Orange Condensed Milk Drizzle Cake Recipe

An Orange Condensed Milk Drizzle Cake is a light, citrusy cake made even more indulgent with a sweet and creamy orange glaze. It’s perfect for breakfast, tea time, or as a dessert.

Here’s a simple recipe to make this delicious cake:

Orange Condensed Milk Drizzle Cake Recipe

Ingredients

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp orange zest (from about 2 oranges)
• ½ cup (120ml) fresh orange juice
• ½ cup (120ml) sweetened condensed milk
• ¼ cup (60ml) whole milk

For the Orange Condensed Milk Glaze:

• ¼ cup (60ml) sweetened condensed milk
• 2 tbsp fresh orange juice
• 1 tsp orange zest

Optional Garnish:

• Extra orange zest
• Thin slices of orange
• Powdered sugar

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease and line a loaf pan (9×5-inch) with parchment paper.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, cream the softened butter and sugar until light and fluffy.
   • Beat in the eggs one at a time, ensuring each one is fully incorporated.
   • Add the vanilla extract, orange zest, and orange juice, mixing well.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the condensed milk and whole milk. Stir until just combined.
   • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
3. Bake the Cake:
   • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Orange Condensed Milk Glaze:
   • In a small bowl, whisk together the sweetened condensed milk, orange juice, and orange zest until smooth.
5. Drizzle the Cake:
   • Once the cake has cooled, use a skewer or toothpick to poke small holes in the top of the cake.
   • Pour the glaze over the cake, letting it seep into the holes.
6. Garnish and Serve:
   • Optionally, sprinkle the cake with additional orange zest, or decorate with thin slices of orange.
   • Serve immediately or store for later.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake remains moist and flavorful, especially after the glaze soaks in!