Magic Custard Cake
A delightful dessert with three distinct layers: fluffy cake on top, creamy custard in the middle, and a denser base. Ideal for family gatherings or a treat at home.
Ingredients
For the cake batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar divided: 1/2 cup for the batter, 1/2 cup for custard
- 2 large eggs, room temperature for the cake batter
- 1 teaspoon vanilla extract for the cake batter
- 1 cup all-purpose flour plus 1 tablespoon for custard
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the custard
- 3 large eggs, room temperature for the custard
- 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 8x8 inch square baking pan or line with parchment paper.
- In a medium bowl, whisk together the melted butter, 1/2 cup sugar, 2 large eggs, and 1 teaspoon vanilla extract.
- Sift in 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold or whisk until just combined.
- In a separate bowl, whisk together 3 large eggs, 1 cup whole milk, 1/2 cup sugar, 1 tablespoon flour, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
Baking
- Pour the custard mixture into the prepared baking dish. Then, spoon the cake batter over the top and spread it gently.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the top comes out clean, rotating the pan halfway through baking.
Cooling and Serving
- Let the cake cool in the pan for 15 to 20 minutes, then refrigerate for a few hours or overnight before slicing.
- Slice into squares and serve chilled, optionally dusting with powdered sugar or pairing with fresh fruit, whipped cream, or ice cream.
Notes
Ensure eggs are at room temperature for better mixing. Don't overmix for optimal texture. Let the cake cool and chill properly to help the custard layer set. You can add lemon zest or chocolate powder for variations.