If you’re craving a deeply flavorful coffee cake that’s rich, moist, and unbelievably soft this stovetop version will blow your mind. This condensed milk coffee cake uses no oven at all and still delivers that café style decadence you love. Whether it’s for breakfast, a mid day pick me up, or dessert with a cup of tea, this cake always satisfies.
Ingredients You’ll Need
- 1 cup all purpose flour (sifted)
- ¼ cup powdered sugar (for delicate sweetness)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup milk (room temperature)
- 1 tbsp instant coffee (adjust to taste)
- ¼ cup condensed milk (adds softness and richness)
- ¼ cup neutral oil (like sunflower or canola)
Tools Required
- 7-inch round cake tin or deep pan with lid
- Steamer or large pot with lid
- Parchment paper (optional)
- Mixing bowls, whisk, rubber spatula
Why This Recipe Works
- Condensed milk adds creaminess, moisture, and a delicate caramel undertone.
- No oven? No problem the steam method cooks this cake perfectly with a soft crumb.
- Instant coffee adds depth without overwhelming sweetness.
“The texture of this cake is so light and buttery, you won’t believe it was steamed instead of baked.”
Prep Before You Start
- Grease and line your cake tin with parchment (or lightly oil if not using paper).
- Preheat your steamer or place a rack in a large pot with water and bring to a low simmer.
- Mix the coffee with milk in
Step by Step to Make Condensed Milk Coffee Cake
1: Mix the Wet Ingredients
- In a bowl, combine the ½ cup of milk with 1 tablespoon of instant coffee.
- Stir until the coffee granules are fully dissolved.
- Add ¼ cup of condensed milk and ¼ cup of oil. Whisk until smooth and well combined.
2: Combine the Dry Ingredients
- In a separate mixing bowl, sift together 1 cup all purpose flour, ¼ cup powdered sugar, 1 tsp baking powder, and ¼ tsp baking soda.
- Use a whisk to evenly blend all the dry components for a light texture.
3: Make the Batter
- Gradually pour the wet ingredients into the dry mixture, stirring gently with a rubber spatula.
- Mix until no lumps remain, but do not overmix you want a smooth, pourable batter.
4: Prepare for Steaming
- Pour the batter into the prepared 7-inch cake pan, smoothing the top evenly.
- Tap the pan lightly to remove any air bubbles trapped inside.
- Place the cake tin in your preheated steamer or pot with rack.
- Cover with a clean kitchen towel under the lid to prevent condensation from dripping onto the cake.
5: Steam Until Set
- Steam over medium heat for 35-40 minutes.
- Check doneness by inserting a toothpick it should come out clean.
- Once done, remove the pan and let the cake cool completely in the tin.
6: Serve and Enjoy
- Unmold the cooled cake onto a plate.
- Dust with powdered sugar or drizzle with condensed milk for an extra indulgent touch.
- Serve with hot coffee or cold milk for a comforting treat.
This cake is a soft, melt in your mouth dream with a gentle coffee aroma that fills your kitchen while steaming.
Why This No Oven Cake Is a Game Changer
In a world where not everyone has access to an oven, this no bake condensed milk coffee cake brings the joy of baking to your stovetop. As a chef, I’ve always believed in keeping desserts accessible and this one is a perfect example. You don’t need fancy equipment to create something incredibly soft, rich, and aromatic.
The blend of instant coffee and condensed milk gives the cake its signature taste deep, slightly bitter from the coffee, balanced by the thick sweetness of the milk. It reminds me of Vietnamese coffee in dessert form, and honestly, it’s addictive in the best way.
Chef’s Tips for Perfect Results
- Use full fat milk and condensed milk: This ensures maximum richness and moisture.
- Sift your dry ingredients: This keeps the cake light and lump free.
- Cover the lid with a towel: Always steam with a towel wrapped lid to avoid excess water droplets ruining the cake’s texture.
- Cool completely before slicing: It firms up as it cools, giving you cleaner cuts and better flavor.
“No oven? No problem. This coffee cake recipe proves that incredible desserts start with creativity, not equipment.”
Pair It Like a Pro
If you’re serving this cake after dinner or during tea time, pair it with a cold brew or a warm latte. The strong coffee notes in the cake blend beautifully with a creamy drink. You can also drizzle a spoonful of extra condensed milk or a light espresso glaze over the top for a café style finish.
Hosting friends? Add a sprinkle of crushed hazelnuts or chocolate chips on top before steaming it transforms this simple cake into a showstopper.
Frequently Asked Questions
Can I bake this cake instead of steaming?
Yes, you can bake it at 340°F (170°C) for 25-30 minutes. However, steaming gives it a much softer, moister crumb.
How do I prevent water from dripping on the cake while steaming?
Wrap the lid with a clean kitchen towel to absorb condensation. This keeps the cake top smooth and prevents sogginess.
Can I use brewed coffee instead of instant?
Yes, but it should be very strong and added in place of the milk. Instant coffee is preferred for stronger flavor with less liquid.
Is this cake sweet enough without extra sugar?
The condensed milk and powdered sugar provide balanced sweetness. You can reduce the sugar slightly if preferred, but the result will be less rich.
Can I add toppings or mix ins?
Absolutely! Chopped nuts, chocolate chips, or a cinnamon swirl can be folded in before steaming for extra texture and flavor.
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