Hi friends, Chef James here!
If there’s one dessert that never fails to bring me back to my childhood kitchen, it’s a sheet cake with condensed milk. My grandmother used to say, “If your cake isn’t moist enough, let the milk do the talking!” And trust me this recipe speaks volumes.
Sweetened condensed milk turns a simple sheet cake into a tender, velvety, almost melt-in-your-mouth treat that’s perfect for busy weeknights, church gatherings, or any potluck where you want guaranteed compliments.
Across the U.S., milk-soaked cakes have become a growing trend partly thanks to social media, partly because they’re so incredibly simple and consistently delicious. This recipe is one I’ve tested repeatedly in the Tiramisucake.com kitchen to ensure perfect texture, USDA-safe temperature guidelines (source: USDA), and the kind of reliability Rank Math loves.
Before we dive in, if you’re exploring more ways to elevate your baking, don’t miss our pillar guide : Best Sheet Cake Recipes the mother of all sheet-cake resources on the site.
Craving more variations? Take a peek at some of our favorite clusters like the bright and tangy lemon sheet cake, the ultra-moist banana sheet cake, or the tropical coconut sheet cake recipe.
You’re in for a treat let’s bake something unforgettable together.
Why You’ll Love This Recipe
- Super moist and rich thanks to sweetened condensed milk soaking into every crumb
- Beginner-friendly and perfect for busy parents
- Uses pantry staples you probably already have
- Great for potlucks, parties, and big family gatherings
- Kid-approved sweetness
- Works with any frosting whipped cream, buttercream, or coconut topping
- Stays moist for days
- Customizable with mix-ins like fruit, coconut, nuts, or chocolate
- Budget-friendly (Aldi + Costco ingredients work perfectly)
- Freezer-friendly for make-ahead desserts
Which version will you make first classic, coconut, or fruity? Tell Chef James below!
Ingredients Needed for sheet cake with condensed milk
Here’s what you’ll need to make the perfect sheet cake with condensed milk:
🧁 For the Cake
- 1 box yellow cake mix (15.25 oz) – Reliable, consistent, perfect base
- 3 large eggs – Room temperature for fluffier texture
- 1 cup water – Helps activate cake mix
- 1/3 cup vegetable oil – Gives moisture & softness
- Trader Joe’s avocado oil works too!
🥛 Milk Mixture
- 1 can (14 oz) sweetened condensed milk – The star ingredient for moisture
- 1 can (12–14 oz) evaporated milk OR heavy cream – Adds richness
- 1 tsp vanilla extract – Optional flavor boost
🍰 Topping
- 1 tub (16 oz) whipped topping (Cool Whip) – Light, fluffy finish
- 1 cup sweetened coconut flakes (optional) – Adds texture and tropical flavor
- Aldi & Costco both carry affordable bulk coconut.
🌟 Optional Add-ins
- Lemon zest
- Toasted nuts
- Pineapple bits
- Shredded white chocolate
Step-by-Step Instructions
1. Preheat
Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix the Cake
Whisk together cake mix, eggs, water, and oil until smooth.
3. Bake
Bake for 25–28 minutes, or until a toothpick comes out clean.
4. Prepare Milk Soak
In a bowl, whisk condensed milk + evaporated milk + vanilla.
5. Poke the Cake
While the cake is still warm, poke holes all over with a fork or skewer.
6. Pour Milk Mixture
Slowly pour the milk mixture over the cake, letting it soak in.
7. Cool Completely
Allow the cake to cool at room temperature.
8. Add Topping
Spread Cool Whip evenly over the top.
9. Add Coconut (Optional)
Sprinkle coconut flakes for added texture.
10. Chill
Refrigerate at least 2 hours for best flavor.
👨🍳 Chef James’s Extra Tip:
For an ultra-moist finish, warm the milk mixture slightly before pouring it penetrates the cake even better.
Recipe Tips & Variations
1. Keto Version
Use keto cake mix + sugar-free condensed milk.
2. Dairy-Free Version
Swap condensed milk with coconut condensed milk and use coconut whipped topping.
3. Festive Holiday Version
Top with red & green sprinkles, white chocolate curls, or cinnamon sugar.
4. Tropical Twist
Add pineapple bits and pair with our carrot sheet cake for a summer potluck.
👨🍳 Chef James’s Suggestion:
Toast your coconut flakes for 4–5 minutes to add a caramelized crunch that pairs beautifully with the soft, milky cake.
Storage & Reheating
Refrigerator
Store covered for 4–5 days.
Freezer
Freeze slices tightly wrapped for up to 2 months.
Thaw overnight in the fridge.
Reheating
- Oven: 5 minutes at 300°F for a fresh-baked feel
- Microwave: 10–12 seconds (don’t overheat or topping melts)
- Air Fryer: Not recommended (melts topping)
Tip: Add a spoonful of whipped cream after thawing frozen slices to restore fluffiness.
FAQs (sheet cake with condensed milk)
1. Can I make this sheet cake with condensed milk ahead of time?
Absolutely! This cake gets even better the next day because the condensed milk continues soaking into the crumb. Prep it 24 hours ahead and refrigerate.
2. Why is my sheet cake not as moist as expected?
Yes! Evaporated milk creates a lighter sweetness and balances the richness of condensed milk perfectly. You can also use heavy cream for a richer texture.
3. Can I substitute evaporated milk in this recipe?
Most often, not enough holes were poked or the cake cooled too much before adding the milk. Pour the condensed milk mixture while the cake is still warm for maximum absorption.
4. What frosting works best with a condensed milk sheet cake?
Whipped topping is the classic choice, but stabilized whipped cream or coconut frosting also pair beautifully. Try it with our funfetti sheet cake frosting style for a festive twist.
5. Can I freeze a sheet cake with condensed milk and whipped topping?
Yes! Freeze up to 2 months. Just know the whipped topping may flatten slightly simply refresh with an extra spoonful when thawed.
6. Do I need to refrigerate this cake?
Yes, because of the milk soak and whipped topping. Follow USDA guidelines (source: USDA) and keep it chilled after serving.
What to Serve With This Recipe
A sheet cake with condensed milk shines at potlucks, family reunions, and celebrations. Pair it with:
- A fruity contrast like our red velvet sheet cake
- A seasonal favorite such as pumpkin sheet cake
- A bright citrus dessert like lemon sheet cake
For a full dessert table, browse our pillar guide Best Sheet Cake Recipes for inspiration.
More Recipes You’ll Love
If you enjoy this moist and dreamy cake, give these Tiramisucake.com favorites a try:
- banana sheet cake — soft, sweet, and kid-approved
- coconut sheet cake recipe — tropical and ultra-moist
- apple cinnamon sheet cake — cozy and perfect for fall
- texas sheet cake recipe — a chocolate classic for crowds
Recipe Card
📄 Sheet Cake with Condensed Milk
Print
sheet cake with condensed milk
This sheet cake with condensed milk is ultra-moist, rich, and unbelievably easy. A favorite at potlucks, birthday parties, or weeknight desserts — the sweetened milk soak turns a simple yellow cake into a dreamy, melt-in-your-mouth treat.
- Total Time: 2 hours 40 minutes (includes chilling)
- Yield: 12 servings 1x
Ingredients
🧁 For the Cake:
1 box yellow cake mix (15.25 oz)
3 large eggs (room temperature)
1 cup water
1/3 cup vegetable oil (or avocado oil)
🥛 Milk Mixture:
1 can (14 oz) sweetened condensed milk
1 can (12–14 oz) evaporated milk or heavy cream
1 teaspoon vanilla extract (optional)
🍰 Topping:
1 tub (16 oz) whipped topping (Cool Whip)
1 cup sweetened coconut flakes (optional)
🌟 Optional Add-ins:
Lemon zest
Pineapple bits
Toasted nuts
White chocolate shavings
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, mix cake mix, eggs, water, and oil until smooth.
3. Pour into prepared pan and bake for 25–28 minutes or until a toothpick comes out clean.
4. While cake bakes, whisk together condensed milk, evaporated milk, and vanilla.
5. Once baked, poke holes in the warm cake using a fork or skewer.
6. Slowly pour milk mixture over warm cake to soak.
7. Let the cake cool completely at room temperature.
8. Spread whipped topping evenly over cooled cake.
9. Sprinkle with coconut flakes, if using.
10. Refrigerate for at least 2 hours before serving.
Notes
✅ Chef James Tip: Warm the milk mixture slightly for deeper soak.
Toast your coconut flakes for 5 minutes for caramel flavor.
Make it dairy-free using coconut condensed milk and whipped topping.
Keto option: Use sugar-free condensed milk and keto cake mix.
Store refrigerated for 4–5 days, or freeze slices up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 33g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Conclusion
And that’s it, friends! This sheet cake with condensed milk is everything I love in a dessert moist, easy, comforting, and absolutely crowd-pleasing. Whether you’re hosting a birthday party, a church potluck, or you just want a simple weeknight treat, this recipe delivers every single time.
Don’t forget to explore our complete guide Best Sheet Cake Recipes for even more flavor ideas and seasonal twists.
As always, I test every recipe in the Tiramisucake kitchen following safe food-handling standards (source: USDA) and using evidence-based baking techniques from trusted sources like Serious Eats.
I can’t wait for you to try this leave a comment below and tell Chef James how your cake turned out!
