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
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: 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.
