Berry Custard Cake

Berry Custard Cake


Servings 6
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

4.2 based on 6 ratings.


  • 1 cup Plain Flour
  • 100 g Butter, Melted
  • 1 Egg
  • 1/2 cup Caster Sugar
  • 1.5 tsp Baking Powder
  • 1 tsp Vanilla Essence
  • 3 cups Mixed Berries fresh or frozen
  • Custard Topping
  • 2 cups Sour Cream
  • 1/2 cup Caster Sugar
  • 1.5 tbsp Custard Powder
  • 2 Egg Yolk
  • 1 tsp Vanilla Essence

Nutrition Information

Qty per
229g serve
Qty per
Energy 4046cal 1765cal
Protein 7.3g 3.2g
Fat (total) 386g 168g
 - saturated 93g 41g
Carbohydrate 88g 38g
 - sugars 82g 36g
Dietary Fibre 4.28g 1.87g
Sodium 3066mg 1337mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Berry Custard Cake is a quick and easy sponge cake. It’s a lovely winter dessert!

Berry Custard Cake is topped with berries and custard. It’s such a perfect warm somethin’ somethin’ to devour on those cold winter nights.


  1. Preheat oven to 180C.

  2. Prepare a large pan (23 cm springform or equivalent) by either greasing and flouring, or using baking paper.

  3. Sponge Base: Mix together the sifted flour, butter, egg, caster sugar, baking powder and vanilla.

  4. Pour into the tin.

  5. Evenly spread the berries over the sponge base.

  6. Custard Topping: Beat all the ingredients together and pour over the top of the berries.

  7. Bake for 50-60 minutes.

  8. Top should look firm when cooked.

  9. Serve hot or cold.

Recipe Hints and Tips:

  • If cake is a little gooey when it comes out of the oven, pop it back into the oven with the top covered in foil and cook on 160C until top of cake springs back.
About Author

Kylie Briggs

Loves all things Queensland especially the Maroons. Slowing building her little farm of cute animals along with her 2 children and one dam fine hubby...Read MoreRead Less

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