Creamy Custard Cake

(15 Votes)

Updated July 26, 2023

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SERVES: 9

COOK TIME: 45 Min

What makes this custard cake so amazing? Well, aside from tasting like the stuff dreams are made of, this Creamy Custard Cake does a sort of magic trick when it bakes. You're gonna have to make it to see for yourself!

What You'll Need

4 eggs, separated
3/4 cup sugar
1 stick (1/2 cup) butter, softened
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 cups milk

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What to Do

Preheat oven to 325 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a medium bowl, beat egg whites until stiff peaks form; set aside.
In a large bowl, combine egg yolks and sugar and beat until smooth. Add butter and vanilla; mix well. Beat in flour, then slowly add milk until well combined. Slowly fold in egg whites; do not over mix. Pour into baking dish.
Bake 45 to 50 minutes, or until set in center and golden brown on top. Let cool.

Notes

When ready to serve, sprinkle with confectioners' sugar and garnish with raspberries.

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kathykennen777 9121462

Sep 26, 2018

can this be doubled

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Test Kitchen Team

Sep 27, 2018

Hi Kathy! We don't recommend doubling this because of the sensitivity of the egg whites, and since the Test Kitchen has not attempted this, we don't know how long it would take to cook.

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cindywilsey 8277665

May 25, 2018

Following another comment, I upped the vanilla to 1 1/2 teaspoons. Then, about half way through baking, I sprinkled the top generously with cinnamon sugar. I really spread a good bit - 3 tablespoons sugar with 1 teaspoon cinnamon - I like the spiciness of the extra cinnamon. It makes a delightful crunchy sweet crust that contrasts well with the cake and custard layers. I recommend trying this as an alternate to the powdered sugar.

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Festie1

May 09, 2017

Baking 'dish' and the 325 temp seems to indicate a glass pan. Is that preferred?

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Test Kitchen Team

May 10, 2017

Hi there! Yes, you can use a glass baking dish in this recipe. Enjoy!

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bonnie8211 1336523

Oct 21, 2016

I made this recipe using Splenda instead of sugar and coconut oil instead of butter. It is wonderful and I surely will make it again.

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Marcie P

Sep 26, 2016

I made this yesterday and although it isn't a "sweet cake" it is very very good. It was easy to make and the fact that all the ingredients are always on hand in my kitchen made it even easier!! I will def be making this again!!

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SherryBee

Sep 22, 2016

This was a delightful sweet bite. I used half almond milk because I didn't have enough regular milk, and it worked fine. I might add a bit more vanilla next time.

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beachgal777 2750602

Jan 29, 2016

could you use splenda?

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Test Kitchen Team

Feb 01, 2016

Hi there! Yes, you can use it in this recipe. Enjoy!

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danenmary 5480450

Jan 24, 2016

Has anyone used Almond milk instead of cow's milk?

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Test Kitchen Team

Jan 25, 2016

Unfortunately, we have not tried using almond milk in this recipe, so we're not sure if it would work. If you do give it a try, we'd love to hear how it turns out for you. Thank you!

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leso 4352701

Jan 24, 2016

I have made it before and it is the most delicious cake ever made.greetings from Belgium .

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dveach53 9172066

Jan 20, 2016

I had to bake it over an hour before it would set up

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livelovelaugh

Oct 13, 2015

Can a butter 'substitute' be used instead of regular butter? I have a cholesterol problem and have been on a very low cholesterol diet and butter is a no-no. There is quite a variety of substitutes that taste good but may not work in all recipes.

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Test Kitchen Team

Oct 14, 2015

Hello! - In many of our cake recipes it is okay to use a butter substitute, but we aren't sure it would work in this recipe, since this cake "layers." If you do decide to give it a try, please let us know how it worked for you!

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dstlouis507

Oct 12, 2015

I hate it when my tablet "corrects" my words, don't you? Somehow egg whites disappeared from my previous comment.

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dstlouis507

Oct 12, 2015

These sound like ingredients in Impossible pie, except everything is just mixed in blender. I make them with coconut, or chocolate, brown sugar, etc. Beating the suggested makes this form layers. I believe it will be another recipe to be creative with.

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FloridaFoodie

Sep 26, 2015

This was very good.....not too sweet. I made it in a springform pan and it came out very nice. Will definitely make it again.

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rhelms717b 2346641

Sep 25, 2015

haven't made it yet can't rate it.

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sunny348 6250811

Sep 24, 2015

Do you use melted or softened butter?

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cuttlebone1 1930123

Sep 24, 2015

use block butter and microwave for 20 sec.

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Crafter 21155

Sep 23, 2015

Do you use softened butter or melted butter?

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Test Kitchen Team

Sep 24, 2015

Hi there! You will need to use softened butter for this recipe. We've made sure to include that in the ingredients. Thank you for your comment!

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jkschmid 5867446

Sep 23, 2015

Question... Since custard has nutmeg in it, can I put it in this recipe to add more flavor? Thanks, JS

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cuttlebone1 1930123

Sep 24, 2015

Yes, you can add nutmeg to this. )

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Test Kitchen Team

Sep 24, 2015

Yes, as the user above commented, you can certainly add nutmeg to this recipe! :)

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cuttlebone1 1930123

Sep 23, 2015

I just made this today for my Birthday and it is great, just love custard and this one is so very simple to make. Thank you so very much

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Crafter 21155

Sep 23, 2015

Did you soften the butter or melt it?

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cuttlebone1 1930123

Sep 24, 2015

When I made this I soften the butter

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