Creamy Baked Custard Cake Recipe
This Creamy Baked Custard Cake is a rich yet light homemade dessert with a silky custard center and a soft, golden cake layer. Made with simple pantry staples, it's an easy recipe that's perfect for family dinners, holidays, brunches, or whenever you're craving a comforting classic dessert.Prep Time15 minutesCook Time50–60 minutesTotal Time1 hour 15 minutesServings8 servingsIngredients4 large eggs, room temperature2 cups whole milk, room temperature½ cup unsalted butter, melted and slightly cooled1 cup granulated sugar¾ cup all-purpose flour1 tablespoon pure vanilla extract¼ teaspoon saltPowdered sugar, for dusting (optional)Fresh berries, for serving (optional)InstructionsPreheat your oven to 325°F (163°C). Lightly grease an 8×8-inch baking dish.In a large mixing bowl, whisk together the eggs and sugar until smooth.Add the melted butter, milk, and vanilla extract, then whisk until fully combined.Sift the flour and salt into the wet ingredients. Stir gently until the batter is smooth and no dry flour remains.Pour the batter into the prepared baking dish and gently tap the dish on the counter to remove any large air bubbles.Bake for 50–60 minutes, or until the top is lightly golden and the center has a slight jiggle.Remove the cake from the oven and allow it to cool completely so the custard can finish setting.Dust with powdered sugar and garnish with fresh berries before serving, if desired.NotesUse room-temperature ingredients for the smoothest batter.Do not overmix after adding the flour.Every oven bakes differently, so begin checking for doneness around the 50-minute mark.The center should still have a slight wobble when removed from the oven.This cake is delicious served warm, at room temperature, or chilled.VariationsAdd 1 tablespoon of fresh lemon zest for a citrus flavor.Stir in ½ cup shredded coconut for a tropical twist.Fold in fresh blueberries or raspberries before baking.Sprinkle cinnamon or nutmeg into the batter for a warm, cozy flavor.StorageStore leftover cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.Nutrition (Per Serving – Approximate)Calories: 290Carbohydrates: 32gProtein: 7gFat: 15gSaturated Fat: 8gCholesterol: 120mgSugar: 22gSodium: 140mgEquipment8×8-inch baking dishLarge mixing bowlWhiskMeasuring cups and spoonsFine mesh sieveRubber spatulaCooling rack