Custard Bundt Cake

Custard Bundt Cake. A moist, colourful and beautifully textured cake with the added flavour boost of Bird’s custard powder in the mix.

Custard Bundt Cake.

As often happens around here, when I have a success with one ingredient I want to try it in other things. A new recipe inspiration came after another recent success, my Custard Tea Buns.

Those were something I had heard of before but we didn’t make them in our family growing up. The recipe requested used Bird’s Custard Powder  (Amazon affiliate link) mixed in with the flour. 

Bird’s Custard Powder is available on Amazon. (Affiliate link)

After several followers requested it, I adapted my own recipe for those buns and it was an immediate success.

Not only was I impressed with the added flavour, but the bright colour was quite nice too. Could I use it in a cake, I wondered.

Ingredients needed for the cake including Birds custard powder

Again, I adapted another popular recipe around here. My Jamaican Rum Cake seemed the perfect starting point for the Custard Bundt Cake.

The rum cake used corn starch combined with flour in the recipe. That had a very good effect on the texture of the cake.

Makes a simple but elegant teatime cake.

The cake was not crumbly at all and the texture was a cross between a regular layer cake like our Lemon Velvet Cake and pound cake.

I’d say it’s pretty much right in the middle. In other words, the perfect texture for a bundt cake.

An easy recipe adaptation for this Custard Bundt Cake

With a couple of tweaks the recipe was easily adapted. Since custard powder is almost all corn starch anyway, it was a real no brainer to use it.

I was very pleased indeed with the result. It turned out to be what my mom would call a “cuppa tea” cake.

Custard Bundt Cake. Who needs frosting!?

I’m a bit partial to those sorts of cake, like  pound cake, which require no frosting. For me, that’s perfect with a great cup of coffee or tea.

Cake slices like this are also easily hand held, no forks needed. This makes them ideal for picnics or packed lunches.

Want to dress it up for dessert. Why not just add berries and whipped cream when serving, or even make some of that Bird’s Custard, to serve warm.

Wouldn’t that make a great end to a fall or winter comfort food dinner too?

The first stage of mixing should appear sandy in consistency.

After adding the milk

After adding the eggs.

Custard Bundt Cake ready for the oven.

Custard Bundt Cake fresh from the oven

Love homemade cakes from scratch?

We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Like this Custard Bundt Cake recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Continue to Content

Custard Bundt Cake

Yield: 16 slices

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Custard Bundt Cake. A moist, colourful and beautifully textured cake with the added flavour boost of Bird's custard powder in the mix.

Print

Ingredients

• 2 1/4 cups flour
• 1/4 cup custard powder
• 3 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups sugar
• 1/2 cup soft butter
• 1/4 cup canola oil (or other vegetable oil)
• 3/4 cup  + 2 tbsp evaporated milk (undiluted; straight from the can)
• 1 tbsp pure vanilla extract
• 4 eggs

Instructions

1. Begin by preheating the oven to 325 degrees F.
2. Grease and flour a bundt pan or funnel pan.
3. To the bowl of an electric mixer, add the flour, custard powder, baking powder, salt, sugar, butter and oil.
4. Mix on low speed for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
5. Add the milk and vanilla extract and mix for one minute.
6. Add the eggs one at a time, mixing just until the batter is smooth.
7. Scrape the sides and bottom of the bowl well after each egg is added.
8. Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.
9. Completely cool the cake on a wire rack.

Nutrition Information

Yield

16

Serving Size

1 slice
Amount Per Serving Calories 250Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 65mgSodium 241mgCarbohydrates 32gFiber 0gSugar 17gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.