Crinkle Cake

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.

How to Make Crinkle Cake

This dessert is as easy as it is impressive. Here’s a quick overview of the steps so you know what to expect.

• Crinkle the phyllo. Loosely accordion the phyllo sheets and place the folded dough side-by-side in a greased 9×13-inch baking dish.
• Drizzle with melted butter. Don’t worry about perfection—just get everything lightly coated.
• Bake until golden. This first bake gets the phyllo crispy before adding the custard.

• Mix the custard. Whisk together eggs, sugar, vanilla, milk, cream, and salt.
• Pour over the phyllo. Let it soak for a few minutes, then return to the oven.
• Bake again until set. The custard will puff slightly and set into a soft, creamy layer.
• Cool and dust. Let it cool before slicing, then dust with confectioners’ sugar before serving.

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.