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 48 votes

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Course: Cakes, lunch box

Cuisine: Cake

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: serves

Calories: 313kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

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

RECIPE NOTES & TIPS:

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.

Nutrition