Custard Cake Recipe

Let’s talk about comfort in dessert form—this Custard Cake is a warm, tender hug in every bite. Imagine the soft, pillowy texture of a light cake with the smooth, creamy goodness of a custard filling that’s baked right in. It’s the kind of dessert that takes you back to simpler times, where homemade flavors filled the air and brought smiles to every face. Trust me, once you sink your fork into this, you’ll be hooked—whether you’re serving it to a crowd or enjoying it solo. It’s just that good.

Why You’ll Love Custard Cake

Perfectly Balanced Texture: This cake is so unique! It has two layers: a light, airy cake layer on top and a rich, velvety custard layer beneath. The way it comes together is pure magic.

Comfort Food: There’s something about a custard-filled cake that feels like home. It’s rich, satisfying, and incredibly comforting—like a warm hug for your taste buds.

Easy to Make: Don’t let the fancy-sounding name fool you. This cake is surprisingly easy to put together. With just a few simple steps, you can enjoy this old-fashioned dessert in no time.

Versatile: Whether you’re serving it for a family gathering, potluck, or afternoon tea, this Custard Cake fits right in. It’s a dessert that pleases everyone, from kids to adults, and makes any occasion feel a little extra special.

Ingredients

For the Cake:

• 1 cup all-purpose flour – This forms the structure of the cake. Simple and essential.
• 1 teaspoon baking powder – Helps the cake rise to that perfect light texture.
• 1/4 teaspoon salt – A pinch of salt enhances all the flavors and balances the sweetness.
• 3 large eggs – These are crucial for creating the tender texture of the cake.
• 1 cup granulated sugar – Sweetens the cake without being too overpowering.
• 1 teaspoon vanilla extract – Adds a warm, comforting flavor to the cake base.
• 1/2 cup milk – Helps to create the perfect batter consistency.
• 1/4 cup unsalted butter, melted – This makes the cake wonderfully moist and adds richness.

For the Custard Layer:

• 2 cups whole milk – The base of the creamy custard layer.
• 1/2 cup granulated sugar – Sweetens the custard to perfection.
• 3 large eggs – These help set the custard and create a rich, creamy texture.
• 1 teaspoon vanilla extract – Adds a warm, inviting flavor to the custard.
• 2 tablespoons all-purpose flour – Thickens the custard layer, giving it that silky smooth consistency.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking dish.

2. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes. Add the vanilla extract, milk, and melted butter, and mix until smooth. Gradually add the dry ingredients to the wet ingredients and stir until just combined.

3. Prepare the Custard:
In a medium saucepan, heat the whole milk and sugar over medium heat until the sugar dissolves and the milk is warm but not boiling. In a separate bowl, whisk together the eggs, vanilla extract, and flour. Gradually pour a small amount of the warm milk into the egg mixture while whisking to temper the eggs. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, stirring constantly. Cook for 3-5 minutes until the mixture thickens slightly, but do not let it boil. Remove from heat.

4. Assemble the Cake:
Pour the prepared cake batter into the greased baking dish. Carefully spoon the custard mixture over the top of the cake batter. The custard will sink slightly into the batter as it bakes, creating the two layers.

5. Bake the Cake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the cake layer comes out clean. The custard layer should be set but still soft.

6. Cool and Serve:
Allow the cake to cool for about 15 minutes before serving. The custard will continue to set as it cools, and the flavors will meld beautifully. Serve warm or at room temperature.

Nutrition Facts

Servings: 9
Calories per serving: 270
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 105mg
Sodium: 90mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 22g
Protein: 5g
Vitamin A: 15%
Vitamin C: 0%
Calcium: 10%
Iron: 6%

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

How to Serve Custard Cake

For Dessert: Enjoy this Custard Cake on its own with a dusting of powdered sugar or a dollop of whipped cream on top.

For Brunch or Tea: Pair this cake with a hot cup of coffee or tea for a cozy afternoon treat. It’s perfect for a gathering of friends or a lazy weekend brunch.

For a Special Occasion: Bring this Custard Cake to your next family gathering or celebration. It’s sure to impress with its old-fashioned charm and irresistible flavors.

Additional Tips

Make Ahead: This cake can be made ahead of time and stored in the fridge for 2-3 days. It actually gets even better after a day or two as the flavors deepen.

Add a Topping: If you’d like to take this dessert to the next level, top each slice with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream.

Use a Larger Pan: If you want to make more servings, you can easily double the recipe and bake it in a 9×13-inch pan. Just be sure to adjust the baking time accordingly.

Make it Gluten-Free: You can substitute the flour with a gluten-free flour blend for a gluten-free version of this custard cake.

Check for Doneness: Since oven temperatures can vary, keep an eye on the cake in the last few minutes of baking. A golden top and set custard will indicate it’s ready.

FAQ Section

Q1: Can I use half-and-half instead of whole milk?
A1: Yes, you can use half-and-half or even heavy cream for a richer custard layer, though it will make the cake a bit more indulgent.

Q2: Can I add fruit to the cake?
A2: Absolutely! Try adding berries like strawberries, raspberries, or even sliced peaches to the custard before baking for extra flavor.

Q3: Can I make this cake ahead of time?
A3: Yes! You can prepare it a day in advance and store it in the refrigerator. It will stay fresh for up to 3 days.

Q4: Can I freeze this Custard Cake?
A4: Yes, you can freeze it for up to 2 months. Make sure it’s fully cooled before wrapping it tightly in plastic wrap and foil for freezing. Thaw in the fridge before serving.

Q5: Is this cake gluten-free?
A5: Not as written, but you can easily swap the flour for a gluten-free flour blend to make it gluten-free.

Q6: What’s the best way to store leftover cake?
A6: Store any leftover cake in an airtight container in the fridge for up to 3 days. You can also cover it with plastic wrap to keep it fresh.

Q7: Can I use a different type of sugar?
A7: Yes! You can use brown sugar for a richer, molasses-like flavor, or coconut sugar for a healthier alternative.

Q8: How can I tell when the custard layer is done?
A8: The custard should be firm yet slightly jiggly when you insert a toothpick. It will continue to set as it cools.

Q9: Can I add spices like cinnamon or nutmeg?
A9: Yes, a pinch of cinnamon or nutmeg would pair wonderfully with the custard, especially if you’re in the mood for a warm, spiced flavor.

Q10: What’s the best way to serve this cake?
A10: Serve this cake chilled or at room temperature. If you’d like, top each slice with whipped cream or a scoop of vanilla ice cream.

Conclusion

This Custard Cake is the ultimate dessert for anyone who loves rich, comforting flavors with a hint of nostalgia. Whether you’re baking it for a special occasion or just because, it’s the kind of cake that will bring smiles to everyone who tries it. Light, creamy, and oh-so-delicious—this is a recipe you’ll want to keep in your dessert rotation!

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