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Magic Custard Cake Recipe

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★★★★★

4.6 from 106 reviews

Magic Custard Cake is a delightful dessert with a unique texture featuring a creamy custard base topped with a light cake layer. This recipe uses simple ingredients like eggs, sugar, butter, and milk to create a luscious, melt-in-your-mouth treat that’s perfect for any occasion.

Ingredients

Scale

Custard Cake Ingredients

  • 4 large eggs, separated and at room temperature
  • 1 cup baker’s sugar (superfine sugar)
  • ½ cup salted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1½ cups whole milk, lukewarm
  • ½ cup heavy cream, lukewarm

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Butter an 8”x8” square baking pan thoroughly to ensure the cake does not stick.
  2. Beat Egg Yolks and Sugar: In a mixing bowl, beat the egg yolks together with the superfine sugar until the mixture turns pale yellow and becomes creamy. This should take about 1 to 2 minutes using a hand or stand mixer.
  3. Add Butter and Vanilla: Pour in the melted and cooled salted butter along with the vanilla extract. Beat the mixture until all ingredients are fully combined and smooth.
  4. Incorporate Flour: Gradually beat in the all-purpose flour, ensuring it’s well blended without lumps.
  5. Mix Milk and Cream: Combine the lukewarm whole milk and heavy cream in a separate container. Slowly pour this liquid mixture into the batter, stirring gently to combine everything evenly.
  6. Beat Egg Whites: Using a standing mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. This will add lightness to the final cake texture.
  7. Fold in Egg Whites: Using a large whisk, gently fold the beaten egg whites into the batter in 2 to 3 portions. Mix lightly to keep the egg whites fluffy. The batter will separate into two layers, with a thin, runny batter underneath and lighter egg whites floating on top—this is expected.
  8. Pour Batter and Bake: Pour the prepared batter into the greased baking pan. Place the pan in the oven and bake for approximately 40 to 45 minutes. The cake is done when the center jiggles slightly but does not slosh, and the top is lightly browned.
  9. Cool the Cake: Remove the cake from the oven and let it cool completely at room temperature.
  10. Refrigerate and Serve: Allow the cake to sit for 2 to 3 hours to set properly. Before serving, dust the top with powdered sugar and cut into 9 pieces. For best results, remove each slice from the pan one at a time to maintain the cake’s delicate texture.

Notes

  • Use room temperature eggs to maximize volume when beating.
  • Gently fold the egg whites to preserve their lightness and aeration.
  • The center should remain slightly jiggly after baking—not fully set—for the perfect custard texture.
  • Letting the cake rest before serving enhances its custard consistency.
  • If you don’t have superfine sugar, pulse granulated sugar in a food processor to make it finer.
  • The baking time can vary slightly depending on your oven; start checking around 40 minutes.

Keywords: Magic Custard Cake, custard dessert, baked custard, cake with custard, easy custard recipe

Find it online: https://recipeswithria.com/magic-custard-cake-recipe/