If you’ve ever dreamed of a cake that combines the silky smoothness of custard with the lightness of a fluffy sponge, this Vanilla Custard Cake Recipe is your new best friend. It’s a delightful celebration of classic vanilla flavors, where a rich custard filling and an airy buttercream come together layered between moist, tender cake rounds. This recipe is a real showstopper yet surprisingly approachable, perfect for bringing a touch of homemade elegance to any occasion or simply elevating your everyday dessert game.
Ingredients You’ll Need
The beauty of this Vanilla Custard Cake Recipe lies in its simple, pantry-friendly ingredients that each play a starring role. From eggs that provide structure and richness, to vanilla extract that infuses every bite with aromatic warmth, every component is essential for achieving the perfect balance of taste and texture.
- Whole milk: Provides the creamy base for the custard and adds moisture to the cake.
- Granulated sugar: Sweetens both the custard filling and the cake batter for a perfectly balanced flavor.
- Large egg yolks: Give the custard its rich, velvety texture and deepen flavor.
- All-purpose flour: Helps thicken the custard without making it heavy.
- Cornstarch: Works alongside flour to create that luscious custard consistency.
- Vanilla extract: The heart of this recipe, bringing that unmistakable vanilla warmth throughout.
- Unsalted butter: Used in both the custard and cake to add richness and tenderness.
- Cake flour: Offers a lighter, softer crumb perfect for sponge cake layers.
- Baking powder: Ensures the cake rises beautifully and stays fluffy.
- Salt: Enhances all the sweet flavors, balancing the sweetness.
- Powdered sugar: Essential for the smooth, fluffy buttercream frosting.
- Large eggs: Provide structure and moisture for the sponge cake.
How to Make Vanilla Custard Cake Recipe
Step 1: Prepare the Custard Filling
Start by whisking together the egg yolks, sugar, flour, and cornstarch until smooth and lump-free. This mixture will create the thick, creamy custard that makes this cake extraordinary.
Step 2: Heat the Milk
Warm the milk and remaining sugar in a saucepan over medium heat just until steaming—avoid boiling to preserve smoothness.
Step 3: Combine Hot Milk with Egg Mixture
Gradually pour the hot milk into the egg yolk mixture while whisking constantly. This gentle tempering step prevents the eggs from scrambling and helps create a silky custard base.
Step 4: Cook the Custard
Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and reaches a gentle boil, signaling that it has thickened perfectly.
Step 5: Finish the Custard
Take the custard off the heat and stir in vanilla extract and butter until smooth and glossy. This finish adds richness and that unmistakable vanilla aroma.
Step 6: Chill the Custard
Transfer the custard to a bowl, cover tightly with plastic wrap pressed directly to the surface to prevent a skin from forming, and chill until completely cooled.
Step 7: Prepare the Vanilla Sponge Cake
Preheat your oven to 335°F (170°C). Grease and line two 8-inch round cake pans to ensure your sponge releases easily after baking.
Step 8: Mix the Dry Ingredients
Sift together cake flour, baking powder, and salt. This ensures even distribution of the leavening agent and prevents lumps in your batter.
Step 9: Cream Butter and Sugar
Beat the butter and sugar together until the mixture is light and fluffy, which will lend your cake an airy texture.
Step 10: Add the Eggs
Add eggs one at a time, beating well after each addition to incorporate air and build structure in the batter.
Step 11: Blend in Vanilla
Mix in vanilla extract for that warm, inviting vanilla flavor we all love in this cake.
Step 12: Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and milk to the batter, beginning and ending with the dry ingredients to maintain the lightness of the sponge.
Step 13: Bake the Cake Layers
Divide the batter evenly into the prepared pans, smooth the tops, and bake for 30-35 minutes or until a toothpick comes out clean, indicating the perfect bake.
Step 14: Cool the Cake
Allow the cakes to rest in the pans for 10 minutes before transferring to wire racks to cool completely, ensuring they hold their shape.
Step 15: Make the Custard Buttercream
Beat butter until creamy and pale, then gradually beat in powdered sugar until fluffy. Add the cooled custard and vanilla extract, mixing until smooth and luscious.
Step 16: Assemble the Cake
If needed, level the cake layers so they stack evenly. Place one layer on your serving plate, spread a layer of custard buttercream, add a layer of custard filling, then top with the second cake layer. Cover the entire cake with the remaining buttercream.
Step 17: Chill Before Serving
Refrigerate the assembled cake for at least an hour to allow the layers to set and flavors to meld beautifully.
How to Serve Vanilla Custard Cake Recipe
Garnishes
Enhance your Vanilla Custard Cake Recipe with a simple dusting of powdered sugar, fresh vanilla bean pods, or a sprinkle of toasted almond flakes for added texture and subtle nuttiness.
Side Dishes
This cake pairs wonderfully with fresh berries or a light fruit compote, whose natural acidity cuts through the richness and keeps each bite refreshing.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream and a drizzle of caramel or chocolate sauce to transform this classic treat into a personalized dessert experience.
Make Ahead and Storage
Storing Leftovers
Cover your cake tightly with plastic wrap or store in an airtight container in the refrigerator to keep it fresh for up to 3 days. The custard buttercream helps maintain moisture, so every slice stays delicious.
Freezing
For longer storage, freeze the cake wrapped well in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving to retain its texture.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer it warmer, let it sit out for about 30 minutes to soften, but avoid microwaving as it may affect the custard’s delicate texture.
FAQs
Can I use low-fat milk instead of whole milk?
Whole milk is recommended because it contributes richness and creaminess to the custard and sponge. Using low-fat milk may result in a less rich texture, though it will still work if necessary.
Is it okay to substitute vanilla extract with vanilla bean?
Absolutely! Using the seeds from a vanilla bean can enhance the aroma and add beautiful specks of vanilla throughout the cake, making it even more special.
Can I make this cake gluten-free?
You could try substituting the cake flour with a gluten-free flour blend, but be aware that the texture might differ slightly. Make sure the blend has xanthan gum or similar to help with structure.
How long does the custard filling keep?
The custard filling can be stored chilled in an airtight container for up to 3 days. Always check for freshness before using, and don’t leave it out at room temperature for extended periods.
Can I double this Vanilla Custard Cake Recipe?
Yes, doubling the recipe works well if you have larger pans or want to make a multi-tiered cake. Just be sure to adjust the baking time slightly and keep an eye on doneness.
Final Thoughts
This Vanilla Custard Cake Recipe is truly a labor of love that will delight anyone lucky enough to have a slice. Its harmonious layers of tender sponge and creamy custard make it a timeless treat perfect for celebrations or sweet moments any day. Once you try it, you’ll find yourself reaching for this recipe over and over, eager to share its comfort and charm with friends and family.
Print
Vanilla Custard Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Custard Cake is a delightful layered dessert featuring a moist vanilla sponge cake filled and frosted with a creamy vanilla custard buttercream. The rich custard filling is homemade, cooked until thick and infused with real vanilla, providing a luscious and smooth texture that complements the light and fluffy cake. Perfect for celebrations or an indulgent treat, this cake combines classic baking techniques with a rich, custard-centered twist.
Ingredients
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
Custard Buttercream
- 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, all-purpose flour, and cornstarch until the mixture is smooth and free of lumps.
- Heat the Milk: In a saucepan, warm the whole milk and remaining sugar over medium heat until it begins to steam but does not reach a boil, preparing it to temper the egg mixture.
- Temper the Egg Mixture: Gradually pour the hot milk into the egg yolk mixture while whisking constantly to prevent curdling and to incorporate the ingredients smoothly.
- Cook the Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens and begins to boil, ensuring it reaches a smooth and pudding-like consistency.
- Finish the Custard: Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until fully melted and incorporated, achieving a creamy texture.
- 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 chilled and firm enough to use in the cake.
- Preheat Oven and Prepare Pans: Preheat your oven to 335°F (170°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
- Sift Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt to ensure even mixing and aeration.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, indicating proper aeration.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain an emulsified batter.
- Add Vanilla: Mix in the vanilla extract to the batter, distributing the flavor evenly.
- Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and whole milk to the batter, beginning and ending with the dry ingredients, mixing gently to avoid deflating the batter.
- Divide and Smooth Batter: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, signaling doneness.
- Cool the Cake: Let the cake layers cool in their pans for 10 minutes before turning them out onto wire racks to cool completely to room temperature.
- Prepare Custard Buttercream: In a large bowl, beat the unsalted butter until it is creamy and pale, then gradually add the powdered sugar while beating until the mixture is smooth and fluffy.
- Add Custard and Vanilla: Mix in the chilled custard filling and vanilla extract to the buttercream until fully incorporated, creating a rich and smooth filling and frosting.
- Assemble the Cake – Level Cakes: If necessary, level the cooled cake layers so they are flat for even stacking.
- First Layer and Frost: Place one cake layer on a serving plate and spread an even layer of custard buttercream over the top.
- Add Custard Filling: Spoon and spread a layer of the prepared custard filling over the buttercream to add richness and moisture.
- Second Layer: Place the second cake layer on top of the filling.
- Frost the Entire Cake: Use the remaining custard buttercream to spread evenly over the top and sides of the cake, coating it completely.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the layers to set and the flavors to meld before slicing and serving.
Notes
- Use room temperature ingredients for the cake and custard to ensure even mixing and better texture.
- Cover the custard surface with plastic wrap to prevent a skin from forming while chilling.
- Ensure the milk is hot but not boiling when tempering the eggs to avoid scrambling.
- Chilling the cake after assembly helps the custard buttercream set, making slicing easier.
- For best results, bake cakes in the center of the oven to prevent uneven cooking.
