If you are looking for a unique, nostalgic dessert that feels both rustic and indulgent, this Cinnamon Breadcrumb Cake with Creamy Condensed Milk Filling is a beautiful choice. Made with simple pantry staples like eggs, sugar, breadcrumbs, and butter, this cake surprises with its light texture and rich, fudge-like filling.
The use of breadcrumbs instead of flour gives the cake a delicate structure and slightly toasty flavor, while whipped egg whites keep it airy. The filling, made with sweetened condensed milk and egg yolks, creates a creamy layer that transforms this simple cake into something special.
Let’s walk through how to make it perfectly from start to finish.
Why You’ll Love This Cake
This cake stands out for several reasons:
- It uses breadcrumbs instead of traditional flour
- The texture is light yet moist
- The filling is rich and creamy
- It has a warm cinnamon aroma
- It feels nostalgic and comforting
The combination of fluffy cake and soft condensed milk filling creates a beautiful balance between lightness and indulgence.
Ingredient Breakdown
For the Batter
6 Large Eggs (Separated)
The whites provide structure and airiness when whipped. The yolks add richness and color.
3/4 Cup Sugar
Sweetens the cake and helps create a smooth batter when beaten with butter and yolks.
3/4 Cup Breadcrumbs
Replace flour in this recipe. Fine, dry breadcrumbs work best for a smooth texture.
3.5 oz (100 g) Butter
Adds moisture and richness to the batter.
1 Teaspoon Baking Powder
Ensures proper rise and lightness.
1/4 Teaspoon Ground Cinnamon
Adds warmth and subtle spice.
For the Filling
2 Tablespoons Margarine (30 g)
Provides richness and smooth texture.
1 (14 oz) Can Sweetened Condensed Milk
The main component of the creamy filling.
2 Egg Yolks
Thicken the filling and add richness.
1/4 Cup Milk
Adjusts consistency and prevents the filling from becoming overly thick.
Step-by-Step Instructions
Step 1: Prepare the Batter
Start by separating the egg whites from the yolks.
In a clean bowl, beat the egg whites until stiff peaks form. Set aside.
In another bowl, beat the egg yolks, sugar, and softened butter until smooth and creamy. The mixture should become pale and slightly fluffy.
Add the breadcrumbs, ground cinnamon, and baking powder. Mix until fully combined.
Gently fold the whipped egg whites into the batter using a spatula. Fold carefully to maintain as much air as possible. This step keeps the cake light and fluffy.
Step 2: Bake the Cake
Grease and flour a glass baking dish.
Pour the batter evenly into the prepared dish.
Preheat the oven to 356°F (180°C).
Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely before assembling.
Step 3: Prepare the Filling
In a saucepan, combine:
- Margarine
- Sweetened condensed milk
- Egg yolks
- Milk
Mix thoroughly before heating.
Cook over low heat, stirring constantly. Continue stirring until the mixture thickens and reaches a soft fudge consistency.
It should coat the back of a spoon and hold its shape slightly when stirred.
Remove from heat and allow it to cool slightly. The filling will thicken further as it cools.
Step 4: Assemble the Cake
Once the cake has cooled completely, carefully slice it horizontally into two layers.
Spread a generous layer of filling over the bottom half.
Place the top layer gently over the filling.
Cover the top of the cake with the remaining filling, spreading it evenly.
Sprinkle a light dusting of cinnamon powder on top for a beautiful finish.
Texture and Flavor Profile
This cake offers:
- A soft, airy crumb
- A subtle toasted breadcrumb flavor
- Warm cinnamon aroma
- Creamy, rich condensed milk filling
- Balanced sweetness
The contrast between fluffy cake and smooth filling makes each bite satisfying and comforting.
Expert Tips for Perfect Results
Use Fine, Dry Breadcrumbs
Avoid coarse or fresh breadcrumbs, which may create a dense texture.
Fold Gently
When incorporating egg whites, use slow, sweeping motions to preserve air.
Stir Filling Constantly
Condensed milk can stick and burn easily. Keep heat low and stir without stopping.
Cool Before Cutting
If the cake is still warm, it may crumble when slicing.
Let It Rest Before Serving
Allowing the assembled cake to sit for 30–60 minutes helps the layers settle and flavors meld.
Storage Tips
Store covered in the refrigerator for up to 3 days.
Bring to room temperature slightly before serving for the best texture.
Variations
Add Coconut
Mix shredded coconut into the filling for extra texture.
Add Chocolate
Drizzle melted chocolate over the top for a richer finish.
Add Nuts
Finely chopped walnuts or almonds can be added to the batter for crunch.
Use Brown Sugar
For a deeper caramel flavor, substitute part of the sugar with brown sugar.
Frequently Asked Questions
Can I use fresh breadcrumbs?
Dry breadcrumbs work best. Fresh ones may make the cake dense.
Why did my filling curdle?
Heat may have been too high. Always cook over low heat and stir continuously.
Can I make this cake ahead of time?
Yes. It tastes even better the next day after resting in the refrigerator.
Can I freeze it?
Freezing is not recommended due to the custard-style filling.
How do I know when the filling is ready?
It should thicken to a soft fudge consistency and coat the spoon.
Conclusion
Cinnamon Breadcrumb Cake with Creamy Condensed Milk Filling is a charming dessert that combines rustic simplicity with rich flavor. The airy crumb, warm cinnamon notes, and silky filling create a comforting treat that feels both traditional and special.
With proper technique and gentle handling, this cake becomes a beautifully layered dessert that is perfect for family gatherings, celebrations, or simply enjoying with a cup of coffee. Once you try it, you may find it becoming a cherished favorite in your recipe collection.