Custard Powder Cake is a soft, spongy, and tasty cake made without using eggs. It has a pretty vibrant yellow color and mild custard flavor in every bite. This cake is very simple to make and can be done with regular kitchen ingredients at home. It's a good snack for tea time, evening break, or even for sudden cravings. Even beginners can easily try this recipe without any trouble.
You don't need butter or eggs for this cake but still this cake turns out so soft and delicious. Just curd and oil is enough to make it soft, light, and moist. The cake comes out very light, not too sweet or heavy to eat. So you can bake this for regular days, tea time, or for weekend baking fun. No need to add icing, cream, or toppings, it tastes good just like that.
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About Custard Cake
Custard Powder Cake is a basic tea cake made using flour, custard powder, sugar, oil, curd, milk and raising agents which includes baking powder and baking soda. This cake is eggless and made without butter. This cake has a soft texture and very mild flavor, so it goes well with tea or coffee. You can serve it plain or with a dusting of sugar.
Custard Powder Cake is one of the simplest cakes I've baked. It is made with kitchen staples perfect even for beginners to try. I used regular white sugar, but you can adjust that based on your taste. Since we are not using eggs, curd and baking soda are added to make the cake fluffy.
The main flavor comes from the custard powder. It also gives a soft texture and bright yellow color to the cake. The sweetness is mild, not too high. So this cake is best for those who like light, simple cakes.
Oil helps in keeping the cake moist for longer. All ingredients used are commonly available at home. This cake doesn't need any icing. It's meant to be a quick snack cake. You can pack it for school snack box or serve it after lunch as a light dessert. It stays soft even the next day if kept in a box.
Custard Cake Video
Custard Powder Cake is a great choice to make for weekends and get together and when you are passionate to explore baking. I even baked this again this week, it's one of my favorites - comes out soft every time and tastes so good with tea.
Custard Powder Cake is simple to make and tastes so good. The addition of custard powder makes the cake extra flavorful and soft. With simple ingredients you can bake this cake in just few minutes.
The custard powder gives a very nice flavor to this cake. If you don't have custard powder just substitute it with corn flour and vanilla essence and it gives the same result.
Custard Powder Cake Ingredients
- Flour - Maida or refined flour is the main flour used. It gives soft base and holds the cake well. You can use cake flour also, but maida is enough.
- Custard powder - I used vanilla flavor. It gives nice aroma and light yellow color. Also makes the cake soft. You can try other flavors like mango, strawberry etc..
- Sugar - I used normal white sugar. It gives sweetness. If you want, you can powder it and use it. The sweetness is perfect for tea cakes, you can add little more if you like sweet cakes.
- Baking powder - It helps the cake to rise and makes it soft and fluffy. If it is not fresh, the cake may turn flat or dense.
- Baking soda - It reacts with curd and makes the cake airy and light. It also helps to reduce the sour taste from the curd.
- Curd - It acts like substitute egg. It makes the cake soft and fluffy. Use thick fresh curd. Don't use sour or watery curd.
- Oil - Keeps the cake moist. I used normal cooking oil. You can use melted butter also, but oil gives softer result.
- Milk - To mix the batter smooth. Add little by little and make sure the batter is not too thick.
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How to make Custard Cake Step by Step
1.First lay parchment paper in a 4'X4' cake tin. Brush it slightly with oil and set aside.
2.Place a sieve in a bowl. Add 1 cup flour(maida), ¼ cup vanilla flavored custard powder, 1 teaspoon baking powder and 1 teaspoon baking soda.
3.Sieve it well.
4.Mix it well with a whisk. Set aside.
5.Preheat oven at 180 DEG C for 10 minutes. To a mixing bowl add ¼ cup oil, ¼ cup thick curd and ½ cup granulated white sugar.
6.Whisk it well until creamy and sugar dissolves.
7.Now we need ½ cup milk in total - Add half of it first.
8.Whisk it well.
9.Add in flour mix.
10.Mix it slightly.
11.Add remaining milk to it.
12.Mix gently to form a smooth lump free batter.
13.Transfer batter to the prepared cake tin.
14.Tap few times to remove airbubbles.
15.Bake in preheated oven at 180 DEG C for 40 minutes.
16.Cool down in tin itself for 15 minutes then scrape sides using a knife and invert to demold. Remove the parchment paper.
17.Cool down the cake for at least 1 hour then slice and serve.
Enjoy custard powder tea cake!
Expert Tips
- Sieving - Always sieve maida, baking powder, baking soda and custard powder. It helps to remove lumps and mix everything well.
- Mixing - Don't mix the batter too much. Just mix till everything is combined very gently. Over mixing will make cake hard.
- Batter - If the batter looks too thick, add 1 or 2 spoon extra milk. It should be smooth and easy to pour.
- Pan - Grease the cake pan well , use butter paper or parchment paper. Then only the cake will come out clean.
- Oven - Start checking after 35 mins. Mine was done in 40 mins. But time may change for each oven.
- Toothpick test - Put a toothpick in the middle. If it comes out clean then cake is done.
- Cooling - Let the cake cool fully before cutting. It may look moist initially but will set and become firm as it cools.
Serving and Storage
Serve this cake as it is. It tastes good with tea or milk. You can also pack it for school snack or serve to guests.
Store leftovers in an airtight box for 2 days at room temperature and in fridge for about a week. If keeping in fridge, warm slightly before eating.
FAQS
1.Can I use butter instead of oil?
Yes, you can use melted butter. But oil gives a softer texture in eggless cakes. May be you can try with ⅛ cup melted butter and ⅛ cup oil.
2.Can I skip custard powder?
No, it gives the main flavor and softness. Without it, the taste will change. I have used vanilla flavored custard powder, you can try with other flavors too.
3.Why is my cake not rising?
Check your baking powder and soda. They should be fresh. Also don't overmix.
4.Can I double this recipe?
Yes, just use a bigger cake tin and bake for more time.
5.What oil should I use?
Any oil which is not flavored can be used. Refined oil can be used.
If you have any more questions about this Custard Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Custard Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Custard Cake Recipe
Ingredients
- 1 cup flour (maida)
- ¼ cup custard powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup oil
- ¼ cup curd
- ½ cup sugar
- ½ cup milk
Instructions
- First lay parchment paper in a 4'X4' cake tin. Brush it slightly with oil and set aside.
- Place a sieve in a bowl. Add 1 cup flour(maida), ¼ cup vanilla flavored custard powder, 1 teaspoon baking powder and 1 teaspoon baking soda.
- Sieve it well.
- Mix it well with a whisk. Set aside.
- Preheat oven at 180 DEG C for 10 minutes. To a mixing bowl add ¼ cup oil, ¼ cup thick curd and ½ cup granulated white sugar.
- Whisk it well until creamy and sugar dissolves.
- Now we need ½ cup milk in total - Add half of it first.
- Whisk it well.
- Add in flour mix.
- Mix it slightly.
- Add remaining milk to it.
- Mix gently to form a smooth lump free batter.
- Transfer batter to the prepared cake tin.
- Tap few times to remove air bubbles.
- Bake in preheated oven at 180 DEG C for 40 minutes.
- Cool down in tin itself for 15 minutes then scrape sides using a knife and invert to demold. Remove the parchment paper.
- Cool down the cake for a
Video
Notes
- Sieving - Always sieve maida, baking powder, baking soda and custard powder. It helps to remove lumps and mix everything well.
- Mixing - Don't mix the batter too much. Just mix till everything is combined. Over mixing will make cake hard.
- Batter - If the batter looks too thick, add 1 or 2 spoon extra milk. It should be smooth and easy to pour.
- Pan - Grease the cake pan well , use butter paper or parchment paper. Then only the cake will come out clean.
- Oven - Start checking after 35 mins. Mine was done in 40 mins. But time may change for each oven.
- Toothpick test - Put a toothpick in the middle. If it comes out clean then cake is done.
- Cooling - Let the cake cool fully before cutting. It may look moist initially but will set and become firm as it cools.
Divya Kudua
Wow,you reduced the butter so much but the cake still looks very fluffy.I am taking your word for it and baking a low-fat version soon!!
sangee vijay
Wow...custard cake looks so delectable n irresistible...with less butter n eggless makes low n light...as usual amazing clicks...super
RedChillies
Goodness Sharmilee. Here I came in to see your oats paniyaram and you are done with it long time ago and posted 2-3 more. With work, small kid, family, cooking are you sure you have only 24 hours in a day?
🙂
Babli
Wonderful and interesting recipe. Cake looks soft, spongy and tempting.
Prathibha
I love low fat bakes as it would be comfortable for regular baking...I loved the texture though u have used very less butter....will give a try sometime 4 sure..:)looks yummy
Shanavi
Super Sharmilee..Bookmarked it..Will try this recipe ASAP
Vimitha Anand
Just 2 tbsp of butter but the cake's got such a lovely texture... Looks so yum... Bookmarking and making it this weekend...
Priti
Looks yum ...n so moist ..am tempting to try ..bookmarked it
RAKS KITCHEN
Nice recipe with custard powder,I have tried in cookies,will have to sure try now for baking cakes,sure will give a nice texture...:)
Yummy Team
Soft and yummy cake..
Mugdha
Wow...custard cake looks so delicious and irresistible...with less butter n eggless makes low n light...still fluffy...super dish indeed..:)
Sharmilee! :)
@RedChillies : Ha ha thanks for those nice words...Actually all these are from the drafts which are almost 3months old....When I was at home for 8 months I filled in my drafts so going on with it now. .
After I started back work I get to cook and click only during weekends. My mother is with me to help so now u know where I get all the time from 🙂
Shireen Sequeira
Gorgeous cake Sharmilee, i love cakes with a touch of another ingredient than just plain flour. Adding the custard powder, or better still, the cornflour is a nice way to add back some health into the cake! Lovely pictures too!
An Open Book
i loved it the 1st time i tried whn aparna posted it..this looks gorgeous
PAV's
It looks yummy. Its very interesting recipe and Nice presentation. I will try it soon.
Priya
Marvellous and super spongy cake, Adding custard powder sounds truly interesting,unfortunately i dont have custard powder rite now, seriously ur cake tempts me a lot and pulling to make some..
Ramya
Superb..That looks soo soft n fluffy 🙂
divya
Looks yum ...n so moist ..am tempting to try ..bookmarked it
Suja
Spongy and yummy cake,lovely texture,love it.
Priya (Yallapantula) Mitharwal
Looks delicious. Love your bright and beautiful pics 🙂
thekitchenaffaire
wow.. I am sure to try this out 🙂
Sobha Shyam
Omg..they look awesome dear...super like :)..pics are too tempting..:)
Ananda Rajashekar
i adore simple cakes, wonderful it is!!
Nithya
Your low fat versions are always attractive to me 🙂 Since I loved this cake will give your version a try soon 🙂 I have eat as much as I want if I make it your way 🙂
Angie's Recipes
The cake is still so moist and smooth even you have reduced the use of butter. Well done!
Lavanya Selvaraj
Looks very delicious.... Bookmarked!
Rumana Rawat
Beautiful cake and lovely idea"
Kadhyaa...
thats a nice pieace of cake recipe yummy
Swathi
Custard powder snack cake looks delicious and nice clicks.
Shri
Fabulous pictures!! Awesome cake!!
chinmayie @ love food eat
this cake looks very good! it's so easy to make 🙂 will try it for sure!
i might try to replace butter with oil to see what happens 😉
Tamizhmuhil
Hi..I'm a beginner in baking...tried your recipe...the taste was good...but, the cake didn't turn brown...i think i should have left it for some more time...this was the first cake recipe that i have tried....your step-by-step instructions and pictures helped me a lot. Thank you.Will try other recipes too.
Anonymous
Hi,
I'm a beginner in baking.This is the first cake recipe that i've tried.I'm so happy that it came out well.Thank you...
Sharmilee! :)
@Tamizhmuhil : Thanks for trying and letting me know. The top forms a slightly brown and the inside is golden yellow as in the pics....But the top browning depends on ur oven too mine is a OTG so the top browns well in the given time itself...May be next time give it an extra 3-5mins and see 🙂
@Anonymous : I am happy to hear too!! 🙂
Anonymous
Hi I Tried this recipe and it turned out very hard from outside and soggy from out side....i dont know where i went wrong....i baked it on 350 f for around 1hr 10 min n still it did not cook from inside???...coulkd u pls help??
Sharmilee! :)
@Anon : Oh sorry about the cake...I doubt in the batter consistency...was it runny like mine? And was the measurement exactly same?
geet
@sharmilee.....no yar mine was very thick....but i sure took the right measurements.Mine milk was skim....will sure give it a try again.......but urs look so tempting, was hoping for that kind but mine ended in the garbage lols....it was that bad.....
Sharmilee! :)
@Geet : I'm sure then the measurement would have been missed somewhere...becos for the above measurement the batter was in flowing consistency...as in the stepwise pics
Anonymous
I tried it today and it was just awesome... superb consistency... it worked out just like cake mix... sooooper...
Bhashi
I tried this out today,it was a bit soft but was not soft as normal cake. I didn't have enough custard powder, so had to put cornflour as well, could this be the reason? though it was ok, it didn't have the taste of a normal soft cake. Guess something must have gone wrong somewhere :'(
Praveena
I just love reading your blog..I am gonna try this...keep going..waiting for more recipes..
Anonymous
you havent added baking soda??? can cake rise without any rising agent?
Sharmilee! :)
@ANon : Baking powder is there so no issues, it will rise.
sethu
hey nice recipe., tried out., came very wel ., in all aspects., texture colour., smell., but 1 thing... i.e.. wen i had it in mouth i felt like havin a peice of cooker idli.. it was not like tat of d bakery cake evn thou it tasted so!!!kindly help..
Sharmilee! :)
@Sethu:The cake has a nice texture only... Not sure what went wrong....
Renu navin paliwal
this is something i would like to try as it takes away some guilt!!!:)
ambika
hi sharmiji,can u tell me wht is grantulated sugar?
Sharmilee! :)
Granulated sugar is normal sugar that we use(crystallized sugar)
Apurva Tripathi
can we add vegetable oil instead of butter? i want to make it but i donot have butter right now:(
SHARMILEE J
Not really sure Apurva...give a try and see
Apurva Tripathi
It came out really good and so soft:) loved it:) we make it again:)
M Dimple
prepared it today... came out good.. thanx:)
Alekya Kakarlamudi
may i know how long does it stay fresh
SHARMILEE J
It stays good for 2-3 days in room temperature
mitra
The cake is so dam tempting !! 🙂
i have two questions
1. Can I use self raising flour and omit the baking powder for the fluffiness?
2. Can we try this in the microwave? if yes approximately how long should i cook it in microwave?
SHARMILEE J
1.Yes you can
2.You can bake it in an microwave oven wit convection mode....timing should be +/- 5-10mins from the orginal timing mentioned
Ramya Ramesh
making it now to celebrate thalaivar's birthday 🙂 my batter was a bit thick & I couldnt do anything b'cos milk was out of stock at home.. Praying all possible gods for a better outcome
Sajitha Saleem
I tried this cake, it came good. Thanks for the recipe. Really good snack.
Malathi ganesh
As of now i pinned the recipe.. mouth watering tp try soon the simple recipe
Neha agarwal
mam plz suggest pudding recipe also using this cake.
Nikita Patel
I made it, and mine swelled in size! In your pictures, the top seems mostly flat, but mine rose like a mountain. I think next time I'll use a bigger pan and less baking powder, so it doesn't rise as much. I didn't have a tablespoon measurement, so I just used 2 teaspoons of butter, and it still turned out very soft. I also added the vanilla extract even though I used custard powder, to add extra flavor, and make the batter a nice deep yellow color. Great recipe!
Chhavi Singhal
Thanks for sharing this amazing recipe...tried it today...it turned out really good...tasted just like Mongonis veg cake:):)
Chithra Nair
Very tempting recipe.... I will do a try 🙂 ....the for sharing this recipe
ammukutty
I tried this cake today and turned out to be a disaster :(... i followed same measurements as u said.. In 20 mins i could see that the cake raised and then the center dipped . So i covered it with aluminium foil so that top burning can be avoided. Still it totally turned to dark brown colour. It was not cooked even after 40 mins.Please help me..My batter consistency was not runny , bit thick and my batter was too salty i would say.
SHARMILEE J
My batter consistency was very runny as far as I remember.....I am really not sure what went wrong
Jandyersn
Thank you
Sunil metri
We should preheat oven for 180 for 10 min then again for 40 min
Can we just preheat pressing 180 not for setting 10 min
Sharmilee J
Peaheating is must for any recipe in OTG
Arpita
Madam,can I make this cake in cooker?
Sharmilee J
yes you can try in cooker
purva
can we add some tutti fruti in to it to make it more delicious?
Sharmilee J
yes you can
S
The cake turned out a bit firm not spongy... since its eggless can we add a bit of baking soda to the batter. If yes then how much soda would be needed.
Jennifer
Can I add fresh mangoes to this?
Sharmilee J
yes you can