Ultra-Moist Condensed Milk Cake 
(1 Bowl, No Butter, No Fail!)
Ingredients:
1 can (14 oz/400g) sweetened condensed milk
4 large eggs (room temperature)
½ cup (120ml) vegetable oil (or melted butter for richer flavor)
1 tsp vanilla extract (or ½ tsp almond extract for depth)
1½ cups (190g) all-purpose flour (sifted)
2 tsp baking powder
Pinch of salt
Optional Add-Ins:
Zest of 1 lemon/orange (for brightness)
½ cup shredded coconut or chocolate chips
Step-by-Step Instructions:
1. Prep:
Preheat oven to 350°F (180°C).
Grease a 8-inch (20cm) round or square pan and line the bottom with parchment paper.
2. Make the Batter (1 Bowl!):
In a large bowl, whisk condensed milk + eggs until smooth.
Add oil and vanilla; whisk until combined.
Gently fold in sifted flour + baking powder + salt until just mixed (don’t overwork the batter).
3. Bake:
Pour batter into the pan and tap to remove air bubbles.
Bake 30–35 minutes until golden and a toothpick comes out clean.
Pro Tip: Cover loosely with foil at 25 minutes if the top browns too fast.
4. Serve:
Let cool 10 minutes in the pan, then transfer to a wire rack.
Dust with powdered sugar or drizzle with caramel/ganache.
Why It’s Perfect:
No butter needed—condensed milk adds richness and moisture.
One-bowl wonder—minimal cleanup.
Stays soft for days (if it lasts that long!).
Variations:
Coffee Cake: Add 1 tbsp instant coffee to the batter.
Tres Leches Style: Poke holes in the warm cake and pour over a mix of ½ cup evaporated milk + ½ cup heavy cream.
Let me know if you’d like adjustments! 
