If you have a sweet tooth and a love for silky, comforting desserts, this Vanilla Custard Cake Recipe is going to steal your heart. Imagine layers of soft vanilla sponge cake hugged by a rich, luscious custard filling and velvety custard buttercream that melts in your mouth with each bite. It’s the perfect blend of creamy and fluffy textures, bursting with the warm, inviting aroma of vanilla that makes every forkful feel like a cozy hug. This Vanilla Custard Cake Recipe is as delightful to make as it is to eat, promising an impressive dessert that feels like a little celebration every time you serve it.
Ingredients You’ll Need
These ingredients are simple yet essential to crafting the perfect Vanilla Custard Cake Recipe. Each item plays a vital role—from the rich whole milk that creates smooth custard, to the fluffy cake flour that builds the tender sponge, right down to the aromatic vanilla extract that ties everything together beautifully.
- Whole milk: Provides the creamy base for both the custard filling and the cake batter.
- Granulated sugar: Sweetens the cake and custard, balancing flavor and texture.
- Large egg yolks: Give richness and help thicken the custard filling.
- All-purpose flour: Stabilizes the custard for a smooth, set filling.
- Cornstarch: Adds extra thickening power to the custard without affecting flavor.
- Vanilla extract: Infuses a warm, fragrant essence critical to the cake’s signature flavor.
- Unsalted butter: Adds moisture and richness to both custard and cake layers.
- Cake flour: Ensures a delicate, tender crumb in the vanilla sponge cake.
- Baking powder: Leavens the cake, making it rise perfectly fluffy.
- Salt: Enhances the sweetness and balances the overall flavor.
- Large eggs: Provide structure and moisture to the cake layers.
- Powdered sugar: Makes the custard buttercream silky and sweet without graininess.
How to Make Vanilla Custard Cake Recipe
Step 1: Prepare the Custard Filling
Your journey starts by whisking together the egg yolks, sugar, flour, and cornstarch until completely smooth in a medium bowl. This mixture is the foundation of your luscious custard. Meanwhile, heat the milk and remaining sugar in a saucepan just until it steams but doesn’t boil—this avoids curdling and keeps everything silky. Slowly pour the hot milk into your egg mixture while whisking constantly to temper the eggs for a creamy, lump-free custard. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and just reaches a boil. Remove from heat immediately, stirring in vanilla extract and butter to add richness. Cover the surface of the custard with plastic wrap to prevent a skin from forming and chill until it’s completely cooled—patience here rewards you with that perfect texture.
Step 2: Prepare the Vanilla Sponge Cake
Preheat your oven to 335°F (170°C) and grease and line two 8-inch round cake pans with parchment paper. Sift together cake flour, baking powder, and salt to evenly distribute the leavening and salt, making sure your cake rises beautifully. In a separate bowl, cream the room-temperature butter and sugar until light and fluffy—that airy mixture is what creates the cake’s tender crumb. Beat in eggs one at a time, blending thoroughly after each addition to maintain volume. Add vanilla extract to bathe your entire batter in that familiar vanilla warmth. Gently alternate adding the dry ingredients and the whole milk to the batter, beginning and ending with the dry, folding just enough for a smooth consistency without deflating the batter. Divide evenly between pans, smooth the tops, and bake for 30 to 35 minutes. A toothpick should come out clean when inserted in the center. Let the cakes cool in their pans for about 10 minutes before transferring to wire racks to cool completely.
Step 3: Prepare the Custard Buttercream
Now for the magic frosting—beat the butter until it’s soft, creamy, and pale to create the perfect base. Gradually add powdered sugar, continuing to beat until your mixture becomes smooth and fluffy, preparing it for the star ingredient. Fold the cooled custard filling and a little more vanilla extract into the butter mixture until everything is fully combined, making a luscious custard buttercream that is both rich and light enough to pipe onto your cake without melting away.
Step 4: Assemble the Vanilla Custard Cake Recipe
Level the cooled cake layers if needed to ensure they stack evenly. Place one layer on your serving plate and spread a generous layer of custard buttercream across the top. Then, add a thick layer of the prepared custard filling over the buttercream, which adds depth and creaminess to every bite. Top with the second cake layer and cover the entire cake—top and sides—with the remaining custard buttercream. For best results, refrigerate the assembled cake for at least an hour before serving to allow the layers to set beautifully and the flavors to meld into a dreamy vanilla experience.
How to Serve Vanilla Custard Cake Recipe
Garnishes
Simple garnishes can elevate your Vanilla Custard Cake Recipe to next-level elegance. Fresh berries like raspberries or sliced strawberries add a pop of color and a hint of tartness that contrasts perfectly with the creamy custard. A light dusting of powdered sugar or some toasted almond slivers can provide the perfect finishing touch, adding both visual appeal and a subtle textural contrast.
Side Dishes
This cake is a showstopper on its own but pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. For a refreshing twist, serve it alongside a citrus salad with orange and grapefruit segments—those bright flavors bring a lively balance to the rich custard.
Creative Ways to Present
For special occasions, consider serving slices of the Vanilla Custard Cake Recipe on delicate dessert plates with a drizzle of warm berry coulis or caramel sauce. You can also layer individual portions in glass parfait cups for a stunning presentation that shows off every velvety layer. Adding edible flowers on top can lend a sophisticated, garden-fresh vibe to your dessert table.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly in plastic wrap or store them in an airtight container in the refrigerator. This keeps the custard fresh and prevents the cake from drying out. Properly stored, your Vanilla Custard Cake Recipe remains delightful for up to 3 days.
Freezing
If you want to save your Vanilla Custard Cake Recipe for later, freezing is possible but requires care. Wrap the cake tightly in plastic wrap and then aluminum foil to guard against freezer burn. Keep it in the freezer for up to one month. When you’re ready to enjoy it, thaw overnight in the refrigerator to preserve the custard texture and avoid condensation sogginess.
Reheating
This cake is best served chilled or at room temperature as the custard buttercream is delicate. If you prefer it slightly warmer, let slices sit out for about 30 minutes before serving, but avoid microwaving as it risks melting the custard filling and buttercream layers. Slow warming preserves that perfect balance of creamy and fluffy texture.
FAQs
Can I use low-fat milk instead of whole milk?
Whole milk delivers the richness and creaminess essential for the custard and cake’s texture. Using low-fat milk might result in a thinner custard and less tender cake, so it’s best to stick with whole milk if you want that signature luxurious feel.
Is it possible to make this recipe gluten-free?
Yes, but you’ll need a quality gluten-free flour blend suitable for cakes. Keep in mind that gluten-free flours behave differently, so the cake might be a bit denser or have a slightly different crumb. Adjustments like adding xanthan gum might help mimic the texture.
Can I prepare the custard filling a day ahead?
Absolutely! The custard actually benefits from resting overnight, allowing the flavors to deepen. Just be sure to cover it tightly to prevent a skin from forming and keep it refrigerated until you’re ready to assemble the cake.
What is the best way to level the cakes?
Use a serrated knife or a cake leveler to trim the domed tops of the cakes horizontally. This will make stacking and layering easier and ensure your cake stands tall and even.
How should the cake be served for the best flavor?
Serve the Vanilla Custard Cake Recipe chilled or slightly cool from the fridge after resting. This allows the custard buttercream to set perfectly, providing a clean slice and that sublime creamy texture in every bite.
Final Thoughts
This Vanilla Custard Cake Recipe is one of those special desserts that bring joy not only through taste but also by the heartfelt effort you put into making it. Rich, fluffy, and bursting with vanilla goodness, it’s certain to become a staple for celebrations or any moment that calls for a little extra sweetness. I can’t wait for you to try this recipe and enjoy this dreamy treat with your loved ones!
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Vanilla Custard Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This Vanilla Custard Cake is a delightful layered dessert featuring a moist vanilla sponge cake filled and frosted with a rich, creamy vanilla custard buttercream. The custard filling is cooked on the stovetop to perfection and combined with a smooth buttercream to create a luscious, flavorful cake that is perfect for celebrations or a special treat.
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 Frosting
- 1 cup unsalted butter (room temperature)
- 2 1/2 cups powdered sugar
- Prepared custard filling
- 1 tsp vanilla extract
Instructions
- Prepare the Custard Filling: In a medium bowl, whisk together the egg yolks, granulated sugar, all-purpose flour, and cornstarch until smooth and well combined.
- Heat Milk Mixture: In a saucepan over medium heat, warm the milk and the remaining granulated sugar until it is steaming but not boiling, then remove from heat.
- Combine Mixtures: Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
- Cook Custard: Return the combined mixture to the saucepan, stirring continuously over medium heat until the custard thickens and comes to a boil.
- Finish Custard: Remove from heat and stir in the vanilla extract and unsalted butter until smooth and glossy.
- Chill Custard: Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, 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.
- Mix Dry Ingredients: Sift together cake flour, baking powder, and salt in a large bowl to ensure even distribution.
- Cream Butter and Sugar: In another bowl, cream the room temperature butter and granulated sugar until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate air.
- Add Vanilla: Stir in the vanilla extract to the wet mixture.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients, mixing until just combined between additions.
- Prepare for Baking: Divide the batter evenly between the prepared cake pans and smooth the tops for an even bake.
- Bake the Cakes: Bake in the preheated oven 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 remove and transfer to a wire rack to cool completely.
- Prepare Custard Buttercream: In a large bowl, beat the butter until creamy and pale, then gradually add the powdered sugar, beating until smooth and fluffy.
- Combine Filling and Frosting: Mix the cooled prepared custard and vanilla extract into the buttercream until fully incorporated 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, then add a layer of custard filling over the buttercream.
- Add Second Layer and Frost: Place the second cake layer on top and spread the remaining custard buttercream over the top and sides of the cake evenly.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour before serving to allow the layers to set and the flavors to meld.
Notes
- Ensure all ingredients (butter, eggs, milk) are at room temperature for the best cake texture.
- Cover the custard with plastic wrap touching the surface to prevent a skin from forming while cooling.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Leveling the cakes before assembling helps create an even and professional-looking finish.
- Refrigerate the cake after assembly to allow the custard buttercream to firm up, making it easier to cut.
- This cake is best served chilled but can be brought to room temperature before serving for a softer texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
