Moist Custard Cake By Rosie

Check out this recipe for Rosie’s Moist Custard Cake!

Rosie is a very naughty girl. She loves the word ‘Moist’, and the word ‘Gash’. She is ‘THAT’ type of person – my bloody favourite type of person! And she makes amazing cakes!

This is her delicious recipe for her Moist Cake. In fact, it was so good I named it after her – Rosie’s Moist Custard Cake!

More Reading:

• How to Make Custard from Scratch
• Strawberry Custard Trifle
• Rich Chocolate Custard Ice Cream
• Custard Cream Biscuits

Rosie’s Cake is a one-bowl recipe that makes a delicious yellow-cake that freezes well and tastes just lovely.

Good enough to make for a birthday, and perfect when iced with a little lemon icing.

Delicious Custard Cake By Rosie

Recipe by Stay at Home Mum

2.4 from 18 votes

Soft cake layered with custard—moist, creamy, and sweet.

Course: CakesCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

12

minutes

Cooking time

55

minutes

Calories

330

kcal

Total time

1

hour 

7

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups Self Raising Flour

• 200 g  Butter (room Temperature)

• 1 tbsp  Vanilla Extract

• 1 cup  Caster Sugar

• 4  Eggs

• 3/4 cup  Custard Powder

• 1 cup Milk

Directions

• Preheat the oven to a low 160 degrees.
• Grease a 23cm circular cake tin well, and line base and sides with baking paper.
• Place all the ingredients in a mixing bowl and mix until just combined.
• Bake for 55 minutes or until a skewer comes out clean.
• Turn out onto a rack and allow to cool.

Notes

• This recipe is perfect for freezing.  Allow the cake to cool totally, then double wrap the cake in plastic wrap and freeze for up to two months.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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