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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.

Close up photo of one slice of custard bundt cake

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. 

Photo of a can of Bird's Custard Powder

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.

Photo of ingredients needed for the cake including Birds custard powder

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.

Photo of uncut Custard Bundt Cake on a white cake stand with strawberries and a tea service

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.

Wide shot photo of a single slice of custard bundt cake with full cake in the background

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.

Photo of uncut Custard Bundt Cake on a white cake stand with strawberries and a tea service

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?

Photo showing that the first stage of mixing should appear sandy in consistency.

The first stage of mixing should appear sandy in consistency.

Photo of the batter after adding the eggs

After adding the milk

Photo of cake batter after adding the eggs

After adding the eggs.

Custard Bundt Cake ready for the oven

Custard Bundt Cake ready for the oven.

Photo of Custard Bundt Cake fresh from 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.

Top Ten cake recipes photo collage with title text for Pinterest

 

Like this Custard Bundt Cake recipe?

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Custard Bundt Cake photo of one slice with title text added for Pinterest

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Close up photo of one slice of custard bundt cake
Yield: 16 slices

Custard Bundt Cake

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.

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.

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Laura Smith

Thursday 13th of May 2021

Do you have a app to recipes?

Janet Capek

Monday 10th of May 2021

Hi Barry. Can you use a different pan if you don’t have a Bundt pan. Thanks

Hank Williams

Saturday 8th of May 2021

I have not yet made the custard cake but I am extremely upset with the format for printing the recipe. I pressed "Print" and nothing happened so I pressed print again, this time at the top of my computer and it took 34 sheets of paper to print. It printed the entire thing with the pics and all.Not sure exactly where the problem lies but I cannot afford to do any of your recipes again if this is what happens.

Ann Marie Torrey

Sunday 2nd of May 2021

I can’t wait to try this. I love Rock recipes

Savitri

Sunday 2nd of May 2021

Hi Barry. Love all your recipes. You're a great cook and baker. Is it possible to make this cake in a regular cake tin?

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