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

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 Frosting

1 cup unsalted butter (room temperature)
2 1/2 cups powdered sugar
Prepared custard filling
1 tsp vanilla extract

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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