If you’re craving a rich, moist, and incredibly soft coffee cake but don’t have an oven, this easy stovetop recipe is the perfect solution. Made with condensed milk and instant coffee, this cake has a delicate caramel sweetness and a soft, fluffy texture that pairs beautifully with a cup of tea or coffee.
Whether you’re making it for breakfast, an afternoon snack, or dessert, this no-oven coffee cake is sure to become a favorite.
Ingredients
- 1 cup all-purpose flour (sifted)
- ¼ cup powdered sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup milk (room temperature)
- 1 tbsp instant coffee (adjust to taste)
- ¼ cup condensed milk
- ¼ cup neutral oil (sunflower or canola)
Equipment
- 7-inch round cake pan
- Steamer or large pot with a lid
- Cake rack or trivet
- Parchment paper (optional)
- Mixing bowls
- Whisk
- Rubber spatula
Why You’ll Love This Recipe
- No oven required
- Soft, moist, and fluffy texture
- Rich coffee flavor with a hint of caramel sweetness
- Easy ingredients and simple preparation
- Perfect for breakfast, tea time, or dessert
Before You Start
- Grease your cake pan and line it with parchment paper if desired.
- Preheat your steamer or prepare a large pot with a rack and simmering water.
- Dissolve the instant coffee in the milk before mixing.
How to Make Condensed Milk Coffee Cake
Step 1: Prepare the Wet Ingredients
In a bowl, combine the milk and instant coffee. Stir until the coffee dissolves completely.
Add the condensed milk and oil, then whisk until smooth.
Step 2: Mix the Dry Ingredients
In another bowl, sift together:
- All-purpose flour
- Powdered sugar
- Baking powder
- Baking soda
Whisk well to distribute everything evenly.
Step 3: Make the Batter
Gradually pour the wet mixture into the dry ingredients.
Fold gently with a spatula until a smooth batter forms. Avoid overmixing.
Step 4: Prepare for Steaming
Pour the batter into the prepared cake pan and smooth the surface.
Tap the pan gently on the counter to release any trapped air bubbles.
Place the pan inside the preheated steamer.
Wrap the steamer lid with a clean kitchen towel before covering to prevent condensation from dripping onto the cake.
Step 5: Steam the Cake
Steam over medium heat for 35–40 minutes.
Insert a toothpick into the center. If it comes out clean, the cake is ready.
Remove the cake and let it cool completely before unmolding.
Step 6: Serve
Transfer the cooled cake to a serving plate.
Dust with powdered sugar or drizzle with condensed milk for an extra indulgent finish.
Serve with hot coffee, tea, or a glass of cold milk.
Chef’s Tips
- Use full-fat milk for a richer texture.
- Sift the dry ingredients for a lighter cake.
- Keep the steamer lid wrapped with a towel to prevent water droplets from falling onto the cake.
- Allow the cake to cool completely before slicing for the cleanest cuts.
- Add chocolate chips, chopped nuts, or a cinnamon swirl for extra flavor.
Serving Suggestions
This coffee cake pairs perfectly with:
- Hot coffee
- Latte
- Cappuccino
- Black tea
- Cold milk
For an extra-special touch, drizzle with condensed milk or a simple espresso glaze before serving.
Frequently Asked Questions
Can I bake this cake instead of steaming?
Yes. Bake in a preheated oven at 170°C (340°F) for 25–30 minutes, or until a toothpick comes out clean.
How do I stop water from dripping onto the cake?
Wrap the steamer lid with a clean kitchen towel to absorb condensation.
Can I use brewed coffee?
Yes, but use strong brewed coffee and reduce the milk accordingly. Instant coffee provides a richer flavor with less liquid.
Can I reduce the sugar?
Yes. You can slightly reduce the powdered sugar, although the cake will be less sweet.
Can I add mix-ins?
Absolutely. Chocolate chips, chopped walnuts, almonds, pecans, or raisins all work well.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days.
- Freezer: Wrap individual slices and freeze for up to 2 months. Thaw at room temperature before serving.