Name: Raspberry Custard Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 250g butter, softened, plus extra for the tin; 150g ready-made long-life custard; 250g golden caster sugar; 4 large eggs; 1 tsp vanilla extract; 300g self-raising flour; 50g ground almonds; ½ tsp baking powder; 250g raspberries; 100g reserved ready-made long-life custard; 2 tbsp flaked almonds; Icing sugar, for dusting

Jump to Recipe· 4.1 from 196 reviews

If you’re craving a dessert that perfectly blends light, fluffy cake with silky custard and the bright tang of fresh berries, then you’re in for a treat with this Raspberry Custard Cake Recipe. This delightful bake offers a comforting custard-infused sponge studded with juicy raspberries and finished with a crunchy sprinkle of flaked almonds—it’s rustic, luscious, and incredibly satisfying. What makes this Raspberry Custard Cake Recipe so special is the harmonious layers of texture and flavor, all coming together in a simple-to-make recipe that’s ideal for sharing with family and friends on any occasion.

Ingredients You’ll Need

The image shows a white marbled surface with several ingredients arranged neatly. In the center, there is a clear glass bowl filled with white flour. To the top right of this bowl, another clear bowl contains two bright orange egg yolks liquid. At the bottom left, small cubes of yellow butter rest on a white plate. Nearby, a small glass bowl holds white sugar, and another white bowl is filled with white powdered sugar. On the far left, a dark jar of vanilla extract stands upright. The ingredients are spaced evenly, creating a clean, organized look. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Raspberry Custard Cake Recipe is straightforward, yet each component plays a crucial role in creating the perfect balance of flavor and texture. From the buttery softness to the subtle almond depth and the fresh fruit’s brightness, every ingredient comes together like a delicious puzzle.

250g butter, softened: Provides rich moisture and tenderness to the cake crumb.
250g ready-made long-life custard: Adds creamy deliciousness baked right into the sponge.
250g golden caster sugar: Sweetens while enhancing the cake’s golden color.
4 large eggs: Bind everything together and help create a fluffy structure.
1 tsp vanilla extract: Infuses a warm, comforting aroma that complements the custard perfectly.
300g self-raising flour: Provides the perfect lift to keep the cake light and airy.
50g ground almonds: Adds a subtle nuttiness and moist texture.
½ tsp baking powder: Gives an extra boost for a beautifully risen cake.
250g raspberries: Bursts of juicy tartness that tie all the flavors together.
2 tbsp flaked almonds: Creates a delicate crunch on top for textural contrast.
Icing sugar for dusting: Adds a pretty, sweet finish before serving.

How to Make Raspberry Custard Cake Recipe

Step 1: Prepare Your Tin and Oven

Start by heating your oven to 180C (fan 160C or gas mark 4). Butter a 20 x 30cm baking tin and line it with baking paper to ensure the cake lifts out easily after baking. This preparation is key to a neat finish and even cooking.

Step 2: Mix the Batter

Set aside 100g of the custard for later. In a large bowl, combine the softened butter, remaining custard, and golden caster sugar. Beat these together with an electric whisk until the mixture is pale and fluffy—this step traps air, promising a light cake. Next, beat in the eggs one by one, ensuring they’re fully incorporated before adding the next. Stir in the vanilla extract for that lovely aromatic note.

Step 3: Add Dry Ingredients

Gently fold in the self-raising flour, ground almonds, and baking powder. Folding carefully maintains the airiness of the mixture. This batter forms the creamy custard-infused base that’s rich yet light, a hallmark of the Raspberry Custard Cake Recipe.

Step 4: Assemble and Bake

Spoon the batter into the prepared tin, leaving the surface a bit rough for a rustic look. Scatter fresh raspberries over the top evenly. Dot the reserved custard here and there for pockets of creamy softness. Finally, sprinkle with the flaked almonds, which will toast beautifully in the oven. Bake for 30 to 35 minutes until a skewer inserted comes out clean and the top is golden and inviting.

Step 5: Cool and Finish

Allow the cake to cool completely in the tin so it sets nicely and slices well. Before serving, cut into generous chunks and dust with a light sprinkle of icing sugar. This final flourished touch adds a sweet, elegant appearance.

How to Serve Raspberry Custard Cake Recipe

A square golden-brown cake with a slightly rough texture and a light dusting of powdered sugar on top, featuring scattered red raspberries embedded in the batter. Thin almond slices are spread on the surface, adding a touch of white contrast. The cake is cut into several small squares, showing a moist interior with the raspberries visible in each piece. The cake sits directly on a white marbled textured surface with one piece slightly lifted, partially out of the main cake block. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop of freshness, add a few whole raspberries or a sprig of mint on top when serving. A drizzle of warm custard or a dollop of whipped cream also enhances every bite with additional creaminess and decadence.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a simple mixed berry compote on the side, perfect for balancing the sweet and tart flavors of the cake. A cup of hot tea or coffee rounds out the experience beautifully.

Creative Ways to Present

Consider serving your Raspberry Custard Cake Recipe as individual portions in pretty glass dishes with layers of custard and berries for a charming twist. Alternatively, cut into small squares for party platters or bake in muffin tins for delightful single-serve treats.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap the Raspberry Custard Cake tightly in cling film or keep it in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness and prevent drying out.

Freezing

If you want to save some for later, this cake freezes well. Wrap individual portions in baking paper and then in foil to avoid freezer burn. Defrost overnight in the fridge before serving to preserve its delicate texture and flavor.

Reheating

To enjoy the cake warm, gently reheat individual slices in the microwave for 20-30 seconds or in an oven preheated to 160C for 10 minutes wrapped loosely in foil. Adding a little custard on the side after warming makes it a comforting, indulgent treat.

FAQs

Can I use frozen raspberries for this cake?

Absolutely! Just be sure to thaw them and pat dry with paper towels to avoid excess moisture making the cake soggy.

Is there a substitute for ready-made custard?

You can make your own custard from scratch or use a thick vanilla pudding as an alternative, but ready-made custard keeps it quick and simple.

Can I make this recipe dairy-free?

With some ingredient swaps like using dairy-free butter and custard, and ensuring the sugar is vegan-friendly, you can enjoy a dairy-free version of the Raspberry Custard Cake Recipe.

What size baking tin should I use?

A 20 x 30cm (roughly 8 x 12 inches) tin is ideal for this recipe to ensure even baking and the perfect thickness of the cake.

How long does the cake stay fresh?

The cake is best eaten within 3 days when stored in the fridge, as the fresh raspberries and custard make it most delicious when fresh.

Final Thoughts

There’s something so wonderfully comforting about baking a Raspberry Custard Cake Recipe, blending creamy custard with the tartness of raspberries in a soft, tender cake. It’s a recipe you’ll keep coming back to, whether for a weekend bake or a special family gathering. Give it a try—you might just find your new favorite dessert to share and enjoy with loved ones!