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
Equipment
- 1 x 20cm square baking dish
Ingredients
- 4 eggs – room temperature
- ¾ cup caster sugar
- 125 grams butter melted
- 1 teaspoon vanilla extract
- ¾ cup plain flour – sifted – sifted
- 2 cups milk lukewarm (500 mls)
- ¼ cup icing sugar to decorate
Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) 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!
Nutrition
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.
kate
wow this was awesome! first time I have ever tired baking something like this. I read and re read to make sure I got everything right and it came out perfect. Was nervous with how lumpy the mix was but as advised push through. was gad I did! Husband and kids loved it! Recommend everyone give it a go its so worth it!
cookinggram
This recipe is wonderful as long as you follow directions to the letter. I set my oven at 310 as it is air oven. I have made this dessert before but did not conclude as creamy and succulent as this. I use it to serve to my daughter for breakfast with homemade cranberry almond Biscotti, great combo.
Rob
I had the PERFECT baking tin and almost had everything the things I didn’t have were butter and plain flour so I just used margarine and high grade seems like a great recipe i’ll see how this turns out and Thank You!
Kirrilly
Just wondering if anyone has made this using gf flour?
Caitlin Byrne
I use the Woolworths brand gluten free plain flour and it turns out perfect
Bec
Is it supposed to be very jiggly when take out or should I cook it longer? an as cool down will it set to how your pic looks? Because atm I’m thinking i will be dishing it up into a cup like warm eggnog
Sam Probert
Was it ok being jiggly?? Mine is jiggly too!!
Kirsty
I made this cake and it’s fabulous!
It reminds see me of my nana who used to make egg custard puddings.
I even ate some for breakfast. Will certainly make this again. My husband said heated up it tastes like creme brûlée. It’s not really a cake but not really a custard … just super yummy 🙂 thank you for sharing this recipe x
Jane
This looks delicious. I just want to confirm the cooking temp. Is the in Fahrenheit or Celsius?
Lauren Matheson
Hi Jane, it is in celsius :
Helena CONSTABLE
This is the first time I made this cake. I did not have enough vanilla so I added the zest of 1 whole lemon. Also I used 1 cup lactose free cream & 1 cup almond milk. And I added 1 tspn of baking powder to the flower.. the mixture was not lumpy. After baking, it turned out beautifully. Can’t wait to make the chocolate version.
Mandy
This recipe reminds me of a crustless sweet quiche I made years ago, but had 1 cup of coconut also. I varied it by adding 1 cup lime or lemon juice, and 1 cup milk. Mix all ingredients together and place in a quiche dish, bake at 180C until golden.
Susan Jeffries
Sooo quick and easy, prepared all ingredients and pan before starting and then quick as. totally delicious and impressive for guests. A few bowls to wash up, but not complaining. Great recipe, will be made for Easter and again and again. Thank YOU❤️
Rebecca
Hello! I have a question. Should the oven be at 170 F or 170 C? I’m sorry I’m dumb!
Lauren Matheson
Oh gosh, no problem at all! It’s celsius 🙂
Idk
Hi, I have a question, how long do we need to wait for the eggs to get to room temperature if you got the from the fridge?
Lauren Matheson
Hi, it really will depend on the air temperature
Helen
Ive made this twice now and it is delicious .
My mixture doesnt go lumpy though, v smooth as am using a food processor . End result great thank you !
Anna
This is my 5th time baking this cake. Our family doesn’t like too sweet cakes, so I modified adding a little bit less sugar.
It reminds me of a fluffy dessert my mom used to make when I was younger. So delicious and easy to make. Thank you very much
Gwyneth
The most satisfying custard i’ve made. It puffed up around the 45 min. check which led the top to crack. Didn’t take away from the deliciousness while staying home for prevention!