Custard Cake
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.
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Additional Time 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Servings 1
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
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!
Serving: 1 | Calories: 1107 kcal | Carbohydrates: 147 g | Protein: 17 g | Fat: 52 g | Saturated Fat: 33 g | Polyunsaturated Fat: 15 g | Cholesterol: 236 mg | Sodium: 354 mg | Fiber: 2 g | Sugar: 114 g
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