This Custard Cake is pure magic in a pan, yielding three dreamy layers of golden sponge, creamy custard, and a dense, velvety base from a single easy batter. Each slice melts in your mouth, offering that irresistible contrast of textures—light, rich, and utterly luxurious. Whether you’re making it for a special occasion or to bring a bit of sunshine to an ordinary weeknight, this classic Custard Cake will have everyone swooning for seconds!

Ingredients You’ll Need

The beauty of this Custard Cake lies in its simplicity—just a handful of pantry basics come together for something truly extraordinary. Every ingredient has a role to play, from structure and fluffiness to creamy richness, creating the signature melt-in-your-mouth experience.

All-purpose flour: The backbone of the cake, giving structure to the delicate layers and ensuring the “magic” separation as it bakes.
Baking powder: Adds just a gentle lift so the spongey top comes out ethereal and light.
Salt: Enhances the sweetness and balances all the flavors—don’t skip it!
Unsalted butter (melted and slightly cooled): Lends buttery richness without overwhelming the smooth custard notes.
Large eggs (separated): The true stars—yolks make the custard luscious, while whipped whites create that airy top layer.
Granulated sugar: Sweetens everything just right and helps achieve the beautiful golden color when baked.
Water: Just a dash ensures the batter stays perfectly moist and tender.
Vanilla extract: Adds warmth and those irresistible bakery aromas that make every bite special.
Whole milk (lukewarm): Offers richness and ensures a smooth, creamy custard center—warming the milk prevents any curdling.
Powdered sugar (for dusting): The perfect snowy finish that makes each slice look and taste like a special treat.

How to Make Custard Cake

Step 1: Prep Your Pan and Oven

Kick things off by preheating your oven to 325°F (160°C). Grab an 8×8-inch square baking pan and line it with parchment, leaving enough hanging over the sides so you can lift your Custard Cake out easily after it chills. This little prep step saves all sorts of stress when it’s time to serve.

Step 2: Combine the Dry Ingredients

In a small bowl, whisk together the flour, baking powder, and salt. This means no lumps and a perfectly even rise—plus a good distribution of that essential salt. The mixture should look soft, pillowy, and ready to work its magic!

Step 3: Whip the Egg Yolks with Sugar

In a large bowl, beat the egg yolks together with the granulated sugar and a splash of water until the mixture turns pale and fluffy. This takes a few minutes, but the extra effort ensures the yolks whisk up light and create that luscious custardy texture. Creamy, golden, and irresistibly thick—exactly what you want.

Step 4: Mix in Butter and Vanilla

Pour in the melted (and slightly cooled) butter and the vanilla extract. Stir until fully combined. This step infuses your batter with delicious richness and that unmistakable warm vanilla scent. Your kitchen will already start to smell amazing!

Step 5: Add Dry Ingredients and Milk

Slowly mix in the dry ingredient blend until just incorporated. Then, in a slow steady stream, whisk in the warm, lukewarm milk. The milk is key to preventing lumps and ensuring the custard layer bakes up smooth. Don’t worry if the batter looks thin at this stage—it’s supposed to!

Step 6: Beat Egg Whites to Stiff Peaks

In a clean bowl, delve into the egg whites. Whip them until stiff, glossy peaks form—they should hold their shape when you lift your whisk. This is what creates that delicate, soufflé-like layer that floats on top of your Custard Cake.

Step 7: Fold Egg Whites into Batter

Gently, in three additions, fold the egg whites into the main batter. Don’t overmix! The idea is to keep as much air as possible, so you’re left with a batter that’s loose and even a bit curdled-looking. That quirky texture is what helps crafts the cake’s signature three-tiered effect.

Step 8: Bake to Perfection

Pour your finished batter into the prepared pan and smooth out the top. Pop it into the oven and bake for 45–55 minutes. You want the top to turn a deep golden color and to feel set, even though the middle may still have a delightful jiggle. This is where the magic truly happens—the distinct layers form while it bakes.

Step 9: Cool, Chill, and Slice

Let your Custard Cake cool to room temperature right in the pan. Once cooled, move it to the refrigerator for a good four hours or overnight. This chilling step is crucial for the layers to set and flavors to meld. When ready, simply lift out the cake using the parchment overhang, dust generously with powdered sugar, and cut into neat squares. Admire those gorgeous layers!

How to Serve Custard Cake

Garnishes

A gentle snowfall of powdered sugar is always classic, but you can also add fresh berries, a sprinkle of toasted almonds, or even a drizzle of caramel or chocolate sauce for a fancier touch. Each enhances the creamy custard notes and gives your Custard Cake an extra wow factor on the plate.

Side Dishes

Balance its rich, creamy personality with light sides like a fresh fruit salad, tangy Greek yogurt, or a cup of hot tea. For a brunch spread, it’s lovely paired with sparkling mimosas or a zippy fruit compote. Every bite feels a little brighter when you serve Custard Cake with something cool and refreshing!

Creative Ways to Present

Try cutting the cake into mini cubes for fancy dessert platters or stack the squares in parfait glasses with fruit and whipped cream for an elegant twist. You can also serve individual portions with edible flowers or spun sugar if you’re in a show-stopping mood. The silky layers put on quite a show no matter how you slice it!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Custard Cake snugly in plastic wrap or airtight container, then pop it into the fridge. Stored this way, it stays fresh and creamy for up to 4 days—if it lasts that long, that is! The flavors get even better as they mingle over time.

Freezing

For longer storage, you can freeze Custard Cake. Slice it into individual squares, wrap each piece tightly in plastic wrap and foil, then freeze. When you’re ready for a treat, just thaw overnight in the refrigerator before serving. The texture will stay delightfully custardy!

Reheating

Though Custard Cake is usually best enjoyed chilled or at room temperature, you can lightly warm slices in the microwave for about 10–15 seconds if you want an ultra-soft, comforting experience. Just don’t overdo it or you risk losing those gorgeous layers.

FAQs

Why did my Custard Cake not separate into three layers?

The most common reason is overmixing the batter after adding whipped egg whites, making it too uniform. Also, be sure your oven temperature is accurate and that you’re using the correct pan size—these factors help the magical separation happen.

Can I make Custard Cake in advance for a party?

Absolutely! Custard Cake is ideal for making ahead since it needs time to chill. Let it set overnight in the fridge, and slice just before guests arrive for dazzling results with zero last-minute fuss.

Can I use low-fat milk or milk alternatives?

Whole milk gives the creamiest results, but you can substitute with 2% milk if needed. Plant-based milks will work in a pinch, though your custard layer may turn out slightly less rich and set softer.

How do I prevent the cake from sticking to the pan?

Line your baking pan with parchment paper, making sure to leave a generous overhang on all sides. This not only prevents sticking but also makes it easier to lift your beautiful Custard Cake out intact for slicing.

What’s the best way to cut neat slices?

Chill the cake thoroughly—overnight is best. Use a sharp knife wiped clean between each cut and a gentle sawing motion to preserve those stunning layers. Don’t forget that snowy dusting of powdered sugar before serving!

Final Thoughts

If you’ve never tried making Custard Cake at home, let this be your invitation! Its dreamy layers of sponge and custard make it unbelievably special, yet the preparation is simple, even for a weeknight surprise. Gather your favorite people—and don’t be surprised when everyone asks for the recipe!

Custard Cake Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 5 hours 10 minutes
Yield: 9 slices 1x
Diet: Vegetarian

Print Recipe

Description

This Custard Cake recipe creates a delightful dessert with three distinct layers: a light sponge on top, creamy custard in the middle, and a dense base. Perfect for those who enjoy a rich, yet not overly sweet treat.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (melted and slightly cooled)
4 large eggs (separated)
3/4 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups whole milk (lukewarm)

Additional:

powdered sugar for dusting

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Instructions

Preheat Oven: Preheat the oven to 325°F (160°C) and line an 8×8-inch square baking pan with parchment paper.
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
Prepare Batter: In a large bowl, beat egg yolks with sugar and water until pale. Mix in melted butter and vanilla. Gradually add flour mixture, then whisk in warm milk.
Beat Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
Bake: Pour batter into pan and bake for 45–55 minutes until golden and firm.
Cool and Chill: Let the cake cool in the pan, then refrigerate for at least 4 hours.
Serve: Dust with powdered sugar, slice, and enjoy!