Eggless Custard Cake Recipe
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Eggless Custard Cake Recipe

The custard powder made this cake magically more flavorful and yummy. The process is very simple. I wanted to add some fresh cream touch. So I added the whipped cream and cherry on top of it.
Prep Time15 mins
Cook Time25 mins
Pre Heat Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: International
Keyword: Baking, Cake, Custard Cake, Dessert, Eggless Cake
Servings: 6 pieces
Author: malinispace



For Cake

  • 1 1/2 cup Maida / Plain flour (240 ml)
  • 1/2 cup Custard powder
  • 1 cup Sugar
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 100 gms Butter
  • 1 cup Milk
  • 1 tsp Lemon Juice / Vinegar
  • 1 tsp Vanilla Essence

For Frosting

  • 1/2 cup Whipped cream powder
  • 4 tbsp Milk / Water
  • Cherry few pieces


  • Take custard powder in a mixing bowl.
  • Sieve plain flour or maida, baking powder, and baking soda.
  • Now, mix all the dry flours and keep it aside.
  • Take butter in another mixing bowl.
  • Add sugar into it.
  • Beat the mixture well. Until both combine and form a creamy texture.
  • Now add the warm milk and beat well.
  • Add vinegar and vanilla essence, beat well until it combines.
  • Now add half of the dry flour mixture to the wet mixture, use the cut and fold method, mix everything well.
  • Then add the remaining flour to the batter and mix everything without any lumps.
  • Meanwhile, Get the oven ready. Preheat the oven for about 15 mins at 180 degrees. Transfer the batter into a greased pan.
  • Once the preheating is done, place the baking tray in the preheated oven, bake until the cake is ready. In my case, I baked for about 21 mins. Use a toothpick to check the cake.
  • Now prepare the whipped cream, Take cream powder and milk in a mixing bowl.
  • Beat the mixture for about 4 to 5 mins, once the creamy texture forms, you can stop it.
  • I added a little bit of blue color food color, just for fun, If you want you can add or skip it. Refrigerate it for 15 mins. Once it is ready, Just frost however you want and serve.
  • Now Custard Cake is ready to serve.


  • I have used vanilla flavoured custard powder, you can change if you like some other flavour.
  • Pre-heat time and baking time changes according to the oven.
  • Custard Cake tastes better when you prepare with butter, instead of oil. If you would like to use oil, you can go ahead.