vanilla custard cake

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!

Vanilla Magic Custard Cake

unsalted butter-melted and slightly cooled

milk-lukewarm

sugar

eggs-separated

water

(115 grams) flour

vanilla extract

Lightly grease 8&#215;8 inch baking dish, set aside

Whip the egg whites until stiff peaks form, set aside.

Beat the egg yolks and powdered sugar until pale yellow.

Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.

Mix in the flour until evenly incorporated.

Slowly beat in the milk and vanilla extract until well combined.

Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).

Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.

Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

I made this last night. It worked out very well. I got the 3 layers I was looking for and the top wasn't over cooked. I did follow the recommendations others have suggested and it really made the recipe better. I added 1/4 cup is sugar and a teaspoon of vanilla to the egg whites. It really made the cake taste less eggy and have a stronger vanilla taste. Would recommend this to a friend.

I made this tonight,  I read all the other comments, and decided we would probably like this a little sweeter, so when the egg whites were beaten, I beat in 4 Tb granulated sugar and a tsp vanilla.
I followed rest of recipe, slightly warming milk in saucepan, but added a 1/4C of granulated sugar to egg yolk mixture. I still added a 2nd tsp of vanilla and a tsp of vanilla bean curd. Turned out perfectly!

Just made this tonight and it was delicious! Thank you for sharing :) Excellent recipe and I will def be making this again.

I used a bit of coconut extract when I made the custard pie and it was wonderful, I would do that and then maybe sprinkle some on top.

Made this today, not a fan. Baked it x 40 mins but it was bland and rubbery. Served it with strawberries as it was tasteless. Will not make again

my daughter makes this and the chocolate one.... for the baker above who's product turned out tasteless - I think it might have been your vanilla. She forgot that ingredient once and it was pretty tasteless and bland.  We use vanilla extract (not imitation flavoring) and this cake is incredible.  Soooooooo smooth and delightful.  I'd forgotten how good this custard cake is.... we have chickens now, and are looking for ways to use up the egg-stra eggs!

I just made this.  The top layer is good.  The middle layer was very thin.  The bottom layer was too thick, tasted like eggs, not sweet at all, sort of bland.  I was really hoping it would have turned out. Trial and error.

I made this yesterday. It is unbelievably good!!

I will try this recipe it looks delicious

I just made this for the second time.  My husband loved it the first time I tried it.  I added nutmeg to it before baking and I tried it with regular margarine as that was what I had on hand.  This time I used butter, but the first one came out looking like the picture and it tasted good.  Just for those who may wonder about it.

Paula Bounce I made it and it was wonderful! Maybe you made it wrong.

I like the idea of a crust on the bottom. Do you think it would get "mushy" if it was eaten the following day? (or finished the following day)?

I made it with all purpose gluten free flour tonight with about 1/2 tsp of Xanthan gum and it tasted beautiful. The layers all worked, however it was a little bit firm which I think was more so down to me baking it for 5 mins longer than it should have been. At 40 mins it was very jiggly so left it for another 10 and it was slightly firmer than it should have been. Still tasted amazing though ?

Hi Vera, I would love to make this dessert for Christmas, I'm a little confused though. When comparing your recipe to others I see you use powdered sugar as apposed to regular or castor, as many of them have,  doesn't powdered sugar have corn starch in it? also most of the recipes call for 3/4 cup of flour, I like the way yours looks, it seems to have a nice balance, many did not have such a creamy custard for second layer and a lot of them had a much thicker cake for the top. Just wondering if you can answer any of these questions, I will follow your recipe, except to add more vanilla to the recipe and see how it comes out...thanks for any input!

Like Shirley said a little pinch of salt can go a long way in bringing out the natural sweetness without making it overly sweet. I also tried it with regular vanilla extract but I love the taste of vanilla and found it a little lacking.

The second time I used the meat of a vanilla bean which gave it a nice speckled look but was still a little lack lustre so as with many baking recipes a little tweaking is necessary to find the way you like it best. 

Third time is a charm so I used vanilla bean paste in place of the extract and used the scrapings from one bean to give the speckled look and it was awesome!! I also found that after about 35 mins. it was definitely ready to come out. I would say start checking it at 30 mins. rather than 40. 

To those who had troubles with the custard part also don't forget even a bit of white in your yolks can make this flop but if you're extra careful when separating the eggs it should turn out beautifully! I think as someone else said too the cooking time and amount of flour needed is varying depending on the climate you live in for sure. Also I found this cooked way quicker in my glass baking dish than my nonstick one and I may be losing my mind but I think it had a nicer taste in the glass dish. :)

Ooh Shaz I'm going to try the coconut too next time! :)

Made this yesterday, you are correct, funny looking batter. Did not like the raw flour taste, but it looked correct. Just did not like it.

My husband made this for my birthday at my request! I think we may have overbaked it a tiny bit as we really only got two layers and the custard was thicker/denser than pictured. It is very mild tasting, but I enjoyed it. The closest flavor comparison we could think of was a German Pancake / Dutch Baby. Consequently I couldn't help but squeeze a little lemon juice on top of my piece. I might make it again sometime and try to really get those 3 layers.

Made this tonight, so good! Thank you for sharing this recipe! Batter does look strange but it came out perfectly! It's not too sweet, just right!  Will make again!

It came out perfectly delicious but the middle layer is very thin, almost unnoticeable. Did I overcook it? It's been sitting in the oven for exactly 40 minutes.

I have made this a couple times.  The last time I used margarine because I didn't have butter.  It came out fine.  I also use a dash of nutmeg.  This has become one of my husbands favorites

I was wondering if you choose to put a crust on the bottom, will the crust
get too mushy if refrigerated overnight?

Different strokes for different folks -- I loved this dessert, and so did my husband who usually likes dark rich chocolate desserts. My oldest son, who doesn't like cake said he really liked it because it wasn't over-sweet.

I followed recipe exactly but the middle was more cakey than custardy and barely a crust formed. I think beating egg whites so early and setting aside made them foamy and weird so they did not incorporate smoothly- more like foam lumps. Crust barely formed although middle was seemingly overcooked. Disappointed bc I followed exactly and don't know what happened! Baked about 40-42 mins. Tastes good but not what I wanted or expected.

I followed the recipe and the tip, especially the part that said mix very well. The batter was thin and seemed runny, but it was mentioned in the comment section that it should be like that. It was exciting to wait for it to finish baking. 40 minutes later, the cake came out with the three layers. Thank you for the fun 
&amp; delicious recipe :)

It came out wonderful! But since it’s just the two of us, How should I store any leftovers? Thanks!

I made this. I THOUGHT I messed up the meringue.  But, it turned out exactly what the picture  looks  .  It was DELICIOUS.

A friend brought this to a party with a jar of Italian Maraschino cherries that were basically like pie filling to put on top. It was amazing! I plan on making it for Easter this weekend.

Printed the recipe but in the instructions the flour water AND butter were omitted. Added them in but was disappointed Came out looking good but tasted more like baked eggs

I made this recipe yesterday. Although the custard squares are delicious, I did not get 3 layers. As someone mentioned above, it came out like a Dutch baby pancake that had a layer of sweet mirangue on top.  I baked it for 40 minutes so I think I’ll try 35 minutes next time and 3/4 flour. I reeeeaaaallly want that center layer! Haha. Anyway, still delicious!

Omg I made this for the first time two days ago to take to meet the parents of hopefully future daughter in law. Everyone loved it ,I also made a blueberry sauce  to top it off. My husband liked it so much he ask me to make it again the next day. Which I did!This recipe is a keeper for my files.

This was so yum and easy to make! To all the people who didn’t get it to work, you’ve defs done something wrong because it was so simple and oh so yum! It’s not ridiculously sweet and the texture is what I expect of baked custard. 
Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! I think he might even tell me it’s better than his mum’s custard cake (he’d bloody better ?) I halved the recipe so also halved the baking time and it worked perfectly.

I made this a week or so ago and will make it again today for my mother in law. It was hard to not sit down and eat the whole thing. It reminded me of tapioca pudding but without the texture.  It did firm up over night in the fridge. I am excited to try the vaiations on this recipe, except I am not sure I want the temptation in my house!

Vera,
I made this custard dessert for my sons today and 
it turned out perfect for them. It was more custard 
texture then jiggly, but that’s how they prefer it.
I used Carol’s all purpose gf flour and baked it 
for 45min. My boys ate it up.   Thank you

This was my first attempt to making this! I listened to the others and added 1/2 tsp vanilla to the milk and also 1/4 cup sugar and a little more vanilla to the egg whites. I used a 9x9 dish and it was perfect size! For those who are saying its “eggy” tasting, well custard is predominantly egg! So maybe this isnt the dish for you. But with the added touches it was a great dessert I will be making again. Mine did have the 3 layers even though the middle layer was thinner than the top and bottom, but the custardy bottom and light fluffy top is divine!  I baked mine at 325 for 35 mins and it was perfect.

Ive made this multiple times now and must say you have to shake the baking rack (approx 25-30mins), and if it has a slight jiggle in the very middle then take it out! This ensures the 3 layers. If you bake it all the way through it will not turn out as good (layer wise). I also find that how you fold in the egg whites might change consistency each time but it still comes out yummy. Lastly, I also add in some vanilla bean paste for extra flavor and also love the specks of vanilla :)

Easy and delicious! Used the entire egg which I like too!.

Easy, just a few ingredients, and fun to make. The 3 layers look great. I will make it again.

Love this Vanilla Magic Custard Cake , it looks so delicious, will definitely gonna try it, thanks for sharing recipe and instructions.

This "Vanilla Magic Custard Cake" looks so  delicious, Now I have instructions will try for sure, thanks for sharing this .

https://content.jwplatform.com/videos/egIDiI6A.mp4

This recipe truly is magical – during baking a simple Vanilla custard transforms into a triple layer custard cake

Indulge in this Vanilla Magic Custard Cake a show stopping dessert that brings a touch of magic to any occasion. With its delicate layers and heavenly flavor, it’s sure to captivate every palate.

Vanilla Magic Custard Cake Recipe

eggs (at room temperature)

(150 grams) caster sugar

unsalted butter, melted

flour,

(500 milliliters) lukewarm milk

(30 grams) icing sugar (for decoration

Preheat & Prepare:Preheat your oven to 170°C (fan-forced). Line a 20cm square baking tin with baking paper, leaving extra overhang on the sides for easy removal.

Whip Egg Whites:Separate the eggs. In a clean, dry bowl, whip the egg whites with an electric mixer until stiff peaks form. Set aside.

Mix Egg Yolks & Sugar:In another large bowl, beat the egg yolks with the caster sugar until the mixture becomes light and frothy.

Incorporate Butter & Vanilla:Gradually blend in the melted butter and vanilla extract at a low speed.

Combine Dry and Wet Ingredients:Slowly add the sifted flour a few spoonfuls at a time, then pour in the lukewarm milk. Mix until the batter is smooth.

Fold in Egg Whites:Gently fold the whipped egg whites into the batter until just combined. It’s normal if the batter remains slightly lumpy.

Bake:Pour the batter into your prepared tin and bake for 35 minutes, or until the top is golden and the cake has set.

Cool & Decorate:Allow the cake to cool in the tin before removing it. Once cooled, dust the top with icing sugar and serve.

I am so glad to share with you an amazing Norwegian cake, called Kvæfjordkake - or Verdens Beste ( World&#039;s Best Cake) that is absolutely delightful. This cake consists of two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with smooth and creamy vanilla custard and whipping cream.

Kvæfjordkake -  Norwegian Verdens Beste - World's Best Cake

tbsp (80 grams) butter (, room temperature)

(70 grams) sugar

tbsp (45 milliliters) milk

tsp (5 grams) vanilla extract

(80 grams) flour

baking powder

tsp (1 grams) salt

tsp (5 milliliters) lemon juice

(150 grams) sugar

almond

(480 milliliters) milk

(100 grams) sugar

(30 grams) cornstarch

tbsp (10 grams) flour

salt

tsp (10 grams) vanilla extract

¼ cup (300 grams) whipping cream

tbsp (5 grams) gelatin powder

tbsp (30 milliliters) cold water

It needs time to cool down before preparing the filling. 

Place milk in a medium saucepan and bring to a simmer.

Meanwhile whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.

Gradually add milk into the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.

Remove from heat and add vanilla extract.

Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.

Prepare the vanilla pastry cream.

Toast the almond flakes in a pan stirring constantly.  Set aside until ready to use.

Toast the almond flakes.

Preheat the oven to 325°F (165°C) and grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.

Separate 3 egg whites from yolks.  Set aside.

In a large bowl cream butter with sugar until creamy. Incorporate egg yolks one at a time. Add milk and vanilla extract.

Sift the flour, baking powder and salt and gently incorporate into the butter mixture.

Divide the batter evenly into the prepared pans and set aside until the meringue is prepared.

In a large bowl whip egg whites with salt until foamy and add lemon juice. Gradually incorporate sugar and continue mixing until stiff peaks form.

Divide meringue on top of the cake batter and spread evenly. Sprinkle on top with toasted almonds.

Bake for 25-30 minutes until golden brown. Let cool completely.

Prepare the cake layers with meringue on top.

Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the vanilla pastry cream, and mix to combine.

In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate into the pastry cream mixture.

Prepare the vanilla filling.

Turn one cake onto a serving platter so the meringue side is facing downwards. Place a cake ring around the cake and line it with an acetate sheet.

Pour the filling over the cake and smooth the top. Add the second layer of cake with the meringue facing up.

Cover and refrigerate for 4-6 hours or even overnight.

Before serving dust with powdered sugar.

Assemble the cake.

What can I use since I dont have a 
Cake Round or Acetate sheet?

I wanted to try this recipe, but your ads made my screen freeze. It took me 30 minutes to get the recipe. I hope you're making lots of money from your ads, because if your heart was in cooking and recipes, you failed. I hate pages like this...

I've made both the vanilla and chocolate recipes.  I love them!  The classic version of Kvæfjordkake is rectangular but I love that you have converted the cake for round pans.  I think the round cake looks more elegant and it emphasizes the pastry cream filling.  One small adjustment I made to your recipe(s):  There are a  total of six eggs used.  Three yolks are in the custard, three yolks in the sponge, three whites in the meringue, and three egg whites are left over (presumably for an egg white omelet).

Since there is an extra three egg whites, I've been beating them with the other three egg whites in the meringue batter (for a total of 6 egg whites in the meringue).  I don't change the dry ingredients.  It doubles the meringue but does not double the sweetness.  When the meringue is stiff, I use half of the merengue to gently(!) fold it into the sponge batter before I spread it into in the cake pans.  The sponge becomes softer/light and slightly taller.  The second half of the meringue is spread on top of the sponge batter layers, per the normal recipe instructions.

It doesn't change the outcome significantly.  It's just slightly lighter, and higher, and makes it easier to spread the thin sponge batter in the cake pan because there is more batter to spread.

https://content.jwplatform.com/videos/8UwF7s6q.mp4

I am so glad to share with you an amazing Norwegian cake, called KvÃ¦fjordkake -  or  Verdens Beste ( World's Best Cake) that is absolutely delightful. This cake consists in two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with a smooth and creamy vanilla custard and whipped cream.  No wonder why this Norwegian cake was named Verdens Beste meaning the World's Best Cake as with its great flavor and texture it is truly a delightful experience.

Top 3 vanilla custard cake recipes from across the web

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Vanilla Magic Custard Cake Recipe

Kvæfjordkake - Norwegian Verdens B...

Top 3 vanilla custard cake recipes from across the web

The most viewed vanilla custard cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vanilla Magic Custard Cake

Vanilla Magic Custard Cake Recipe

Kvæfjordkake - Norwegian Verdens B...

The most viewed vanilla custard cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine