Custard Cake Recipe

Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below.

In the Philippines, this is usually available by the slice in local bakeries (or panaderya). I remember always getting this along with egg pie. I find this dessert very tasty and sweet so pairing this up with kapeng barako (brewed coffee) to balance the sweetness is not a bad idea.

Try this Custard Cake recipe.Let me know what you think.

Custard Cake



1 cup granulated sugar


6 eggs
1 can condensed milk
1 cup fresh milk
¼ cup granulated sugar


1 teaspoon baking powder
1/4 cup milk mixed with 1/4 cup water (milk diluted in water)
1 teaspoon finely grated lemon (lemon rind)
6 egg yolks
1/2 cup granulated sugar
1 1/2 cups cake flour, sifted


6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar

Cooking procedure:

1. Create the caramel

1. 1 Heat a 9 x 13 “ baking pan in the stove top using medium heat
1.2 Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
1.3 Set aside.

2. Create the custard

2.1 Combine milk, egg yolks, and sugar in a mixing bowl.
2.2 Stir the ingredients until everything is properly distributed

3. Pour the custard mixture on the baking pan with caramel. Set aside

4. Create the cake

4.1. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes.
4.2 Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up.
4. 3 Put-in the lemon rind then beat until texture is smooth. Set aside.

5. Create the meringue

5.1. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed).
5.2 Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed).
5.3 Gradually add the sugar then continuously beat until meringue is shiny and firm.

6. Fold the cake mixture into the meringue until well blended

7. Pour the folded cake and meringue mixture over custard mixture in the baking pan.

8. Preheat oven to 350 degrees Fahrenheit

9. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.

10. Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.

11. Remove cake from the oven and allow the temperature to cool down.

12. Transfer to a serving tray then refrigerate for at least an hour.

13. Serve chilled, share and enjoy!


Watch the cooking video:

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  1. cherry says:

    Mr.Vanjo million thanks to you for giving us an ideas on how to make new recipes that can used for the business. thank you so much

  2. reia.milan says:

    Hi! I made this recipe and followed the instructions, and my cake turned out amazing!!!! Tuwang tuwa ako sa texture ng cake. Then I reread the ingredients and I found out na you didn’t write in the instructions when to put the baking powder. I don’t know what happened pero the cake still came out soft and delicious, thanks!!! I’m going to bake this again and this time with the baking powder. I wish I could post a picture kasi it turned out so beautiful!

  3. hi just want to inform u that u missed out the baking powder on the instruction given in making the cake. Because I’m new to these baking thing i also didn’t put baking powder as I was carefully following the instructions, good thing i had all the ingredient out and noticed why i have baking powder on the table but didn’t use it. Lucky for me it wasn’t too late to add it so everything turned out lovely. Very nice custard cake. Love it!

  4. is it possible to reduce the caramel to 1/2 cup so that it wont be too sweet? and the sugar for the cake from 1 1/2 to 1 1/4? thanks!

  5. mama's love says:

    50 % baking powder & 50% baking soda would make cream of tatar

  6. hi, you’ve mentioned 1 can condense milk, i just want to know how many oz or grams is needed…tnx

  7. Use baking powder instead. 1/2 tbsp cream of tartar is 1 tbsp of baking powder.

  8. gabiscakes says:

    a pinch of salt will do accdg to :)

  9. Hi po, been watching your videos more than a year now & following recipes. Best custard cake recipe than what I had in summer baking school. The cake is soft & fluffy, custard is tasty & sweet. I’m in PI,i used Alpine for evap milk & it’s the best custard ever, I recommend it, esp with leche flan.. I will make this again. Thanks po..;-) Want to see more baking recipes in the future po..

  10. hazel says:

    tnx for the custard cake recipe and video…it’s my all time fave God bless

  11. Pam Clophia says:

    Kuya how much baking powder do you put in here. It’s not in the ingredients. Thank you Kuya.

  12. he mentioned baking the cake at 350F. converting it to C i think it’ll be around 180C.

  13. Dence says:

    I don’t think it would work because your cake + custard will dry up and you won’t come up with the right texture and consistency

  14. Hussein says:

    BEST RECIPE EVER! EVER! lots of love from Jordan xx

  15. malou says:


    i made this cake for the 1st time last night and it came out just like your picture. i used a 9×13 pyrex though (but to carmelize the sugar, i had to use a small cooking pan and just poured out the caramel into the pyrex). i served it during super bowl sunday. people enjoyed it! thanks for the recipe!

  16. Ruthie says:

    This recipe is perfect. I’ve done this a couple of times. I received lots of thanks and sweet words from my kids. This is one of my family’s favorite cake. Thank you so much for sharing this recipe.

  17. A thousand thanx for your recipe, it saved me, when i got an order of a custard cake. I’ve been making cakes,particularly for weddings and birthdays but not custard, this is my first time to receive an order which i can’t refuse,i tried to view a lot of western recipes but it’s quite complicated and so i decided to find something “pinoy” and….. gratefully, i should say “Panlasang Pinoy is the best!

  18. Yes, you may use evaporated milk.

  19. Mhayette Gomez-Catone says:

    More power to you Kuya!
    A great help for us who resides abroad!
    Imagine what we´ve been missing and with your link
    we savor the finest from our beloved country!
    Mabuhay ang mga PINOY!

  20. Hi! Question lang before I attempt to do this…the ingredients on the custard says 6eggs but then on the instruction to make it it’s 6 eggyolks. Which one do I follow?

    Thank you very much for sharing all these good recipes.

  21. vanessa says:

    is it possible to make chocolate cake instead of regular cake. if so can you give me a recipe

  22. when pouring the batter into the lecheflan isnt cook or not yet?

  23. carol says:

    Kuys what’s lemon rind?thanks!

  24. Hi Cecille, they are different. I still recommend cake flour for this recipe.

  25. lhil batallones says:

    thanks for sharing this recipe sir, i just want to ask if i can use all purpose flour instead of cake flour i went to all store here but i really can’t find it only apf, plain flour, self rising flour and corn flour …God bless

  26. jaleesa says:

    greetings from the land down under!

    i have tried your recipe so many times and yes, this recipe is great! my family, friends and colleagues all love the custard cake

    i have one small problem though. the custard itself doesn’t come out smooth compared to the cake photo/ youtube video shown on your website. i tried and baked so many times (more than 20x) and i still get like a cut on the custard. i can’t seem to get a smooth one :( the texture of the cake is perfect, soft and light. i have no complain about the recipe except that the custard doesn’t come out perfect.

    can you please help me on what i’ve done wrong?


  27. Marilyn says:

    Kuya question lang po, what kind of cax mix do u use? and also can u use lemon essence instead of lemon rind?
    And thank you for loading this custard cake I was looking for this for a long time. Thank you and godbless!

  28. failer says:

    sigh..mine tasted like leche flan na cake, is that how it supposed to taste? i just fail at baking :(

  29. Rhoda says:

    I always tried your recipe and its really great,my family and friends loves it.thank you so i will try this custard cake..thanks a million..Godbless.

  30. AILEN says:

    kuya can I mix the meringue with the ready mix yellow cake instead of making my own cake batter? I don’t think I can find flour cake at our local grocery store…have a good day kuya.

  31. I just did this custard cake ’cause this is my family’s favorite back in the Phil. I always wondered how you get the cake on the leche flan or is it the other way around. Thanks for the enlightenment and the simplicity in your instructions, my attempt tonight is one take and it is perfect!!! It is amazing I can now bake this fave dessert of mine. Kaya lang limit ko is one small square only (too sweet and too much calories). I also did siopao asado w/ the help of my 2 boys and my husband and it is so good, too. Just have to perfect my shaping. Oops, one more, we also did pan de sal and it was successful, too. All these I did in my 2 days off. Now I am looking forward more to more cooking and baking with your help. Thanks a lot Panlasang Pinoy! More power to you, and God Bless!!!!

  32. marj I used fresh milk, not powdered. A cup is needed as indicated. Hope this helps.

  33. angellhil says:

    yes sir, kindly post also the recipe of egg pie..thanks for sharing…God bless

  34. kuya,ano pala ang alternative nang cream of tartar?dami nakong pinuntahan dito sa suoermarket ng Finland,di nila alam ang cream of tartar!pwedi bang hindi lagyan nito?

    • The best substitute is 1 1/2 teaspoon of lemon juice or vinegar (since cream of tartar is also acidic in content). However, this will not guarantee the exact result compared to using cream of tartar.

  35. Hi kuya,

    Thank you for this recipe. This is great. I will try to do this one day. Please post your eggpie recipe as well. I am learning so much from your website.

  36. bravo! stalap!

  37. looks so delicious… I would bake this soon! Yes, please.. i want also the recipe for egg pie. i´ve been craving and searching for that recipe. Thanks in advance.

  38. kuya ano ba yong cream of tartar?, may replacement ba yon?

    • albert says:

      cream of tartar is an stabilizer to d egg whites.if u cnt find just use a teaspoon of lemon juice or calamansi juice.

  39. icing says:

    thanks for this recipe!been looking all over for this n finally i found it from u..i just lov ur recipe’s n so trust it. would definitely want to have a recipe for egg pie, plsssssss! my husband kept asking me to make one but could not find any recipe..kaya kuya pls pls it. Thanks so much!

  40. Amy Oguro says:

    So yummmmy…try ko to.magugustuhan na naman ng mga kids ko. thanks a lot.

  41. prescilla says:

    wahhh sira agad ang nasimulan kong diet ngaung 2010.. wahhh

  42. hi! this looks great! can’t wait to try and make it :) is it possible if you can make buko pie?

  43. hmmm may bago na naman akong assignment! sarrap!

  44. Hi im one of your thousands funs,love your recipe thank you for sharing this with us….custard cake looks yummy!!! im going to make it. you have a wonderful day!

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