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# Custard Cake Recipe
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| **Prep time** | 10 min |
| **Cook time** | 50 min |
| **Total time** | 1 hr |
| **Serves** | 8 servings |
## Ingredients
* ½ cup (100 gm) butter *(softened)*
* 1 cup (230 gm) sugar
* 1 cup (255 ml) milk *(room temperature)*
* 1 tsp vinegar
* 1 tsp vanilla extract
* 1½ cup (240 gm) maida / plain flour
* ½ cup (68 gm) custard powder
* ½ tsp baking soda
* 1 tsp baking powder
## Instructions
1. firstly, in a large mixing bowl take ½ cup butter and 1 cup sugar.
2. beat smooth and fluffy till the butter and sugar combine well.
3. now add 1 cup milk, 1 tsp vinegar and 1 tsp vanilla extract. mix well.
4. sieve 1½ cup maida, ½ cup custard powder, ½ tsp baking soda and 1 tsp baking powder.
5. mix well using cut and fold method.
6. transfer the cake batter into the round cake mould and bake at 180 degree celsius for 40 minutes.
7. now spread a generous amount of jam mixture over cake and level out forming a frosting.
8. finally, serve custard cake immediately, or store in a refrigerator for a week.
## Step-by-step
firstly, in a large mixing bowl take ½ cup butter and 1 cup sugar.
beat smooth and fluffy till the butter and sugar combine well.
now add 1 cup milk, 1 tsp vinegar and 1 tsp vanilla extract. mix well.
sieve 1½ cup maida, ½ cup custard powder, ½ tsp baking soda and 1 tsp baking powder.
mix well using cut and fold method.
mix until the batter is a smooth consistency. do not over mix as the cake turns rubbery and chewy.
transfer the cake batter into the round cake mould (width: 15 cm, height: 6 cm, length: 17 cm). make sure to grease the mould with butter to avoid sticking and line butter paper at bottom of the tray.
pan twice to remove the air incorporated into the batter.
place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 40 minutes.
or bake till the toothpick inserted comes out clean.
further, to prepare jam frosting – heat ¾ cup [strawberry jam](/recipes/homemade-low-sugar-strawberry-jam-recipe) in a pan. use jam of your choice.
mix well until the jam melts, keeping the flame on low.
now spread a generous amount of jam mixture over cake and level out forming a frosting.
cut the cake into rectangle or shape of your choice.
finally, serve **eggless** **custard cake** immediately, or store in a refrigerator for a week.
## Video
## Notes
* firstly, jam frosting is optional. the cake can be decorated with [buttercream frosting](/recipes/easy-chocolate-cup-cake-recipe-cupcakes) as well.
* also, i have used vanilla flavoured custard powder, you can use the flavour of your choice.
* additionally, butter can be replaced with olive oil or any neutral flavoured oil.
* furthermore, to bake in microwave convection mode preheat and bake at 180 degrees for 40 minutes. and to bake in cooker check out **[how to bake in cooker](/recipes/cooker-cake-recipe-pressure-cooker-cake)**.
* finally, **eggless custard cake recipe** is moist and spongy cake when prepared with butter.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/eggless-custard-cake-recipe/](https://hebbarskitchen.com/eggless-custard-cake-recipe/)
