Condensed Milk Chocolate Cake

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Who can say no to a homemade Chocolate Cake? Especially if it’s moist, rich with intense chocolate flavor, yet  light in texture. This Condensed Milk Chocolate Cake is covered with a delicious condensed milk chocolate frosting glaze, that can be made in less than 10 minutes!

Are you looking for easy chocolate cake from scratch? Then you will love this homemade chocolate cake recipe. This cake is fudgy, chocolatey, full of flavor, moist and delicious!

Condensed Milk Chocolate Cake

This Moist Chocolate Cake recipe is every chocolate lover’s dream! Just grab a scoop of ice cream and you’re all set! 

This condensed milk chocolate cake starts with a simple homemade chocolate cake batter baked to tender perfection and then topped with a simple sweetened condensed milk and cocoa sauce.

Ingredients for Condensed Milk Chocolate Cake: 

All Purpose Flour

Eggs: Bring to room temperature

Hot Water

Instant Coffee: It will not make the cake taste like coffee, it just helps enhance the chocolate flavor.

Cocoa Powder: Use unsweetened cocoa powder for this recipe.

Sweetened Condensed Milk: the magical ingredient behind so many delicious desserts.

Vegetable Oil

Sour Cream: or yogurt


Buttermilk: If you don’t have buttermilk on hand, read the notes section to make a simple buttermilk substitute!

Vanilla Extract


Baking Powder

If you are looking for chocolate cake recipes, you will love this chocolate bundt cake recipe from scratch.

The Condensed Milk Frosting for this Chocolate Cake Recipe:

This recipe will make enough chocolate glaze to drizzle over the chocolate Bundt cake, plus more to top each piece! YUM. 

This glaze is versatile, can be used for your different baked goods! It is the one I use in my No Bake Chocolate Biscuit Cake!

Pro Tip: After the chocolate cake is done baking and while it’s still warm, using a wooden pick, poke holes all over the top. This will allow the condensed milk glaze to seep into the holes and make it insanely moist.

I mean, just look at this! A decadent cake soaks up chocolate condensed milk glaze for a moist and rich dessert that everyone goes crazy for!

Chocolate cake recipe from scratch


*If you do not have buttermilk, then substitute it by adding 1 tablespoon of lemon juice or vinegar to 1 cup full fat milk. Let it stand for 5-10 minutes before using it in place of the buttermilk.

Tips for Making the Best Chocolate Cake with Condensed Milk Recipe:

  • Make sure you preheat your oven before starting.
  • Generously grease your Bundt pan with baking spray. If you don’t have baking spray on hand, use the butter/flour method. Last thing you want is a cake the sticks to the pan. 
  • Let cake cool COMPLETELY before adding the frosting glaze.
  • Frosting glaze, should be hot when drizzled over the cake.  
  • Don’t over-mix after adding the dry ingredients OR over-bake. This chocolate cake needs about 45-50 minutes in the oven, or until a wooden skewer inserted into the center of the cake comes out clean. 
  • The cake batter is a little runny and thin and that’s what helps with the final moist texture. Don’t be tempted to add more flour. 

More Easy Cake Recipes:

Banana Cake with Brown Sugar Glaze

Pumpkin Cake Roll

Carrot Cake

Orange Bundt Cake 

One thing I love about this cake is that it’s better if it sits overnight.  That means it’s easy to make ahead of time and perfect for potlucks, parties, and dinners.

If you make this Glazed Chocolate Cake Recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Chocolate cake recipe from scratch

Chocolate Cake

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

A moist, rich chocolate cake with intense chocolate flavor in every bite, covered in a delicious frosting glaze!


For Cake

  • 3 c. all-purpose flour
  • 1 c. buttermilk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup hot water + 1 teaspoon instant coffee- instant coffee is optional
  • 1 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup vegetable oil
  • 3 teaspoons baking powder
  • 1/3 cup sour cream/yougurt

For Glaze


  1. Preheat oven to 350 F
  2. Grease a 10-cup Bundt pan with baking spray or butter/flour.
  3. In a large bowl, mix together the flour, cocoa, and baking powder very well and set aside.
  4. With an electric mixer, beat eggs and vanilla extract, until bubbly- about two minutes.
  5. Add sugar and mix some more, until fluffy- about 1 minute.
  6. Add sour cream, buttermilk, hot water, and oil. Beat on a medium speed until creamy smooth, about a minute.
  7. Gradually add the flour mixture and beat just until every thing is incorporated together-about 1 minute. "The batter will be a little runny".
  8. Transfer the batter into the prepared Bundt pan.
  9. Bake until until a cake tester inserted into the center comes out clean, about 50 minutes. Keep an eye on it, you don't want to over-bake this cake!
  10. Remove from the oven and allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
  11. Allow to cool completely before frosting.

For the frosting glaze:

  1. In a large skillet, melt butter, then condensed milk Cocoa and mix it all together on low heat- about 2 minutes.
  2. Pour some of the frosting glaze over your cooled caked while the it is still hot.
  3. Enjoy!


Buttermilk Substitute:

  • Measure one tablespoon of white vinegar, or lemon juice into a liquid measuring cup.
  • Pour milk over the white vinegar and fill the 1 cup to the top.
  • Gently stir the mixture together and let sit for 5 minutes.
  • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 325Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 72mgSodium: 193mgCarbohydrates: 54gFiber: 2gSugar: 27gProtein: 7g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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