Go Back
Condensed Milk Cake Bars cut into squares with a soft, moist crumb
Print

Condensed Milk Cake Bars recipe

Soft, buttery, and moist condensed milk cake bars made with simple pantry ingredients and topped with crunchy sliced almonds. This easy homemade dessert is perfect for snacks, parties, gifting, or afternoon coffee.
Course Dessert
Cuisine Filipino
Keyword almond cake bars, butter cake bars, cake bars, condensed milk cake, condensed milk cake bars, easy cake bars, homemade cake bars
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16

Equipment

  • 8x8 baking pan
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Kitchen scale (optional)
  • Oven
  • Cooling rack (optional)

Ingredients

  • 3 large eggs
  • 1 can sweetened condensed milk 377g
  • 1 tbsp sugar
  • 100 g unsalted butter melted
  • 2 tbsp oil
  • 1 tsp vanilla essence
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup powdered milk
  • sliced almonds for toppings

Instructions

  • First, preheat your oven to 180°C (356°F). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.
  • Next, in a large bowl, whisk together the eggs, sweetened condensed milk, sugar, melted butter, oil and vanilla essence
  • Whisk until everything is fully incorporated.
  • After that, sift the all-purpose flour into the bowl. Add the baking powder, salt, and powdered milk, then gently mix with a hand whisk just until the batter is smooth and no lumps remain. Be careful not to overmix to keep the cake bars soft and tender.
  • Once combined, pour the batter into the prepared pan and spread it evenly. Then, gently place the divider into the batter, making sure it is properly positioned.
  • Next, sprinkle the sliced almonds evenly over the top.
  • Bake for about 45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
  • Finally, let the cake cool completely in the pan before removing the divider or slicing into bars. Serve and enjoy!

Video

Notes

Tips
  • Always preheat your oven before baking to ensure the cake bars bake evenly and rise properly.
  • Use room-temperature eggs for a smoother batter and more even mixing.
  • Sift the flour before mixing to help prevent lumps and create a lighter texture.
  • Mix the batter just until smooth and no lumps remain. Overmixing can make the cake bars less tender.
  • If using a divider, insert it gently after pouring the batter into the pan.
  • Sprinkle the sliced almonds evenly over the top for the best appearance and crunch.
  • Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few dry crumbs, the cake bars are ready.
  • Let the cake cool completely before removing the divider and slicing into bars for clean, neat edges.
  • Store leftover cake bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.