This Creamy Baked Milk Custard Cake is the perfect fusion of a silky custard and a tender cake. Each bite delivers a luscious, melt-in-the-mouth experience that combines the richness of baked milk with the light sweetness of traditional custard. It’s a comfort dessert at its finest—simple, rustic, yet irresistibly elegant. What sets this cake apart is its two-layered texture that forms naturally during baking.
The base becomes rich and custard-like while the top turns into a soft, golden sponge. It’s ideal for gatherings, tea-time, or just a cozy dessert after dinner. This recipe requires no fancy techniques, making it accessible for beginners while still satisfying to seasoned bakers. The subtle notes of vanilla, creamy dairy, and the magic of eggs and sugar create a symphony of flavor and texture that’s both nostalgic and indulgent. Whether served warm or chilled, this custard cake will soon become a family favorite.
Ingredients
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup all-purpose flour
• 2 cups whole milk, lukewarm
• 1 tbsp vanilla extract
• Pinch of salt
• Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease an 8-inch square or round baking pan and line the bottom with parchment paper for easier removal.
- Separate the eggs, placing the whites in one large bowl and the yolks in another.
- Beat the egg yolks with the granulated sugar until the mixture becomes thick, pale, and slightly fluffy. This may take about 3–4 minutes using a hand or stand mixer.
- Gradually add the melted butter into the yolk mixture and mix until fully incorporated.
- Sift in the flour and add a pinch of salt. Gently mix until no dry flour remains.
- Slowly pour in the lukewarm milk and the vanilla extract. Mix thoroughly until you have a smooth, liquid batter. It will appear quite thin—this is normal.
- In the separate bowl, whip the egg whites until stiff peaks form. Make sure the beaters are clean and dry before whipping.
- Gently fold the whipped egg whites into the batter, one-third at a time. Don’t overmix; the batter should still have visible foamy bits. This will help in forming the cake’s unique layers.
- Carefully pour the mixture into the prepared baking pan. Tap the pan lightly to release air bubbles.
- Bake in the preheated oven for 45–55 minutes, or until the top is golden brown and firm to the touch. A slight jiggle in the center is fine—it will firm up as it cools.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan. For best results, chill in the fridge for at least 1–2 hours before serving.
- Dust the top with powdered sugar before slicing. Serve chilled or at room temperature, depending on your preference.