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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Finish the Custard: Remove the custard from heat. Stir in the vanilla extract and unsalted butter until fully melted and smooth.
- 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.
- 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.
- Mix Dry Ingredients for Cake: Sift together the cake flour, baking powder, and salt into a large bowl to ensure even distribution.
- 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.
- 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.
- 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.
- 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.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- 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.
- 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.
- 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
