If you love custard, this Vanilla Magic Custard Cake recipe really is for you!
I’m calling it, this Magic Custard Cake really is magic. There were more than a few occasions I almost gave up and tipped the mixture into the bin while I was making this. After looking at all the gorgeous photos of this three layered gooey custard cake online, when I looked at the dodgy cake mixture in front of me, I had no confidence at all that it would actually work out.
The mixture just didn’t look right to me, yet I continued with the thought I’d come this far already, I at least had to see what happened when I popped this disaster into the oven
My few sneaky peeks into the oven thankfully gave me some assurance that cake may just work. After 35 minutes it had developed a lovely golden crust on top and when tested with a skewer it was still a little wobbly in the middle – perfect
Ingredients:
You will need:
- Eggs,
- Milk,
- Flour,
- Vanilla Extract
- Caster Sugar
- Butter
- Icing Sugar to Dust
Tips for Making this Custard Cake:
- Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
- I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
- The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it!
- When testing to see if your cake is ready, you do want there to be some ‘jiggle’ in the middle still.
- I try to put my eggs out the night before I’m planning to make this cake to ensure that they are at room temperature.
- I also heat the milk in a microwave safe jug until it’s just warm.
- To serve, I prefer to let this cake cool completely in the tin (you can also pop it in the fridge when cool enough to do so) and then dust with icing sugar and cut into pieces.
- This cake is best stored in an airtight container in your fridge and enjoyed within 3 – 4 days.
You can watch how to make this Cake below:
Once you’ve made this vanilla version, make sure you try my Chocolate Magic Custard Cake or this Salted Caramel Magic Cake – you can find the recipe here.
Magic Custard Cake
Ingredients
- 4 eggs – room temperature
- ¾ cup of caster sugar
- 125 grams of melted butter ½ cup
- 1 teaspoon of vanilla extract
- ¾ cup of plain flour – sifted
- 2 cups of milk – lukewarm 500 mls
- ¼ cup of icing sugar to decorate
Instructions
- Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
- Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
- Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
- With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
- Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
- Add the egg whites to the bowl and gently fold together the mixture.
- Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.
Notes
- Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
- I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
- The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it!
Enjoy!
For more simple and delicious cake recipes, check out our Cakes and Cheesecakes for all Occasions eBook – also available in a Thermomix version. You can view all of our ebooks here.
Kenny
Made this today. Love it and so does my picky hubby. You say bottom layer like fudge but mine was really chewy. Do I need to cook longer? I thought it was done after 45 minutes
Brienna
Could you add lemon to this somehow?
Lauren Matheson
I guess you could add a couple of teaspoons, I haven’t tried to before thought
Rebecca
this is one of the puddings that is so good you have never had enough,at first i thought it wasn’t going to work but it did and even it it tasted half as good as it smelt it would still be the nicest thing. it tastes like a egg tart (i loved it).
Joan Allonby
I’ve rated as 5 as it tasted delicious but looked nothing like your photo. I’ve now read the ratings and realise you’re from Australia. I used US cup sizes and I guess this is where I went wrong. Will try again
Aurora Casia-Saclayan
The recipe for this magic custard cake was very good! Me and my daughter did it! It was a success! Yummmmy!
Amy K
Can this be made with a non dairy milk like almond or oat or coconut milk?
Lauren Matheson
I haven’t tried this recipe with non dairy milks sorry
Candice Bayman
Delicious!!
Lisa
I made this yesterday and messed up (forgot to put the milk in so I added it at the very end), and I used almond flavoring instead of vanilla. I had every intention of sharing it, but… Can’t wait to make it again correctly and see how it turns out!
Cecilia Castaneda
I have a countertop oven. I set my oven at 200°F since it doesn’t go to 170°F.
I’m currently waiting to see how it comes out. I hope it comes out good, I’m not a big baker but the recipe sounded and was easy.
Wish me luck
Lauren Matheson
Hi Cecillia, This oven temperature in this recipe is in celsius, not Fahrenheit
Felipa
LOVE, LOVE, this cake. I’ve made it three times and the 3rd time was the charm. Came out perfect. Don’t change a thing, it’s excellent just the way it is.