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Lecherita Mini Cakes

Torticas de Lechera (Sweet Condensed Milk Mini Cakes)

Erica Dinho
5 from 15 votes


  • 1 can sweet condensed milk
  • ¾ cup unsalted butter at room temperature
  • 4 large eggs
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons of heavy cream
  • ½ cup sweet condensed milk
  • 2 tablespoons orange zest
  • ¼ cup fresh orange juice


  • Place rack in the center of the oven and preheat to 350 degrees F. Butter and flour one cake or small cake pans or ramekins.
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • Place the butter and the sweet condensed milk in a bowl. Beat on medium speed until fluffy and pale brown, about 3 minutes.
  • Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.
  • Add half of the flour mixture to the egg and butter mixture.Beat on low speed until just incorporated.
  • Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated.
  • Divide the batter between the prepared cake pans, filling each about two thirds full. Bake for about 25 to 30 minutes or until a toothpick inserted in the center of one of the cakes comes out clean.
  • Let the cakes rest in the pans before removing to a wire rack to cool completely.
  • To make the glaze: in a medium bowl, mix all the ingredients until smooth. Drizzle on top the cooled cakes.
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