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Creamy Custard Cake

This creamy, custard-like cake, with a golden top crust, a thick bottom layer, and a creamy, custard center, is all made from the same batter.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: Custard Cake


  • 4 eggs separated, at room temperature
  • 1/4 tsp apple cider vinegar
  • 1 tbsp water
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1 stick butter melted
  • 1 cup white cake flour
  • 2 cups milk lukewarm


  • Whisk egg whites until peaks start to form.
  • When the peaks start forming add the vinegar, to stabilize the whites, and continue whisking until stiff. Then set aside
  • In separate bowl, beat the egg yolks with the sugar, water and vanilla until light.
  • Melt your butter in double broiler or in microwave.
  • Add melted butter and continue beating for another minute.
  • Sift in the flour and mix.
  • Add the lukewarm milk (if not lukewarm the butter will harden) and beat until well incorporated.
  • Add 1/4 of the egg white mixture and whisk with batter.
  • Gently fold in the rest of the egg whites using a spatula.
  • Grease and flour a 8x8 inch square pan or a 9 inch round pan.
  • Preheat oven to 325
  • Pour the batter into the pan and bake for 60-80 minutes or until the top is golden.
  • Cool in the pan for at least 3 hours.
  • Serve sprinkled with powdered sugar, topped with strawberries, or topping of choice.