Even Easier Than Saying, “Bippity Boppity Boo”!
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Back By Popular Demand!!! One Of Our Most Requested Recipes…
Who would’ve thought making a delicious dessert could be this simple? You’ll only need seven ingredients, a basic mixer, an 8″ x 8″ baking pan, some parchment paper, and a sugar shaker to bake this delicious Magic Custard Cake from scratch. And you get to have the taste of custard and cake in one rather easy-to-make dessert. The holiday season is here, and we’re all getting ready to prepare great meals for our family. The last thing you need is a dessert that takes two hours to put together! Well, this recipe is proof possible that “from scratch” doesn’t always equal “difficult,” and “simple” doesn’t always equal “blah” or “ho-hum.”
As a lover of both cakes and custards, I thoroughly enjoyed baking and sampling something that is such an excellent blend of both. This cake really does melt in your mouth. It’s moist and creamy and doesn’t leave you feeling unsatisfied.
If you’re in need of a great dessert experience I highly recommend eating this cake. Trust me, you won’t regret it!
Recipe and photo courtesy of Hugs & Cookies xoxo
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick tip: Make this ahead and freeze for a quick dessert when you need one!
111 Comments
Thank you so much for this heavenly recipe.
My husband of 47 years, absolutely loves custard. And. After all these years I can give him something that he loves that is a little different and a lot more tasty!
Again, from my heart & kitchen. THANK YOU!
Where does the custard come in There was no mention of custard
It makes its own custard that is the magic part
The amount of egg makes the custard.
ugggggggggg my cake fell ,i forgot to have milk lukewarm but still good
When it says beat the egg yolks and sugar until light, what does that mean?
If they are beat long enough, they will turn pale yellow
Beat the eggs until they turn a lighter color yellow.
it means mix till completely blended
“Beat eggs and sugar until light” means beat together – using a mixer is best – until they are light yellow in color AND have a fluffy texture, a “light” texture; i.e., the egg sugar mix actually thickens up.
You beat the crap out of it. The longer you beat it, the paler the color gets. Air gets in and makes it fluffy.
Ha ha ha. I LOVE your cooking terminology!.
Ok my cake is in the oven. You cant get a smoothe batter after folding in the egg whites or you will take the air of them. Batter is lumpy from the eggwhites, but im curious to see how this turns out. Its very browned on top but jiggly in middle and it still has 30 min to go.
OMG i made it and its PERFECT and loaded with custard! Dont be alarmed if your batter is,lumpy from folding in the eggwhites, and it gets brown too but i used a greased casserole dish and im telling you, this is beautiful and delicious and simple to make!
I do not have a working Printer. Never did find the recipe for the pictured ‘bippety, boppety, boo’ custard cake? Pleases email to me. Thank you.
It took me a minute, you have to click the RED LETTERS “Next Page” that is the link to the actual recipe.
I cannot find the recipe either. And I am not computer illiterate!
Hi there. I found some recipes that did not have the red words “next page” in the link. I suggest you go onto a web page and type in magic custard cake or try tasteerecipe.com again.
Hi, Liz! Thank you for being so helpful 🙂 We are in the process of fixing up all of our older recipes so that our site works seamlessly. Have a good day!
Come on people it’s right after the words you won’t regret. I am pasting the exact words as shown! Trust me, you won’t regret it!
Keep scrolling ? down
Recipe and photo courtesy of Hugs & Cookies xoxo
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
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Nooo. Click the box under the last ingredient. It says,” go here for recipe instructions “. You’ll get all the ingredients/directions, pics…… I find “sharing” the recipes to myself by Messinger is a great way to save them. Hope this helps!
I KNOW MY FAMILY WILL ENJOY! I LOVE BAKING1
I LOVE THAT YOU LOVE BAKING SO MUCH THAT YOU HAVE TO SHOUT ABOUT IT!!! LOL! Happy baking to you, Linda, God bless.
In this world, a few caps just don’t matter.
Sounds delish! & simple! I love simple!
Wow , you have great recipes ——–
IT LOOKS AND SOUNDS SCRUMPTIOUS! EASY TOO! I’M ALL FOR SIMPLE AND NOT GETTING SPECIAL INGREDIENTS. I ALWAYS WANTED TO BUY THAT 4-5 INGREDIENT COOK BOOKS FOR BARS, CASSEROLES, CAKES, BREADS, ETC. FAVORITE RECIPES & ALSO GOT HIM ONE OF THESE EASY 5 INGREDIENT BOOKS. I ACTUALLY NEVER HEARD BACK ABOUT IT, HE PROBABLY LOST IT IN ONE OF HIS 6 MOVES. MY OLDER SON LOVED TO LEARN SOME RECIPES FOR WHEN HE WAS ON HIS OWN. HE ACTUALLY COULD BAKE BETTER THAN ME SOMETIMES. NOW THAT’S EMBARRASSING!
My store sells Country Farms in Dowagiac, MI.
I have used their salt free butter and it works OK. I wonder if their butter work like your Land of Lakes? I know custards have a mind of their own and I usually end up with a box of instant pudding.:)
I made this last week and it was awesome. Everything I needed was in the house, just had to plan ahead to let it come to room temperature
I made this last week and loved it!!Custards are so good and with the cake like items made it doubly good. Thanks for sharing.
I made this and it not only looks good but taste awesome. Thank you for sharing.
I make it all the time now, it is easy to make and DELICIOUS
We put coconut in it, Gone in seconds
At what step do you add your coconut and how much? My mother would love this with coconut.
We put coconut in EVERYTHING from grits to oatmeal and what not
How much coconut did you add and how…topping or mixed in?
I just saw this recipe and can’t wait to make it! It sounds delicious.
There’s one thing you left out, pertaining the recipe. What temperature for the oven, and how long to bake it
Under the ingredients written above click Go Here For Recipe Directions (in red). It will tell you 60 min. at 325 degrees. Cool and dust with sugar.
Has any one tried this with gluten free flour?
I was going to ask sane question!! Did you try? I may try this weekend
WHERE IS THE RECIPE! I HATE PAGES LIKE THIS. ALL LINKS AND NONE GO TO THE RECIPE
I made it. Sooo good.
My 11 year old grand daughter made it yesterday. Everyone loved it.
How does it taste the next day? I would need to make it the day before I have guests. Will it still be the same?
What is the choc. Recipe
thank you whoever sent me this..
I love your recipes and stories, however, a print function would be greatly appreciated.
I made this yesterday and my husband is in LOVE with it! He’s says it’s just like his mom used to make for his dad. Brought back a lot of memories 🙂
Thanks for sharing the recipe! I will be making this multiple times!
I wonder if this wouldn’t be great if I made a pastry crust
( peptidge fatm ) on the bottom of it Lightly bake it first and then add the custard …hmmmm think I’ll try it
I made this yesterday & it turned out great…ad no problem finding the recipe or directions..
To me it just calls for eggnog flavor at Christmas time..
What do you think about ssubstituting Eggnog for the milk??? no nutmeg for vanilla?
Worried about the different consistently between the milk & eggnog…any advice..
Try lowfat eggnog for a lighter texture consistently….
5 you could do half egg no and half milk too
Made this wonderful dessert. Sprinkled w/ cinnamon, sugar right out of the oven . That was a nice touch too.
Stupid question. Do I grease the pan or the parchment paper or both?
Grease the pan then parchment paper.
It’s in the oven now, but was the egg white addition supposed to be folded until no lumps remain? Mine had lumps, but I left them to avoid overworking the whites.
I had the same result with the egg whites. So I had a bumpy cake. There was no way this mixture fit into even a 9″ pan so I poured the remaining into some small pans I have. Not my favorite cake so I won’t be making it again.
I have some heavy whipping cream. Has anyone tried replacing milk with heavy cream?
I tried this recipe this weekend & followed directions to a “T”.. it turned out watery & pretty much tasteless..
Since I have been cooking/baking for over 50 years I was so sure it would turn out..
Sorry it just wasn’t at all as billed nor what I was hoping for… should have paid closer attention to the negative results comments & not wasted the ingredients……….
I made this a couple of weeks ago and while the top part of it was really nice, it had a 3/4 inch layer at the bottom that was thick and rubbery and not very nice. What did I do wrong?
Great recipe! made it last night love the egg custard it makes. Should it be kept in fridge? This one will definitely be a go too dessert
I COULD NEVER FIND THE CUSTARD RECIPE.COULD YOU REPRINT IT.
Ingredients
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
Instructions:
Preheat oven to 325 F degrees. Grease and line an 8 x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat the egg whites stiff. Place egg whites in a bowl and set aside.
Beat the yolks & sugar until light. Add butter and vanilla. Beat for two minutes. Add flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, one third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
Maggie..two thumbs up!!
Where’s the recipe?
Ingredients
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
Instructions:
Preheat oven to 325 F degrees. Grease and line an 8 x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat the egg whites stiff. Place egg whites in a bowl and set aside.
Beat the yolks & sugar until light. Add butter and vanilla. Beat for two minutes. Add flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, one third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
I made this recipe and it seemed to have a more dense layer on the bottom and more of a custard on the top. Did I do something wrong? It tastes delicious!
Can you email this recipe to me for custard cake
Ingredients
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
Instructions:
Preheat oven to 325 F degrees. Grease and line an 8 x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat the egg whites stiff. Place egg whites in a bowl and set aside.
Beat the yolks & sugar until light. Add butter and vanilla. Beat for two minutes. Add flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, one third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
Maggi, please tell us how do we get this custardy cake out of the pan?
Why do you grease and line with parchment paper.
I have never greased when using parchment.
Love your recipe’s
This cake is so yummy. It is like egg custard cake. YUM Thank you.
I haven’t tried the cake recipe yet but I have a brother who is a cake monster and he will be the perfect guinea pig.
It looks yummy!
Is it possible to overbake this? My custard turned out REALLY firm, not at all like the picture portrays.
Is it supposed to be so liquidy?? I just put mine in the oven but I had a very hard time folding in the egg whites because the milk and flour mixture was like soup…. still hopeful that baking for an hour will make it all work out! Please let me know if I’ve done something wrong.
SAme here. I just put mine in the oven now with my fingers crossed.
It did come out ok. Yummy!!! I was so worried because of it being so thin, and I CAREFULLY whisked in the egg whites, “folding” wasn’t an option. But it’s such a delicious not-too-sweet sweet!!!
This sound just like the filling for the lemon sponge pie that we PA Dutch people make!! We just add lemon juice and zest from a lemon and put it into an unbaked crust. But the pie is baked at 400 degrees for 10 mins and then down to 350 for another 20 mins.
This is a favorite pie in our area.
I’m baking this right now I didn’t have any regular milk so I used almond milk? Guess we’ll see in a few if it worked or not.. any situations about the almond milk instead of reg milk?
I have made this 3 times. First one was absolutely fantastic! Second one was ok. But the one I just took out is almost all custard no nice cake on top. We loved this but don’t understand what could have gone wrong. Any ideas? Followed the recipe all 3 times! Help please!
Can this be made the day ahead?
Yes, it can-in the fridge!
Has anyone tried adding fruit to this?
Delicious Custard cake! That recipe’s a keeper!
Mine turned out too liquidy. I put the milk at lukewarm did like it said.
Beat until it changes from dark yolk color to pale silky smooth ribbons.
Idk why it went on yours. Was response to question about mixing yolks and sugar.
Is this good to eat cold, like the next day or better to eat after it is cooled on the same day?
Am i missing something. I dont see the recipe and definately wabt ti try making this. Thank you
Has anyone tried a chocolate version of this? If so how did you do it?
Cannot copy the recipe for some reason. Really want to try it. CN you email.?
Cannot copy the recipe for some reason. Really want to try it. Can you email.?
How much does this make?
I am going to try making a crust on top like creme brulee! What do you guys think?
The recipe looks as if it will taste good; I’ve made similar custard-cakes. However, WHY would the writer say the recipe is “healthy”? It is certainly NOT healthy in any way. White flour, sugar: simple carb overload, with the amount of sugar being very high……as high as for brownies. Then there is the ungodly amount of butter or whatever fat people use for it, and then we’ve got tons of dairy fat. Face it, it’s a high-calorie low-nutrition treat, a dessert – it’s surely NOT a healthy breakfast food!
That said, it could be modified to be almost not as toxic. Using WhiteWholeWheat flour, cut the sugar, sub in some agave for part of the butter, sub Smart Balance margerine (not the “lite” version, and a custard cake typically doesn’t work if you mess with the amount of fat) for the butter, use a nut milk or a skim milk for the dairy, incorporate cinnamon for an antioxidant (or cocoa powder!)…………I may try and see if it can be re-engineered.
I should be specific on the fat: if you want to cut the fat, don’t cut it down below 6 TB, and replace that 2 TB with applesauce or agave syrup (and then cut sugar to 1/2 cup because of the agave)…….
Can this recipe be doubled and baked in a 9×13 pan?
I’ve made this twice, the first time, followed the recipe, the second time used almond extract instead of vanilla…did I say I love almond flavoring? It’s great both ways….going to try with coconut next as one of the other posters mentioned.
This is a recipe I got online 3 years ago. This recipe calls for 8 Tablespoons of butter which is 1/2 cup. My first recipe is exactly like this one but calls for 1/4 cup butter. Why the difference?
This is a delicious, tried-and-true recipe you find elsewhere on the Internet and in cookbooks, for those having trouble with this one. But what I really wanted to say is, Bibbidi-Bobbidi-Boo, because that is the actual name of the song.
I am thinking next time will add the egg whites before adding the milk. After I added the milk the mixture was real soupy and the egg whites did not fold at all. It still turned out tasty.
I have used almond extract and added semi sweet shredded coconut.. or sweetened coconut. depending on how sweet you like it. hay.. how bout sliver Ed almonds light dusted on top of the cocnut custard pie? Mmmm
you mention using sausages but I’m unsure. Do you just make the recipe and add sausages before baking- you said”only I added whopped eggs” Can’t find anything on “whopped eggs”. Please explain!
I just asked about the breakfast one with sausages’ But on further reflection I think you mean- Bake as normal and after slicing, serve with sausages on the side. I’m feeling a little foolish. Please confirm.
I’m with you I thought she meant put the sausage in the mixture. And I believe the other part was a typo. Whipped eggs makes more sense than whopped eggs. I had to read it a few times also lol. Hope I helped.
Will this recipe work with all purpose gluten free flower?
I cook and bake a lot. But I’ve never made custard let alone a custard cake. So after reading the recipe and directions I said OK I’m going to try this. I went straight to the kitchen and since I had everything it called for I got started. Well after I got everything room temp, lukewarm, separated, baked and cooled I am happy to say ” YAY I DID IT!!” and by that I mean it turned out just like the picture and tasted great. Oh and a FYI for anyone who wants to substitute I used 2% milk and regular butter. Also a little tip I found using a cool glass mixing bowl helps when dealing with egg whites. Makes them stiffer. Thanks for a great treat!!
I thought since the pan was lined with parchment paper that the cake would be flipped over when baked but it does not say to do that.