If you have a soft spot for desserts that feel like a warm hug, then this Custard Cake Recipe is about to become your new best friend in the kitchen. Imagine a cake that balances pillowy, lightly sweetened custard with a tender, buttery crumb—each bite is a perfect dance of textures and flavors that comfort you with every forkful. This elegant yet simple dessert effortlessly combines humble ingredients into something truly remarkable, making it a perfect treat for any occasion, from casual family dinners to celebrations with friends.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but play a crucial role in creating the magic of this Custard Cake Recipe. Each component not only builds flavor but also brings the ideal texture and color that define this delightful cake.
- 1 cup all-purpose flour: Provides structure while keeping the cake tender and light.
- 1/2 cup unsalted butter, melted: Adds a rich, velvety texture and buttery flavor.
- 2 cups whole milk, warm: Enhances creaminess and moisture, crucial for that custard-like feel.
- 4 large eggs, separated: Egg yolks give richness, while whipped egg whites bring airiness to the cake.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering the custardy notes.
- 1 tsp vanilla extract: A fragrant touch that elevates every element with warmth and depth.
- 1/4 tsp salt: Balances sweetness and intensifies other flavors.
- Powdered sugar, for dusting: Adds a delicate, elegant finish before serving.
How to Make Custard Cake Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 325°F (160°C). Grease an 8×8-inch baking dish thoroughly to ensure your cake comes out effortlessly once baked. This step is simple but essential for that perfect, crisp edge and easy release.
Step 2: Whip the Egg Whites
Using an electric mixer, beat the egg whites until stiff peaks form. This process is what gives the cake its airy texture—you’re infusing lightness that will beautifully contrast with the creamy custard layers.
Step 3: Cream the Yolks, Sugar, and Vanilla
In a separate large bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is pale and creamy. This step not only sweetens the custard base but also incorporates air for a lighter end result.
Step 4: Add Butter and Warm Milk
Gradually whisk in the melted butter and warm milk until you have a smooth, silky batter. Keeping the milk warm helps ensure it blends seamlessly without clumping, creating that luscious custard texture.
Step 5: Incorporate Dry Ingredients
Sift the flour and salt into your wet mixture, folding gently to avoid deflating the batter. This keeps the custard cake tender while making sure the flour is evenly distributed for uniform crumb.
Step 6: Fold in the Egg Whites
Carefully fold the whipped egg whites into the batter in thirds. Don’t worry if you see some streaks—it’s actually a sign you’re preserving the lightness that will make your custard cake so wonderfully delicate.
Step 7: Bake the Cake
Pour the batter into your prepared baking dish and place it in the oven. Bake for 50 to 60 minutes until the top turns a beautiful golden hue and the custard layer is set but still tender to the touch. This slow baking ensures the perfect texture without over-drying.
Step 8: Cool and Dust
Once out of the oven, allow your custard cake to cool completely before slicing into squares. Just before serving, dust the top lightly with powdered sugar to add a subtle sweetness and an elegant touch.
How to Serve Custard Cake Recipe
Garnishes
A simple dusting of powdered sugar is classic, but for something extra special, try fresh berries or a sprig of mint to add a pop of color and a touch of freshness. A drizzle of caramel or a dollop of whipped cream can also complement the creamy custard beautifully.
Side Dishes
This custard cake pairs amazingly well with a scoop of vanilla ice cream or a cup of lightly brewed coffee or tea. The creamy, smooth textures and gentle sweetness of the cake balance perfectly with these sides, making for a memorable dessert experience.
Creative Ways to Present
For a charming twist, serve individual portions in small ramekins dusted with cinnamon or nutmeg. Alternatively, layer pieces of custard cake with fresh fruit and cream in a trifle bowl for a lovely, layered dessert that’s as stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
You can keep leftover custard cake covered tightly at room temperature for up to two days, or refrigerate it for up to four days. Make sure it’s wrapped well to maintain its delicate texture and prevent it from drying out.
Freezing
If you want to save some for later, this cake freezes surprisingly well. Wrap individual pieces tightly in plastic wrap then foil, and freeze for up to two months. Thaw in the fridge overnight before enjoying as if freshly baked.
Reheating
Warm the custard cake gently in a low oven or microwave just until heated through. This brings back its tender, custardy texture and makes it feel freshly made, ready to delight once again.
FAQs
Can I use a different type of milk in this Custard Cake Recipe?
Whole milk is preferred for its richness, but you can substitute with 2% or even plant-based milk like almond or oat, keep in mind there might be slight changes in flavor and texture.
What if I don’t have an electric mixer for the egg whites?
Whisking egg whites by hand is possible but requires patience and a steady wrist. Use a clean, dry bowl and a metal whisk to whip the whites until stiff peaks form.
How do I know when the custard cake is perfectly baked?
The top should be a light golden brown and the custard layer set but still tender. A gentle jiggle in the pan is okay—don’t wait for it to be completely firm like a traditional cake.
Can I add flavors or ingredients to this Custard Cake Recipe?
Absolutely! Cinnamon, nutmeg, or citrus zest can add warmth and complexity. Some add-ins like berries or nuts can be folded in carefully to keep the texture light.
Is this cake suitable for serving warm?
While delicious warm, especially when fresh from the oven, many enjoy this cake at room temperature to let the custard fully set and flavors meld beautifully.
Final Thoughts
This Custard Cake Recipe truly captures the heart of what makes homemade desserts so special—simple ingredients, a bit of care, and a whole lot of love. I can’t wait for you to try it and experience the creamy, airy delight that makes this cake a treasured classic. Once you do, it might just become your go-to recipe for any celebration or cozy moment at home.
Print
Custard Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Custard Cake features a light and airy texture with a creamy custard layer baked to golden perfection. Made with simple ingredients like eggs, milk, and flour, it combines the delicate richness of custard with the comforting experience of cake, dusted with powdered sugar for an elegant finish.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups whole milk, warm
- 4 large eggs, separated
- 1 tsp vanilla extract
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish thoroughly and set it aside to prepare for the batter.
- Beat Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This will add volume and lightness to the custard cake. Once beaten, set them aside carefully.
- Mix Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture becomes light and creamy, ensuring the sugar dissolves well.
- Add Butter and Milk: Gradually add the melted butter and warm milk to the yolk mixture, whisking continuously until the batter is smooth and fully combined.
- Incorporate Dry Ingredients: Sift the flour and salt into the wet mixture. Gently stir until all ingredients are well combined without overmixing to keep the batter light.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the batter in three additions. Leave some streaks visible to maintain airiness. The batter will be thin at this stage.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 50 to 60 minutes, until the top turns golden and the custard layer is set but still slightly jiggly in the center.
- Cool and Serve: Allow the cake to cool completely in the baking dish to set the custard layer fully. Once cooled, slice the cake into squares and dust each serving with powdered sugar for a beautiful presentation.
Notes
- Ensure the egg whites are beaten to stiff peaks to achieve the desired airy texture.
- Warm milk helps blend the ingredients smoothly but should not be too hot to avoid cooking the eggs prematurely.
- Cooling the cake completely before slicing prevents it from falling apart and enhances the custard texture.
- For a richer flavor, you may substitute whole milk with half-and-half or cream, but adjust butter quantity accordingly to avoid excess fat.
- This cake pairs beautifully with fresh berries or a drizzle of caramel sauce for serving.
