Easy Vanilla Custard Cake
When it comes to an old fashion dessert that is still amazing today, there is nothing better than this Easy Custard Cake recipe. Custard cake is so good with an almost creamy texture. Topped with Cool Whip this cake is sweet but not too sweet, perfect for a light dessert and is sure to be a family favorite.
Servings: 12
Calories: 471kcal
Ingredients
- 1 C unsalted butter
- 1 ⅓ C sugar
- 1 tbsp pure vanilla extract
- 4 large eggs
- 2 C flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 - 14 oz can of sweetened condensed milk
- ½ C powder sugar for dusting
- 1 8 oz container of cool whip
- Variety of fruit for topping
Instructions
- Preheat oven to 350 and line a 9inch springform pan with parchment paper and spray with pam spray
- In a large bowl, whisk together flour, baking powder, and salt
- Using a standing mixer, beat together the butter, sugar, and vanilla extract and beat until creamy and fluffy
- Beat in the eggs, one at a time until combined
- Alternate between the dry and sweetened condensed milk and mix until combined between each addition
- Pour the batter into the springform pan
- Bake in the oven for an hour or until toothpick comes out clean
- Allow to cool for 10 minutes before removing from the pan
- Allow to cool completely to room temperature
- Dust with powdered sugar, cool whip and fruit
- Cut and enjoy!
Nutrition
Calories: 471kcal | Carbohydrates: 68g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 129mg | Potassium: 231mg | Fiber: 1g | Sugar: 50g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg