coffee swirl condensed milk cakes

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Greetings! I’m trying to juggle updating this blog regularly, which lately means every Saturday, with being able to be out enjoying the growing number of absolutely gorgeous summer days! Today was hard. It was 70 and sunny. Luckily, I was able to take a walk by the nearby lake, and have lunch out at Ivar’s seafood! But on to this week’s post: Coffee Swirl Condensed Milk Cakes.


This is the third version of this. (What’s the saying? Third time’s the charm??!)


I don’t know if it is the best it could be, but it is definitely better than the two previous versions.


One version was just way too dense and dry; another version was okay, but didn’t have the look I was going for. My coworkers might recognize these. Thanks for putting up with my experiments with the previous two recipes. I’m feeling a little guilty, because these are a better than the previous versions.


And even these, I’m not entirely happy with. But I’m happy enough. The next time I will not invert it to a wire rack; the racks left permanent marks on each cake, even though I only left each of them on the wire rack inverted for a few seconds.


Other than that, they’re pretty good, I think. They are just the right texture. They are surprisingly not too sweet, even with 3/4 cup of sweetened condensed milk and a half cup of sugar. They don’t have large air tunnels, and have an inviting color. I think they would go equally well with coffee, or as a brunch item, or with ice cream. The coffee flavor is not overpowering, but definitely there.


And this is my assistant, Pogi! If you look carefully, you’ll see that he is actually sitting up straight like a human! He gets this way usually every time he notices a squirrel or bird sitting on a branch on the tree just outside our sliding door. Then he makes cackling or chirping sounds! He’s entertaining to watch.


This pan was from my holiday splurge back in December, and one of the few times in my life where I practiced impulse buying. It’s a Williams-Sonoma Goldtouch® 8-count mini loaf pan, and I was feeling guilty because I haven’t use it and it’s been six months! A woman shopper in the store standing next to me could see that I was eyeing the pan and said that she loves hers and uses it all the time, and that I should get it. (In retrospect, I wondered is she was a Williams-Sonoma employee pretending to be a shopper!)


Coffee Swirl Condensed Milk Cakes (based on a recipe from A Family Feast)


1 1/3 all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

8 ounces unsalted butter, room temperature

3 eggs, room temperature

2 teaspoons vanilla extract

3/4 cup sweetened condensed milk, room temperature

4 teaspoons instant coffee granules


Preheat oven to 350 degrees F. Prepare a loaf pan, or mini loaf pans, but spraying with baking (butter/flour) spray. Set aside.

Sift the first four ingredients into a bowl and stir with a whisk. Set aside.

Cream the sugar and butter, until fluffy. scrape down sides of bowl as needed. Add eggs, one at a time, blending after each addition. Add the vanilla and blend to incorporate.

Add the sweetened condensed milk slowly, in a stream while beating with a hand held mixer. When incorporated, add the flour mixture gradually mixing on slow, being careful not to over mix. scrape sides and bottom of bowl as needed and mix until all flour is wet and incorporated into batter

Divide the batter into two equal parts. Add the coffee granules to one of the batters, mixing by stirring with a rubber spatula until the granules start to dissolve, about 30 seconds. It’s okay if there are still small specks because most of them will disappear once you bake them. There will still be small flecks of coffee in the finished product; if that bugs you, then try to dissolve them all in a small amount of the batter first, then add it to the rest of the batter for the coffee half.

Using a small measuring cup or small ice cream scoops, add dollops of each batter to different sides of each mold, dividing the batter equally among the mold. You do not have to run a knife through the batter, it will have a marble-like effect or loose checkered effect after it is baked.

Bake at 350 degrees for 18-22 minutes if using mini loaf pans, or longer if you are using a loaf pan, depending on the height of the pan. Tops should be slightly raised in the middle, and not soft or wet in the middle. Use a toothpick test to ensure it is baked in the middles of each.

After a few minutes resting on a wire rack in the molds, gently invert unto another wire rack, then turn them right side up. Continue to let them cool slightly and serve warm, or let them cool completely before serving. Enjoy!


16 responses to “coffee swirl condensed milk cakes”

    • Thanks! Me too. I’m not sure why I haven’t been making things with coffee in it, because I think it’s one of my favorite things in dessert.


  1. Wow you have beautiful pictures! I love everything about your post and I’ll definitely give them a try 😉


  2. I love the pan, I could really use that around the holidays when I make dozens of mini loaves. The cake looks delicious, moist and I love the addition of coffee. I will definitely be trying this recipe.

    Liked by 1 person

  3. These cakes look delicious and perfectly moist! The interior makes me want to take a huge bite! That pan can be used for meatloaf too. Bake them and throw the rest in the freezer for a quick dinner or lunch? Pogi is just beautiful. My maltese Maci sits up when she thinks a treat might becoming her way. 🙂

    Liked by 1 person

  4. I know its hard to update when summer arrives. At least you have the lovely assistant Pogi 🙂 This looks so delicious by the way 🙂

    Liked by 1 person

  5. This recipe came just in the right time! I had some leftover condensed milk from some ice cream making and these look perfect. By the way, your assistant is so adorable!!


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