If you’re ready for a real treat, this Custard Cake Recipe will sweep you away with its classic Filipino flavors, beautiful layers, and irresistible creamy-meets-fluffy texture. Imagine a melt-in-your-mouth caramelized custard on top of the softest chiffon cake, all impressively finished with a golden sheen. Whether you grew up savoring this delight at special gatherings or you’re discovering it for the first time, this recipe promises to deliver nostalgia, comfort, and sheer joy in every bite.
Ingredients You’ll Need
The best part about this Custard Cake Recipe is how a few simple, well-balanced ingredients transform into something truly magical. Each component plays a major role: cake flour for fluffiness, eggs for structure and silkiness, and sweetened milk for that signature custard sweetness. Here’s what you’ll need and why:
- Cake flour: Gives the chiffon cake its signature light, airy crumb, so don’t swap for all-purpose flour if you can avoid it!
- Baking powder: Ensures your chiffon layer rises high and stays tender.
- Salt: A pinch helps to balance and enhance all those lovely sweet flavors.
- Egg yolks: Five of them add richness and color to your cake layer.
- Sugar (for cake): Adds gentle sweetness and helps with the cake’s delicate crumb.
- Water: Moistens the batter for a softer texture.
- Vegetable oil: Results in an extra moist and tender chiffon cake.
- Vanilla extract: Adds warmth and rounds out the flavor of both the cake and the custard.
- Egg whites: The secret to a perfectly fluffy cake is beating these to stiff peaks—don’t skip this!
- Cream of tartar: Stabilizes your meringue for an ultra-light cake base.
- Sugar (for meringue): Sweetens and helps set the fluffy peaks.
- Eggs (for custard): The heart of the custard—rich, thick, and silky.
- Sweetened condensed milk: The star of the custard for body and distinctive sweetness.
- Evaporated milk: Lends creaminess without heaviness; you’ll love the texture.
- Vanilla extract (for custard): For lingering aroma and classic flavor.
- Granulated sugar (for caramel): Caramelizes to a golden blanket covering your cake—pure decadence!
- Water (for caramel): Helps the sugar melt evenly into that perfect amber syrup.
How to Make Custard Cake Recipe
Step 1: Prepare the Caramel
Begin by making the caramel that will crown your custard cake. In a small saucepan, combine the granulated sugar and water over medium heat. Carefully watch as it transitions from clear to a luscious golden brown, swirling occasionally but never stirring. As soon as it reaches that deep, rich color, immediately pour it into your 9-inch round cake pan, swirling to coat the bottom before it hardens. Set aside—this will be the showstopping top when you finally invert your cake.
Step 2: Make the Custard
For the silky custard layer, whisk together the eggs, sweetened condensed milk, evaporated milk, and a splash of vanilla extract until smoothly blended. For the ultimate smooth finish, strain this mixture through a fine sieve directly over the caramel in your cake pan. This little step ensures a flawless, lump-free custard that’s worthy of any Filipino bakeshop!
Step 3: Prepare the Chiffon Cake Batter
In a medium bowl, sift together your cake flour, baking powder, and salt. In a separate large bowl, whisk the egg yolks and sugar until pale and creamy. Stir in the water, oil, and vanilla extract for fragrance and moisture. Gradually fold the dry mixture into the yolk batter with gentle strokes, just until no streaks remain—overmixing toughens a chiffon cake, so take it easy!
Step 4: Whip the Meringue
In a super clean, grease-free bowl, add egg whites and cream of tartar. Beat on medium-high speed until soft peaks form. Add the remaining sugar little by little, then continue beating until you reach stiff, glossy peaks. This meringue will make your chiffon layer exceptionally airy.
Step 5: Combine and Assemble
Now, gently fold your prepared meringue into the yolk-flour batter in three batches. Use light, sweeping motions to keep the batter full of air. Once you’re down to the last swirl, you should have a beautiful, cloudlike batter. Slowly pour this over the custard layer in the cake pan, smoothing the top.
Step 6: Bake in a Bain-Marie
Let’s keep things extra tender: place your cake pan inside a larger baking dish, then carefully pour hot water into the outer dish until it comes halfway up the sides. Bake your Custard Cake Recipe at 350°F for 50 to 60 minutes, or until a skewer comes out clean. The water bath helps cook both the cake and custard gently and evenly.
Step 7: Cool, Chill, and Unmold
Once baked, carefully lift the cake pan from its bath and cool to room temperature. Refrigerate the whole cake for at least 4 hours—or even better, overnight—to let the custard fully set. When you’re ready to serve, run a knife around the cake’s edge, place a plate over the pan, and invert with confidence. The caramel will cascade down as a glossy, golden topping—pure magic!
How to Serve Custard Cake Recipe
Garnishes
While this Custard Cake Recipe shines on its own, a handful of tiny garnishes can take things to the next level. Try a sprinkle of chopped roasted nuts (pistachios or cashews are divine), a few fresh berries, or even a light dusting of powdered sugar. You can also add a dainty swirl of whipped cream for an elegant, celebratory finish.
Side Dishes
Pair your custard cake with a mug of rich, dark coffee or a soothing cup of hot tea—the bitterness contrasts brilliantly with all that creamy sweetness. For a full Filipino merienda spread, serve alongside fresh tropical fruits like mango or slices of cold papaya for a truly refreshing touch.
Creative Ways to Present
This dessert loves a little drama on the table! Present it on a fancy cake stand to show off those hypnotizing caramel drips. For a modern twist, cut into individual cubes and serve in cupcake wrappers as a bite-sized treat at parties. If you’re feeling quirky, stack slices with thin layers of fruit preserves or chocolate sauce in between; the combination is unexpectedly delicious!
Make Ahead and Storage
Storing Leftovers
Leftovers—if you’re lucky enough to have any—should always be kept refrigerated. Just place slices in an airtight container and they’ll stay splendidly fresh for up to four days. The custard may even develop a bit more flavor as it sits, so there’s no rush to finish it all at once.
Freezing
You can freeze custard cake, though the texture of the custard might become slightly softer upon thawing. To freeze, wrap individual slices tightly in plastic, then foil, and store in a freezer-safe container for up to a month. Thaw overnight in the refrigerator before enjoying.
Reheating
Custard Cake Recipe is best served chilled or at room temperature, so reheating isn’t necessary. If you prefer a slightly warmer cake, let the slice sit out of the fridge for about 30 minutes—but avoid using the microwave to prevent the custard from curdling or melting.
FAQs
Can I substitute all-purpose flour for cake flour?
Cake flour is ideal for getting that cloud-soft crumb in chiffon cake, but if you must substitute, you can use all-purpose flour and remove 2 tablespoons per cup, replacing them with cornstarch. Sift well for best results!
Why is my custard layer bubbly or uneven?
This usually happens if the custard mixture is whisked too vigorously or wasn’t strained before pouring. Always strain it to achieve the silky, even custard this Custard Cake Recipe is famous for.
How do I know when the cake is fully baked?
Check that the center barely jiggles and a toothpick inserted into the chiffon cake comes out clean. The top should also feel springy to the touch. Don’t worry if the caramel seems a bit sticky—that’s just right.
Can I use non-dairy milk for the custard?
For the most authentic texture and flavor, stick with sweetened condensed and evaporated milk. However, full-fat coconut milk can work for a delicate coconut twist, though it will taste different from the traditional Custard Cake Recipe.
My caramel hardened too quickly. What should I do?
Caramel does set fast, so work swiftly after pouring. If it hardens a bit unevenly, don’t stress; the heat of the oven will soften it again, ensuring you still get that beautiful glossy finish when you unmold.
Final Thoughts
This Custard Cake Recipe is one of those special desserts that never fails to impress, both in looks and taste. Whether you’re baking for family or treating yourself to a nostalgic snack, I hope you fall for its creamy, caramel-rich magic just like I do. Give it a try and let every bite transport you somewhere sweet and joyful!
Print
Custard Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Indulge in the decadent delight of Custard Cake, a Filipino dessert that combines a luscious custard layer with a light chiffon cake, all crowned with a golden caramel glaze. This impressive treat is perfect for special occasions or whenever you crave a sweet and creamy slice of heaven.
Ingredients
For the chiffon cake:
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large egg yolks
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
For the custard:
- 5 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
For the caramel:
- 3/4 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Make the caramel: Cook sugar and water in a saucepan until golden brown; pour into cake pan.
- Prepare the custard: Whisk together eggs, condensed milk, evaporated milk, and vanilla; strain and pour over caramel.
- Prepare the chiffon cake: Sift dry ingredients, mix wet ingredients, beat egg whites, fold into batter, and pour over custard.
- Bake: Place pan in a water bath and bake for 50–60 minutes until set.
- Cool and refrigerate: Cool, then refrigerate for at least 4 hours or overnight.
- Unmold and serve: Run a knife around the sides, invert onto a plate, and serve.
Notes
- Refrigerate the cake sufficiently for the custard to set.
- Strain the custard mixture for a smooth texture.
- Be gentle when folding the meringue to maintain volume.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
