Crispy, custardy, and surprisingly simple, this crinkle cake is a showstopper made with everyday ingredients.
There’s something magical about turning a few humble ingredients into a dessert that feels downright fancy. This crinkle cake—sometimes called phyllo custard cake or ruffled milk pie—is one of those recipes. With crinkled phyllo dough, a rich vanilla custard, and a dusting of powdered sugar, it’s crispy on the outside, creamy on the inside, and always a crowd-pleaser.
It’s the kind of recipe that looks impressive but is actually very forgiving, even if you’ve never worked with phyllo before. And while the classic version is delicious on its own, it’s also a great base for a few fun variations if you’re feeling creative.
Why You’ll Love This Crinkle Cake Recipe
- Elegant but easy. No need to fuss—just crinkle the phyllo and pour in the custard.
- Crispy + creamy. The texture contrast is the best part!
- Make-ahead friendly. Great served warm, but just as good at room temperature.
- Endlessly adaptable. Stick with the classic or dress it up with citrus, nuts, or even a simple syrup.
Key Ingredients
- Phyllo dough – The star of the show! You’ll crinkle and layer the sheets to create all that crispy texture. Thawed overnight in the refrigerator before using.
- Eggs – The base of the custard that soaks into the baked phyllo.
- Vanilla extract – Adds warmth and depth.
- Whole milk + heavy cream – These two work together to give the custard richness without being too heavy.
- Salt – Just a pinch enhances all the other flavors.
Tips for Success
- Thaw phyllo dough properly. Let it thaw in the refrigerator overnight before using. This helps prevent tearing.
- Keep phyllo covered. While you work, cover the sheets with a lightly damp towel or plastic wrap to keep them from drying out.
- Don’t stress over perfect folds. The beauty of this cake is in the crinkles! Just aim for loose folds and an even fill.
- Let it soak. After adding the custard, give it a few minutes to soak into the phyllo before baking.
- Cool before slicing. The custard sets more as it cools, so give it time for clean slices.
Variations to Try
This classic version is delicious as-is, but here are a few fun twists if you want to mix things up:
- Lemon or orange zest – Add zest to the custard for a citrusy note.
- Simple syrup finish – Drizzle a vanilla or orange blossom syrup over the baked cake instead of powdered sugar.
- Nutty topping – Sprinkle chopped pistachios or almonds over the top before the final bake.
- Spiced custard – A pinch of cinnamon or cardamom can warm things up.
- Chocolate drizzle – Once cooled, drizzle with melted dark or white chocolate for a fancy finish.
Storage
Crinkle cake is best the day it’s made when the phyllo is crisp and the custard is freshly set. That said, leftovers can still be delicious!
- Refrigerator: Cover and refrigerate for up to 3 days. The texture will soften a bit but the cake will still taste great.
- To reheat: Warm slices in a 300°F oven for 8–10 minutes to revive some of the crispness.
More Custard-Based Desserts
Get the Recipe:
Crinkle Cake
This crinkle cake is a beautiful mix of crisp, golden layers and soft vanilla custard. With just a handful of ingredients and minimal prep, it’s a simple dessert that feels extra special.
- 1 16-ounce package (454 g) phyllo dough, thawed in the refrigerator
- 1/2 cup (113 g) unsalted butter, melted
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon cinnamon
- pinch of salt
- confectioners’ sugar, for dusting
Prevent your screen from going dark
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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Unroll the phyllo sheets and loosely crinkle them up, accordion-style or in loose ruffles. (Aim for about 2” tall. Think pleating, not folding.) Place them in the pan side by side until the pan is full.
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Drizzle the melted butter evenly over the crinkled phyllo sheets. Bake for 10-15 minutes, or until lightly golden and crisp.
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While the phyllo bakes, whisk together the eggs, sugar, vanilla, milk, heavy cream, cinnamon, and salt until smooth.
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Slowly pour the custard mixture over the warm, crisped phyllo. Let it soak for about 5 minutes, then return to the oven and bake for 30-35 minutes or until golden brown and set.
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Let the cake cool for at least 30 minutes before slicing. Dust with confectioners’ sugar before serving.
- Best served the day it’s made. Otherwise, store covered in the refrigerator up to 3 days and reheat at 300°F (150°C) for 8-10 minutes.
