Magic Custard Cake Recipe (2024)

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Published: · Modified: by Lauren Matheson ·

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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

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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)


How to know if custard cake is cooked? ›

Adding custard powder to a cake not only adds a sweet vanilla flavour, but the corn flour in custard powder gives the cake a light and fluffy texture. How do I know when the cake is ready? The cake is ready when a skewer inserted into the middle comes out clean.

How to make ultramel custard thicker? ›

Pour the Ultramel, condensed milk, egg yolks, and lemon juice in a saucepan and heat it while stirring continuously. Keep stirring until the custard is thickened. Once the custard is thick, pour it into the biscuit base and set it to one side.

What are the three 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.

Why is my custard not thickening? ›

Keep an eye on the heat when cooking the custard - too low and it won't thicken, too high and you'll have scrambled eggs.

How do I know if my custard is done? ›

Stir constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Stirring distributes the heat so the custard doesn't become too hot, which can curdle it. Draw a finger across the back of the spoon and if it leaves a trail, your custard is ready.

How do you fix custard that didn't set? ›

Using a Thickening Agent

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. For 1 cup (240 mL) of custard, use 1 tablespoon (7.5 g) of cornstarch mixed with 1 tablespoon (15 mL) of cold water.

How long does it take for custard to set? ›

Cool completely before serving, about 1 hour.

What ingredient makes the custard thicker? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

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 is Culver's custard made of? ›

Vanilla Frozen Custard [Milk, Cream, Skim Milk, Sugar, Corn Syrup, Egg Yolk, Guar Gum, Mono & Diglycerides, Locust Bean Gum, Carrageenan, Natural and Artificial Vanilla Flavor], Pecan Pieces [Vegetable Oil (Peanut, Cottonseed, Soybean and/or Sunflower Seed), Sea Salt], Salted Caramel [Corn Syrup, Sweetened Condensed ...

What is the posh name for custard? ›

Also known as Creme Anglaise, you'll be amazed how easy it is to make, and how stunning a real homemade custard is compared to store bought.

What are the mistakes when making custard? ›

The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Why is my baked custard watery? ›

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Why is my custard always watery? ›

Whenever I make an eggy dish, such as custard or bread pudding and sometimes scrambled eggs it always gets watery. What am I doing wrong? You are probably cooking your egg dishes too hot for too long.

How can you tell if custard is undercooked? ›

An undercooked custard may initially appear thick but will slowly turn to soup as the amylase enzyme attacks the starch and breaks the custard down, usually as it sits under refrigeration. A good guideline is to cook for 1 to 2 minutes after bubbles appear in the custard, stirring constantly.

How do you know if a cake is moist or undercooked? ›

A wobbly or firm middle that doesn't bounce back is a sign that the cake needs more baking time. When you insert a thin skewer in the cake, it should come out clean (or with a few dry crumbs). If you pull it out and wet cake mixture has stuck to the skewer, it means the cake has not finished baking completely.

What does overcooked custard look like? ›

If the custard is heated beyond that point, the egg proteins lose their structure and can no longer retain the liquid. Consequently, a baked custard like crème caramel will appear curdled and runny, while a stirred custard sauce like Crème Anglaise may contain bits of scrambled egg.

Can you overcook custard? ›

However, if they are overheated, too many bonds form and the proteins clump. To find a fix for lumps, we overcooked a simple custard to 205 degrees (the recommended temperature is 175 to 180 degrees), at which point it was full of large lumps. Rescuing the custard turned out to be a cinch with an immersion blender.

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