Description
Delight in a classic Vanilla Custard Cake featuring a moist and fluffy vanilla sponge layered with rich, smooth homemade custard and luscious custard buttercream. This elegant dessert combines creamy textures and delicate vanilla flavors, perfect for special occasions or indulgent treats.
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
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: Whisk together egg yolks, sugar, flour, and cornstarch until smooth in a medium bowl.
- Heat the Milk: In a saucepan, heat the milk and remaining sugar over medium heat until steaming but not boiling.
- Temper the Eggs: Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Cook the Custard: Return the mixture to the saucepan, stirring continuously, and cook over medium heat until thickened and boiling.
- Finish the Custard: Remove from heat, stir in vanilla extract and butter until smooth.
- Cool the Custard: Transfer the custard to a bowl, cover with plastic wrap touching the surface to prevent skin formation, and refrigerate until completely cooled.
- Preheat Oven and Prepare Pans: Preheat the oven to 335°F (170°C). Grease and line two 8-inch round cake pans with parchment paper.
- Sift Dry Ingredients: Sift together cake flour, baking powder, and salt in a large bowl.
- Cream Butter and Sugar: In another large bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition to incorporate air.
- Add Vanilla: Mix in vanilla extract thoroughly.
- Combine Batter: Alternately add the dry ingredients and milk to the batter, starting and ending with the dry ingredients, mixing until just combined.
- Divide Batter: Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Custard Buttercream: Beat the butter until creamy and pale in a large bowl.
- Add Powdered Sugar: Gradually add powdered sugar, beating until smooth and fluffy.
- Combine with Custard and Vanilla: Mix in the cooled custard and vanilla extract until fully combined and smooth.
- Assemble the Cake: Level the cooled cakes if necessary. Place one cake layer on a serving plate and spread a layer of custard buttercream on top.
- Add Custard Filling: Spoon a layer of custard filling over the buttercream for extra creaminess.
- Top with Second Cake Layer: Place the second cake layer on top and spread the remaining custard buttercream over the top and sides of the cake evenly.
- Set the Cake: Refrigerate for at least 1 hour before serving to allow the layers to set and flavors to meld.
Notes
- Use room temperature eggs and butter to ensure a smooth batter and better volume.
- Cover custard with plastic wrap directly on the surface to prevent skin formation.
- Be sure not to overmix the batter once dry ingredients are added to avoid a dense cake.
- Allow the assembled cake to chill well for cleaner slicing and better taste.
- You can decorate with fresh fruits or vanilla bean pods for presentation enhancement.
