This easy custard cake is so light and fluffy and has the most delicious vanilla custard flavour.
Perfect for an after school treat, picnics and bake sales, this simple one bowl recipe takes just 15 minutes to prepare!
This simple custard cake recipe is light and airy thanks to the addition of that pantry staple, custard powder. This versatile ingredient is used to make classic treats like vanilla custard slice and yo yo biscuits, and makes the best vanilla custard cake.
When it comes to easy cakes that are always a crowd pleaser, this custard sponge cake is a soft butter cake with a hint of sweet vanilla custard, and is one of my favourites.
Perfect for morning tea, afternoon tea, or as an after school snack, this easy baking recipe uses simple ingredients that you probably already have in your kitchen!
Why You're Going To Love This Recipe
- Easy recipe - prepared in minutes and made in just one bowl, this no fuss cake is also a great recipe to bake with kids. And they get to lick the spoon!
- Budget friendly - being made from simple kitchen staple ingredients, this recipe is an inexpensive cake to bake.
- Freezer friendly - this custard cake recipe freezes really well, so if there are any leftovers, wrap individual slices well and defrost for a quick sweet lunch box treat, or bake two cakes and freeze one for later!
- Conventional or Thermomix - both methods are included in the recipe card below.
What You Need
This delicious soft and tender cake is made using the most basic baking ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Unsalted butter - softened to room temp. It’s best to use unsalted butter as you can then control the amount of salt you add to the cake, however, you can use salted butter if you prefer (and just omit the extra salt).
- Caster sugar - otherwise known as superfine or ultra-fine sugar. This is a very fine sugar (much finer than granulated sugar) that dissolves easily when creamed together with the butter.
- Vanilla extract - or essence, or vanilla bean paste.
- Eggs - large eggs (weighing approximately 60g each), at room temperature.
- Self raising flour - if you don't have self raising flour you can make your own homemade self-raising flour by adding 2 teaspoons of baking powder to every 1 cup of plain flour and sifting together.
- Custard powder - use store-bought custard powder or make your own using this recipe.
- Milk - I like to use full fat/full cream milk for the best results in my baking.
Equipment Required
Just simple equipment required to make this delicious custard powder cake!
- Sieve and mixing bowl;
- Hand-held beaters, stand-mixer or Thermomix - for mixing the cake batter.
- Cake tin - a 23cm round baking tin, greased and lined.
- Oven - I specify fan-forced temperatures in my recipes. If you are using a conventional oven, increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
Have this custard sponge cake ready to pop in the oven in less than 15 minutes.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Cream The Butter And Sugar
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).
Step 2 - Add The Eggs
Add the eggs, one at a time, while continuing to beat through until completely combined.
Step 3 - Add Dry Ingredients And Milk
Add a little of the sifted self raising flour and custard powder and beat to just combine.
Then add a splash of milk and beat.
Alternate between adding the sifted flour and cornflour, and the milk, beating in between each addition. Beat until all ingredients are just combined - don't overbeat.
Step 4 - Bake
Pour the mixture into the prepared tin and bake until a skewer inserted in the middle of the custard cake comes out clean.
TIP: If the top of the cake is over-browning, place a sheet of foil loosely over the top and continue baking until cooked through.
Leave the custard cake to cool in the tin before moving to a wire rack to cool completely.
Dust with icing sugar to serve (optional).
Expert Tips
- Use room temperature ingredients - this helps the cake batter come together more evenly and helps prevent it from curdling when mixing.
- To ensure a light and fluffy vanilla cake - don't over mix the cake batter.
- How to check if the cake is cooked - all ovens are different, so start checking if it’s ready approximately 10 minutes before the recipe states. The cake is ready when a skewer inserted into the middle comes out clean.
- Storing custard cake - custard cake can be stored at room temperature for up to 3 days. Alternatively you can freeze custard cake for up to 2 months.
- Do not store custard cake in the fridge as it will dry out.
FAQs
Yes! You can freeze custard cake for up to 2 months. To freeze the cake, wrap it in plastic wrap and then cover in two layers of foil to help protect against freezer burn.
Adding custard powder to a cake not only adds a sweet vanilla flavour, but the corn flour in custard powder gives the cake a light and fluffy texture.
The cake is ready when a skewer inserted into the middle comes out clean.
Related Recipes
Here are some of our most popular cake recipes that are delicious for morning tea and right through to dessert!
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Custard Cake
Ingredients
- 250 g unsalted butter softened to room temp
- 330 g (1 ½ cups) caster sugar
- 2 tsp vanilla extract
- 4 eggs at room temperature
- 300 g (2 cups) self raising flour
- 110 g (¾ cup) custard powder
- 1 cup (250ml) 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
- Unsalted butter – it’s best to use unsalted butter as you can then control the amount of salt you add to the cake. However, you can use salted butter if you prefer (and omit the extra salt).
- Caster sugar – otherwise known as superfine sugar. This is a very fine sugar (much finer than granulated sugar) that dissolves easily when creamed together with the butter.
- Homemade self-raising flour - if you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 1 cup of plain flour and sifting together.
- Custard powder - use store-bought custard powder or make your own using this recipe.
- How to check if the cake is cooked - start checking if it’s ready approximately 10 minutes before the recipe states. The cake is ready when a skewer inserted into the middle comes out clean.
- If you find that your cake is browning too much in the oven - simply place a sheet of foil loosely over the top and continue cooking.
- Storing custard cake - custard cake can be stored at room temperature for up to 3 days.
- Freezing - alternatively you can freeze custard cake for up to 2 months (wrap in plastic wrap and then cover in two layers of foil). Do not store custard cake in the fridge as it will dry out.
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