Indulge in the delightful layers of this Vanilla Custard Cake, featuring a fluffy vanilla sponge, a rich homemade custard filling, and a smooth custard buttercream that takes the cake to a whole new level of deliciousness. Whether for a special occasion or just a sweet treat, this cake will surely satisfy your cravings and impress your guests.
Why You’ll Love This Recipe
- Fluffy and light – The vanilla sponge cake is soft and airy, making every bite a melt-in-your-mouth experience.
- Rich and creamy – The homemade custard filling and buttercream add a velvety texture and a decadent flavor to each layer.
- Homemade goodness – With simple ingredients and steps, this cake is made from scratch for the ultimate fresh and indulgent dessert.
- Perfect for celebrations – Ideal for birthdays, weddings, or any occasion where you want to showcase a stunning, flavorful cake.
- Two layers of custard – A custard filling and custard buttercream make this cake extra creamy and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Custard Filling:
- Whole milk
- Granulated sugar
- Large egg yolks
- All-purpose flour
- Cornstarch
- Vanilla extract
- Unsalted butter
For the Vanilla Sponge Cake:
- Cake flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter (room temperature)
- Large eggs (room temperature)
- Whole milk (room temperature)
- Vanilla extract
For the Custard Buttercream:
- Unsalted butter (room temperature)
- Powdered sugar
- Prepared custard (from the custard filling)
- Vanilla extract
Directions
Prepare the Custard Filling:
- In a medium bowl, whisk together egg yolks, 2 tablespoons sugar, flour, and cornstarch until smooth.
- In a saucepan, heat the milk and remaining sugar over medium heat until steaming but not boiling.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
- Remove from heat, stir in vanilla extract and butter until smooth.
- Transfer the custard to a bowl, cover with plastic wrap touching the surface, and refrigerate until completely cooled.
Prepare the Vanilla Sponge Cake:
- Preheat the oven to 335°F (170°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, sift together cake flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Custard Buttercream:
- In a large bowl, beat the butter until creamy and pale.
- Gradually add the powdered sugar, beating until smooth and fluffy.
- Mix in the cooled custard and vanilla extract until well combined.
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 a layer of the remaining custard filling over the buttercream.
- Place the second cake layer on top and spread the remaining custard buttercream over the top and sides of the cake.
- Refrigerate the cake for at least 1 hour before serving to allow the layers to set.
Servings and Timing
- Servings: 12
- Prep Time: 45 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Calories: 450 kcal per serving
Variations
- Flavor twist – Add citrus zest, like lemon or orange, to the custard filling for a refreshing touch.
- Chocolate version – Add cocoa powder to the cake batter or make a chocolate custard filling for a delicious twist.
- Nutty topping – Top the cake with chopped toasted nuts or shredded coconut for extra texture.
- Fruit addition – Layer fresh berries like strawberries, raspberries, or blueberries between the custard layers for a fruity contrast.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 1 month. Thaw in the fridge before serving.
- Reheating: Serve cold or at room temperature. No reheating necessary.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. It needs time to chill and set, so preparing it the night before will only enhance the flavor and texture.
Can I use a different type of flour?
For the best results, use cake flour, but you can substitute all-purpose flour in a pinch, though the texture might be slightly different.
How do I make the custard filling thicker?
To make the custard filling thicker, let it cook a little longer while stirring constantly until it reaches the desired consistency.
Can I use store-bought custard instead of making it from scratch?
Yes, you can use store-bought custard, but making it fresh at home adds a richer flavor to the cake.
Can I decorate the top of the cake?
Yes, you can decorate the cake with whipped cream, fresh fruit, or chocolate shavings for an extra touch.
Is there a dairy-free option?
Yes, you can substitute the butter, cream cheese, and milk with non-dairy alternatives like coconut milk, vegan butter, and dairy-free cream cheese.
Can I double the recipe?
Yes! If you’re making this cake for a larger group, you can double the recipe and bake in larger cake pans. Adjust baking time if necessary.
Can I freeze the custard?
Yes, you can freeze the custard filling before assembling the cake. Just make sure to thaw it in the fridge before using it.
Conclusion
The Vanilla Custard Cake is the ultimate indulgence for anyone who loves a rich, creamy dessert. With layers of soft vanilla sponge, luscious custard filling, and smooth buttercream, this cake is perfect for any occasion. It’s a showstopper at any celebration, and with its homemade custard and easy-to-follow steps, it’s sure to become a favorite in your recipe collection. Enjoy!
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Vanilla Custard Cake
Vanilla Custard Cake is a rich, indulgent dessert featuring layers of soft vanilla sponge, a creamy homemade custard filling, and a smooth custard buttercream. This cake is perfect for special occasions, offering a delightful balance of flavors and textures that will impress your guests. With simple ingredients and a delicious outcome, it’s a showstopper for birthdays, weddings, or any celebration.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Ingredients
For the 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
For the 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
For the 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.
- In a saucepan, heat the milk and remaining sugar over medium heat until steaming but not boiling.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan, stirring continuously, and cook until thickened and boiling.
- Remove from heat, stir in vanilla extract and butter until smooth.
- Transfer the custard to a bowl, cover with plastic wrap touching the surface, and refrigerate until completely cooled.
-
Prepare the Vanilla Sponge Cake:
- Preheat the oven to 335°F (170°C). Grease and line two 8-inch round cake pans with parchment paper.
- Sift together cake flour, baking powder, and salt in a large bowl.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternately add the dry ingredients and milk to the batter, starting and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
-
Prepare the Custard Buttercream:
- Beat the butter until creamy and pale in a large bowl.
- Gradually add powdered sugar, beating until smooth and fluffy.
- Mix in the cooled custard and vanilla extract until fully combined.
-
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 a layer of custard filling over the buttercream.
- Place the second cake layer on top and spread the remaining custard buttercream over the top and sides of the cake.
- Refrigerate for at least 1 hour before serving to allow the layers to set.
Notes
- You can add citrus zest to the custard filling for a refreshing twist.
- For a chocolate variation, add cocoa powder to the cake batter or make a chocolate custard filling.
- For extra texture, top the cake with toasted nuts or shredded coconut.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Cake, Dessert, Celebration Cake
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
