Vanilla Condensed Milk Bundt Cake with Cream Cheese Frosting

I won't lie to you if I tell you that it has been a long time since I made a cake as moist and spongy as this condensed milk and vanilla Bundt Cake that I bring you today. You will see that we have not used a large amount of sugar, because the condensed milk will already give it a great sweetness (apart from that very delicious aroma of condensed milk... Lord, what a delicious bundt!).

We accompany the bundt with a glaze that is the easiest to make, made of cream cheese and sugar (you can also use mascarpone cheese). That acidic touch of the cream cheese contrasts positively with the sweetness of the bundt. I highly recommend doing it! Although if you want to enjoy the cake without the coating, I can attest that it is also delicious as is.

I have made it in a mold that I find the most beautiful, the Anniversary mold (one of Nordic Ware's most classic molds), although I repeated it in an elongated shape, in the Heritage loaf pan, and the quantities that I detail here fit within its fair measure*.

You already know that both the molds with a central bundt-type hole and the long loaf cakes are primarily non-stick molds, but thanks to their beautiful shapes you get beautiful cakes.

If you want some tricks to perfectly unmold these shaped molds or the molds with a central hole called bundt cake, I encourage you to watch the Masterclass that we did live with Bea Roque, a specialist in pastry, in these molds and in teaching classes. I think it was most instructive!

Also remember what we say there, Nordic Ware molds always unmold , and they turn out to be the most beautiful. In addition, they are molds manufactured in the USA, by the specialist and creator of them, Nordic Ware.

Condensed milk bundt cake recipe

• 100 g of sugar (you can substitute it with brown sugar)
• 4 eggs
• 100 g condensed milk
• 175 g creamy butter
• 250 g pastry flour
• 1 pinch of salt
• 3 cc of chemical yeast
• 1 cc of baking soda
• 2 tbsp vanilla extract paste, or 2 tbsp liquid vanilla extract
• Half a teaspoon of cinnamon (optional)
• Butter or mold release spray for the mold

For the glaze:

• 100 g cream cheese (Philadelphia type) or mascarpone cheese
• 50 g sugar (a couple of generous tablespoons)
• 3 tbsp milk (at room temperature)

About the glaze : You can adjust the quantities to your preferences (more or less milk if you want it less liquid, or more or less sugar depending on your sweetness preference). I recommend making more, because it is a classic glaze that is very popular, and you will eat it by the spoonful!

Preparation

1. Grease the Anniversary mold with melted butter or mold release spray. If you see that "puddles" are forming at the bottom of the mold, turn the mold over so that those drops fall and eliminate that excess. Brush the spray all over the mold, always following the direction from the bottom to the outside, and reaching the entire bundt pattern.
2. Preheat the oven with top and bottom heat to 180ºC.
3. Mix the flour, salt, baking soda and baking powder in a bowl. Booking.
4. On the other hand, beat the eggs with a whisk and air them for a few minutes. Add the sugar and continue beating (if you do it with the KitchenAid robot, with the balloon accessory at speed 3-4).
5. Add the creamy butter and continue beating until integrated.
6. Add the condensed milk and vanilla extract. Continue beating until you have a homogeneous and somewhat foamy mixture.
7. Add the flour mixture three times and sift, until everything is integrated and a homogeneous dough.
8. Pour the dough into the mold, hit the mold a couple of times on the counter (put a cloth to cushion the blow a little), and this way the dough will settle in all the patterns on the mold.
9. Place the mold in the oven, at a medium height, and bake for about 45 minutes.
10. Check if it is done: see if the dough, on the sides, has come away from the mold a little and check, by inserting the Nordic Ware thermometer, if the tip comes out red. If so, it is done and you can remove it from the oven.
11. Leave the mold on a cooling rack for 10 minutes, no more, no less or the cake will be so tender that it will break, and will be difficult to unmold.
12. After 10 minutes, turn it on the rack to unmold. Let it rest for a few minutes (it is advisable to let the flavors settle - if you do it a few hours in advance, so much the better).
13. Before serving, prepare the glaze: in a bowl, mix the cheese, sugar and milk, until integrated and obtaining a semi-liquid cream (if you want it more liquid, add more milk, always spoonful by spoonful).
14. Bring the bundt cake to the table on a pretty cake stand ( here you'll see several from the store that we love, as well as preservatives to preserve its tenderness longer), or on a round board, and serve alongside the frosting.

Important notes:

• We have served it with the glaze, but if you want you can simply sprinkle with icing sugar to serve. Or a chocolate coating will also be great for the flavor of this cake!
• *The Anniversary bundt pan, being 12 cups, is also beautiful but keep in mind that you will not fill it completely like the 8-cup loaf. That is in fact one of the most interesting things about large bundt cakes: they will always be beautiful, taking on more or less height, and being able to make larger and smaller cakes, but they give you a lot of flexibility in terms of recipes. If you prefer to use a loaf cake, it is interesting that you know that the quantity in the recipe fits perfectly with the Heritage loaf mold.
• One of the most important things to know about the molds is that if one day you see that it is difficult to unmold, it is that it requires a tune-up - the mold already has the non-stick coating saturated with fat (butter, oil, etc.), and what What you have to do is clean it with soap and sponge, spray with KH7 and with a cloth go over the entire mold to remove the grease it has. You will see that from this fine-tuning, it will unmold perfectly again (because Nordic Ware molds always unmold and have a very long life ahead of them).