went lightly as I feared it might be too sweet but it was just fine.