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.
Julia
Is the 170 degrees centigrade? It must be. right? you can’t really cook anything at 170 fahrenheit. US measurements are so goofy.We ALMOST went metric in the ’70’s, but we just couldn’t handle it. But hey, the 70’s were rough!) I guess Google will convert it for me. (chemistry class was waaaaay back in the ’80’s LOL!) can’t wait to try this. love custard!
Lauren Matheson
Hi Julia, yes it is 170 degrees C (I’m from Australia!) I hope you enjoy the recipe xx
Hannah
it looks so good.
I have to give it a try!!!
wendy shelley
Hi,
can you tell me the measurements in UK grams please.
Lauren
Hi Wendy, This is a great website to convert Australian cup measurements to UK measurements 🙂 http://www.traditionaloven.com/culinary-arts/volume/convert-cup-uk-to-cup-au.html
wendy shelley
Thanks for your quick reply
Jen V
You know what? This is interesting. I never heard of Magic custard before. Usually when I try a dessert with a consistency of cheesecake or custard, it usually has to have some sort of tanginess or it has to have layers. I usually don’t like getting a mouthful of sweet goo. Since this is 3 layers, I may try this.
Heather
A similar recipe that I found for the Magic Custard Cake listed ordinary sugar (I used Fructose as my husband is diabetic). I am waiting for it to bake at the moment and really hope that it turns out OK.
Do you think it will work ?
Lauren
Hi Heather, It should work, the cooking time may vary though.
Debbie McGuire
I am in the middle of baking this and now its nearly cooked I just saw in the comments that it is supposed to be fan baked. I have cooked it at 170 baked.
Kristina Dapaah
This is a great recipe! I used to have custard as a child all the time, but have never had it in cake form! This would be great to try to in the name of nostalgia!
Wendy Rowley
Can I make this recipe without the parchment paper? Thank you
Lauren
Hi Wendy, I guess you could, but I find it really helps to stop the cake from sticking to the sides of the pan.
Skye
just pulled mine out of the oven, after only 40 minutes, here in south Florida. perfectly browned on top, a little wobbly like jello, will cool completely and hope for the best. I did make it in a glass baking dish, things usually bake quicker in them. It’s also a tinted glass dish.
Lauren
I hope you enjoy it Skye!
Skye
came out great. . . I did some of the squares with powder sugar mixed with cinnamon . . . tasty !
Ana
Is the cake supposed to be runny after cooking for one hour?
Lauren
Hi Ana, the cooking time does vary depending on your oven and the temperature of your ingredients, however the cake will still be a little soft in the centre (the custard layer) but should be coming together after an hour in the oven.