Delicious Custard Cake By Rosie

Delicious Custard Cake By Rosie


Servings 4
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.8 based on 125 ratings.


  • 2 cups Self Raising Flour
  • 200 g Butter (room Temperature)
  • 1 tbsp Vanilla Extract
  • 1 cup Caster Sugar
  • 4 Egg
  • 3/4 cups Custard Powder
  • 1 cup Milk

Nutrition Information

Qty per
431g serve
Qty per
Energy 987.84591549296kcalcal 229.38708751976kcalcal
Protein 39.302535211268gg 9.1264173317523gg
Fat (total) 64.99588028169gg 15.092653059319gg
 - saturated 34.124014084507gg 7.9239161518649gg
Carbohydrate 59.720211267606gg 13.867593228753gg
 - sugars 7.7477112676056gg 1.7990912294588gg
Dietary Fibre 1.94gg 0.45048619709712gg
Sodium 1439.039084507mgmg 334.15837353283mgmg

Nutritional information does not include the following ingredients: Vanilla extract

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

Check out this recipe for Rosie’s Moist Custard Cake!

bigstock treacle pudding and custard 75668347 | Stay at Home
closeup of treacle pudding and custard on a plate

Rosie is a very naughty girl. She loves the word ‘Moist’, and the word ‘Gash’. She is ‘THAT’ type of person – my bloody favourite type of person! And she makes amazing cakes!

This is her delicious recipe for her Moist Cake. In fact, it was so good I named it after her – Rosie’s Moist Custard Cake!

More Reading:

Rosie’s Cake is a one-bowl recipe that makes a delicious yellow-cake that freezes well and tastes just lovely. Good enough to make for a birthday, and perfect when iced with a little lemon icing.

We have other fantastic custard-based recipes (because custard is one of our main food groups!) which include:



  1. Preheat the oven to a low 160 degrees.

  2. Grease a 23cm circular cake tin well, and line base and sides with baking paper.

  3. Place all the ingredients in a mixing bowl and mix until just combined.

  4. Bake for 55 minutes or until a skewer comes out clean.

  5. Turn out onto a rack and allow to cool.

Recipe Hints and Tips:

  • This recipe is perfect for freezing.  Allow the cake to cool totally, then double wrap the cake in plastic wrap and freeze for up to two months.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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