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 47 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 temp
330 g (1 ½ cups) caster sugar
2 teaspoon 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