Easy Moist and Creamy Caramel Custard Cake Recipe

– 4 eggs – room temperature – ▢¾ cup caster sugar – ▢125 grams butter melted – ▢1 teaspoon vanilla extract – ▢¾ cup plain flour – sifted – sifted – ▢2 cups milk lukewarm (500 mls) – ▢¼ cup icing sugar to decorate


Preheat your oven to 170 degrees Celsius (if you have a fan-forced setting). Line a 20cm square cake tin with baking paper, leaving some hanging over the sides.

Separate the eggs. Put the egg whites in a clean, dry bowl. Use an electric mixer to beat them until they form stiff peaks. Set them aside for now.

In another large bowl, mix the egg yolks and caster sugar with the electric mixer until they're light and frothy.

Keeping the mixer on low speed, gradually add the melted butter and vanilla extract. Then slowly add the sifted flour, a bit at a time.

Slowly pour in the lukewarm milk while still mixing on low-medium speed until everything is combined.

Pour the batter into the prepared cake tin and put it in the preheated oven.