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You are here: Home / Dessert / Magic Custard Cake

Magic Custard Cake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

April 6, 2014 by Hugs & Cookies xoxo 374 Comments

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This is a very unique cake. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) Anddddd please check out my latest version….with strawberries!!!

Screen Shot 2015-02-21 at 7.26.45 PM

custard cakecustard-cakemagic custard cake barsmagic custard cake slice

You will need:

Click Here For —–> Parchment Paper

Click Here for Your —–>8×8 Baking Pan

Click Here for a —-> Sugar Shaker

Print
Magic Custard Cake
 
Ingredients
  • 4 eggs (whites separated from yolks), room temp
  • 1 tsp vanilla extract
  • ¾ cup sugar
  • 8 Tablespoons butter, melted
  • ¾ cup all purpose flour
  • 2 cups milk lukewarm
  • powdered sugar for dusting cake
Instructions
  1. nstructions:
  2. Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
  3. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  4. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
  5. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a 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.
3.2.2807

 

 Click HERE for the Chocolate Version!

Screen Shot 2015-01-28 at 10.27.38 PMcustard cake

adapted from best yummy recipes

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Filed Under: Cake, Custard/Trifle, Dessert Tagged With: magic

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Anna Bennett says

    April 6, 2014 at 4:57 am

    Magic Custard Cake, Oh I definitely want to try this.It looks & sounds so good that my mouth started to water.

    Reply
    • wendy free says

      April 12, 2014 at 11:26 pm

      Hi, love the recipe for Magic Custard Cake however, am I. Australia and not sure how much a ‘stick of butter’ weighs, can someone let me know please, cheers

      Reply
      • danielle says

        April 12, 2014 at 11:28 pm

        4 ounces 🙂

        Reply
        • Charlotte says

          July 15, 2015 at 5:49 pm

          About 113g

          Reply
        • Rose says

          September 9, 2016 at 8:53 am

          I made the chocolates version, it was very good, but not as creamy as it look in the photo. What did I do wrong?

          Reply
          • Hugs & Cookies xoxo says

            September 13, 2016 at 10:04 pm

            Hmm, I am not sure?

          • Tina says

            November 13, 2016 at 4:35 pm

            i made the custard cake, the chocolate version and the lemon version. the only one i didn’t like was the chocolate. just doesn’t come as good as others, going to try butterscotch version

          • Linda says

            January 21, 2018 at 7:29 pm

            Probably overbaked it. I did the same.

          • Alli says

            October 21, 2018 at 9:49 pm

            Oh my goodness,…There’s a LEMON MAGIC CAKE!?! ????????????Could you please send me the recipe for that???? Thank you for your time and all of your recipes

        • Joyce says

          October 22, 2016 at 2:19 am

          I don’t understand grease and also use parchment paper??? Are you saying grease the sides of the 8×8 pan and then line the bottom with parchment paper. You can’t grease parchment paper. Please let me know… Thank you.

          Reply
          • Hugs & Cookies xoxo says

            October 22, 2016 at 4:30 pm

            grease pan so parchment sticks and doesnt slide around

          • Elisabeth Smith says

            November 14, 2016 at 7:34 pm

            You can certainly grease parchment paper. I ran out, so I just buttered the pan and that worked fine.

      • sharon says

        April 13, 2014 at 1:14 am

        it equals 113grams which is about just under a half block of butter which is 250grams, hope this helps

        Reply
        • Geri says

          July 10, 2015 at 9:12 am

          8 tablespoons is 1 stick of butter. A pound of butter is 16 oz., therefore, 4 oz would be 1/4 not 1/2. 1/2 would be way too much,.

          Reply
          • maureen retting says

            March 27, 2016 at 1:26 pm

            1 lb of butter…16 oz…..4 sticks to a lb…. 1 stick..4 oz X4= 16 Oz ….1 lb.

      • Christine Smout says

        May 8, 2014 at 6:02 am

        A stick of butter equals Australian 114grams & 375 F is 150 c (is think this must be fan faust as most baking doesn’t go below 160 c. Good Luck. I baking it right now. Chrissy.

        Reply
        • KK says

          June 15, 2014 at 3:38 am

          The recipe says 325 F which is 163 C.

          Reply
          • Sue says

            January 23, 2015 at 4:42 am

            According to the web site I just looked up 375F = 190C
            See: http://www.joyofbaking.com/OvenTemperatures.html

        • Nancy Blumberg says

          August 2, 2016 at 12:01 pm

          In making a cake with egg whites it is important to know if they are beaten stiff or dry or what. Folding egg whites is kinda an art. Making a sponge cake is very similar to this kind of instruction. I always tend to over beat my eggs and am always sorry. I can’t wait to make this and going to do it today! I didn’t see an answer to the milk question, does the percentage of fat make a difference? Happy eating everyone!

          \

          Reply
          • Hugs & Cookies xoxo says

            August 2, 2016 at 9:04 pm

            I would guess you should stick with whole milk.

          • Lisa Camille says

            October 4, 2016 at 11:53 pm

            I am waiting for my cake to cool as I type
            it is very wet like almost impossible to take out of the oven is this normal I followed the directions very carefully

          • Lisa Camille says

            October 5, 2016 at 12:27 am

            on this recipe calls for sugar and on the strawberry recipe says to use powdered sugar instead of sugar please advise thanks for your time

          • Linda says

            October 5, 2016 at 10:03 am

            I made this Magic Custard Cake it came out great. I served it with strawberries and whip cream on top. Everyone loved it and it was so easy to make. I used 2% milk and it was fine.

          • Anastasia says

            February 7, 2020 at 10:01 pm

            Nancy – re: “I didn’t see an answer to the milk question, does the percentage of fat make a difference?”

            I’ve made this cake several times, using 2% (partly-skim) milk every time, and it works perfectly fine. I’ve never tried it with 4% but I expect that would simply make it more rich.

      • Donna Walker says

        June 15, 2014 at 3:42 pm

        A stick of butter weighs 1/4 of a pound.

        Reply
      • nate says

        July 15, 2014 at 3:07 am

        125 grams half a small block

        Reply
      • Valerie Buchanan says

        September 16, 2014 at 12:38 am

        I know you asked about ‘weight’ however when it comes to a stick of butter, I think it’s easier to say that “one stick is the same as one half a cup” you just have to make sure that when you fill the cup there are no bubbles or voids hidden in the butter.

        Reply
        • Lindsay says

          April 13, 2015 at 5:13 pm

          Australia is on the metric system, so they bake way differently than we do. Grams vs ounces and so forth. Thus the confusion.

          Reply
      • denise says

        January 11, 2015 at 7:13 am

        1/2 cup

        Reply
      • Eleanor says

        January 23, 2015 at 5:00 pm

        It’s 1/4#,

        Reply
      • Elizabeth Paul says

        March 19, 2015 at 9:28 pm

        Hi, I’m Australian too. When recipes refer to a stick of butter, they are talking about a 250g pack of butter. The usual size you find that is wrapped in paper. Wow, it’s a lot of butter to use, but to eat this on the odd occassion, would be wonderful. Enjoy!

        Reply
        • Rene says

          May 5, 2015 at 12:45 am

          Hi Elizabeth……dont use 250g of butter as it will be waaaaaay too much. A stick of butter is wrapped the same as our 250g blocks but they are much smaller… all the people who are saying 114g are right!!

          Reply
        • Joanne says

          May 14, 2015 at 11:01 pm

          If you are in Australia, there is a recipe for Nana’s Impossible Pie you can search for. It is same as this, except it has coconut layer on the top and all the measurements are in metric.

          Reply
          • Melody says

            August 5, 2016 at 2:38 pm

            Oh my…… Coconut!!!! That sounds AMAZING! Think I’ll try that!

        • Debra Lynch says

          April 4, 2016 at 9:57 am

          In the USA a stick of butter is 1/4 of a cup….”HappyBaking”

          Reply
          • Martha says

            April 13, 2016 at 11:35 am

            A stick of butter is HALF a cup!

          • Linda says

            August 10, 2016 at 9:29 am

            A stick is 1/4 of a pound, not of a cup. 2 cups to a pound, one stick is 1/2 cup.

          • Brenda says

            August 14, 2016 at 1:59 pm

            no….. it is 1/2 cup.

          • Leslie says

            October 25, 2016 at 7:59 pm

            Oooooooooo be so careful… this is not correct. The weight of of one stick butter is 4 ounces. The volume (how much “room” it takes up) is 1/2 cup. We here in America, measure butter and flour by volume. Countries on the metric system usually measure by weight.

      • Ingrid Briggle says

        March 25, 2015 at 11:45 pm

        A stick of butter is 1/4 pound or 8 Tablespoons or 1/2 cup. I don’t know how this translates to metric measurements so I have listed all three possibilities. Hope this helps you.

        Reply
        • Linda says

          January 21, 2018 at 7:33 pm

          Their cup size is different too in Australia.

          Reply
      • Nan says

        March 31, 2015 at 2:04 am

        Hi there, there are 4 sticks of butter in a one pound box. So it would be 4oz. or 1/4 of a pound. Hope this helps you! Be well, be safe and be sweet…Nan on Ky Lake

        Reply
      • Nancy Russell says

        April 14, 2015 at 3:13 am

        For those outside the U.S., here’s the perfect exchange site. Sharon is correct in that it’s 113grams of butter…it’s the measurement I use all the time. If you use 125grams, it will be too much. So here’s the conversion site….

        http://www.convert-me.com/en/convert/cooking/

        You must first put in WHAT it is you are weighing, then fill in any measurement field and it will fill all the fields with equivalents.

        Reply
      • carol mitchell says

        May 15, 2015 at 10:36 am

        stick of butter is 4ozs

        Reply
      • Teresa G. says

        May 18, 2015 at 11:36 am

        A stick of butter weighs 1/4 pound and equals 8 tablespoons.

        Reply
      • pat says

        July 18, 2015 at 4:42 pm

        4 oz

        Reply
      • Anne Easterwood says

        November 22, 2015 at 5:11 pm

        It calls for butter by measurement, not weight

        Reply
        • KAREN GUERRERO says

          August 4, 2016 at 2:24 am

          FYI baking ingredients outside the US are measured by weight, and metric at that; so 113/114 g. is correct. BTW the Germans make a terrific measuring cup for several dry & liquid measurements all in one container.

          Reply
      • vaĺ says

        January 19, 2016 at 4:46 pm

        I believe 1 stick of butter is 1/2 half cup of butter.

        Reply
        • Hugs & Cookies xoxo says

          January 19, 2016 at 7:37 pm

          yes

          Reply
        • Barbara says

          November 11, 2016 at 6:34 pm

          8 tablespoons equal 1 stick of butter …1/4 lb …. 1/2 a cup .. checked it out on butter wrapper..

          Reply
      • Annette says

        January 24, 2016 at 10:59 am

        we are on the metric system as well. a pound of butter here is 454 grams, or one stick is a quarter of that…

        Reply
      • Barbara Wagner says

        March 7, 2016 at 8:49 pm

        One pound of butter is usually in 4 cubes, so 1 cube of butter is 1/4 of a pound.

        Reply
      • Brea says

        March 19, 2016 at 12:14 am

        A stick of butter is 1/4 of a pound. A pound is 16 ounces. Therefore a stick of butter is 4 ounces.

        Reply
      • Bobbi Brandewie says

        March 20, 2016 at 8:46 pm

        a stick of butter weighs 1/4 of a pound.

        Reply
      • Nancy says

        March 21, 2016 at 2:11 pm

        I keep a scale on hand for alot of weights I need when cooking or baking…or check cookbooks with weights and measures or even go online to check there…good luck

        Reply
      • Dee N. says

        March 27, 2016 at 9:49 am

        8 tablespoons

        Reply
      • Bev says

        April 1, 2016 at 6:46 pm

        A stick of butter is one half cup.

        Reply
      • Sherry says

        April 1, 2016 at 11:15 pm

        I stick of butter in the US is 1/4 of a pound or 4 oz.

        Reply
      • Ruth Lloyd says

        April 2, 2016 at 11:26 pm

        4 OZ

        Reply
      • Peggy says

        April 3, 2016 at 7:37 pm

        1/4 lb

        Reply
      • Birdie says

        April 6, 2016 at 8:12 pm

        8 Tablespoons = 1 stick of butter.

        Reply
      • PATTI CHADD says

        April 25, 2016 at 12:58 pm

        one stick of butter is1/4 pound, U S.MEASURE.
        LOVE THIS, I ALSO MADE ONE WITH CREAM CHEESE UMMMM GOOD.

        Reply
        • Jerrie says

          June 9, 2016 at 10:16 am

          Did you replace butter with cream cheese?

          Reply
        • Jayev says

          September 9, 2016 at 10:19 pm

          I made this with maple sausage for my husband only I added whopped eggs with the rest it was savory and he loved it for breakfast

          Reply
      • Milly Keeling says

        April 27, 2016 at 10:38 pm

        1/2 cup equals 1 stick of butter

        Reply
      • Annmarie says

        April 30, 2016 at 5:52 pm

        A stick of butter is 8 Tb Spoons

        Reply
        • Joanne Lord MacLeod says

          August 13, 2016 at 10:54 am

          You are right ; but they must know how many mililitres there are in a tablespoon . There are 15ml in a tbsp , 5 in a teaspoon ,etc . Here, in Canada ,the youth know all of this as they’ve been taught it in school ; I am old school ,so , it’s not as easy . A pound of butter is 454 grams ; a stick (there are 4 in a 1 lb pkg would be 1/4 pound AND 1/2 cup . I still prefer linear measure recipes as conversion I find difficult .

          Reply
      • SANDRA HAWN says

        May 11, 2016 at 10:19 pm

        1 stick of butter is equal to one half cup

        Reply
      • SANDRA HAWN says

        May 11, 2016 at 10:21 pm

        its equal to 1/2 cup

        Reply
      • Sharon says

        June 21, 2016 at 11:33 am

        113 grams or 1/4 pd or 1/2 cup or 4 oz

        Reply
      • Betty MacNamara says

        July 12, 2016 at 8:06 am

        a stick of butter is 1/4 of a lb or 4 ounces or 113.4 grams

        Reply
      • Linda Harris says

        July 15, 2016 at 7:04 am

        1/4th pound!

        Reply
      • Karen says

        July 15, 2016 at 3:01 pm

        You don’t need a weight reference the butter. Just use a whole stick. 8 TABLESPOONS

        Reply
      • Helen says

        July 19, 2016 at 1:34 am

        a pound of butter is 4 sticks. so one stick is 1/4 pound.enjoy

        Reply
      • nancy miller says

        July 26, 2016 at 3:44 pm

        eight tablespoons

        Reply
      • Mary says

        July 27, 2016 at 10:47 pm

        1/4 a pound is 8 T butter…

        Reply
      • Carol says

        July 30, 2016 at 1:16 pm

        1 stick of butter is 8 oz. This is in U.S. measurement. Our butter is sold with 4 qtrs. ( sticks) of butter to a 1 pound package. I hope this is helpful.

        Reply
        • Mary says

          December 10, 2016 at 6:30 pm

          No!

          Reply
      • Vera says

        August 31, 2016 at 8:15 pm

        its a 1/4 of a pound = 1 stick of butter or 8 tablespoon

        Reply
      • Tracy says

        October 8, 2016 at 9:49 pm

        110 grams

        Reply
      • Judy says

        October 12, 2016 at 5:02 pm

        Each stick weighs 0.25 pound

        Reply
      • Nancy Skipper says

        October 12, 2016 at 7:37 pm

        120 ml = 14/2 cup = 8 Tablespoons = 4 ounces

        Reply
      • Vicki says

        October 17, 2016 at 8:49 pm

        8 tablespoons

        Reply
      • tina says

        October 26, 2016 at 9:15 am

        butter volume weight chart:
        Cup Gram Ounce Pound
        stick 1/2 113.4g 4 oz 0.25 lb
        half stick 1/4 56.7g 2 oz 0.125 lb
        double stick 1 226.8g 8 oz 0.5 lb
        tablespoon 3/50 14.2g 0.5 oz 0.03 lb
        teaspoon 1/50 4.7g 0 .16 oz 0.01 lb

        Reply
      • Shirley says

        November 3, 2016 at 8:28 pm

        I stick of butter is a 1/4 Pound

        Reply
      • Dorothy Capan says

        November 3, 2016 at 8:38 pm

        1 STICK OF BUTTER IS 8 Tablespoons = 4 ounces

        Reply
      • Carol says

        November 9, 2016 at 11:19 pm

        Eight ounces or half a cup

        Reply
      • Jolene says

        November 14, 2016 at 10:45 pm

        1 stick butter 1/2cup 113.4g 4 oor 0.25 lb

        Reply
      • Katherine says

        February 24, 2017 at 10:19 pm

        8 TBSP. butter is one stick (1/2 Cup) or 4 0unces.

        Reply
      • Brenda Taylor says

        August 29, 2017 at 2:51 am

        1 stick of butter is 1/2 cup or 8oz

        Reply
      • Margaret says

        December 7, 2017 at 9:34 pm

        Please remember that Australian tablespoons are 20g not 15g as in other countries. 1 stick of butter is 125gms in Australia. Love this recipe.

        Reply
      • Jean Duranko says

        March 31, 2018 at 6:46 pm

        1/4 pound

        Reply
    • Mary Burge says

      April 27, 2016 at 8:33 pm

      Me too!!! 🙂

      Reply
    • Elaine says

      July 5, 2016 at 4:40 pm

      Do you have to cook the custard until a knife inserted comes out clean or it will harden as it sets. Mine was in 1 hr. & is brown on top but still liguid.
      Any ideas?

      Reply
      • Hugs & Cookies xoxo says

        July 5, 2016 at 5:18 pm

        I would think done at hour. Should be a little jiggly still

        Reply
        • Elaine says

          July 5, 2016 at 5:58 pm

          Thank you. I’ll let you know how it turned out after it has been refrigerated a couple of hrs.

          Reply
          • Hugs & Cookies xoxo says

            July 5, 2016 at 9:45 pm

            taste yet?

          • Elaine says

            July 5, 2016 at 10:42 pm

            I decided to just put it in the frig. until morning so hopefully it will e completely set.
            I will let you know.
            Thank you for asking

          • Elaine says

            July 6, 2016 at 9:31 am

            The cake sat overnight in the frig. & it was still some liquid on the bottom. It didn’t completely set. I don’t know what I did wrong. It tasted okay though.
            Thanks for answering my request.

          • Hugs & Cookies xoxo says

            July 6, 2016 at 4:07 pm

            Hmmmmm, sorry about that! Glad u were able to eat some though!

        • D.Sebastiano says

          September 4, 2016 at 11:28 am

          I just made this cake and it was getting so brown I took it out of the oven after40 minutes. It appears to be o.k. I hope it’s not soup in the middle.

          Reply
          • Hugs & Cookies xoxo says

            September 4, 2016 at 12:12 pm

            That’s odd-did it turn out ok?

          • Connie says

            October 25, 2016 at 12:19 pm

            When I make Flan, I cover the pan in foil and sit it in a water bath while it’s baking. This prevents the top from browning before it’s cooked. Perhaps you can try that next time

    • Nancy Biggers says

      December 6, 2016 at 6:39 am

      Husband loves custard or flan you get at some buffets, is there a Carmel or butterscotch sauce or variety?

      Reply
  2. Glenda Slinger says

    April 6, 2014 at 6:58 pm

    This cake is looking so fine, making me slobber to think about it. I really love custard in anything like this.
    Thanks for the recipe.

    Reply
    • danielle says

      April 7, 2014 at 1:06 pm

      hahaha you are welcome!!!

      Reply
  3. mary says

    April 6, 2014 at 11:45 pm

    How many grams is a stick of butter please? 🙂

    Reply
    • Aggie says

      April 7, 2014 at 5:55 pm

      113 grams

      Reply
  4. Bev says

    April 7, 2014 at 9:25 am

    I absolutely LOVE custard so I can’t wait to try this cake. I looks and sounds fabulous.

    Reply
  5. Coral says

    April 7, 2014 at 10:14 am

    How much is in a stick of butter please?

    Reply
    • danielle says

      April 7, 2014 at 1:05 pm

      8 tablespoons

      Reply
  6. Jackie says

    April 9, 2014 at 10:35 am

    Have u made this gluten free?

    Reply
    • danielle says

      April 9, 2014 at 5:34 pm

      I have not.

      Reply
    • mitchypoo says

      May 26, 2014 at 9:58 pm

      I did try this with Bob’s Red Mill Gluten Free All Purpose Flour and it came out fantastic! I also used a sprinkling of cinnamon on top before baking bc I like cinnamon. It was really good, a nice treat for us GF people.

      Reply
      • danielle says

        May 26, 2014 at 10:02 pm

        so happy it worked out in gf style!

        Reply
      • Pam says

        February 14, 2015 at 6:27 pm

        I’m glad you asked the GF question as I was going to attempt it myself with Bob Red Mills flour. I also love custard so want to try this tomorrow.

        Reply
    • Mary L says

      December 29, 2014 at 1:29 pm

      I am making this Gluten Free right now! With the GF One to One flour, so no mistakes! 43 more minutes and I will let you know how it is!

      Reply
      • Lindsay says

        April 13, 2015 at 5:16 pm

        Has anyone tried this with coconut flour? I’m Autoimmune Protocol, so GF still doesn’t quite cut it.

        Reply
        • Rose says

          May 28, 2016 at 4:32 pm

          What is autoimmune protocol?

          Reply
    • susan says

      May 26, 2015 at 10:41 am

      The recipe states flour, so no it isn’t gluten free unless you use gluten free flour

      Reply
  7. mary says

    April 10, 2014 at 11:32 am

    Not quite sure how to prepare the baking dish correctly. Do I grease the entire dish then line bottom and sides with parchment paper? If so, do I then need to grease the Parchment paper too? Does the parchment paper just go on the bottom or on the sides too?

    Reply
    • danielle says

      April 10, 2014 at 8:43 pm

      grease pan
      add parchment on bottom and sides (greasing first helps paper stay put!)

      Reply
      • Linda says

        April 14, 2014 at 8:52 pm

        How do you put the parchment paper on the sides of the pan, so said grease the bottom, do I grease the sides too?

        Reply
        • danielle says

          April 14, 2014 at 10:02 pm

          I greased bottom and that kept the parchment in place good enough 🙂

          Reply
    • Linda M says

      December 9, 2017 at 3:21 pm

      is there anything that can be used in place of parchment paper as i don’t have any on hand ?

      Reply
      • Hugs & Cookies xoxo says

        December 10, 2017 at 9:41 pm

        grease some foil

        Reply
  8. Tracy says

    April 10, 2014 at 2:23 pm

    How much in grams is 3/4 cup please

    Reply
  9. Liza says

    April 10, 2014 at 5:30 pm

    Do you grease the pan and lay the paper or do you lay the paper and grease?

    Reply
    • danielle says

      April 10, 2014 at 8:41 pm

      I greased and then put the paper-helped it stay in place

      Reply
      • Liza says

        April 11, 2014 at 7:25 pm

        Thank you

        Reply
  10. Rae S. says

    April 11, 2014 at 2:17 pm

    Can this be doubled to a 9×13 or larger. Doesnt make enough for my family.

    Reply
    • danielle says

      April 11, 2014 at 5:17 pm

      sure

      Reply
      • dayna says

        December 29, 2014 at 4:36 pm

        Did doubling the receipe work out for a 9×13 pan? Really wanna make this but don’t have a 8×8 pan. Lmk please

        Reply
        • Leslie Herring says

          April 30, 2016 at 8:14 am

          I did not have an 8 x 8 either. I was afraid to use my 9 x 13. So Iused a deep dish 8 x 8 “round” pie dish. I did not put parchment on bottom, but greased it. The cake came out just fine without parchment, but….cake came out rubbery. The custard was better the next day, but buttery…oh well, I need to buy an 8 x 8.

          Reply
  11. Joan says

    April 12, 2014 at 2:45 am

    How many grams is a stick of butter? Danielle replied 8 tablespoons but doesn’t say of what?

    Reply
    • Vicki says

      October 17, 2016 at 8:55 pm

      113 gr.

      Reply
  12. angie says

    April 12, 2014 at 9:35 pm

    Hi if this is the recipe for the pastry what custard is used?

    Reply
    • danielle says

      April 12, 2014 at 10:37 pm

      As it bakes the custard layer creates itself-that is the magic!!!

      Reply
      • AnnJ says

        April 23, 2016 at 3:57 pm

        Can I make this without the parchment or wax paper?

        Reply
        • Hugs & Cookies xoxo says

          April 23, 2016 at 8:15 pm

          If u try, I would grease and flour it very well-not sure it won’t stick though.

          Reply
      • diane says

        February 28, 2021 at 11:43 am

        how can you more cake not more custard

        Reply
        • Hugs & Cookies xoxo says

          March 1, 2021 at 6:14 pm

          Hmmm, not sure!LOL

          Reply
  13. Donna says

    April 12, 2014 at 9:53 pm

    Oh this has been a staple in our house forever my nana used to call it impossible pie. It’s lovely with grated lemon rind in it as well.

    Reply
    • Marlene Hayward says

      May 14, 2015 at 3:55 am

      How much lemon rind would u use 4 this recipe?

      Reply
  14. Karen says

    April 13, 2014 at 1:27 am

    Hi, what does the custard come from ? sounds wonderful

    Reply
    • danielle says

      April 13, 2014 at 8:05 am

      that is the magic part-it just creates itself!!

      Reply
  15. kathy sweeney says

    April 13, 2014 at 4:16 am

    g’day Danielle! i’m an aussie &need to know if all purpose flour is what we call self raising flour? cheers!

    Reply
    • danielle says

      April 13, 2014 at 8:05 am

      no, all purpose has no leaveners

      Reply
    • tanya says

      May 25, 2014 at 12:41 am

      All purpose flour is called plain flour in australia, this recipe uses plain flour

      Reply
  16. Tina says

    April 13, 2014 at 8:15 am

    I made this and it was really runny, to the point I couldn’t really “fold” the eggs in. I went back over the recipe and just can’t figure out why it was so runny. It wasn’t like cake batter at all. Any suggestions?

    Reply
    • danielle says

      April 13, 2014 at 8:41 am

      It IS runny!!! I think that is how the custard layer creates itself-did u bake it?

      Reply
      • Tina says

        April 13, 2014 at 8:30 pm

        Yes, I baked it. It turned out ok. When I “folded” the egg whites in, they made it lumpy. I hit it with the mixer for just a few seconds and figured I’d take my chances. It was good, but a little more “set” than I wanted, if that makes sense.

        Reply
        • Lyndsey says

          January 18, 2015 at 3:37 pm

          Sonetimes with recipes its best to make it exactly how it says the first time. When something doesn’t appear right just go with it because that could actually be how it was intended to look. The recipe says fold in egg whites and the reason you do that is to incorporate air and after baking it should be light and fluffy. When you beat the mixture with a mixer because you thought it was lumpy you deflated the egg whites which left you with a more dense product. Also lumps in mixture is good sometimes because that means you didn’t over mix. Next time just go with it.

          Reply
    • CD says

      April 30, 2016 at 10:19 am

      Happened to me as well. It’s in the oven now so we’ll see. couldn’t fold in eggs at all. It was very wet, no longer cake batter consistency?? We’ll see.

      Reply
      • CD says

        May 1, 2016 at 2:04 pm

        It came out fantastic!! Hubby and kids all loved it. Made another today and added about 1/4 cup coconut. Could be my new favorite- LOVE custard. Thanks so much for the recipe!!

        Reply
        • Hugs & Cookies xoxo says

          May 1, 2016 at 7:01 pm

          So glad it was a hit. We love it too!

          Reply
      • Hugs & Cookies xoxo says

        May 1, 2016 at 7:01 pm

        Def a weird texture but it should all work itself out in the oven-that is the magic!

        Reply
  17. Pat Graham says

    April 13, 2014 at 3:05 pm

    I need to try this recipe! I live in Scotland now, but am originally from the St. Louis, MO area. We have a local cake called Gooey Butter Cake, looks very similar to this. But most of the recipes I find use yellow cake mix, which I cannot get over here. So I am really excited about your recipe!

    I also noticed loads of folks asking about butter measurements, this was always an issue for me in the UK, I only knew Sticks of Butter…..but here is the link I live by now: http://www.onlineconversion.com/cooking_butter.htm

    Thanks for all your interesting recipes. No time to try them all at the moment, but really am looking forward to this, eventually!
    Pat

    Reply
    • Joanne says

      April 22, 2014 at 9:58 pm

      Thank you for this chart, now have it saved in my favourites…xo

      Reply
  18. sandra Blundell says

    April 13, 2014 at 6:44 pm

    Can this be made with lactose free milk and butter ? I have a daughter that lactose intolerance.

    Reply
    • danielle says

      April 13, 2014 at 6:45 pm

      I’m sorry, I don’t know-have never tried.

      Reply
    • Lindsay says

      April 13, 2015 at 5:21 pm

      I’m going to try it with coconut flour and coconut milk because I’m Autoimmune Protocol. We’ll see how it does.

      Reply
  19. Cindy says

    April 13, 2014 at 7:36 pm

    Thought this would be wonderful, I even used vanilla paste and vanilla extract and even with that we found it bland, I even added some salt to the mix. The “cake” was like a weird thick crepe. Custard was creamy but again very bland. Will not make this recipe again

    Reply
    • danielle says

      April 13, 2014 at 8:15 pm

      sorry u didn;t like it-i think it’s a texture thing on this one-my testers loved it but it is a very different texture!!!

      Reply
      • mary says

        July 28, 2014 at 6:03 am

        Can u tell me what all purpose flour is broken down into aussie lingo

        Reply
        • JC says

          September 8, 2014 at 12:39 am

          plain flour

          Reply
    • Helene says

      May 20, 2016 at 3:31 pm

      Use pure vanilla extract, NOT artificial! Flavor is wonderful.

      Reply
  20. Maria Evans says

    April 14, 2014 at 7:21 pm

    I love custard but haven’t had it for ages so I am definitely going to have to make this!!

    Reply
  21. Maria Evans says

    April 14, 2014 at 7:33 pm

    Pat Graham this is really strange, I’m from Indiana and just found these little snack cakes called “ooey gooey butter cakes” in a local grocery store, they are made here in the states and are delicious. I told my daughter we need to find a recipe to make it and then I came across this custard cake recipe and saw your comment about gooey butter cakes. I hope this delicious looking desert works out for both of us. Good luck.

    Reply
    • Susan in Houston, Texas says

      March 27, 2016 at 12:11 am

      If you google Paula Deen’s Ooey Gooey Butter Cake Recipe you will find the recipe that is used in her restaurant.

      Reply
      • Carol says

        July 28, 2016 at 7:04 am

        BUT Paula Dean’s Gooey Butter Cake isn’t nearly as good as what we get at Kruta Bakery in Collinsville, IL (metro St Louis). I tried it at her restaurant and was very disappointed but I suppose if you are not in the STL area, it would be ok.

        Reply
        • Carol says

          August 10, 2016 at 2:14 pm

          Can you use salted butter?

          Reply
          • Hugs & Cookies xoxo says

            August 11, 2016 at 3:12 pm

            absolutely

  22. Terri says

    April 17, 2014 at 4:00 am

    I’ve just made this and it is smelling pretty good! Crossed fingers it comes out ok 😀 I’ll let you know 😉

    Reply
  23. Terri says

    April 17, 2014 at 5:25 am

    Lovely recipe! Yummy 😀

    Reply
  24. Jodie says

    April 17, 2014 at 9:53 am

    In my family we call it, the impossible pie. Kids love it

    Reply
  25. Susan says

    April 17, 2014 at 3:28 pm

    Does it matter if the. Milk is lo fat or does it have to be whole milk!

    Reply
  26. Jennifer says

    April 28, 2014 at 10:52 pm

    I wonder if it would taste good as chocolate custard cake? How would we change the recipe to get chocolate into it?

    Reply
    • Jamie says

      May 25, 2014 at 4:41 pm

      I think if you just added some cocoa powder it would do the trick to make it chocolate. 🙂

      Reply
  27. Marian Kovach says

    May 8, 2014 at 4:34 pm

    This turned out great! I used “nimeste” sweet brown rice flour blend of glutin -free flour and xylitol (sugar substitute). The finished product had the texture of a soufflé. The flavor was very custard-like. We loved it

    Reply
  28. Marla Puckett says

    May 8, 2014 at 7:18 pm

    Easy and delicious! Do leftovers(if any) need to be refrigerated?

    Reply
    • danielle says

      May 8, 2014 at 9:11 pm

      I would!

      Reply
  29. Robyn W. Ryan says

    May 24, 2014 at 3:32 am

    Please .. What weight is a “stick” of Butter ?? We get/buy butter in 500g “blocks” here in New Zealand …
    sincerely, Robyn 🙂

    Reply
    • danielle says

      May 24, 2014 at 5:12 pm

      4 OUNCES IN A STICK

      Reply
    • tanya says

      May 25, 2014 at 12:44 am

      1 stick is 113 grams

      Reply
  30. Bronwyn Arnold says

    May 27, 2014 at 1:52 am

    OMG this is sooo good!! Only baked it for about 45 minutes, and sprinkled cinnamon sugar on top before baking, sooo tasty!! Will def be making this again 🙂

    Reply
  31. Lynda says

    May 30, 2014 at 9:38 am

    I made this today. Tasted great. Is it suppose to rise.as mine was quite flat.

    Reply
    • danielle says

      May 30, 2014 at 6:00 pm

      mine did not rise much either-think that’s normal!

      Reply
  32. Laura says

    June 5, 2014 at 6:46 am

    How important is beating the eggs with an electric mixer? can it be done by hand? if so, how? thanks!

    Reply
  33. brigette says

    June 5, 2014 at 8:23 am

    I have cooked this cake l need to ask if it’s meant to taste eggs

    Reply
    • Paige says

      January 14, 2015 at 3:26 am

      I also felt like mine tasted like eggs. I feel like I did something wrong!

      Reply
  34. janice says

    June 30, 2014 at 4:21 am

    what is 3/4 of a cup in ounce’s please so want to make this cake and what gas mark to I need

    Reply
  35. Jazmine says

    July 12, 2014 at 12:51 pm

    Can you make this without a mixer and manually mix it?

    Reply
  36. Caroline says

    July 19, 2014 at 12:18 am

    I found this recipe on Pinterest and decided to make it since I was craving something sweet and love all things custard! The directions are really wonderful and easy to follow. I ended up with a wonderfully layered magic custard cake with a pie crust-like bottom, a custard center, and a light, cakey layer on top. My only complaint is that it tasted very egg-y. Did anyone else have this problem?

    Reply
    • Daviana Jeanty says

      February 14, 2015 at 8:54 pm

      Mine tasted very egg-y too. I don’t know why. I followed the directions exactly.

      Reply
      • Hugs & Cookies xoxo says

        February 15, 2015 at 8:10 am

        I think since it is custard it does an have an egg taste.

        Reply
        • Judi Miller says

          December 28, 2017 at 6:56 pm

          Yes, I agree. That’s custard for ya. 😉

          Reply
  37. Colleen Ryan says

    July 27, 2014 at 11:36 am

    I make this all the time….but put toasted coconut in the mix!! It is DELICIOUS!!! 🙂

    Reply
  38. Jennifer says

    August 8, 2014 at 7:52 am

    Great to see so many Aussies here. Let’s get this recipe translated. Aussie aussie aussie.

    Reply
  39. Verine Cheesbro says

    August 11, 2014 at 11:35 pm

    Wow, just made it. It was quick and easy and totally yummy.

    Reply
    • danielle says

      August 11, 2014 at 11:37 pm

      Woo hoo!!!!

      Reply
  40. Linda Dodson says

    August 14, 2014 at 11:54 pm

    I just have one question! Danielle, are you completely exausted from all the questions? lol. You are really a good sport to answer everyone! Thanks.

    Reply
    • danielle says

      August 15, 2014 at 2:05 pm

      hahahahaha nooo problem!!!

      Reply
  41. Lynn says

    August 29, 2014 at 11:32 am

    Love custard so I am gonna try this today. YUM!!!

    Reply
  42. Nikki says

    September 30, 2014 at 2:45 am

    The amount of comments I had to scroll through to leave this review… Lol!

    I’m eating this bad boy right now! SO delicious and easy to make!!
    At first I was very worried as when you fold in the egg whites they become lumpy and the batter runny, but everything baked to PERFECTION!!

    This cake is similar to “German pancakes” so I added a ton of powdered sugar as well as a small amount of lemon juice to help flavor It up!
    Thank you so much for sharing!! <3

    Reply
  43. Marcia Miller says

    October 9, 2014 at 4:43 am

    These were amazing. Was a bit worried about an egg taste but this did not happen at all. I added 2oz coconut to the batter before adding the egg whites. I would also mention that the egg whites do not fold in completely and small lumps remained but the cakes turned out fantastic. I cooked at 170 degrees but only for 45 minutes as this was long enough. Will probably try adding some raisins soaked in brandy next time for a change. The best cakes ever. Thank you.

    Reply
  44. Anita says

    October 19, 2014 at 12:11 pm

    Did u use unsalted or salted butter?

    Reply
    • danielle says

      October 19, 2014 at 7:47 pm

      SALTED

      Reply
  45. Cindy says

    October 23, 2014 at 5:16 pm

    Does it suppose to be kind of soup looking? that how mine turned out… What I’m I doing wrong??

    Reply
  46. Pa says

    November 11, 2014 at 1:16 am

    Should we use salted or UNsalted butter? I can’t wait to try this recipe. thank you! 🙂

    Reply
    • danielle says

      November 12, 2014 at 7:30 pm

      I always use salted. 🙂

      Reply
      • Judy says

        August 29, 2016 at 6:53 pm

        Could have sworn your recipe said (“I use LandOLakes unsalted”)….

        Reply
        • Hugs & Cookies xoxo says

          August 29, 2016 at 8:30 pm

          no, maybe someone else’s?

          Reply
  47. sharon says

    November 11, 2014 at 6:45 pm

    hi i just made this lovely cake this aft tasted sooo nice but my custard ended up at the bottom with a all the cake on the top, did i do something wrong?? x

    Reply
  48. Norma says

    December 9, 2014 at 9:34 pm

    I tried this and Mine came out rubbery! What did I do
    wrong?

    Reply
    • danielle says

      December 9, 2014 at 9:36 pm

      Hmmm, I am not sure???

      Reply
  49. Mechele says

    December 15, 2014 at 4:08 am

    Made this for a dinner party, without doing a test run and it was a HUGE hit!!!! You will not be disappointed, I promise!

    Reply
    • danielle says

      December 15, 2014 at 8:43 pm

      woo hoo!!

      Reply
  50. shelli says

    December 30, 2014 at 6:54 pm

    I made this for a Christmas brunch & it was a HUGE hit! I will definitely be making this again.

    Reply
  51. pat says

    January 2, 2015 at 3:26 am

    Whoo Whoo!! Must try! Looks devine!!!

    Reply
  52. Barb Clark says

    January 2, 2015 at 10:17 am

    Made this last night exactly like the recipe except I added 1 1/2 teaspoons of vanilla because I love vanilla and it was “Wonderful” will certainly make this again!

    Reply
    • danielle says

      January 2, 2015 at 8:07 pm

      So happy it was a hit!

      Reply
  53. karen says

    January 8, 2015 at 12:33 pm

    I have a dumb question. How do you fold in the egg whites to a liquid. When I added the 2 cups of milk, it turned everything into a liquid. When I went to fold in the egg whites, it was impossible to do so I used a hand mixer. The cake came out fine, but the way I did it didn’t seem right. Any suggestions? Thanks.

    Reply
  54. Beth says

    January 9, 2015 at 3:40 pm

    Hello, A baker I am not. Its still in the oven. My question is do I cool it in the pan? I’m glad to read it was suppose to be runny before baking. Almost dumped it, to start over. Thanks for the recipe smells great. Fingers crossed.

    Reply
  55. Brenda says

    January 23, 2015 at 8:46 am

    Do you have to use parchment paper?

    Reply
    • Susie says

      January 27, 2015 at 3:19 pm

      I also would like to know if parchment paper is necessary

      Reply
      • Hugs & Cookies xoxo says

        January 27, 2015 at 5:06 pm

        yes, to line pan or use nonstick foil

        Reply
  56. Rach Warner says

    January 24, 2015 at 5:21 pm

    Does the milk havevto be luke warm? Is room temp ok?

    Reply
    • danielle says

      January 24, 2015 at 8:56 pm

      I would just warm it a bit.

      Reply
  57. debbie says

    January 29, 2015 at 12:57 pm

    Recipe looks great, I think I’ll try it tomorrow. Do you think I could add some fruit?

    Reply
    • Hugs & Cookies xoxo says

      January 29, 2015 at 7:19 pm

      Maybe when it is done for serving time.

      Reply
  58. Lyn says

    February 13, 2015 at 5:30 am

    made this last night , all gone this morning and there’s only two of us lol, making more now , really lovely, will try with coconut this time , love it

    Reply
  59. Jeni says

    February 13, 2015 at 1:47 pm

    Hi. When I try to incorporate the egg whites, they remain lumpy in the rest of the batter. It seems to be baking with lumps too 🙁 Any advice?

    Reply
    • Hugs & Cookies xoxo says

      February 15, 2015 at 8:12 am

      Sounds right!-was it yummy?

      Reply
  60. Desiree Bennett-Cason says

    February 21, 2015 at 11:55 pm

    This is def a cool recipe. It really does turn into a custard layer cake that tastes very similar to egg custard pie. It’s a little weird to make though as folding the egg whites into the already soupy batter seems odd, but if you use a whisk it will come out tasting like scrambled eggs. And it’s tempting to use it, too. I will def make this again. I would like to figure out the baking time & temp to make thus in a muffin tin or ramekin. 🙂

    Reply
    • Hugs & Cookies xoxo says

      February 21, 2015 at 11:58 pm

      I am glad you liked it. Have you tried my chocolate version of this? It’ a must if you haven’t-I liked it even better!

      Reply
      • Desirée Bennett-Cason says

        February 22, 2015 at 6:16 pm

        Hugs & Cookies xoxo: do you have a guestimate of what temp and how long to bake this recipe if made in muffin tins? I really like the idea of making little mini round magic custard cakes! And I haven’t tried the choc version… yet. lol

        Reply
        • Hugs & Cookies xoxo says

          February 22, 2015 at 8:56 pm

          Oooh that’s a tough one!!!! Maybe just same temp and less time? Let me know if you try it!

          Reply
          • Desiree Bennett-Cason says

            February 27, 2015 at 10:58 am

            I made it in muffin tins, and it came out great. I made the recipe as written, but I used paper baking cups in place of the parchment paper ( I did spray the insides of the cups with butter flavor cooking spray because they don’t have a non-stick coating). I baked them @ 300° for 30 mins, but basically until the tops start getting golden brown. I made 12 mini magic custard cakes and I put the leftover into a small baking dish. I probably could have done about 18 total, but I don’t think I could have gotten a full 2 dozen out of one batch. Anyway, it works, but the custard layer is smaller in the minis than in the 8×8. So I kind of like it better in the larger dish. But minis topped with a dollop of whipped cream and fresh fruit would be great for a party. Awesome recipe, btw. This is def a keeper!

          • Hugs & Cookies xoxo says

            February 27, 2015 at 10:57 pm

            Awesome thanks for sharing your results!!!!!!!!

          • Sabine says

            February 27, 2015 at 5:16 pm

            I just wondered the same thing, so I made 4 muffins in paper muffin forms and filled the rest in the square pan.
            I baked them for about 20-25 min, until a little golden on top. They still taste yummy, but they don’t look as good as the square (all but one have sunken in quite rapidly) and the bottom is rather wet and the paper starts dissolving itself. But I didn’t wanna go trough the hassle and cut out little strips of parchment paper and I don’t have silicon forms.
            You can’t really see the layers either in the mini version. It’s more of an upside down cake. Fluffy angel-fruit cake texture on top and then custard underneath. Maybe it just needs the 60min to fully set in its three layers.

          • Hugs & Cookies xoxo says

            February 27, 2015 at 10:55 pm

            Thanks 4 trying it and reporting back. 🙂

  61. Joyce says

    February 22, 2015 at 2:43 pm

    I only buy self-rising flour…will that cause any problems?

    Reply
    • Hugs & Cookies xoxo says

      February 22, 2015 at 8:56 pm

      I think you need all purpose due to the rising agents in self-rising.

      Reply
  62. Julie says

    February 22, 2015 at 5:03 pm

    i just took this out of the oven after 60 minutes…it looks jiggly in the center . Is that normal? Thx!

    Reply
    • Hugs & Cookies xoxo says

      February 22, 2015 at 8:56 pm

      How was it???

      Reply
  63. Rosalie says

    February 22, 2015 at 9:20 pm

    I made this today . The custard came out a little firm ! but it was still delish.
    If I double the amount how long should I bake it for? and should I bake it for less time so the custard comes out softer?

    Reply
    • Hugs & Cookies xoxo says

      February 22, 2015 at 9:36 pm

      Not sure as I have never doubled it. Yes, try a few minutes less next time. Glad u enjoyed it! Next try the chocolate version-my fave!!!!

      Reply
      • Rosalie says

        February 22, 2015 at 10:47 pm

        Thank you.

        Reply
        • Hugs & Cookies xoxo says

          February 22, 2015 at 10:51 pm

          🙂

          Reply
  64. debbie says

    February 25, 2015 at 7:47 pm

    The 2 cups of water are for ?

    Reply
    • Hugs & Cookies xoxo says

      February 25, 2015 at 9:17 pm

      I am not sure where u r seeing water listed?

      Reply
  65. Sarah T says

    March 7, 2015 at 1:10 pm

    So I made the cake and wasn’t hopeful of the results because the mixture was very thin (the consistency of milk) so when I folded in the egg whites they were bobbing around and there was nothing of substance to fold them in to. Anyone know what I might have done wrong? All my measurements were right I know that so its not like I accidentally put in too much milk. The cake tastes good but it is quite dense and not fluffy like in the picture….

    Reply
    • Hugs & Cookies xoxo says

      March 8, 2015 at 3:43 pm

      I think you are right-the egg whites don’t seem to absorb in well-was it yummy?

      Reply
  66. Martha says

    March 17, 2015 at 9:17 pm

    I am going to try this tomorrow for dessert after dinner. I am a bit curious though about knowing when the cake is done and not under cook?

    Reply
  67. Melisa says

    March 20, 2015 at 8:36 pm

    I made this the other day and it was amazing. I think it’s really important to not cut short the amount of time that you mix and whip the ingredients. I was scared at how everything looked when I folded in the egg whites. I wasn’t even sure how to fold into liquid. It turned out amazing though. Just have faith in the recipe and take the leap =) It was really yummy after it cooled for about an hour but it was really good after it chilled over night. I felt like I got two desserts in one. I don’t know how it makes the layers that it does- I’m sticking with the idea that it’s magic. The powered sugar seals the deal- it’s a little touch that makes a difference. Thanks for the great recipe!

    Reply
    • Hugs & Cookies xoxo says

      March 21, 2015 at 4:01 pm

      woo hoo-glad u enjoyed-try the chocolate version next!

      Reply
  68. Carol Atkinson says

    March 24, 2015 at 8:17 pm

    I am positively longing for coconut custard. Would you recommend just adding some sweetened coconut to this recipe?

    Reply
    • Hugs & Cookies xoxo says

      March 24, 2015 at 9:25 pm

      Hmmm, I am not sure! Worth a try!

      Reply
  69. Rachel says

    March 27, 2015 at 8:28 pm

    This was absolutely incredible! I did add 1/4 teaspoon of cinnamon and nutmeg because we like that with custard things. But I just had to say thank you because Wow! Just Wow! Readers reading this, don’t save it for later- make it. Make it now you won’t be sorry.

    Reply
    • Hugs & Cookies xoxo says

      March 29, 2015 at 10:09 pm

      woo hoo!!!

      Reply
  70. Jenny says

    April 12, 2015 at 11:51 am

    Amazing =) made the chocolate version sooo yummmmy!!

    Reply
    • Hugs & Cookies xoxo says

      April 12, 2015 at 4:11 pm

      I LOVE the chocolate, too!!!!

      Reply
  71. Valerie says

    April 17, 2015 at 3:52 pm

    Can i make this and keep in the refrigerator overnight then cut and sprinkle with sugar before serving? Or is it best the same day?

    Thanks!

    Reply
    • Hugs & Cookies xoxo says

      April 17, 2015 at 9:11 pm

      yes, you can do that!!!

      Reply
  72. SharonF says

    May 13, 2015 at 5:36 pm

    I have fresh rhubarb. Am wondering if I could cut some up, put in the bottom of my baking dish, sprinkle some sugar on it, pour the custard ingredients over the rhubarb and bake. Or should I add some sugar to the rhubarb and place it on top of the custard ingredients and bake?

    Reply
  73. Norma S says

    June 10, 2015 at 9:06 am

    I have been waiting for some time to try this. Well it is a big WOO HOO! The hardest part is waiting for it to cool…..so I didn’t. I ate one corner while it was still warm. YES. A winner. One question. I baked it too close to an upper grate in the oven and it rose very high in the middle and stuck to the grating. The cake is ‘broken’ at the top but will still taste yummy. Is the cake supposed to rise a good deal in the center and then deflate while cooling? BTW I GENTLY wisked the milk in. Thank you so much for the recipe and for being so patient with the comments/replies. Norma S in New York

    Reply
  74. Priyanka says

    June 15, 2015 at 12:51 am

    Hi,

    my question is how do u find out if the cake is done?

    Reply
  75. Astrid says

    July 8, 2015 at 3:00 am

    I made this cake today, and it turned out wonderfully. I think it is most delicious when it’s warm, after cooling from the oven for awhile. Next time I will add cinnamon to it, perhaps even some lemon rind, too. For other Aussies, I used 110g butter and baked at 160C for 1 hour. I was a little worried as I put the batter together and added the two cups of milk. It became very liquid, and as I folded the egg whites in, they were floating around and a bit lumpy. But, it all worked out. Also my eggs were cold out of the fridge, but again, still worked out great.

    Reply
  76. Tracy says

    July 9, 2015 at 3:45 pm

    i just made this today and I doubled the recipe then split it between two 8 x 8 dishes (one for us and one for my dad who loves custard). I decided to bake each one separately as I was afraid I would undercook them if I baked them together at the same time. I too was a little concerned about the lumpiness when I folded in the egg whites (it reminded me of cottage cheese) but I’m crossing my fingers it turns out okay. I also sprinkled nutmeg and cinnamon on top before baking. The smell lofting through my house right now is divine! I’ll post back after tasting it.

    Reply
    • Hugs & Cookies xoxo says

      July 9, 2015 at 4:00 pm

      sounds goooood!!!

      Reply
      • Tracy says

        July 9, 2015 at 11:49 pm

        It tastes as good as it smells! The “cottage cheese lumps” disappeared during the cooking process and the consistency was perfect. Amazing how the bottom layer is cake like and the top layer is a creamy custard. I guess that’s why they call it magic. One thing I omitted was the parchment paper and just sprayed the pan with oil…it came out perfect. Next time I may try adding in some raisins for a little extra sweetness.

        Reply
        • Hugs & Cookies xoxo says

          July 9, 2015 at 11:53 pm

          AWESOME REPORT!!!! So glad it worked! Thanks for letting us know and enjoy!!!

          Reply
  77. Jen says

    July 11, 2015 at 11:34 pm

    I liked it. Instead of powdered sugar, I dusted the top with coconut sugar. It gave it a nice subtle caramelized flavor.

    I didn’t really get a gooey custard center though. I used my convection oven and halved the cooking time and I think the result left it a little overcooked. I’ll take the full hour without the convection fan next time and see how we do, I liked the dessert enough to mos def make it again.

    Reply
  78. Chris says

    July 17, 2015 at 1:18 am

    I just made this for the first time and I know it won’t be my last. If you are wanting to change the flavor of the cake try replacing some of the milk with your favorite coffee creamer.

    Reply
    • Hugs & Cookies xoxo says

      July 17, 2015 at 12:32 pm

      Glad you liked it!

      Reply
    • Evey's Mia says

      July 20, 2015 at 9:08 am

      It’s fair to note that flavored coffee creamers contain lots of artificial ingredients, stabilizers, thickeners, etc.. Results could be very different if used!

      Reply
  79. Michelle says

    July 21, 2015 at 8:34 pm

    I made this tonight…totally last minute….It turned out PERFECT!
    However, LOL —-Not sure why the directions say “fold in egg white peaks”….The mixture after all was done, was nothing but liquid…How can you fold into liquid? You can’t….so I poured in the egg whites took my mixer and mixed it all up for about 30 seconds, and hoped for the best…………….Like I said it came out perfect, but the directions are ???????

    Reply
    • Hugs & Cookies xoxo says

      July 21, 2015 at 8:39 pm

      Liquid after u mix but should start as peaks-glad it was perfect.

      Reply
  80. Schane says

    August 15, 2015 at 6:48 am

    After putting the milk it became so watery that its hard to fold egg whites after.What went wrong 🙁 Without milk the consistency was real thick that you can fold with egg whites but after the milk it became soggy that the egg whites started to float above it when folded. Please help. Thank you.

    Reply
    • Hugs & Cookies xoxo says

      August 15, 2015 at 2:47 pm

      Yes, folding is way hard but was it good in the end? That is part of the magic!

      Reply
  81. Marisa says

    November 7, 2015 at 9:08 pm

    I just made this for morning tea today. Very nice.

    Reply
  82. Debbie seegers says

    November 25, 2015 at 5:01 pm

    that is some of the prettiest cakes I’ve ever seen in my life I do hope I’ll be able to make everyone that I see if at all possible thank you and God bless Debbie

    Reply
    • Hugs & Cookies xoxo says

      November 27, 2015 at 4:51 pm

      Thank you!!

      Reply
  83. Maudie Fortenberry says

    December 18, 2015 at 12:12 pm

    This looks delicious!

    Reply
  84. isabella says

    January 10, 2016 at 8:35 pm

    is it supposed to be super liquidy? I feel like 2 cups of milk was way too much… it is like water…

    Reply
    • Hugs & Cookies xoxo says

      January 12, 2016 at 8:58 pm

      It is super liquidy but then it does its magic.

      Reply
  85. Diane Giovannello says

    February 7, 2016 at 7:57 am

    The cake was wonderful, but my bottom layer was not like cake at all. It was like a thicker custard.
    Did I do something wrong.

    Reply
  86. Bobbie says

    March 4, 2016 at 12:14 pm

    Do you beat the egg whites until they are stiff or just add them unwhipped. ??

    Reply
    • Christine says

      March 30, 2016 at 11:43 am

      I beat them until VERY stiff and slowly incorporated them to the rest of the mix as detailed – 1/3 at a time. hard to “fold” such stiffness into such liquid but stirred until it was pretty incorporated so as to not have it be “eggy”. The Whites being stiff whipped gives much of the lift. Worth it – my whole family RAVED over this!

      Reply
      • Hugs & Cookies xoxo says

        March 30, 2016 at 7:26 pm

        So glad it was a HIT!

        Reply
  87. Christine says

    March 27, 2016 at 8:00 am

    Saw this on Facebook and LOVED the name.. brought back a sweet memory. I brought it to Easter Dinner – it was AMAZING – and easy. Not too eggy – I added a dash of fresh grated nutmeg – as nutmeg is great for egg. I can see adding Cinnamon or doing this as coconut custard. Was quite the hit. Thank you for sharing this recipe! I have a new item for my repertoire!

    Reply
  88. Jean says

    May 10, 2016 at 6:07 pm

    Made this earlier today and have taken my first bite. ..it is wonderful!!! Yes, it does taste a little eggy, but it’s a custard and most custards have a little eggy taste. Love this!!! Added toasted coconut to it.

    Reply
    • Hugs & Cookies xoxo says

      May 15, 2016 at 6:53 pm

      So glad u loved it-the coconut was a great idea!

      Reply
  89. Jeanette says

    May 19, 2016 at 12:33 am

    I just made this………….SO YUMMMMMMY!!!

    Reply
    • Hugs & Cookies xoxo says

      May 20, 2016 at 8:59 pm

      yay!

      Reply
  90. Rose says

    May 28, 2016 at 5:10 pm

    Came out fantastic and looks amazing. I couldn’t help but trying it 5 mins out of the oven-awesome. When it cools is the pachment paper supposed to just be pulled off? Thanks for the post and amazing recipe rose????

    Reply
    • Hugs & Cookies xoxo says

      May 28, 2016 at 9:43 pm

      Yes peel it away and enjoy!!!

      Reply
  91. Tricia Romano says

    May 31, 2016 at 5:06 pm

    Can you add lemon to make it lemon custard? And if so when should you add?

    Reply
  92. VeniceParrish says

    June 4, 2016 at 10:24 pm

    Let’s move on from the butter issue….
    My cake also came out very firm and rubbery, not soft and creamy like pictured. I KNOW I followed the measurements and prep EXACTLY; I was very careful about that, so what caused this? The batter was very runny. It made folding in stiff egg whites very difficult. Is that how it’s supposed to be? I live at high altitude, could that affect the texture?

    Reply
    • Hugs & Cookies xoxo says

      June 6, 2016 at 10:00 pm

      Folding is very difficult in this so that part sounds right. The texture though maybe has to do with high altitude. Do u normally adjust temps?

      Reply
    • Annie says

      November 21, 2016 at 8:15 pm

      It probably was not the folding in. It probably was the amount of time you baked it for. The recipe calls for 1 hour; however, mine was done in about 45 minutes using a clear pyrex pan.

      Reply
  93. Jami says

    June 6, 2016 at 12:09 pm

    2 ounces is 1/4 cup.
    4 ounces is a 1/2 cup.
    A stick of butter is 4 ounces

    Reply
  94. katy mattingly says

    June 12, 2016 at 3:05 pm

    has anyone used almond extract or lemon ? i am thinking almond then topped with toasted coconut

    Reply
  95. miriam greco says

    June 17, 2016 at 9:44 pm

    just made it, its baking , im really hoping it turns out right , want my husband and so enjoy a custard cake, we love custard, and its their surprise for Fathers Day, — will let you know how it will turn out, love the way it looks and so i tried it, my next step will be the chocolate version

    thank you again, , the egg whites did fold in quite well, thought it was liquidy but it looks like it
    should be that way !!!??

    will see the outcome and i will bake for 60 minutes as you require

    Reply
  96. miriam greco says

    June 17, 2016 at 9:47 pm

    im baking it now, we love custard, followed directions to the t and will let you know how it turns out

    next one will be the chocolate since we’re chocolate lovers

    thank you again will let you know the outcome

    Reply
  97. Maureen Capano says

    June 25, 2016 at 4:26 pm

    Does it have to be whole milk? Has anyone tried 2% milk?

    Reply
  98. Leslie says

    June 26, 2016 at 12:36 pm

    Must the milk be whole milk, or can 1% be used?

    Reply
    • Hugs & Cookies xoxo says

      June 26, 2016 at 11:32 pm

      Not sure any other milk would give the same results.

      Reply
  99. Julie says

    July 3, 2016 at 7:19 pm

    WOW!…I wonder what everyone would be talking about if the second person from Austrailia who commented , ” what the weight is on a stick of butter, never commented…..Maybe how good the custard cake was???

    Reply
  100. Joany says

    July 8, 2016 at 3:13 pm

    I used unsweeted Almond milk and also did not have 8×8 pan, so I used 6×10 Pyrex. It’s in the oven now and with 9 minutes left it looks right. I’m wondering if I could substitute coconut flour? Possibly coconut milk! I’m trying Paleo.

    Reply
    • Sheryl Koehler says

      July 21, 2016 at 8:07 pm

      Hi, Joany
      Just curious how it turned out for you? I’m not doing “paleo” but I am doing low carb…we have similarities here. Thanks! ~Sheryl

      Reply
  101. JUNE ADAMS says

    July 8, 2016 at 8:25 pm

    THIS SOUNDS DELICIOUS, CAN’T WAIT TO TRY IT.

    Reply
  102. Maria says

    July 15, 2016 at 1:06 pm

    My birthday is tomorrow and I’m making this for myself! It looks delicious!

    Reply
    • Hugs & Cookies xoxo says

      July 15, 2016 at 1:11 pm

      Happy Birthday!!!

      Reply
  103. Joan says

    July 21, 2016 at 2:10 pm

    Has anyone actually made this recipe?

    Reply
    • Hugs & Cookies xoxo says

      July 24, 2016 at 6:42 pm

      I have-3x!

      Reply
  104. Samra says

    July 27, 2016 at 5:09 pm

    This looks good, but can you use a gluten-free flour, such as rice flour?

    Reply
    • Hugs & Cookies xoxo says

      July 27, 2016 at 10:52 pm

      I haven’t tried but I would def give it a go with Cup4Cup gluten free flour!

      Reply
    • Heidi Sage says

      August 18, 2016 at 12:24 pm

      Just rice flour will not work. There are gluten free flour mixes available that already have Xanxan gum in it. Mine was very good using my own mix. It is very liquid when when your batter is done, but do not worry it will bake just fine.

      Reply
  105. Heidi Sage says

    August 15, 2016 at 5:16 pm

    I made mine this afternoon for coffee with my gluten free flour mix. I added a little Xansan gum and it was wonderful. It was a hit and it is so easy. Thank you for a great recipe. It is best when still a little warm. What was left over I just put in the microwave for a few seconds and it is like fresh baked.

    Reply
    • Hugs & Cookies xoxo says

      August 15, 2016 at 10:44 pm

      sounds wonderful-glad u were able to make it gf!

      Reply
  106. Kari says

    August 15, 2016 at 6:27 pm

    I just made this… My house smells so delicious! I didn’t have an 8×8 pan so I used the pan I use for brownies… (Also calls for an 8×8…) the cake rose just above the top of the pan. When I pulled it out of the oven it fell… Not sure what I did wrong. Never had a cake fall before… Looks like a deflated balloon…

    Reply
    • Hugs & Cookies xoxo says

      August 15, 2016 at 10:43 pm

      hmm, did u cut it yet? how was it?

      Reply
  107. Sherry Heim says

    August 18, 2016 at 1:06 pm

    How about making a lemon version ( I love lemon custard) or for those who don’t do dairy, coconut milk and shredded coconut will make an excellent choice also. I will make this the first time as written but I will also try variations since the recipe is simple.

    Reply
  108. Diane says

    August 18, 2016 at 9:31 pm

    Looks yummy 4 the tummy

    Reply
    • Hugs & Cookies xoxo says

      August 19, 2016 at 3:55 pm

      Thank u!

      Reply
  109. Vera says

    August 19, 2016 at 9:24 pm

    Can I ask what is milk lukewarm or how I can do it? Thank you

    Reply
    • Hugs & Cookies xoxo says

      August 25, 2016 at 6:26 pm

      kind of warm

      Reply
  110. Natasha says

    August 23, 2016 at 10:36 pm

    Can it be frozen?

    Reply
    • Hugs & Cookies xoxo says

      August 25, 2016 at 6:23 pm

      I haven’t tried so I am not sure.

      Reply
  111. A J says

    August 25, 2016 at 8:33 am

    Wow!!! Very entertaining! I’ve never seen so many comments! Thanks to everyone! This just shows that one can find enjoyment in the little things! AND YES, I’m going to make this recipe !!!! ???? ???? ????

    Reply
  112. Nancy Zawacki says

    September 1, 2016 at 5:51 pm

    I would like to have the nutritional information for this cake. Looks yummy.

    Reply
  113. margo grzymski says

    September 2, 2016 at 11:53 am

    Wow, so many questions about the butter. I would like to make this cake as I really love custard,, but my question is how many calories in a square ?

    Reply
    • Hugs & Cookies xoxo says

      September 4, 2016 at 12:14 pm

      hahaha not sure on calories!

      Reply
  114. Lisa says

    September 3, 2016 at 12:47 am

    Can this be refrigerated after cooled? or is it best room temperature?

    Reply
    • Hugs & Cookies xoxo says

      September 4, 2016 at 12:13 pm

      you can chill it but serve room temp

      Reply
  115. Renee says

    October 2, 2016 at 8:24 pm

    I made it it’s awesome and easy!

    Reply
    • Hugs & Cookies xoxo says

      October 3, 2016 at 10:31 pm

      Yay!!

      Reply
  116. Kalev says

    October 12, 2016 at 2:51 am

    Did it, tried it, loved it. One of the best I made so far.Have to do it again. Thank you for a great recipe.

    Reply
    • Hugs & Cookies xoxo says

      October 14, 2016 at 10:50 pm

      Yay!!!!

      Reply
  117. Eileen says

    October 14, 2016 at 2:18 pm

    I wish you would say in the recipe to put the parchment paper up the sides. I only put it on bottom and am now trying to figure out how to lift it out without it falling apart. By the way, I used skim milk and it looks like it turned out fine.

    Reply
  118. Lisa says

    October 28, 2016 at 5:07 pm

    (Post a comment should be at the top, hard to scroll thru this long list) was prepared to be underwhelmed but I love vanilla and I love pudding so I tried it. Fell in LOVE!

    Reply
  119. Wendy K says

    November 8, 2016 at 10:26 pm

    WE made this as fast as we saw the recipe! Very light and delicious! We made as directed in a glass 8 x 8 minus the parchment and turned out perfect!

    Reply
    • Hugs & Cookies xoxo says

      November 9, 2016 at 9:49 pm

      yay!!!

      Reply
  120. Elisabeth Smith says

    November 14, 2016 at 7:41 pm

    This was absolutely delicious. I would definitely use salted butter and/or add salt, as it is a flavor enhancer. (Don’t worry, it won’t taste salty. Pretty much all baked goods recipes have salt in them.) I am already thinking of variations… toasted coconut, lemon, or top with granulated sugar and torch it like creme brulee!

    Reply
  121. Janice says

    July 17, 2017 at 6:04 pm

    please help me someone how do I print thr recipes that I want .Thank you Janice

    Reply
    • Hugs & Cookies xoxo says

      July 17, 2017 at 9:33 pm

      click “print” button on upper right of recipe box.

      Reply
  122. Cara says

    August 6, 2017 at 12:17 pm

    I think the recipe should say how to beat the eggs until stiff, like how many minutes approximately as I think I overbeat mine and when I checked how to beat eggs till stiff, most recipes say to add sugar, which this recipe did not say to do, and it’s been too long for me since I last used egg whites to a stiff peak! And I am quite sure this cake will not turn out good!

    Reply
  123. Adriana Holland says

    September 7, 2017 at 12:41 pm

    I baked for 50 mins and it was too long. 40-45 of bake time s enough.

    Reply
  124. Georgi says

    July 31, 2018 at 12:15 pm

    I have made this cake a half dozen times and eaten the whole thing myself. I live alone and was really happy that I do. I am not a ‘cake person’ usually but when I came across this recipe, I just had to try it. It is SO GOOD! I love it and so I can not make it quite often because I would gain weight like crazy. If you think that this recipe sounds good, make it and be prepared to love it! I think that I need to make one now.

    Reply
  125. Juliet Gover says

    October 1, 2018 at 11:50 am

    Juliet in OZ. I’m sure we all possess kitchen scales, even if we live “down under”. Just weigh 113grams of butter. SIMPLE!!

    Reply
  126. Rose Downey says

    April 2, 2019 at 6:45 pm

    where would i find the recipe for the lemon version?????? thank you

    Reply
  127. Margaret Lucas says

    April 7, 2014 at 1:59 pm

    I cant wait to try this one.We love custard .

    Reply
  128. Kasey Mullin says

    January 2, 2015 at 12:19 am

    About to make this now. I have frozen mixed berries in freezer so would go nicely with this at this 40’C day 😀 😀

    Reply
  129. mitchypoo says

    July 4, 2014 at 6:18 pm

    I think ounce measurements are by weight and 3/4 cup is a dry weight, so I don’t know the ounces.

    Reply
  130. JC says

    September 8, 2014 at 12:50 am

    12 tablespoons (measuring spoon). Also see: http://startcooking.com/measurement-and-conversion-charts

    Reply
  131. Robyn says

    July 13, 2016 at 10:02 pm

    Just came across this recipe. Would it be good made a day or two ahead??

    Reply
  132. Hugs & Cookies xoxo says

    July 14, 2016 at 9:51 pm

    I don’t think it would be as good.

    Reply
  133. Judy says

    August 29, 2016 at 6:57 pm

    Your regular Magic Custard Cake recipe says “Grease and Line 8×8 pan with parchment paper. Your Chocolate Custard Cake recipe just says line pan with parchment paper. Why would you need to grease the pan if you are using parchment paper? Going to make this for Thursday company!!

    Reply
  134. Hugs & Cookies xoxo says

    August 29, 2016 at 8:29 pm

    greasing the pan helps keep the parchment in place

    Reply

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