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    Home » Recipes » Cakes & Cupcakes » Custard Cake

    Custard Cake

    Published: Apr 24, 2023 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    A piece of custard cake dusted with icing sugar and served with fresh strawberries.

    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!

    A slice of custard cake on a plate served with fresh strawberries.

    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!

    A butter cake dusted with icing sugar, served on a white cake stand.

    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.
    A round cake with one slice partly removed.

    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.
    The ingredients needed for a cake weighed out in individual bowls.

    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).

    Butter, sugar and vanilla essence in a white bowl.

    Step 2 - Add The Eggs

    Add the eggs, one at a time, while continuing to beat through until completely combined. 

    Creamed butter and sugar in a bowl with eggs added.

    Step 3 - Add Dry Ingredients And Milk

    Add a little of the sifted self raising flour and custard powder and beat to just combine.

    Flour and custard powder in a sieve set on top of the mixing bowl.

    Then add a splash of milk and beat.

    A jug of milk being poured into the batter.

    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.

    The mixed batter in a white mixing bowl.

    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.

    Batter poured into a round baking tin lined with baking paper.

    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).

    Close up of baked custard cake dusted with icing sugar.

    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

    Can I freeze custard cake?

    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.

    Why do you put custard powder in a cake?

    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.

    How do I know when the cake is ready?

    The cake is ready when a skewer inserted into the middle comes out clean.

    A slice of custard cake on a plate with a mouthful on a fork.

    Related Recipes

    Here are some of our most popular cake recipes that are delicious for morning tea and right through to dessert!

    • A cake with pink icing on a round cake tray
      The Ultimate Butter Cake Recipe with Buttercream Frosting
    • A slice of butter cake with layeres of apples and almonds on top being removed from the cake.
      Easy Apple Cake
    • A fork full of cake with frosting next to a piece of cake.
      Easy Banana Cake with Cream Cheese Frosting
    • A piece of three coloured cake.
      Marble Cake

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A slice of tall, light and fluffy custard cake.

    Custard Cake

    This easy custard cake is so light and fluffy and has the most delicious vanilla custard flavour. A simple one bowl recipe takes just 15 minutes to prepare!
    5 from 7 votes
    Print Pin Rate
    Course: Cakes, lunch box
    Cuisine: Cake
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 16 serves
    Calories: 313kcal
    Author: Lucy - Bake Play Smile

    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

    RECIPE NOTES & TIPS
    • 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.

    Nutrition

    Calories: 313kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 43mg | Potassium: 98mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 489IU | Vitamin C: 0.03mg | Calcium: 47mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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