Condensed Milk Vanilla Cake With Nutella Buttercream
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: One 5-inch 2-layer cake
 
This vanilla cake made with condensed milk is simple but richly flavored and frosted with a light chocolate-hazelnut (Nutella) buttercream frosting.
You will need:
For the Condensed Milk Vanilla Cake,
  • All purpose flour - 1 cup
  • Baking powder - 1 tsp
  • Salt - ¼ tsp
  • Eggs - 3, large
  • Sweetened condensed milk - 1¼ cup
  • Butter - ½ cup, melted
  • Vanilla extract - ½ tsp
  • Orange zest - ½ tsp (optional, but recommended)
For the Nutella Buttercream Frosting,
  • Unsalted butter - ½ cup, softened
  • Powdered sugar - 1½ - 2 cups
  • Nutella or other chocolate-hazelnut spread - 3 tbsp
  • Milk - 1-2 tbsp
  • Vanilla extract - ½ tsp
  • Salt - a pinch
How to:
  1. Condensed Milk Vanilla Cake: Pre-heat the oven to 350 deg.F. Dust two 5" round pans or one 8" round pan with flour. Line the bottom with parchment paper. Set aside.
  2. Sift the dry ingredients together and set aside.
  3. In a mixing bowl, cream the eggs and sweetened condensed milk together till smooth. Add melted butter and beat well on high for 1 minute till creamy.
  4. Add vanilla extract and zest and combine well.
  5. Tip in the dry ingredients, a little at a time, and mix on low speed. Use a spatula to make sure the batter is well-blended.
  6. Pour batter into the prepared pans equally. Bake for 30-35 minutes or till the cakes pass the toothpick test.
  7. Remove from oven and cool in pan for 5 minutes. Run a knife along the pan's edges to loosen the cake. Remove to a wire rack and cool completely before frosting.
  8. Nutella Buttercream Frosting: Beat butter on medium speed for a few seconds. Add ½ cup sugar and 1 tbsp of nutella and beat well. Add the same amounts again, beating all the while till you attain a nice fluffy consistency. You will use somewhere between 1½-2 cups of sugar to achieve a spreadable consistency.
  9. Add milk, vanilla extract and salt and mix well to combine.
  10. Beat the frosting on high for at least 2-3 minutes, adding a little more powdered sugar or milk to adjust the consistency as you go. The frosting should be fluffy and thick, able to hold its shape if you pick some up on a knife or small spatula.
  11. Cover the frosting with cling wrap touching its surface. Cover the bowl with a tight-fitting lid and chill in the refrigerator till ready to use. You can whip it again till fluffy after bringing it to room temperature.
  12. Assembling & frosting the cake: Line a cake stand or serving platter with long strips of parchment paper. Place one cake layer in the middle. Add a big blob of frosting on top and spread evenly and thinly till the edges. Place next cake layer on top of this and repeat. Frost the top and sides thickly. It is okay to be a little messy!
  13. Decorate with sprinkles, candy or other nonpareils as you like.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/09/27/condensed-milk-vanilla-cake-with-nutella-buttercream/