A classic Romanian-style baked milk cake with a soft custard-like texture. Everything is mixed in one bowl, poured into a baking pan, and baked until beautifully golden. Simple, comforting, and perfect served chilled or at room temperature.

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Traditional Romanian Milk Custard Cake

Ingredients

Scale

1/2x 1x 2x 3x

• 10 medium eggs (or 12–13 small eggs)
• 1 cup sugar (about a 200 ml cup)
• 5 tbsp sunflower oil (or melted butter)
• 1 tsp vanilla paste (or vanilla extract)
• Optional: grated lemon zest
• 2 cups cake flour
• 1 tbsp baking powder
• 1 liter milk (traditionally fresh raw milk or colostrum if available; regular milk works as a substitute)

Instructions

1. Prepare the Batter

   Crack the eggs into a large mixing bowl. Add the sugar. Beat with a mixer until the mixture becomes light and well combined. Pour in the oil and add the vanilla. If using, add the grated lemon zest.

1. Add the Dry Ingredients

   Gradually add the flour in two additions, mixing gently after each addition until smooth. Stir in the baking powder and mix until fully incorporated.

1. Add the Milk

   Pour in the milk. Mix until the batter is smooth and evenly combined.

1. Bake

   Line a baking tray with parchment paper. Pour the batter into the prepared tray. Bake in a preheated oven at 180°C (350°F) for about 1 hour, or until the cake is golden and set in the center.

   Step by step Youtube Video

   
   Allow the cake to cool before slicing. Serve chilled or at room temperature for the best texture.