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Best belizean milk cake recipe

Best Belizean Milk Cake Recipe For Every Occasion

A soft, creamy Belizean Milk Cake made with sweetened condensed milk and evaporated milk. Simple to mix, wonderfully moist, and perfect for birthdays, holidays, and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Belizean, Caribbean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry
  • 2 cups 240 g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp fine salt
Wet
  • ½ cup 115 g unsalted butter, room temperature (salted is OK; reduces need for added salt)
  • ¾ cup 150 g granulated sugar
  • 3 large eggs room temperature
  • 1 can 14 oz / 397 g sweetened condensed milk
  • 1 can 12 oz / 354 ml evaporated milk
  • 1 tsp vanilla extract
Optional Flavor Boosts (pick any)
  • ½ tsp ground cinnamon or ¼ tsp grated nutmeg
  • Swap ½ cup 120 ml of the evaporated milk with coconut milk for a tropical twist
  • ½ cup 80 g well-drained crushed pineapple (fold in last, for a fruity version)

Equipment

  • 9×13-inch (23×33 cm) Baking Pan
  • Mixing bowls
  • Hand or stand mixer
  • Fine-mesh sieve
  • Measuring cups/spoons
  • Rubber spatula
  • Wire cooling rack
  • Oven thermometer (optional)

Method
 

Prep & preheat
  1. Heat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment if desired.
Sift dry
  1. In a bowl, whisk or sift flour, baking powder, and salt; set aside.
Cream butter & sugar
  1. In a large bowl, beat butter and sugar on medium-high until pale and fluffy, 2–3 minutes.
Add eggs
  1. Beat in eggs one at a time, mixing well after each addition and scraping the bowl as needed.
Add milks & vanilla
  1. Mix in sweetened condensed milk, evaporated milk, and vanilla until smooth. (Add optional cinnamon/nutmeg here.)
Combine
  1. Add the dry ingredients in two additions, mixing on low just until combined. Do not overmix. (If using coconut milk, ensure total liquid equals the evaporated milk amount by swapping ½ cup; if using pineapple, fold it in gently now.)
Bake
  1. Spread batter evenly in the pan. Bake 40–45 minutes, until the top is golden and a toothpick in the center comes out clean.
Cool & serve
  1. Cool in pan 5–10 minutes, then transfer to a rack to cool completely. Slice and serve.

Notes

  • Don’t overmix after adding flour to keep the crumb soft.
  • Oven accuracy matters—use a thermometer if unsure.
  • Pan swaps: Two 8-inch (20 cm) rounds bake ~28–32 min; cupcakes ~18–22 min.
  • Make-ahead & storage: Cover and keep at room temp 1 day or refrigerate up to 4 days; freeze slices, well wrapped, up to 2 months.
  • Adjust to taste: For sweeter cake add 2–3 Tbsp sugar; for moister crumb add 2–3 Tbsp evaporated (or coconut) milk.

Variations

  • Coconut Milk Belizean Cake: Swap ½ cup (120 ml) evaporated milk with coconut milk.
  • Pineapple Milk Cake: Fold in ½ cup (80 g) crushed pineapple.