Custard Cake Recipe

There’s something so comforting about the first forkful of a custard cake. The velvety custard melts gently on the tongue while the soft, fluffy cake base cradles every bite like a warm hug. It’s rich without being overwhelming, creamy yet airy, and with every slice you’ll find yourself drifting into pure dessert bliss. Trust me, you’re going to love this.

Behind the Recipe

Custard cake has a way of evoking sweet childhood memories for many. I remember watching my grandmother pull out her delicate cake pans, the aroma of vanilla filling the kitchen, and the anticipation of tasting that perfectly set custard with its golden caramel topping. It wasn’t just dessert, it was an occasion. This recipe carries that same magic, offering a slice of nostalgia in every bite.

Recipe Origin or Trivia

Custard cake is a popular treat in many parts of Asia, particularly the Philippines, where it’s often served at family gatherings and celebrations. Known for its signature combination of chiffon-like cake with a rich custard top, it’s a fusion of Spanish flan and soft sponge cake techniques. Over time, it has become a beloved staple in Filipino households, enjoyed with coffee or as a festive centerpiece.

Why You’ll Love Custard Cake

Before we dive into the baking, let’s talk about why this recipe is a total game-changer:

Versatile: Perfect for birthdays, holidays, or a simple afternoon snack.

Budget-Friendly: Uses everyday pantry staples without fancy ingredients.

Quick and Easy: With a bit of prep, the oven does most of the work.

Customizable: You can flavor the custard with citrus zest, coffee, or even a hint of cinnamon.

Crowd-Pleasing: Always a hit at potlucks and family gatherings.

Make-Ahead Friendly: Bake it the night before, and it sets beautifully by morning.

Great for Leftovers: Stays moist and creamy for days when refrigerated.

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Chef’s Pro Tips for Perfect Results

To get bakery-quality results right at home, keep these little secrets in mind:

1. Always use room-temperature eggs to achieve a smooth custard.
2. Bake the cake in a water bath to keep the custard silky and prevent cracks.
3. Let the cake cool completely before unmolding to maintain clean, neat layers.
4. Use fine sugar for the caramel so it melts evenly without clumping.

Kitchen Tools You’ll Need

For a smooth baking journey, gather these essentials:

Mixing Bowls: For whisking custard and cake batter separately.

Electric Mixer: Helps achieve fluffy peaks for the sponge base.

Cake Pan: A round or rectangular pan with tall sides works best.

Baking Tray: Needed for the water bath method.

Spatula: For folding batter gently without losing air.

Whisk: To achieve silky smooth custard.

Ingredients in Custard Cake

The magic of this dessert lies in the harmony of custard, caramel, and cake. Here’s what you’ll need:

1. Granulated Sugar: 1 cup for making the caramel layer that adds sweetness and a glossy golden top.
2. Egg Yolks: 5 large to create the rich and velvety custard base.
3. Sweetened Condensed Milk: 1 can (14 oz) for creaminess and sweetness in the custard.
4. Evaporated Milk: 1 can (12 oz) to balance richness and add smooth texture.
5. Vanilla Extract: 1 teaspoon for warm aromatic flavor.
6. All-Purpose Flour: 1 cup to form the cake layer with a tender crumb.
7. Baking Powder: 1 ½ teaspoons for a light rise in the cake.
8. Salt: ¼ teaspoon to balance sweetness.
9. Egg Whites: 5 large whipped into soft peaks for a fluffy sponge.
10. Granulated Sugar: ¾ cup to sweeten and stabilize the cake batter.
11. Milk: ¼ cup to moisten and smooth the batter.
12. Oil: ¼ cup for tenderness in the cake layer.

Ingredient Substitutions

Sometimes the pantry surprises us, but don’t worry:

Evaporated Milk: Use whole milk with 2 tablespoons of cream.
Condensed Milk: Swap with coconut condensed milk for a dairy-free option.
All-Purpose Flour: Cake flour for an even softer crumb.
Oil: Melted butter for a richer flavor.

Ingredient Spotlight

Sweetened Condensed Milk: This humble can is the heart of custard, lending sweetness and a luscious mouthfeel.

Eggs: The backbone of both custard and cake, eggs provide structure, richness, and that irresistible creaminess.

Instructions for Making Custard Cake

Now that we’ve set the stage, let’s bring this dessert to life step by step.

1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Prepare a larger tray for the water bath.
2. Combine Ingredients: In a saucepan, melt 1 cup sugar until golden caramel forms. Pour into the cake pan and swirl to coat the bottom evenly. For custard, whisk egg yolks, condensed milk, evaporated milk, and vanilla until smooth. For the cake, whisk flour, baking powder, and salt. Beat egg whites with sugar until soft peaks form, then fold in yolk mixture, milk, and oil.
3. Prepare Your Cooking Vessel: Pour custard mixture over caramel. Gently layer the cake batter on top without disturbing the custard.
4. Assemble the Dish: Place the cake pan into a larger tray and pour hot water halfway up the sides for the water bath.
5. Cook to Perfection: Bake for 50–60 minutes, or until a toothpick inserted in the cake comes out clean.
6. Finishing Touches: Let the cake cool completely before carefully inverting onto a serving platter.
7. Serve and Enjoy: Slice into creamy layers of custard and cake, and savor every bite.

Texture & Flavor Secrets

The beauty of custard cake lies in its contrasts. The top layer is smooth, creamy, and rich, while the sponge base provides lightness and a slight bounce. The caramel offers a bittersweet note that cuts through the sweetness, making every forkful balanced and irresistible.

Cooking Tips & Tricks

A few extra nudges for success:

• Use hot water for the bath to ensure even baking.
• Cover the cake loosely with foil if it browns too quickly.
• Let it rest overnight for the best sliceable layers.

What to Avoid

Here’s how to steer clear of pitfalls:

• Overbeating egg whites, which leads to a dense cake.
• Pouring batter too forcefully, which mixes custard and cake layers.
• Unmolding while warm, which causes collapse and mess.

Nutrition Facts

Servings: 12
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

Custard cake is even better the next day as the flavors deepen. You can prepare it a night before serving, refrigerate once cooled, and cover tightly with plastic wrap. It keeps well for up to 4 days. Avoid freezing as the custard texture may separate.

How to Serve Custard Cake

Serve chilled or at room temperature with a hot cup of coffee or tea. For a fancy twist, garnish with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream.

Creative Leftover Transformations

If you happen to have leftovers, turn them into:

• Trifle layered with fruit and whipped cream.
• Custard cake parfaits in jars for on-the-go treats.
• A sweet base for bread pudding.

Additional Tips

Keep your knife dipped in warm water before slicing for clean cuts. If you want extra shine on top, brush lightly with melted apricot jam.

Make It a Showstopper

Unmold the cake onto a glass cake stand so the glossy caramel shines through. Add edible flowers or thin citrus slices for a striking finish.

Variations to Try

1. Add grated lemon or orange zest for a refreshing citrus note.
2. Infuse the custard with instant coffee for a mocha twist.
3. Swap vanilla with pandan extract for a Southeast Asian flair.
4. Sprinkle toasted coconut on top for added texture.
5. Create a chocolate version by adding cocoa powder to the cake layer.

FAQ’s

Q1. Can I bake custard cake without a water bath?
No, the water bath is essential to prevent the custard from curdling and cracking.

Q2. How do I know when the cake is done?
Insert a toothpick into the cake layer, if it comes out clean, it’s ready.

Q3. Can I use skim milk instead of evaporated milk?
It won’t be as rich, but it works in a pinch.

Q4. Can I double the recipe?
Yes, but use a larger pan and increase baking time slightly.

Q5. How long should I cool the cake before inverting?
At least 1 hour, or refrigerate overnight for best results.

Q6. Why did my custard separate from the cake?
Overmixing or pouring layers too quickly can cause separation.

Q7. Can I make this dairy-free?
Yes, use coconut milk and coconut condensed milk.

Q8. How should I store leftovers?
Keep in an airtight container in the fridge for up to 4 days.

Q9. Is this cake suitable for freezing?
Not recommended as the custard may lose its creamy texture.

Q10. Can I reduce the sugar in this recipe?
Yes, but the caramel may not set properly with too little sugar.

Conclusion

Custard cake is more than just dessert, it’s a celebration of textures, flavors, and memories baked into one beautiful dish. Whether you’re serving it for a special occasion or simply indulging in a sweet craving, this cake promises to delight. Let me tell you, it’s worth every bite.

How to make Custard Cake Recipe