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.
Carly
Hi. Does this need to be flipped over once the cooking has been done?
Lauren
No it doesn’t Carly, just remove it from the tin and dust it with a little icing sugar 🙂
Carly
Thanks Lauren.
Treeza
Is the bottom of the cake the top once turned out?
Trish
ok going to give this magic custard cake a go …… Now baking returning soon
Lauren
Good Luck, I hope it went well!
Maysie
Has anybody tried this in silicone muffin cases. Does it work and if it does how does the baking time/temperature vary?
Tracy
oh my giddy aunt! I made this today while the kids were at school (doubting myself each step of the way) ………. DEVINE!!! Thank you sooooooooo much!
Lauren
I’m so glad you enjoyed it Tracy! Don’t worry, I doubted it the WHOLE way too and thought I was going to end up with something inedible!
Justine
How is this eaten cold or hot ?what is it best served with?
Lauren
I think it’s best eaten cold, you could always serve it with a little fresh cream and some strawberries, otherwise just dust it with a little icing sugar.
Cas
Would it work with gluten free flour
Lauren
I’m not sure Cas, the cooking time may vary.
iona
I’m on the RPAH diet and I did it with gluten free flour. Only took 25 minutes. I would check it at 20 minutes. Waiting for it to cool down so I can try it.. smells amazing!!
KK
In the oven now…stay tuned 🙂
Lauren
How did you go?
Karin @ Calm to Conniption
I want try this but I don’t have a sifter. Any work arounds or do I need a sifter?? You can tell I’m a terrible baker already!
El
yiu can put what needs to be sifted into a colander (strainer) over your bowl and just lightly tap the colander on the side, with your hand.
Lauren
Great advice!
David Miller
This looks so yummy! Can’t wait to try it and ! I think I can successfully do those..Your information helpful for us.
Gael - The Vinyl Edition
I actualy have this pinned to one of my Pinterest boards, but I’ve never made it (along with everything else I’ve pinned). It’s great to see a real person trying it out. Thanks.
Aaaannnddd, you know there are other flavours you need to try now, don’t you? I believe there are recipes for gingerbread and chocolate versions!!!
Lauren
Ooh, I haven’t heard of the gingerbread version – yum!
Debra
I just made this cake but also added almond extract…it turned out truly amazing!! Thank you
Lauren Matheson
what a great idea! So glad you enjoyed it x
Jenni from Styling Curvy
Oh wow! My hubby is a custard fan and I’m totally making this over the weekend, looks awesome! Thanks
Lauren
I hope you enjoy it 🙂