Custard Bundt Cake. A moist, colourful and beautifully textured cake with the added flavour boost of Bird’s custard powder in the mix.
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.
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.
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.
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.
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?
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Custard Bundt Cake. A moist, colourful and beautifully textured cake with the added flavour boost of Bird's custard powder in the mix.
- 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
- Begin by preheating the oven to 325 degrees F.
- Grease and flour a bundt pan or funnel pan.
- To the bowl of an electric mixer, add the flour, custard powder, baking powder, salt, sugar, butter and oil.
- 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.
- Add the milk and vanilla extract and mix for one minute.
- Add the eggs one at a time, mixing just until the batter is smooth.
- Scrape the sides and bottom of the bowl well after each egg is added.
- 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.
- Completely cool the cake on a wire rack.
Serving Size1 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.