Leftover Custard Cake Recipe

My leftover custard cake recipe is a super easy, super delicious way to use up leftover custard and transform it into something amazing.

I had a lot of leftover custard from a previous baking project. And while I could have just done what I usually do and enjoy it with some bananas or berries (or even just straight from the tub), I decided to experiment with it and bake it into a cake. Or should I say, bake it onto a cake.

My leftover custard cake recipe does just that: it layers ready-made custard straight on top of raw cake batter before the whole thing goes into the oven, resulting in the most gorgeous baked custard cake ever.

The sponge cake itself is buttery, light and fluffy, and the custard partially sinks to the centre of the cake and creates swirls and pockets of lava-like custard. Some of the custard also stays settled on top of the cake and caramelises, creating a Portuguese custard tart-like topping.

This is possibly the easiest baked custard cake you'll ever make. No separating eggs, no special techniques – just a one-bowl sponge cake and store-bought custard. And the custard I used was just a supermarket basic own-brand custard, so nothing fancy.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

115g unsalted butter, softened at room temperature
115g caster sugar
2 eggs
115g self-raising flour
1 tsp vanilla extract or vanilla bean paste
Pinch of salt
3/4 of a 500ml pot of ready-made custard

Method:

1. Preheat the oven to 180°C and line a 9" springform baking tin with one large sheet of baking paper.

2. In a large bowl, beat the butter and sugar together until light and fluffy.

3. Whisk in the eggs, followed by the flour, vanilla and salt.

4. Spoon into your tin and smooth down flat. Bang the tin on the counter a couple of times to knock large air bubbles out.

5. Pour over the custard, smoothing it into an even layer with the back of a spoon.

6. Bake for about 45 minutes, or until puffy and a deep golden brown on top. Leave to cool before releasing from the tin, slicing and serving.

Enjoy, and have fun.