When I decided to make something sweet this easy Custard Cake recipe came right to mind. It’s a super moist cake with a really unique and light flavor that you can’t help but love.
And paired with a light fruit and whipped topping?! Oooooh, this is one of the best dessert recipes I’ve ever enjoyed. Simple cake recipes are great for any day of the week.
What You Need to Make Custard Cake
- 1 C unsalted butter
- 1 ⅓ C sugar
- 1 tbsp pure vanilla extract
- 4 large eggs
- 2 C flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 – 14oz can of sweetened condensed milk
- ½ C powder sugar for dusting
- 1 8oz container of whipped topping
- Variety of fruit for topping
How to Make Custard Flavored Cake from scratch
Preheat your oven to 350 degrees and cut pieces of parchment paper to line a 9-inch springform pan. Place the parchment paper into the pan and lightly spray with cooking spray.
Whisk together the flour, baking powder, and salt.
Cream together the butter, sugar, and vanilla extract and until light and fluffy.
One at a time, beat in the eggs.
Alternate adding the dry ingredients to the wet ingredients with adding the sweetened condensed milk, mixing well between each addition.
Fill the springform pan with the batter.
Bake the custard cake for one hour, or until toothpick inserted in the center comes out clean.
Allow the cake to cool on the counter for 10 minutes before removing the sides from the pan.
Allow the cake to cool completely before dusting with powdered sugar, whipped topping and fruit, as desired.
Tips for making this condensed milk custard cake
Making a custard cake can be kind of daunting, if you’ve never made one before. I mean, I know the first time I made it, I was like “hmmm…is this going to work?!” It’s just a lot of liquid and I wasn’t sure what kind of cake was going to appear. But! It turns out there’s nothing to worry about because it’s such an easy dessert recipe.
If you’re still worried, though, I do have some tips to help.
- Make sure your springform pan is securely locked. Silly thing won’t hold the bottom in if it’s not locked.
- To cut the pieces of parchment paper for your springform pan, set the empty pan on top of the parchment paper and draw the edge of the pan with a blunt edged knife on the parchment paper. Cut that out, a little inside the line and you’re golden!
- Don’t forget to cut a 18-inch long strip of parchment paper for the sides of the springform pan.
- If you insert a toothpick in the middle of the cake and a little teeny fluffy cake bit sticks to the toothpick, that’s ok. What you’re looking for is gloppy sloppy cake batter. If that’s what sticks to your toothpick, bake for an additional 10 minutes and check again. Repeat until the toothpick comes out clean.
How Long Does homemade cake last
Definitely don’t plan on it lasting long once you’ve had a taste. Because this easy cake recipe is seriously yummy. If, however, you’re not planning to serve it for a while, you can expect it to be fine at room temperature, in an airtight container for 5-7 days.
Want it to last longer? Pop it in the fridge for 12-15 days in an airtight container.
Can You Freeze Custard Cake?
Oh, you’re really wanting that yummy custard cake to last for a good long time? Ok. Take that airtight container I’ve been going on about and pop it in the freezer. You can expect that your cake will last between 3-5 months, then!
Custard Cake
This is the easiest custard cake recipe I've ever had the pleasure of making--and the resulting creamy, moist cake is simply to die for.
Ingredients
- 1 C unsalted butter
- 1 ⅓ C sugar
- 1 tbsp pure vanilla extract
- 4 large eggs
- 2 C flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 - 14oz can of sweetened condensed milk
- ½ C powder sugar for dusting
- 1 8oz container of whipped topping
- Variety of fruit for topping
Instructions
- Preheat your oven to 350 degrees and cut pieces of parchment paper to line a 9-inch springform pan. Place the parchment paper into the pan and lightly spray with cooking spray.
- Whisk together the flour, baking powder, and salt.
- Cream together the butter, sugar, and vanilla extract and until light and fluffy.
- One at a time, beat in the eggs.
- Alternate adding the dry ingredients to the wet ingredients with adding the sweetened condensed milk, mixing well between each addition.
- Fill the springform pan with the batter.
- Bake the custard cake for one hour, or until toothpick inserted in the center comes out clean.
- Allow the cake to cool on the counter for 10 minutes before removing the sides from the pan.
- Allow the cake to cool completely before dusting with powdered sugar, whipped topping and fruit, as desired.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 853Total Fat: 39gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 177mgSodium: 266mgCarbohydrates: 116gFiber: 1gSugar: 91gProtein: 12g
Lenny I am so glad I stumbled onto this recipe! I am trying to recreate a cake I had as a child – it was a tres leches cake, but the texture was more custardy than it was wet. Unfortunately I have not tasted anything quite like it since, and I wonder if you think this might be a good base recipe to try? I remember it being still warm and, like I said, not overly wet. It was a beautiful custard like texture but still decidedly cake. How does this taste when warm?
Thanks in advance!