Table of Contents

• 15-Minute Creamy Custard Cake
  • Time
  • Servings
  • Ingredients
    • Cake Batter
    • Creamy Custard Filling
    • Topping
  • Instructions
    • Make the Custard (5 minutes)
    • Make the Cake Batter (5 minutes)
    • Assemble
    • Bake
    • Finish
• Q & A (Very Important!)
  • • Q: Why is my cake still soft in the middle?
    • Q: My custard mixed into the batter—why?
    • Q: Can I make it without cream?
    • Q: Can I use an air fryer?
    • Q: Can I make it chocolate or lemon?
    • Q: How do I store it?
    • Q: Why does everyone love this cake?

15-Minute Creamy Custard Cake

Soft cake + creamy center – famous, easy, and irresistible

Time

• Prep: 10 minutes
• Baking: 15–20 minutes
• Total: ~30 minutes

Servings

• 6–8 slices

Ingredients

Cake Batter

• 3 large eggs (room temperature)
• ¾ cup (150 g) sugar
• ½ cup (120 ml) vegetable oil or melted butter
• 1 cup (240 ml) milk
• 1 tsp vanilla extract
• 1½ cups (190 g) all-purpose flour
• 1 tbsp baking powder
• Pinch of salt

Creamy Custard Filling

• 1 cup (240 ml) milk
• ½ cup (120 ml) heavy cream (or full-fat milk)
• 2 tbsp sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Topping

• Powdered sugar (for dusting)

Instructions

 Make the Custard (5 minutes)

1. In a saucepan (cold), whisk:
   • milk
   • cream
   • sugar
   • cornstarch
2. Place on medium heat, stirring constantly.
3. Cook until thick like pudding.
4. Remove from heat, stir in vanilla.
5. Let it cool slightly (warm, not hot).

Grandma’s secret: Custard must be thick but still spoonable.

Make the Cake Batter (5 minutes)

1. In a bowl, beat eggs + sugar until pale.
2. Add oil (or butter), milk, and vanilla.
3. Mix flour, baking powder, and salt.
4. Stir gently just until smooth (don’t overmix).

Assemble

1. Grease and line a round pan (20–22 cm / 8–9 inch).
2. Pour batter into the pan.
3. Spoon custard over the top without mixing.

The custard will sink naturally while baking.

 Bake

• Oven: 180°C / 350°F
• Time: 15–20 minutes
• Top should be lightly golden, center soft.

Finish

Q & A (Very Important!)

Q: Why is my cake still soft in the middle?

That’s correct!
This cake is meant to have a custard-like center, not dry.

Q: My custard mixed into the batter—why?

• Custard was too thin or too hot
  Cook custard until thick and let it cool slightly.

Q: Can I make it without cream?

Yes
Replace cream with full-fat milk.

Q: Can I use an air fryer?

Yes

• 170°C / 340°F
• 12–15 minutes
• Use a smaller pan

Q: Can I make it chocolate or lemon?

Absolutely

• Chocolate: add 2 tbsp cocoa powder to batter
• Lemon: add zest of 1 lemon to custard

Q: How do I store it?

• Fridge: up to 3 days
• Best eaten slightly warm or room temperature

Q: Why does everyone love this cake?

Because it’s:
Fast
Creamy
Soft
Looks fancy but is super easy.