Custard Cake Recipe
If you’re craving something that’s delightfully creamy, soft, and a little bit nostalgic, this Custard Cake Recipe will absolutely steal your heart. Imagine a fluffy sponge cake as your foundation, topped with a silky, melt-in-your-mouth custard layer that chills to perfection. Every bite feels like a hug from your favorite bakery, but it’s made right in your own kitchen! Whether you’re celebrating a special occasion or just want a pick-me-up dessert, this Custard Cake Recipe will be your go-to treat for impressing guests and indulging your sweet tooth.
Ingredients You’ll Need
One of the best things about this recipe is how it uses simple, everyday ingredients that come together in magical ways. Each component plays a special role, bringing out the signature taste, texture, and beautiful layers that make this Custard Cake Recipe so irresistible.
- Eggs (4 large, room temperature): These give the sponge cake its airy lift and rich flavor—room temperature eggs whip up higher!
- Granulated sugar (3/4 cup for cake, 1/2 cup for custard): Adds sweetness and helps achieve that tender, moist crumb and creamy custard.
- Vanilla extract (1 teaspoon for cake, 1 teaspoon for custard): Infuses both layers with cozy, aromatic warmth.
- All-purpose flour (1 cup): The backbone of the sponge, keeping it light yet sturdy enough to support the custard.
- Baking powder (1 teaspoon): Ensures the cake rises to fluffy heights.
- Salt (1/4 teaspoon): Just a pinch to balance and enhance all those sweet, creamy flavors.
- Whole milk (1/4 cup for cake, 2 cups for custard): Adds moisture and richness to both the cake and custard layers.
- Unsalted butter (2 tablespoons for cake, 2 tablespoons for custard): Gives a subtle richness and helps create that melt-in-your-mouth texture.
- Cornstarch (1/4 cup): Thickens the custard so it sets beautifully on top of the cake.
- Egg yolks (4, for custard): Make the custard extra creamy and give it that gorgeous golden color.
- Powdered sugar (for dusting, optional): A touch of elegance and sweetness to finish things off.
How to Make Custard Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides. This little trick will make lifting out your finished Custard Cake Recipe a breeze and keep the layers perfectly intact.
Step 2: Whip Up the Sponge Cake
In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed for 5 to 7 minutes. You’re looking for a pale, thick, and fluffy mixture—this is what gives the sponge cake its signature lightness. Add the vanilla extract and mix briefly, just until it’s incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Sift these dry ingredients into your egg mixture. Gently fold everything together with a spatula—be gentle to keep your batter airy.
Step 4: Add Milk and Butter
Warm the milk and melted butter together, then slowly fold this mixture into your batter. This keeps the cake moist and gives it a lovely, tender crumb. Pour the batter into your prepared pan and smooth the top.
Step 5: Bake the Sponge
Bake for 20 to 25 minutes, or until the top is golden and a toothpick comes out clean from the center. Let the cake cool completely in the pan—this is important so the custard won’t melt into the cake layer later on.
Step 6: Prepare the Custard Layer for Your Custard Cake Recipe
While the cake cools, start on the custard. In a saucepan, whisk together the sugar, cornstarch, and egg yolks. Slowly add the milk while whisking, ensuring there are no lumps. Cook over medium heat, stirring constantly, until the custard thickens and starts to bubble—about 5 to 7 minutes. Remove from heat and stir in the vanilla and butter until smooth and glossy.
Step 7: Assemble and Chill
Pour the warm custard evenly over the cooled sponge cake, smoothing it out with a spatula. Refrigerate the whole pan for at least 3 hours, or until the custard is set and perfectly chilled. Just before serving, dust the top with powdered sugar if you’d like a touch of elegance.
How to Serve Custard Cake Recipe
Garnishes
This Custard Cake Recipe is lovely with just a simple dusting of powdered sugar, but you can also take it up a notch with fresh berries, a sprinkle of toasted coconut, or even a handful of chopped pistachios for a bit of crunch and color.
Side Dishes
Because the cake is so creamy and rich, it pairs beautifully with something fresh and light on the side. Try serving slices with a fruit salad, a scoop of mango sorbet, or a mug of strong coffee or tea to balance out the sweetness.
Creative Ways to Present
For a stunning twist, cut the Custard Cake Recipe into small squares and layer them in dessert glasses with whipped cream and berries for individual trifles. Or, use cookie cutters for fun shapes—kids will love these adorable custard cake bites at parties!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is never guaranteed!), store them in an airtight container in the refrigerator. The Custard Cake Recipe keeps well for up to three days, and some say it’s even better after the flavors meld overnight.
Freezing
While the custard layer doesn’t freeze quite as beautifully as the sponge, you can freeze individual slices if needed. Just wrap each piece tightly in plastic wrap and store in a freezer-safe container for up to one month. Thaw overnight in the fridge for best results.
Reheating
This cake is best enjoyed chilled straight from the fridge. If you prefer it slightly warmer, let it sit at room temperature for 15 to 20 minutes before serving, but avoid microwaving—the custard may lose its silky texture.
FAQs
Can I use low-fat milk instead of whole milk?
You can substitute low-fat milk, but keep in mind that the custard may be a bit less rich and creamy. Whole milk really gives the custard its luxurious texture in this Custard Cake Recipe.
What’s the best way to ensure the custard sets properly?
Be sure to cook the custard until it thickens and begins to bubble, then refrigerate the cake for at least 3 hours. A properly chilled custard will hold its shape beautifully when sliced.
Can I add flavors to the custard or cake?
Absolutely! Feel free to add a bit of lemon zest, almond extract, or even instant coffee to the sponge cake or custard layer for your own signature twist on the Custard Cake Recipe.
Is it possible to double the recipe for a crowd?
Yes, just use a larger baking pan (such as a 9×13-inch) and keep an eye on baking times—check for doneness with a toothpick and make sure the custard sets fully before slicing.
Can I make the custard layer in advance?
It’s best to make the custard just before pouring it over the cooled cake so it spreads smoothly. However, the entire Custard Cake Recipe can be assembled a day ahead and chilled until ready to serve.
Final Thoughts
This Custard Cake Recipe is a true gem for anyone who loves a creamy, dreamy dessert with just the right balance of sweetness and texture. Give it a try—you’ll be surprised just how easy (and satisfying) it is to create bakery-worthy magic at home. Don’t forget to share your creations and savor every bite!
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Custard Cake Recipe
- Total Time: 3 hours 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Custard Cake Recipe combines a light and fluffy sponge cake base with a rich, creamy custard layer, creating a perfectly balanced dessert that’s both comforting and elegant. Ideal for a chilled treat, it’s simple to prepare and offers a delightful texture contrast, making it a beloved Filipino-inspired dessert perfect for any occasion.
Ingredients
For the sponge cake:
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 tablespoons unsalted butter (melted)
For the custard layer:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For garnish (optional):
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
- Make the sponge cake batter: In a large bowl, beat the eggs and granulated sugar on high speed using an electric mixer for 5–7 minutes until the mixture is pale, fluffy, and tripled in volume. Add in the vanilla extract and mix briefly to combine.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the flour mixture over the egg mixture and gently fold it in using a spatula, taking care not to deflate the batter.
- Add milk and butter: Warm the whole milk and melted unsalted butter together, then slowly fold this mixture into the batter until fully incorporated and smooth.
- Bake the sponge cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 20–25 minutes until the top is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare the custard: While the cake cools, whisk together granulated sugar, cornstarch, and egg yolks in a saucepan. Gradually add the whole milk while whisking continuously to create a smooth mixture.
- Cook the custard: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and just begins to bubble, about 5–7 minutes. Remove from heat and stir in vanilla extract and unsalted butter until the custard is smooth and glossy.
- Assemble the cake: Pour the warm custard evenly over the cooled sponge cake. Spread gently to cover the entire surface.
- Chill and serve: Refrigerate the assembled cake for at least 3 hours or until the custard layer is fully set. Just before serving, dust the top with powdered sugar if desired and optionally garnish with fresh berries or toasted coconut.
Notes
- For added flavor and texture, top the custard layer with fresh berries, toasted coconut, or a sprinkle of cinnamon.
- This cake is best served chilled and can be made a day in advance, allowing the flavors to meld beautifully.
- Use room temperature eggs to help achieve a light and airy sponge cake.
- Be gentle when folding in the dry ingredients to maintain the batter’s fluffiness.
- If you prefer a less sweet dessert, reduce the sugar in the custard by a tablespoon.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: Filipino-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
