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.
Mickey Griffin
Can this recipe be doubled successfully?
Lauren
I have never tried doubling the recipe. I would be cautious about trying it as the cooking times will vary significantly. Sorry I can’t be of more help.
joanne albanese
Love this recipe however my bottom layer was thick and gummy what could I have done wrong ???
Lauren
Hi Joanne, thanks for your message. Hmm, maybe the mixture was mixed a little too much or cooked too long?
hlldrk
Strangely, mine didn’t rise evenly. Could I have gone overboard with the mixer? Or could it have been because of the egg whites? I’m quite baffled.
Still, my very picky, jerk of a brother actually liked how it tasted.
Lauren
Hi, I’m glad your brother enjoyed the recipe. It could be a combination of both. If your egg whites were light and fluffy when added, I’d say the mixture may have been overworked.
Ally
I come across your page on Thursday andddd fell inlove! Today I’ve made the ‘Yo-Yo biscuits’ , ‘Cherry ripe slice’ and ive just put my magic custard cake in the oven. I’m glad I read your note, because I was thinking how on earth is this going to work. – lol.
I’m not sure if I folded it enough, but time will tell 🙂
Lauren
Hi Ally, thank you so much! I hope the cake turned out for you, I’d love to hear how it went 🙂
dev
This looks amazing and I love custard; I think this cake is going to be hero of my summer party.
Lauren
Enjoy!
zoe
I found it tasted very eggy could i have dont something wrong? I followed the recipe
thanks xx
Lauren
Hi Zoe, I’m sorry to hear you found the cake eggy in taste. It could be due to the size of your eggs, maybe you could try using smaller ones next time and add a little extra vanilla? I hope this helps. Have a great weekend 🙂
Bec
Is it 170 fan forced.
Lauren
Yes it sure is 🙂
Claire
Hi and thanks for recipe. I have mine in now at 170 bake not fan forced. Maybe add fan forced to your recipe as it may be why everyone’s times are differing? Also, did all your egg whites incorporate in wet mix? Mine didn’t so hoping ok. Thanks again
Pamela
Hi
Can I make this cake a day before my dinner party?
Thank you,
Pamela
Lauren
Yes you can, I would store it in the fridge though and you may find the custard middle firms up a bit though.
Jane C
I’ve just made this and it’s divine. So easy to make and so so yummy!
Lauren
I’m so glad you enjoyed it Jane!
Prairie Gal Cookin
Hey, I just wanted to drop a note and invite you to come join us at Sunday’s Simple Homemaker Link-Up. Would love to have you link-up!! http://www.prairiegalcookin.com/sundays-simple-homemaker-3rd-weekly-link-up/