Vanilla Custard Cake Recipe

Name: Vanilla Custard Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CUSTARD; 3 tbsp custard powder; 1/2 cup milk; 2 tbsp granulated sugar; 1 tsp vanilla extract; None None FOR THE CAKE; 8 tbsp (1 stick) butter, chopped, at room temperature; 2/3 cup granulated sugar; 2 tsp vanilla extract; 2 None eggs; 2 cups self-rising flour; 1/2 cup flour; 1/2 cup milk; None None Powdered sugar, for dusting; None None Whipped cream, to serve

Servings: persons

None None FOR THE CUSTARD
3 tbsp custard powder
1/2 cup milk
2 tbsp granulated sugar
1 tsp vanilla extract
None None FOR THE CAKE
8 tbsp (1 stick) butter, chopped, at room temperature
2/3 cup granulated sugar
2 tsp vanilla extract
2 None eggs
2 cups self-rising flour
1/2 cup flour
1/2 cup milk
None None Powdered sugar, for dusting
None None Whipped cream, to serve

1
Preheat the oven to 350u00b0F. Lightly grease and flour a 9-inch round cake pan.
2
For the custard, place custard powder in a medium saucepan. Add a little milk; stir until a smooth paste. Stir in sugar, vanilla and remaining milk; cook, stirring, on a medium heat, until custard boils and thickens. Reduce heat to low; simmer for 3 mins. Remove from heat. Place plastic wrap directly on surface of custard to prevent a skin forming. Set aside to cool slightly. Custard will need to be warm when ready to use.
3
For the cake, beat butter, sugar and vanilla in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
4
Sift flours together; fold lightly into butter mixture alternately with milk. Spoon 1/2 the batter into prepared pan, smoothing top.
5
Carefully spread warm custard evenly over top. Spoon remaining batter over custard and use back of a spoon to gently smooth top and cover custard.
6
Bake for 50-55 mins, or until a toothpick inserted into center comes out clean and dry. Cool in pan for 20 mins. Remove from pan; cool completely on a wire rack .
7
Dust with powdered sugar and serve with whipped cream.

751

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: None None FOR THE CUSTARD, 3 tbsp custard powder, 1/2 cup milk, 2 tbsp granulated sugar, and more.

Yes, Vanilla Custard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Custard Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions