Magic Custard Cake Recipe (2024)

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If you love custard, this Vanilla Magic Custard Cake recipe really is for you!

Magic Custard Cake Recipe (1)

I’m calling it, this Magic Custard Cake really is magic. There were more than a few occasions I almost gave up and tipped the mixture into the bin while I was making this. After looking at all the gorgeous photos of this three layered gooey custard cake online, when I looked at the dodgy cake mixture in front of me, I had no confidence at all that it would actually work out.

The mixture just didn’t look right to me, yet I continuedwith the thought I’d come this far already, I at least had to see what happened when I popped this disasterinto the oven

Magic Custard Cake Recipe (2)

My few sneaky peeks into the oven thankfully gave me some assurance that cake may just work. After 35 minutes it had developed a lovely golden crust on top and when tested with a skewer it was still a little wobbly in the middle – perfect


You will need:

  • Eggs,
  • Milk,
  • Flour,
  • Vanilla Extract
  • Caster Sugar
  • Butter
  • Icing Sugar to Dust
Magic Custard Cake Recipe (3)

Tips for Making this Custard Cake:

  • Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
  • I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
  • The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it!
Magic Custard Cake Recipe (4)
  • When testing to see if your cake is ready, you do want there to be some ‘jiggle’ in the middle still.
  • I try to put my eggs out the night before I’m planning to make this cake to ensure that they are at room temperature.
  • I also heat the milk in a microwave safe jug until it’s just warm.
  • To serve, I prefer to let this cake cool completely in the tin (you can also pop it in the fridge when cool enough to do so) and then dust with icing sugar and cut into pieces.
  • This cake is best stored in an airtight container in your fridge and enjoyed within 3 – 4 days.

You can watch how to make this Cake below:

Once you’ve made this vanilla version, make sure you try my Chocolate Magic Custard Cake or this Salted Caramel Magic Cake – you can find the recipe here.

Magic Custard Cake Recipe (5)

Magic Custard Cake Recipe (6)

Magic Custard Cake


This Vanilla Magic Custard Cake really is magic! During baking, the batter splits into a base, delicious custard layer and cake top – yum! It's a great dessert for your next event, or why not make just because!

4.30 from 593 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine Modern

Servings 12 Slices

Calories 139 kcal


  • 1 x 20cm square baking dish


  • 4 eggs – room temperature
  • ¾ cup caster sugar
  • 125 grams butter melted
  • 1 teaspoon vanilla extract
  • ¾ cup plain flour – sifted – sifted
  • 2 cups milk lukewarm (500 mls)
  • ¼ cup icing sugar to decorate


  • Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.

  • Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.

  • Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.

  • With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.

  • Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.

  • Add the egg whites to the bowl and gently fold together the mixture.

  • Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.


  • Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
  • I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
  • The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it!


Serving: 0gCalories: 139kcalCarbohydrates: 23gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 48mgPotassium: 104mgFiber: 0.2gSugar: 18gVitamin A: 162IUCalcium: 72mgIron: 1mg

Keyword Custard Cake, Magic Custard Cake

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!


For more simple anddelicious cake recipes, check out our Cakes and Cheesecakes for allOccasionseBook – alsoavailable in aThermomix version. You can view all of our ebooks here.

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Reader Interactions



    Can I blend the regular sugar to make the caster sugar?


    • Lauren Matheson

      You sure can 🙂


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Magic Custard Cake Recipe (2024)


What are the 3 types of custard? ›

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Does custard cake need to be refrigerated? ›

Answer: The custard cakes will keep up to 3 days in the refrigerator (if they last that long:) The best way to re-heat them is to place a custard cake on a microwave safe plate and spoon a dollop of the salted caramel chocolate ganache on top.

Can you use egg whites in custard? ›

Introduce a quick and tasty Cantonese dessert, Steamed Egg White Custard. Cantonese like Steamed Egg Custard, no matter in savoury way or sweet way. Check my previous post of culinary tips of silky steamed savoury egg custard. This is a classic Cantonese dessert, only egg white and milk needed.

Why is custard powder used in cakes? ›

In this case, they not only help the cake have a special flavor, much more aromatic, but also makes the egg smell much lighter and easier to enjoy. Kate has tried and actually found that with cakes, if you do not add a little custard powder, it is a bit flawed!

What is the American version of custard? ›

In the USA it is more like ice cream, or frozen Yogurt, or what the local place in St Louis Ted Drewes calls “concrete”. In other word it's usually a chilled confection of the same consistency as ice cream and often served by itself in a pot.

What's the difference between vanilla pudding and custard? ›

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

How long does cake with custard last? ›

Cake with Buttercream, Whipped Cream or Custard (like Moist Chocolate Cake with Fluffy Chocolate Frosting): 4 days, since dairy spoils quicker. Fruit-filled Cake (like Lemon Curd Cake) 3-5 days, depending on the acidity and moisture content of the fruit filling or topping.

What do you eat with custard? ›

What to have custard with
  • Apple crumble and custard.
  • Apple pie with custard.
  • Chocolate sponge with custard.
  • Sticky toffee pudding and custard.
  • Jam roly poly with custard.
  • Lemon sponge pudding with custard.

Why is my custard cake watery? ›

In order for a successful gelling of a starch in the recipe, the enzyme has to be killed by cooking the custard almost to boiling (a little less than 212 degrees F). Otherwise the left-over enzymes digest all of the nice firm starch gel and your custard is nothing but liquid.

Why does my custard turned into scrambled eggs? ›

The more you heat the egg proteins, the more they shrink until they eventually become so tight they can no longer hold the water in - the preparation you're making splits and you end up with little hard pieces of yellow in water (if it's a custard) or a rubbery bread pudding/quiche with water in the bottom.

Why not use whole egg in custard? ›

Texture: Custards made with whole eggs tend to be firmer and more set due to the additional proteins in the egg whites. Custards made with only egg yolks are typically smoother and silkier, resulting in a creamier texture. Flavor: Egg yolks have a higher fat content and contain more flavor compounds than egg whites.

Is pudding powder the same as custard powder? ›

The main difference is the ingredient used as a thickening agent. Eggs are an essential ingredient in custard, as they give the dessert its gelatinous texture. Instead of egg proteins, flour or cornstarch are thickeners in puddings.

How do you thicken custard for a cake? ›

Using a Thickening Agent

For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent.

What is custard powder called in English? ›

custard powder in British English

noun. a powder containing cornflour, sugar, etc, for thickening milk to make a yellow sauce.

What is the most common custard? ›

Sweet custards are more common, though, and they can take the form of a filling for a pastry, like crème patissière, or pastry cream, which is a stirred custard with added flour; or a sauce that's poured over a dessert, such as crème Anglaise, which is simply a thin stirred custard; as well as the main element of the ...

What are the two basic types of custard? ›


Custards are of two types: stirred and baked. Both types create a rich, smooth sauce served warm or cold. Baked custards are prepared with whole eggs and are cooked in an oven with water surrounding its dish.

What is the best type of custard? ›

Top 23 Custards in the World
  • Custard. Pudim de leite condensado. BRAZIL. ...
  • Custard. Leche Flan. PHILIPPINES. ...
  • Custard. Bavarian Cream. Bavaria. ...
  • Custard. Crema Catalana. Catalonia. ...
  • Custard. Leite de creme. PORTUGAL. ...
  • Custard. Crème caramel. FRANCE. ...
  • Dessert. Flan de coco. COLOMBIA. and 2 more countries. ...
  • Pudding. Budino. ITALY. shutterstock.

What is baked custard called? ›

Flan, or crème caramel, is a custard baked in a dish coated with caramelized sugar that forms a sauce when the custard is unmolded. For crème brûlée, the baked custard is sprinkled with sugar that is caramelized under a broiler or with a hot iron called a salamander. The sugar forms a thin crisp shell over the custard.

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