Custard Cake

This post may contain affiliate links. Read our disclosure policy here.

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!

What is Popular on Simplistically Living

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.

Custard Cake

No ratings yet
Brittanie
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.
Prep Time 10 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 30 minutes
Servings 1

Ingredients
  

  • 1 C unsalted butter
  • 1 ⅓ cup sugar
  • 1 tbsp pure vanilla extract
  • 4 large eggs
  • 2 cups flour
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • 1 – 14 oz can of sweetened condensed milk
  • ½ cup powdered sugar for dusting
  • 1 8 oz container of cool whip
  • Variety of fruit for topping I used blueberries

Instructions
 

  • Preheat oven to 350 and line a 9-inch springform pan with parchment paper and spray with pam spray
  • 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 
  • Beat in the eggs, one at a time until combined 
  • Alternate between the dry and sweetened condensed milk and mix until combined between each addition 
  • Pour the batter into the springform pan
  • Bake in the oven for an hour or until toothpick comes out clean (oven times may vary).
  • Allow to cool for 10 minutes before removing from the pan. 
  • Allow to cool completely to room temperature. 
  • Dust with powdered sugar, cool whip and fresh blueberries.
  • Cut and enjoy! 

NUTRITION

Serving: 1 | Calories: 1107kcal | Carbohydrates: 147g | Protein: 17g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 15g | Cholesterol: 236mg | Sodium: 354mg | Fiber: 2g | Sugar: 114g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Keyword custard cake, custard cake recipe, dense cake, homemade cake
Course Dessert
Cuisine American
Did you try this recipe?Mention @simplisticallyliving or tag #simplisticallyliving!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More You'll Love!