Vanilla Custard Cake Recipe

If you have a soft spot for classic, dreamy desserts, this Vanilla Custard Cake Recipe is going to steal your heart. Imagine a tender, moist vanilla sponge layered generously with a luscious, creamy custard that feels like a warm hug in every bite. This dessert brings together the comforting flavors of vanilla and smooth, velvety custard, making it perfect for celebrations, cozy afternoons, or whenever you truly want to treat yourself. It’s a treat that feels special but is surprisingly straightforward to make, and once you try it, you’ll keep coming back to this recipe again and again.

Ingredients You’ll Need

To make this Vanilla Custard Cake Recipe, you only need some pantry staples that come together to create an extraordinary balance of taste and texture. Each ingredient plays a key role, from the richness of whole milk and butter to the soft crumb delivered by the cake flour and the smoothness from the custard filling. Here’s what you’ll need:

• 2 cups whole milk: Provides richness and moisture to both the custard and cake batter.
• 1/2 cup granulated sugar: Sweetens the custard filling without overpowering the delicate vanilla flavor.
• 4 large egg yolks: Essential for thickening the custard and adding a creamy texture.
• 2 tbsp all-purpose flour: Helps stabilize the custard for that perfect consistency.
• 2 tbsp cornstarch: Adds extra thickening power to the custard filling.
• 2 tsp vanilla extract: Infuses both custard and cake with unmistakable, warm vanilla aroma.
• 2 tbsp unsalted butter: Enriches the custard for that silky mouthfeel.
• 2 1/2 cups cake flour: Creates a light, airy sponge perfect for layering.
• 1 1/2 tsp baking powder: Gives the cake a tender rise and fluffy texture.
• 1/2 tsp salt: Balances sweetness and enhances flavors.
• 1 cup granulated sugar: Sweetens the cake batter.
• 1/2 cup unsalted butter (room temperature): Adds moistness and richness in the cake.
• 4 large eggs (room temperature): Provide structure and lift for the sponge.
• 1/2 cup whole milk (room temperature): Keeps the cake batter smooth and moist.
• 1 cup unsalted butter (room temperature): For the frosting, creating a creamy finish.
• 2 1/2 cups powdered sugar: Sweetens and smooths the frosting perfectly.
• Prepared custard (from the custard filling): The star filling that makes this cake irresistible.
• 1 tsp vanilla extract: Added in frosting for that extra burst of vanilla joy.

How to Make Vanilla Custard Cake Recipe

Step 1: Prepare the Custard Filling

Start by whisking together the egg yolks, sugar, flour, and cornstarch in a medium bowl until you get a smooth mixture. Heating the milk with the remaining sugar until it’s steaming is key to unlocking the custard’s flavor. Gradually pour the hot milk into the egg mixture, whisking constantly to keep it silky. Then, cook the combined mixture on the stove, stirring without fail until it thickens and boils. Remove from heat, and stir in the vanilla extract and butter to add that rich, creamy finish. Cover the custard tightly with plastic wrap right on its surface to avoid a skin forming, and chill until it’s completely cool. This custard is the magic that makes this cake stand out—just wait till you taste it.

Step 2: Prepare the Vanilla Sponge Cake

Preheat your oven to 335°F (170°C) and get two 8-inch round cake pans ready by greasing them and lining with parchment paper for a perfect release every time. Sift together the cake flour, baking powder, and salt to ensure your sponge will be light and airy. In a separate large bowl, cream the butter and sugar until fluffy and pale, giving the cake its tender crumb. Then add eggs one by one, mixing after each addition to build structure. Alternate folding in the dry ingredients with the milk, making sure not to overmix, so your sponge stays soft and springy.

Step 3: Bake and Cool

Divide the batter evenly between the pans, smoothing the tops gently. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cooling the cake completely before assembling is crucial—the last thing you want is to melt that luscious custard filling. Once cool, slice the cakes open if necessary and get ready for the fun part!

Step 4: Assemble the Cake

Spread a generous layer of the chilled custard filling on the bottom cake layer, then gently place the second layer on top. You can frost the top and sides with a simple vanilla buttercream, made by beating softened butter with powdered sugar and vanilla extract until smooth and creamy. This final touch will elevate the flavors and create a show-stopping presentation.

How to Serve Vanilla Custard Cake Recipe

Garnishes

Though the cake shines all on its own, embellishing it with fresh berries, a dusting of powdered sugar, or a sprinkle of toasted almond slices can make it even more delightful. These touches add fresh and textural contrast that awakens the palate while making the presentation stunning and inviting.

Side Dishes

This Vanilla Custard Cake Recipe pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a decadent, cozy dessert experience. If you want to balance sweetness with a punch of brightness, a citrus compote or fruit salad featuring tangy flavors like kiwi or pineapple is a great choice.

Creative Ways to Present

Get creative by serving individual portions in clear dessert glasses, layering crumbled sponge cake and custard with whipped cream and toppings for a trifle-style treat. Alternatively, try decorating with edible flowers or piping decorative buttercream rosettes for a sophisticated look perfect for celebrations or afternoon tea.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully covered in the fridge for up to 3 days. Be sure to wrap it tightly or store it in an airtight container to keep the custard smooth and prevent the sponge from drying out. The flavors meld over time, sometimes making it taste even better the next day.

Freezing

If you want to keep this Vanilla Custard Cake Recipe on hand for longer, freeze it without the frosting or fresh garnishes for best results. Wrap each cake layer tightly before freezing, and thaw in the fridge overnight. Add frosting and assemble after thawing to maintain the best texture and flavor.

Reheating

Since this cake is best enjoyed chilled due to the custard filling, reheating isn’t recommended. Instead, simply take it out of the fridge 20 minutes before serving to bring out the full depth of vanilla flavors and creamy texture.

FAQs

Can I use low-fat milk for the custard?

While whole milk gives the custard its rich and creamy texture, you can use low-fat milk for a lighter version, but the custard might be less velvety and rich.

Is this recipe suitable for beginners?

Absolutely! The steps are straightforward, and the instructions guide you through the process. Even if you’re new to baking, following this Vanilla Custard Cake Recipe is a rewarding experience that yields impressive results.

Can I make the custard filling in advance?

Yes, making the custard a day ahead is a great way to save time. Just store it well covered in the fridge, and let it come to cool temperature before assembling the cake.

What can I substitute if I don’t have cake flour?

If cake flour isn’t available, you can use all-purpose flour, but for every cup, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch to maintain softness.

How should I adjust baking time at high altitudes?

At higher altitudes, reduce sugar slightly, increase flour by a few tablespoons, and bake a few minutes less, watching the cake closely to avoid drying out.

Final Thoughts

Making this Vanilla Custard Cake Recipe is like creating a little slice of joy to share or savor solo after a long day. It’s a recipe that combines comforting classics with achievable techniques, and you’ll love how the flavors and textures come together so effortlessly. Dive into this delicious project soon—you’ll be glad you did!

Vanilla Custard Cake Recipe

---

4.4 from 265 reviews

• Author: admin
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

A classic Vanilla Custard Cake featuring a smooth and creamy homemade custard filling layered between light and fluffy vanilla sponge cakes, topped with a silky buttercream frosting infused with vanilla. This delightful dessert balances rich vanilla flavors with a tender crumb, perfect for celebrations or an elegant treat.

---

Ingredients

Scale 1x2x3x

Custard Filling

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

Vanilla Sponge Cake

• 2 1/2 cups cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter (room temperature)
• 4 large eggs (room temperature)
• 1/2 cup whole milk (room temperature)
• 2 tsp vanilla extract

Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 2 1/2 cups powdered sugar
• Prepared custard (from the custard filling)
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Custard Filling: In a medium bowl, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is smooth and well combined.
2. Heat Milk and Sugar: In a saucepan over medium heat, warm the milk and the remaining sugar until the mixture is steaming but not boiling, ensuring it does not scorch.
3. Combine Hot Milk with Egg Mixture: Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
4. Cook the Custard: Return the combined mixture to the saucepan. Stir continuously over medium heat until it thickens, comes to a boil, and reaches a custard consistency.
5. Finish the Custard: Remove the custard from heat. Stir in the vanilla extract and unsalted butter until fully melted and smooth.
6. Chill the Custard: Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cooled and set.
7. Preheat Oven and Prepare Pans: Preheat your oven to 335°F (170°C). Grease two 8-inch round cake pans and line them with parchment paper for easy removal.
8. Mix Dry Ingredients for Cake: Sift together the cake flour, baking powder, and salt into a large bowl to ensure even distribution.
9. Cream Butter and Sugar: In a separate large bowl, cream the room temperature butter and granulated sugar together using a mixer until the mixture is light, fluffy, and pale in color.
10. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract and mix well.
11. Incorporate Dry Ingredients and Milk: Alternately add the sifted dry ingredients and room temperature milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
12. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
13. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
14. Prepare Buttercream Frosting: In a clean bowl, beat the room temperature butter until creamy. Gradually add powdered sugar, mixing well after each addition. Blend in the prepared custard and vanilla extract until the frosting is smooth and spreadable.
15. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of custard filling on top, then layer with frosting. Add the second cake layer and cover the entire cake with the remaining buttercream frosting evenly.
16. Chill and Serve: Refrigerate the assembled cake for at least an hour to allow the flavors to meld and the frosting to set before slicing and serving.

Notes

• Make sure all eggs and milk are at room temperature for better incorporation and texture in the cake batter.
• Cover the custard directly with plastic wrap to prevent a skin from forming during chilling.
• The baking temperature is slightly lower than typical to achieve a tender crumb and prevent the custard from melting during baking.
• Allow the cake to chill after assembly for clean slicing and optimal flavor blending.
• Store leftovers covered in the refrigerator and consume within 3 days for best freshness.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western