Belizean Caramel Cake, aka ‘Milk Cake’

by Carolee Chanona
caramel cake belize milk condensed cake

Belizean Caramel Cake, or ‘Boil Milk Cake’, is a light and moist white cake that’s perfectly sweetened to celebrate any occasion! With a traditional white cake as the base, sweet and sticky caramel – also known as boil milk, or dulce de leche – makes each layer richer than the last. However, what makes this Belizean cake truly special is the ‘boil milk’, as known in Belize. The Caramel, Dulce de Leche, or Boil Milk is a popular confection in Latin America, found either homemade or store-bought.

How to ‘boil’ the Condense Milk into Caramel, or Dulce de Leche

© Simply Seasonal

While often found locally in stores labeled as caramel, grocery stores abroad will commonly carry it as ‘dulce de leche’. To learn it the traditional way, the first start with an (unopened) can of condensed milk. Now, there are a few options.

  1. Making dulce de leche in the oven– Pour the inside of the condensed milk can in an oven-proof pan, and bake over a water bath for about 2-3 hours, stirring in between, covered with foil, at 350F.
  2. Making dulce de leche on the stovetop– there are two ways to make dulce de leche on the stovetop with a sealed can of condensed milk.
    1. First is to use a pressure cooker, which is the fastest way. Place sealed can in a pressure cooker full of water, covering the can by at least 2 inches. Cook under pressure for 30 minutes. Let pressure release naturally and let the can and water both cool down all the way before removing and opening the can.
    2. If you just want to use a regular pot, make sure it’s a large pot of water, where the can will be submerged the whole time. Boil sealed can for about 2 1/2 hours. Let the can and water cool down all the way before removing and opening the can.
  3. Making dulce de leche in a slow cooker– Remove the label from the canned sweetened condensed milk and place the can on its side in a slow cooker. Cover with water, at least 2 inches above, on low for seven hours.

Regardless of the method you choose to make your Belizean boil milk, whether for cake or not, make sure to always let it cool down before handling it. Enjoy, and be sure to tag us at @CaribbeanLifestyle in your recipes on social media!

caramel cake belize milk condensed cake

Caramel Cake

Belizean Caramel Cake, or ‘Boil Milk Cake’, is a light and moist white cake…
Belize Cuisine Belizean Caramel Cake, aka ‘Milk Cake’ European Print This
Serves: 12-15 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup butter
  • 2 cups of sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 14 onces can sweetened condensed milk

Instructions

Preheat oven to 350ºF. Grease and flour two 9'' round baking pans. in a mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time beating well after each one. Sift flour and baking powder and slowly add to the butter mixture, alternating with milk, vanilla, and lemon extracts. Beat until well blended and creamy. Add more milk if necessary. Bake for 35 to 40 minutes. Cool completely.

CARAMEL

Remove the label from condensed milk and place the can on its side in a pressure cooker with enough water to cover 1 inc above can. Cover and cook on high heat. When the pressure cooker starts to hiss, turn heat to medium-low and cook for 25-30 minutes. It may also be cooked in a pot with boiling water by placing it in the pot with enough water to cover the can. Bring to a rapid boil and cook for 2 hours on medium-high. Add hot water to keep can cover while cooking. Discard water and cool can completely before opening. Place 1 cake on a serving platter and cover with caramel. Place the other on top and spread caramel on top and sides of the cake.

Caramel is also known in Latin America as "dulce de leche" and can often be found in supermarkets.

Related Articles

Compare