Custard Cake is similar to a sponge cake but with more of a dense and moist center. Topped with Cool Whip and fresh blueberries, this will be your go-to cake recipe to make on a whim.

This Custard Cake is one of my favorites to make and enjoy with my morning cup of coffee.

Sure, I also love regular coffee cake too but who says you can’t make any cake pair well with coffee? Not me!

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How to Make Custard Cake

Step 1. Prepare the pan.

Preheat oven to 350 and line a 9-inch springform pan with parchment paper and spray with pam spray (this will help for easy removal of the cake).

Step 2. Make the cake batter.

In a large bowl, whisk together flour, baking powder, and salt.

Using a standing mixer, beat together the butter, sugar, and vanilla extract and beat until creamy and fluffy. Add the eggs.

Step 3. Pour the batter into the springform pan.

Carefully pour the batter into the pan filling it until about 3/4 the way full.

Step 4. Bake.

Bake in the oven for an hour or until toothpick comes out clean (oven times may vary).

Step 5. Remove and allow to cool.

Allow to cool for 10 minutes before removing from the pan. Allow to cool completely to room temperature (you can place the cake on a wire rack to do this).

Step 6. Add the topping.

Dust with powdered sugar, cool whip and fresh blueberries before serving.