Try making this easy and delicious Filipino Custard Cake recipe for a delectable treat on any occasion! It's an effortless batter split into 3 distinct layers as it bakes that marks a creamy custard in the middle. Enjoy the amazing combination of eggs, butter, vanilla, and milk in every bite!
Love baking cakes? Try my Magic Vanilla Custard Cake, Hot Fudge Chocolate Cake, or my Peach Upside Down Cake recipe!
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What is Filipino Custard Cake?
Filipino Custard Cake, also known as Magic Cake, is an easy-to-make dessert, delicious, and addicting! Basically, it's one simple batter with three layers: spongy top, custard filling, and a crust-like base! The magic happens as the cake bakes: the denser batter settles at the bottom, making a fudgy base, while the lighter mixture rises, forming a soft custard center and fluffy sponge top.
This magic cake is still one of my favorite cakes to make because people always wonder how I got the custard in the middle! If you're a fan of Filipino desserts, this Filipino custard cake recipe is perfect for you. Read on and let's learn together how to make this simple yet delectable dessert!
Variations
- Coconut Flavor - use coconut milk or add shredded coconut into the custard or cake layers to give the dessert a rich, creamy coconut taste.
- Ube Flavor - add purple yam, or ube, to the custard layer to give it a distinct Filipino taste.
- Mango Flavor - stir in layers of ripe mangoes or mango puree into the custard to give it a tropical taste.
- Optional Additions - you may add a pinch of salt and a little of baking powder to its dry ingredients.
Substitutions
- Milk Alternatives - use coconut milk or almond milk instead of regular milk for a dairy-free option
- Sweetener Options - replace sugar with natural sweeteners such as maple syrup or agave nectar for a healthy twist
- Egg Replacements - substitute mashed bananas, applesauce, or commercial egg replacers for the eggs to make a vegan version.
- Gluten-Free Flour - replace all-purpose flour with gluten-free options such as almond flour or rice flour For those who have gluten sensitivity or allergy.
Storage Tips
Once the cake has completely cooled, refrigerate in an airtight container for up to 3 days. It's best eaten within that time frame.
Ingredients
Listed below are all the ingredients you will need:
- eggs
- melted butter
- sugar
- vanilla extract
- all-purpose flour
- warm milk
- powdered sugar
Instructions
To save time, preheat oven to 350F before starting to mix the ingredients. Also, do not forget to generously grease an 8x8 inch pan.
Separate eggs and add egg whites to a mixer and beat until stiff. Place whipped egg whites in another bowl and set aside:
In the mixing bowl, add egg yolk, butter, sugar, and mix. Then, add vanilla extract:
Add the all-purpose flour, then gradually add milk:
Fold in egg whites carefully. Make sure not to mix. Use the folding method so your cake won't "drop" after baking:
Gently pour the batter into the pan and bake for 40-45 minutes:
Allow to cool for 30 minutes, sprinkle powdered sugar and serve:
Check out that layer of wonderfulness! Delicious!
Top Tips
- Beat the egg whites manually using a whisk if an electric mixer is unavailable.
- When adding the egg whites to the batter, it is important to remember to just fold. Folding means, the lighter mixture, such as beaten egg whites, is being placed on top of the heavier ones, such as the cake batter. From the back of the bowl, a large rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl, and up the nearest side.
- To get the milk lukewarm, I usually warm it for about 30 seconds. My microwave heats extremely fast, so you may need to microwave it longer. You may also warm it under a medium heat using a stovetop.
- Use parchment paper instead of greasing the baking pan for clean and easy removal.
- This also tastes delicious with a dollop of homemade whipped cream and strawberries!
- Baking time: Depending on the oven, for some people it took only 45 minutes to bake, but for others, it took 70 minutes! If you have a newer oven, you'll probably lean to the 45 minutes mark.
FAQ
More Cake Recipes
For more easy cake recipes, try these:
- Chiffon Cake
- Vanilla Magic Cake
- Snicker Bites Cheesecake
- Strawberry Pocky Cake
- Strawberry Greek Yogurt Cake
Filipino Custard Cake
Ingredients
- 4 eggs room temperature
- ½ cup melted unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cups all purpose flour
- 2 cups warm milk
- powdered sugar for dusting the cake optional
Instructions
- Preheat oven to 350F and generously grease an 8x8 inch pan.
- Separate egg yolks from egg whites.
- Add egg whites to a stand mixer bowl and beat until stiff peaks form. Place egg whites in another bowl and set aside.
- In the stand mixing bowl, add egg yolk, butter, sugar, and vanilla extract, and mix until combined.
- While it's still mixing, gradually add flour first then milk. Then, gently fold in egg whites.
- Pour the batter into the baking dish and bake for 40-45 minutes or until the top is lightly golden.
- Allow to cool for at least 30 minutes, then sprinkle powdered sugar and serve.
Watch The Recipe Video!
Bleuumie says
Hello! This cake looks so delicious I really want to try it soon!
I'm wondering how much butter is a "stick"? Also, would margarine do the trick all the same?
And finally, (I'm a novice at baking hence the possibly stupid question) is it non-salted butter you use or does it not matter?
Thank you in advance ^^
caldella says
A stick here in the USA is 8 tablespoons when solid. The butter I have comes in a 4-stick pack and weighs 16 oz., so that means about 4 oz. or 113 grams per stick (again, solid and not melted). I just tried this cake this afternoon using unsalted butter. It worked well - I wouldn't recommend salted because it would change the taste a bit, though you'll probably survive if that's all you have.
FYI: I noticed that mine started browning on top way before the middle was done, so I covered it with foil while it finished baking so it wouldn't burn. It turned out really well.
Lainey says
Thanks for the tip for adding the foil. 🙂
Lainey says
Hi Bleuumie! I don't recommend using margarine as I haven't tried using that in this recipe. Basically, 1 stick of butter is equivalent to half a cup 🙂 In baking, you normally use the unsalted one. It is much easier to use because it will not alter the taste of your dessert or pastry. Hope that helps!
Anonymous says
Stick butter is sold 4 sticks to a box just like margarine is.
Anonymous says
Also 8 Tablespoons is a stick.
MJ Leger says
One stick of butter = 1/2 Cup or 4 oz.
2 sticks of butter is 8 oz. or one Cup.
One pound of butter - 4 sticks - 16 oz.
Lainey says
Thank you, MJ! 🙂
Diana says
Does the egg white make the custard??
Lainey says
Hi Diana! Basically, all the ingredients make the custard. It won't taste as custard cake without any of the ingredients. Hope that helps xx Lainey
Gigi says
I did not watch the video, just read the instructions. What happened to the egg whites?
Lainey says
Hi Gigi, fold in the egg whites after you mix all the ingredients. 🙂
Marie shaffer says
I’m confused. Is it one stick (1/2 cup) or one cup of butter???
Lainey says
Hi, Marie. It's ½ cup melted unsalted butter. I apologize for the late response. I also updated the recipe card above. Thank you for dropping by!
Rocio Estrella says
Thanks for chare this recipe, thanks a lot
Lainey says
It's my pleasure, Rocio! I am glad you loved this recipe 🙂
Glendale says
Amazing! This is so yum!
Lainey says
Thank you so much Glendale! I appreciate your kind words xx Lainey
Anonymous says
Do you think I could use almond milk? Thanks
Lainey says
Hi! Definitely, yes 🙂
Sam says
It appeared the 2 cups of milk made the mixture very liquidy. When setting my egg whites aside, they quickly deflated. The outside looked great however the inside was a solid texture with hardly any flavor. I could taste the flour. I used the exact measurements including the vanilla. Obviously I did something wrong ,just not sure what 🤔
Lainey says
Hi Sam! Thank you for your feedback. I am reviewing all your comments so that I can improve on any step or ingredient.
Thank you again!
Pauline says
How cool should the melted butter be?
Lainey says
Hi Pauline! It is best to use room temperature butter. Thank you for dropping by! Don't hesitate to send me a DM or a PM on Facebook if ever you have questions. Or just simply comment here 😉
Dianne says
Does this cake have to be cold before cutting it? Mine was a liquid in the middle.
Anonymous says
Found my problem, My oven is off. Cake is awesome!
Lainey says
Hi Dianne,
Yes! Allow it to cool down completely or you may have not baked it long enough. Oven temperatures vary, so to be accurate I like to have an oven thermometer as well. It helps a lot. Keep baking and enjoy! 🙂
Kathy Uppole says
Trying recipe now. Question is, should cake be refrigerated if baked a day ahead?
Lainey says
Yes, Kathy. It can be refrigerated in an airtight container for 3 days. I'm sorry for the late response.
Wendy Snowden says
I followed the recipe exactly but the cake didn't set up completely. I allowed double cooling time. However it tastes great, I will have to tweak the amount of flour or milk, not sure maybe both. But I enjoyed making it and I thank you for sharing this recipe and look forward to trying more .
Lainey says
Hi Wendy,
It's my pleasure to share. Thank you for trying out this recipe. I appreciate it!
Karen says
I have a lot of frozen summer fruit (I over buy and freeze when on sale) could I add cherries, berries or peaches to this Magic Cake?
Lainey says
Hi Karen,
I've never tried adding that kind of fruits in this recipe, so not sure how it would turn out. If you do try it, please let me know how it goes. 🙂
Wendy C says
Has anyone tried to make this with gluten free flour?? And if so how did it turn out?
Also, the ingredients say 1 cup of melted butter or 1 stick, but isnt 1 stick half a cup of butter? Pls confirm if we’re supposed to use a whole cup (2 sticks) or half a cup (1 stick). Thanks!
Lainey says
Hi Wendy, please use ½ cup melted unsalted butter for this recipe. I apologize for the late response. Thank you for visiting my blog. I appreciate it!
Theresa says
Is it 1 cup butter or 1 stick???
Lainey says
Hello, Theresa. It is 1 stick of butter which is equivalent to half a cup.
Suzanne says
Your recipe looks Devine but you say 1 cup of butter or 1 stick. That is not the same. 1 stick is 1/2 cup of butter
Which is it. I’d love to try this recipe
Lainey says
Hi, Suzanne. Thanks for the heads up. Kindly use ½ cup melted unsalted butter in this recipe. Please let me know how it goes with you. Happy baking!
Debby Ventress says
I made the cake following the instructions exactly. I ended up with only two layers, a thick cake layer on top, and a very thin custard layer on the bottom. Any ideas about what went wrong? We did love the taste.
Lainey says
Hi, Debby.
It could be that it wasn't baked long enough. It can take 45 minutes or up to 70 minutes depending on the oven. The safest technique to check is when the top of the cake is golden brown and does not "jiggle" when gently shaken. Please let me know how it goes when you try this again. Happy baking!
Connie Iverson says
I would like to purchase the cookbook. Please give me the details.
Lainey says
Hi Connie, thanks for dropping by! 🙂
Christine says
I made it, it turned out exactly like the picture. The problem is it tastes awful. It simply is not a good tasting cake recipe. No one in my family liked it and I had to throw it away.
Lainey says
Hello, Christine. I'm sorry about that. Still, thank you for trying this recipe. I appreciate it!
Ching says
Thank you for this recipe, Lainey! Please share more simple and delicious cake recipes! 🙂
Lainey says
It's my pleasure, Ching. Thank you for your support. I appreciate you visiting my blog! 🙂
Everly L says
I made this cake exactly as the recipe said, and it tasted really good! The layers turned out just right, and my family loved it. Thanks for sharing this awesome dessert!
Lainey says
Yaay. It's good to know that your family loves this dessert. Thank you for your kind words, Everly!
Jackie says
You did it again, Lainey. This is delicious!
Kathryn Phillips says
This is Gateau Magique! It didn’t originate in the Phillipines.