If you're after a no-fuss cake that just works, this Custard Cake is it. Soft, full of vanilla custard flavour, and so easy it almost feels like cheating. Mix it up, pop it in the oven, and before you know it the kitchen smells amazing and everyone's waiting for a slice.
This is my go-to when I want something homemade without the drama. One bowl, basic pantry ingredients, zero brain power. Perfect for lunchboxes, after-school snacks, or slicing up for a cuppa when a friend drops by and you want to look like you've got it all together.
If easy, feel-good bakes are your thing, you'll also love my Vanilla Butter Cake or the always-popular Lemon Yogurt Loaf. Both get a regular run in our house, too.
A Quick Look At The Recipe
✅ Recipe Name: Custard Cake
🕒 Ready In: 1 hour 15 minutes
👪 Serves: 16
🍽 Calories: 313 per serve
🥣 Main Ingredients: custard powder, butter, eggs, caster sugar and milk
📖 Dietary Info: nut-free and freezer-friendly
⭐ Why You'll Love It: Soft, fluffy and full of vanilla custard flavour - an easy one-bowl cake that's perfect for lunchboxes, after-school snacks or a cuppa with friends.
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This recipe is so easy and incredibly delicious! A must-try for a morning or afternoon tea, to wow your family and friends.
- Kathryn
This custard powder cake is all about the texture. The custard powder isn't just there for flavour - it's the secret to a cake that's softer and lighter than your usual butter cake. Add in creamed butter, caster sugar and milk, and you've got a cake that's beautifully moist and stays that way for days (yes, really).
Unlike some custard cakes that can turn out heavy or a bit dry, this one stays fluffy without falling apart. The self-raising flour and gentle mixing do all the hard work for you. And the best part? You can keep it simple or dress it up. Serve it plain, give it a dusting of icing sugar, or add fruit, cream or a quick glaze if you're feeling fancy.
If custard-based bakes are your thing, make sure you check out my bakery-style Custard Slice - or try this super easy Marble Cake for another fun, delicious twist!
Why You're Going To Love This Recipe
- One bowl, zero stress - and only 15 minutes to get it in the oven
- Budget-friendly and made with everyday pantry staples
- Super soft and fluffy thanks to the custard powder (no dry cake, promise!)
- Kid-approved and perfect for lunchboxes or after-school snacks
- Freezer-friendly, so you can make it ahead and feel very organised
- Classic vanilla flavour that everyone loves
- Make it your way - instructions for both regular baking and Thermomix
Jump to:
Cake Ingredients
This custard cake recipe uses simple pantry staples, with a few key ingredients doing the heavy lifting for taste and texture.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Custard powder - This is the key ingredient. It adds both flavour and softness. Use standard store-bought custard powder (not instant custard).
- Self-raising flour - Essential for lift. If making your own homemade self-raising flour by adding baking powder to plain flour, ensure you sift it well.
- Caster sugar - Finer than regular sugar, it dissolves properly when creamed with butter, giving a lighter cake.
Variations
- Gluten-Free Custard Cake - Use gluten-free self-raising flour and gluten-free custard powder (many supermarket brands are GF).
- Lemon Custard Cake - Add the zest of 2 lemons and replace vanilla with lemon extract.
- Rhubarb or Apple Custard Cake - Gently fold through 1-1½ cups of chopped fruit before baking.
- Coconut Custard Cake - Replace half the milk with coconut milk and sprinkle desiccated coconut on top for a delicious twist on flavors!
How To Make Custard Cake
This custard cake uses a simple creaming method and comes together in just a few easy steps - nothing fancy, no stress.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cream butter and sugar - beat the butter, caster sugar and vanilla until pale, fluffy and creamy -approx 5 minutes, don't rush this step!
- Add the eggs one at a time, beating well between each addition.
- In a separate bowl, sift the self-raising flour and custard powder together well.
- Alternate adding the dry ingredients and milk, a little at a time, beating gently with each addition.
- It's important to beat mixture until just combined - do not overbeat!
- Pour into the prepared tin and smooth the top. Pour into the prepared tin and smooth the top. Once baked, cool in the tin for 20 minutes before transferring to a wire rack.
Recipe Tips
- Use room-temperature ingredients
- Cream the butter and sugar properly - this is crucial for a light crumb.
- Always sift the custard powder to prevent lumps in the batter.
- Don't overmix after adding the flour, or the cake may be dense.
- Start checking the cake 10 minutes before the bake time is up; it's ready if a skewer comes out clean.
- If the top browns too fast, a sheet of foil on top is your best friend.
- Serve dusted with a little icing sugar (optional).
- Store at room temperature in an airtight container for up to 3 days.
- Freeze whole or sliced for up to 2 months (wrap well).
- Avoid refrigerating - it dries the cake out.
Custard Cake FAQs
No - instant custard contains added sugars and thickeners and won't give the same result.
Overmixing or under-creaming the butter and sugar are the most common causes of a dense cake. Beat the butter and sugar well, then keep mixing to a minimum once the flour is added.
Yes, although it may alter the bake time - start checking 15 minutes before the recipe time states. It is ready when a skewer or toothpick inserted into the middle comes out clean.
No. It keeps best at room temperature.
More Classic Cake Recipes
Here are some of our most popular cake recipes that are delicious for morning tea, afternoon tea and right through to dessert!
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Custard Cake
Ingredients
- 250 g unsalted butter softened to room temperature
- 330 g (1 ½ cups) caster sugar
- 2 teaspoon vanilla extract
- 4 eggs room temperature
- 300 g (2 cups) self raising flour
- 110 g (¾ cup) custard powder
- 250 ml (1 cup) milk
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a round, deep 23cm cake tin with baking paper and set aside.
- Place the butter, caster sugar and vanilla extract into a bowl. Beat together with a stand-mixer or hand-held beaters until pale and fluffy (approximately 5 minutes).
- Slowly add the eggs (one at a time) while continuing to beat through until completely combined.
- Alternate between adding the sifted self raising flour and custard powder with the milk. Beat in between each addition until just combined.
- Pour the mixture into the prepared tin and bake for 1 hour or until tested with a skewer (see notes). TIP: If the cake is over-browning, place a sheet of foil loosely over the top and continue baking until cooked through when tested with a skewer.
- Leave the cake to cool in the tray for 20 minutes before moving to a wire rack to cool completely.
- Dust with icing sugar to serve (optional).
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a round, deep 23cm cake tin with baking paper and set aside.
- Place the self raising flour and custard powder into the Thermomix bowl. Sift for 10 seconds on Speed 8. Set aside in a separate bowl.
- Place the butter (chopped into chunks), caster sugar and vanilla extract into the Thermomix bowl and and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl.
- Reduce to Speed 2 and add the eggs (one at a time) through the MC hole. With the blades still turning on Speed 2, alternate between adding the sifted self raising flour and custard powder with the milk. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 4.
- Pour the mixture into the prepared tin and bake for 1 hour or until tested with a skewer (see notes). TIP: If the cake is over-browning, place a sheet of foil loosely over the top and continue baking until cooked through when tested with a skewer.
- Leave the cake to cool in the tray for 20 minutes before moving to a wire rack to cool completely.
- Dust with icing sugar to serve (optional).
Notes
- Use room temperature ingredients - butter, eggs and milk.
- Cream the butter and sugar properly - this is crucial for a light crumb.
- Always sift the custard powder to prevent lumps in the batter.
- Don't overmix once the flour is added or the cake may be dense.
- Start checking the cake 10 minutes before the bake time is up, it's ready if a skewer comes out clean.
- If the top browns too fast, a sheet of foil on top is your best friend.
- Serve dusted with a little icing sugar (optional).
- Store at room temperature in an airtight container for up to 3 days.
- Freeze whole or sliced for up to 2 months (wrap well).
- Avoid refrigerating - it dries the cake out.
Jo @arndelljoanne says
Lovely cake, tasty and moist. Recipe easy to use follow, will definitely make again.
Emma says
Impeccable et simple. Validé !