Magic Custard Cake
A delightful dessert that transforms into three distinct layers—fluffy cake on top, creamy custard in the middle, and a denser base. Perfect for gatherings or a sweet treat at home.
Ingredients
For the cake batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the custard layer
- 3 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8 inch square baking pan or line it with parchment paper.
- In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla extract.
- Sift in the flour, baking powder, and salt. Gently fold or whisk until just combined.
- In a separate bowl, whisk together the eggs, milk, sugar, flour, vanilla extract, and salt until smooth for the custard mixture.
Baking
- Pour the custard mixture into the prepared baking dish. Then, spoon the cake batter over the top, spreading it gently.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the top comes out clean. Rotate the pan halfway through baking.
- Let the cake cool in the pan for 15 to 20 minutes, then refrigerate for a few hours or overnight before slicing.
Notes
Serve chilled. Slice and enjoy as is or with powdered sugar, fresh fruit, whipped cream, or ice cream. Store leftovers in the refrigerator for up to 3 days.