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This Alaska Condensed Milk Cake with Fluffy Alaska Evap Cream will be your new family favorite [VIDEO]

A dense but moist condensed milk cake with a hit of lemon and a light sweetness, made better with whipped evaporated milk cream, all using Alaska Milk.

For a long time now, whenever I think about buying condensed or evaporated milk in the supermarket, my mind immediately conjures up images of that iconic Alaska can. Alaska’s 40-year presence in the market speaks volumes in itself, but the fact remains that you can only enjoy that kind of longevity if you make good products.

Both the Alaska Classic Sweetened Condensed Milk and Evaporated Filled Milk carry premium quality that uplifts the overall flavor of a dish, be it something sweet or savory. This is because it has a great balance of sweet, creamy, and milky. No wonder it’s the leading filled milk brand in the Philippines.

Personally, I’ve cooked and baked with Alaska Classic filled milks before, so I was not hesitant at all to use it to make this dessert that my family and co-workers promptly devoured when presented to them. We’re all used to using condensed milk and evaporated milk in salads, but today I’m using them for an Alaska Condensed Milk Cake recipe served with strawberries and a Fluffy Alaska Evaporated Milk Cream on the side. This dessert looks amazing, and it’s also easy but super delicious. If you watch the video below, I’ll show you how to make your next potluck hit.

As shown in the video, the first thing we do is to make the Alaska Condensed Milk Cake. I bet you’ve never tried making cake like this before! Here we’re using one whole big can (300ml at Php 56.50) of Alaska Sweetened Condensed Milk. This is also available in two other sizes, namely 168ml (Php38) and 250ml tetra (Php48.25), but the big can is just the perfect size for our purposes.

Just to complement the video, I wrote down some tips on how to ensure success in making the Condensed Milk Cake. It’s not a difficult recipe, but there are things that should be kept in mind in the process of making the cake.

Using Alaska Sweetened Condensed Milk gives the cake a lovely but light and balanced sweetness, and the addition of lemon gives it a fresh taste. This makes a gorgeously tall and densely-crumbed cake that is moist. It’s so addictive that every person who tried this couldn’t help but go back for seconds. I’m not exaggerating.

But because it’s always nice to pull some stops when we’re preparing food for our loved ones, I decided that a great way to serve this cake was if I added some strawberries and whipped Evaporated Milk Cream on the side.

It’s really interesting to note that you can make yourself a healthier alternative to whipped cream by using some cold Alaska Evaporated Filled Milk with a bit of sugar, and a touch of vanilla if you want. Again, Alaska’s evap is available in three sizes– 370ml can (Php40.50), 154ml can (Php22) and 250ml tetra (Php29.50)– but we’ll be using just half of the biggest can. I’ve got some more tips for making the Evaporated Milk Cream here:

Whipped cream is always at its best freshly made, so I recommend making just the amount you plan to serve. Remember that the cream will double once it fluffs up so you might need less than you think. I also recommend using some machinery for this, because it’s simply much easier to whip any sort of cream with a machine. I used a hand mixer and it took me about 5 minutes to get a marshmallow-like consistency, also because I tried not to use too much sugar. A stand mixer will definitely be faster.

Alaska Evaporated Filled Milk makes a deliciously milky whipped cream. It’s easy to handle and doubles in volume really nicely. I love this cream as a dip for strawberries too. It just coats the entire strawberry with its glorious fluffy milkiness. I can’t get enough!

I feel like strawberries and cream bring forth so much nostalgia! Also, they make a very attractive topping for the Condensed Milk Cake. I wish I could share this cake with you all off the screen right now! I hope you guys give this recipe a try and let me know what you think. I have a feeling this will become a new family favorite for any special occasion.

Condensed Milk Cake with Strawberries and Fluffy Evaporated Milk Cream

A dense but moist cake with a light milky sweetness and a hit of lemon. Made even more delightful served with some strawberries and whipped evaporated milk cream.

Makes one 9-inch cake, good for 10 to 12 servings


For the condensed milk cake

  • 1 cup 2 sticks unsalted butter, softened
  • ¾ cup granulated sugar
  • 5 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 390- ml can of Alaska Sweetened Condensed Milk
  • Zest from 1 large lemon
  • 1 Tablespoon lemon juice, about half a lemon
  • 1 teaspoon vanilla extract

For the evaporated milk cream

  • 1/2 of 370-ml can Alaska Evaporated Filled Milk, cold
  • Scant 1/4 cup confectioner's sugar
  • A few drops of vanilla extract
  • Strawberries, for garnish


Make the cake

  • 1. Preheat the oven to 325°F (160°C). Grease and flour a 9-inch round pan. Set aside.
  • 2. In a large bowl, cream together the butter and sugar at high speed until fluffy and almost white in color, about 3 minutes. (You can use a hand mixer or a stand mixer for this.) Pour in Alaska Sweetened Condensed Milk and mix for another minute.
  • 3. Add in the eggs, one or two at a time, making sure to beat well between each addition. Scrape down the sides of the bowl anytime it's necessary to ensure even mixing.
  • 4. Add in the flour and baking powder, then mix until some streaks of flour remain. Finally, add the lemon zest and juice, plus the vanilla extract. Mix until well-combined. (If using a stand mixer, you can give the batter one last mix with a spatula, scraping the bottom of the bowl to make sure nothing is left unmixed down there.)
  • 5. Pour the batter into your prepared pan. Tap pan on work surface to eliminate any air bubbles in the batter, then smooth out the surface of the batter.
  • 6. Bake in preheated oven until toothpick or cake tester inserted into the center of the cake comes out clean, about 45 to 55 minutes. Transfer to a wire rack to cool for 20 minutes, then run a knife around the cake and flip out of the pan before letting cool completely. The cake should come right out if you've greased and floured your pan properly.

While cake is cooling, make the cream

  • 7. In a large bowl or the bowl of a stand mixer (with whisk attachment) combine Alaska Evaporated Filled Milk with confectioner's sugar. Mix until thickened and the the cream has changed from a yellowish to a white color. It can take anywhere from 5 minutes or more depending on the coldness of your evaporated milk.
  • 8. Serve the cooled Alaska Condensed Milk Cake with the Alaska Evaporated Milk Cream and strawberries. Enjoy!


Adapted from African Bites blog

This post was brought to you by Alaska Milk Corporation.

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