Vanilla Magic Custard Cake

Creamy custard cake made from scratch with just 6 simple ingredients combines a vanilla custard layer, a denser baked cake layer, and a golden crust, in a one-pan, elegant dessert.

When you look at the photos, you almost don’t believe that three distinct layers and textures come from a single custard mixture, but trust the process, you will see how the cake will transform in the oven thanks to the slow baking process – this is why it is called “magic custard cake”!

My baking tip to achieve the best results with this cake is to use egg whites too! Many custard recipes omit egg whites, but if you beat them and fold them back into the cake batter, you will get fluffy magic cake!

Love custard? Try my frozen desserts with custard, this Banana Cream Pie, or Croissant French Toast soaked in custard.

Why You’ll Love This Recipe

• A lovely cake for special occasions or weekend afternoons.
• Effortless to make, just mix everything in stages and bake! No layering or fancy techniques.
• Stunning! While initially the mixture may look all lumpy and not promising, the end result is simply magical! Three different textures and subtle sweet flavors.
• Budget-friendly. All of the ingredients are affordable, and you probably have all of them in the fridge already!

Ingredients Notes

Check exact quantities in the recipe card at the bottom of the page.

• Eggs. We will need to separate egg yolks from egg whites. The egg yolk is what makes the rich custard filling, so make sure to have good, fresh eggs! Make sure eggs are room temperature.
• Granulated sugar
• Unsalted butter. The butter has to be melted and slightly cooled, it will help build up a rich flavor too!  
• Vanilla extract or vanilla bean paste. Only use pure vanilla extract, please!
• All-purpose flour, gluten-free flour, or cake flour. We don’t need to use baking powder and salt, only flour. This will make that fluffy layer on top of the cake.
• Warm milk. Use whole milk (full-fat) or 2% milk for the best results and creamy, rich flavor. Dairy-free milk didn’t work for me in this cake. Make sure it is lukewarm (98-105 F) but not boiling or hot milk – it will ruin the texture and cook the eggs.
• Confectioner’s sugar or powdered sugar for dusting

Kitchen Equipment

• 8×8-inch baking dish or cake tin. Should grease it, but can also line it with parchment paper.
• A stand mixer or an electric mixer, and a bowl

How To Make Magic Custard Cake

Step 1: Prepare The Custard

Preheat the oven to 325°F. Grease an 8×8-inch baking dish and set aside. Separate egg yolks from the whites in a mixing bowl. Heat milk just until it is warm, and melt butter in the microwave or a saucepan.

Beat the egg yolks and sugar in a separate bowl until pale and creamy.

Stir melted butter and vanilla in the egg yolk mixture until smooth.

Step 2: Make Cake Batter

Mix in the flour until just combined.

Slowly whisk in the warm milk until the batter is thin and smooth.

Beat egg whites in a separate small bowl until stiff peaks form.

Gently fold the whipped egg whites into the batter in three additions, keeping as much air as possible. You don’t want to deflate them.

Step 2: Bake The Cake

Pour thick batter into the prepared baking dish.

Bake for 50–55 minutes in the middle rack of the preheated oven, or until the top is golden and set. The center of the cake can still be jiggly; it is fine!

Remove and let the cake cool completely on a wire rack at room temperature. Then refrigerate for at least 2 hours before slicing – it really will taste better, especially the next day!

Dust the entire surface of the finished cake with confectioner’s sugar before serving. Serve with fruit, ice cream, or whipped cream.

Storage

Store leftover custard cake in an airtight container in the fridge for 3 days. Let it come to room temperature before serving.

To make ahead, simply let the cake chill overnight.

This cake doesn’t freeze well.

Substitutions & Variations

• Add fresh berries or nuts. Blueberries work great in the cake with vanilla flavor, and you can always decorate the cake with fresh strawberries or crushed nuts, too.
• Caramel custard cake. Top with homemade caramel glaze instead of icing sugar. Add sugar to a saucepan, heat it up, and wait until the sugar melts, stirring occasionally, and your caramel glaze is ready.
• Use almond extract instead of vanilla!
• Chocolate magic custard cake. If vanilla is not your vibe, try the chocolate version of this easy cake. Simply add cocoa powder to the custard mixture. You can add a bit of brewed coffee to enhance the chocolate flavor.
• Lemon custard cake. Add fresh lemon juice and lemon zest to the cake batter. Can use other citrus, too, and add orange zest.
• Classic layer cake. Use your go-to recipe for a sponge cake or chiffon cake and use it as a bottom layer, then make homemade custard filling for the second layer. This way, you can have distinct layers in the cake. You can even use milk-soaked cookies as the bottom cake layer.

Expert Tips To Make The Best Custard Cake

• While my custard cake has a perfect consistency, you can add corn starch to thicken the custard (it will resemble vanilla pastry cream then).
• Run a butter knife along the edges of the cake to make it easier to remove from the cake pan
• Optionally, you can bake the cake using the water bath method.
• I don’t recommend using custard packets, you may get custard powder flavour in your cake.
• Don’t overbeat the custard and cake batter – it should look lumpy.
• Leave the cake in the tin until it is fully set in the fridge. Otherwise, you will break it!
• Don’t overbake. The cook time will vary depending on your oven and size of the dish. 

If you love this easy cake recipe, you’re going to love these other dessert favorites, too. Please click each link below to find the easy, printable recipe!

More Great Vanilla Desserts You’ll Love

Vanilla Wafers

Vanilla Cookies

Best Bakery-Style Vanilla Cupcakes

Vanilla Bean Ice Cream

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