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.
Mrs E
Just made this, and it’s absolutely delicious. I live in England and used measuring cups that I think are US ones, but worked on the theory as long as I use the same for everything it will be ok- and it was!
It looked totally wrong going in the oven, but I went with it.I baked it for 30 minutes, and although it seemed very wobbly the top was brown, so thought it should come out of the oven, despite this, when cooled it was set perfectly.
Fabulous recipe!
Lauren Matheson
That’s so wonderful, I’m glad it worked out for you x
Tanya
I’m new to baking and this is one of the first things I want to bake or try to bake, it sounds amazing and I remember having it at school. I’m just confused where to buy a cup, exact measuring cup? Are they all the same or different? I don’t know how to get the right measuring cup or if there is a different type just for baking, I’m silly
Lauren Matheson
Hi Tanya, oh gosh you are not silly at all! You can often find a set of cups for baking at your local supermarket, otherwise any variety/homewares/cooking store will also have them. Just bear in mind the cup measurements for my recipes are based on what we use here in Australia – 1 cup = 250ml. I hope that helps x
Vicki
Hi There…. just trying your recipe but mine is still looking a little wobbly at the 40 min mark.. Does it set upon cooling? I’m cooking it a tad longer just to make sure. I’m using a different oven to my own so the temp may be out of whack a bit.
Thanks.
Lauren Matheson
Hi Vicki, the cooking time can vary depending on ovens and also the temperature of the ingredients. It does continue to set a little when it cools. Good luck xx
Ni
Love this recipe but may I use skim milk?
Lauren Matheson
Hi, I haven’t tried it with skim milk I’m sorry x
E
Hi
Can i make this with ready made custard?
Do you have the recipe for this cake with ready made custard?
Lauren Matheson
Hi, no I’m sorry, you can’t use ready made custard for this recipe.
Kerri Patterson
Just made this delicious cake but my recipe curdled when I was adding the luke warm milk. After panicking, I still went ahead and cooked the cake. It was ok but I was not able to take it to our friends place as planned. I followed recipe strictly so not sure what went wrong. Back to the drawing board !!! I will rate the recipe as high as it looks so delicious when the cook has not made a mistake !
Lindsey kaplanis
Hi. Made the magic crust pie and just saw your recipe so have given it a go. My cup measurement seem different from yours for the flour it was 8ozes but you only used about 5. So not sure how my cake will come out skewer came out clean so am afraid it’s just another sponge cake. Custard pie was great so let’s see which it would cool quicker
Lauren Matheson
Hi Lindsey, Thanks for your comment. I live in Australia and I believe our cups sizes are different to the US. I hope it still turned out for you xx
Nadia Pozzobon
OMG! Thank you Lauren. This was amazing. I a man a real addict of vanilla slices & this is just as good if not better.
Definitely on my favourites list.
Lauren Matheson
Thanks so much Nadia for your feedback, I’m so glad you enjoyed it xx
Susan
Could you tell me if the unused portions can be frozen.
Lauren Matheson
Hi Susan, I haven’t tried freezing the leftover before I’m afraid. It should be ok to freeze though, sorry I can’t be of more help xx
charity
the cake look very delicious
Lauren Matheson
Thank you xx