This custard cake is a celebration of classic vanilla flavors layered in the most indulgent way. Soft, airy vanilla sponge cake is stacked with a rich homemade custard filling and finished with a silky custard buttercream. Every bite is creamy, balanced, and irresistibly comforting, making it a standout dessert for special occasions or whenever you want to impress.
Why You’ll Love This Recipe
This recipe combines three beautifully crafted elements into one unforgettable cake. The sponge cake is light yet sturdy, so it holds the custard without becoming soggy. The custard is made completely from scratch, delivering a deep vanilla flavor and luxurious texture. Using the same custard in both the filling and the buttercream creates harmony throughout the cake. The result is elegant, nostalgic, and surprisingly achievable with a little planning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pastry cream (custard)
Whole milk: 3 cups (720 ml)
Vanilla extract: 1 tablespoon
Egg yolks: 7 large
Granulated sugar: ¾ cup (150 g)
Cornstarch: 6 tablespoons
Unsalted butter: 1 ½ sticks (170 g)
For the custard buttercream
Prepared vanilla pastry cream: ⅔ of the batch
Unsalted butter: 4 sticks (452 g)
Powdered sugar: ⅓ cup (38 g)
Vanilla extract: 1 teaspoon
Salt: ¼ teaspoon
Directions
Begin by making the pastry cream. In a bowl, whisk the egg yolks, granulated sugar, and cornstarch until pale and thick. In a saucepan, heat the milk with vanilla until steaming but not boiling. Slowly drizzle the hot milk into the egg mixture while whisking to temper the eggs. Return everything to the saucepan and cook over medium heat, whisking constantly, until thick bubbles appear. Boil for 1 to 2 minutes, then remove from heat. Whisk in the butter a little at a time until smooth. Cover the surface directly with plastic wrap and refrigerate for at least 2 hours.
To make the cake, preheat the oven to 180°C and grease two 8-inch round cake pans. Divide the milk into two portions: mix one with the vegetable oil, and the other with the eggs and vanilla. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter gradually until the mixture resembles coarse crumbs. Add the milk and oil mixture and beat for exactly 2 minutes. Slowly mix in the egg and milk mixture until just combined. Divide the batter evenly between pans and bake for 30 to 40 minutes, until a skewer comes out clean. Cool completely.
For the custard buttercream, allow both the butter and ⅔ of the pastry cream to come to room temperature. Beat the butter until pale and fluffy. Add the pastry cream one tablespoon at a time, mixing well after each addition. Blend in vanilla and salt, then add powdered sugar gradually until the desired sweetness is reached.
To assemble, slice each cake layer in half horizontally. Layer cake with custard buttercream, adding a thinner buttercream layer in the middle and filling the center with half of the reserved cold custard. Finish stacking, frost the outside, and decorate as desired. Spoon the remaining custard on top for a beautiful finish.
Servings and timing
This cake serves 10 to 12 slices.
Preparation time is approximately 45 minutes.
Baking time is 30 to 40 minutes.
Chilling and cooling time is about 2 to 3 hours.
Storage/Reheating
Store the assembled cake in an airtight container in the refrigerator for up to 4 days. For best texture, let slices sit at room temperature for about 20 minutes before serving. This cake is not suitable for reheating, as the custard layers are best enjoyed chilled or lightly tempered.
FAQs
Can I make the custard ahead of time?
Yes, the custard can be made up to 2 days in advance and stored in the refrigerator with plastic wrap touching the surface.
What makes this cake so fluffy?
The reverse creaming method ensures the cake has a fine, tender crumb that stays soft without collapsing.
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works, but cake flour gives a lighter and more delicate texture.
Why did my buttercream curdle?
This usually happens when the butter and custard are at different temperatures. Gently warming the bowl and re-whipping will fix it.
Is the cake overly sweet?
No, the custard balances the sweetness, and the powdered sugar in the buttercream can be adjusted to taste.
Can I freeze this cake?
It’s best not to freeze the assembled cake, but unfrosted cake layers can be frozen for up to one month.
Do I need a stand mixer?
A stand mixer is recommended, but a sturdy hand mixer can work with patience.
Can I flavor the custard differently?
Yes, you can infuse the milk with citrus zest or use vanilla bean paste for a deeper flavor.
How do I prevent a skin forming on the custard?
Always press plastic wrap directly onto the surface while it cools.
Is this cake suitable for celebrations?
Absolutely, its elegant layers and rich flavor make it perfect for birthdays and special events.
Conclusion
Custard cake is the perfect blend of light sponge, creamy filling, and luxurious frosting. While it involves a few steps, each one is straightforward and rewarding. The end result is a refined dessert that feels both classic and indulgent, making it a recipe you’ll want to return to again and again.
A luxurious layered dessert featuring soft vanilla sponge cake, homemade custard filling, and a silky custard-based buttercream. This custard cake is creamy, balanced, and perfect for celebrations or indulgent moments.
Make the custard: In a bowl, whisk egg yolks, sugar, and cornstarch until thick and pale.
Heat milk and vanilla in a saucepan until steaming. Slowly whisk into the egg mixture to temper, then return to the saucepan.
Cook over medium heat, whisking constantly, until thick bubbles form. Boil 1–2 minutes, then remove from heat and whisk in butter gradually.
Cover custard with plastic wrap touching the surface and refrigerate for at least 2 hours.
Preheat oven to 180°C (350°F). Grease two 8-inch round pans. Prepare two milk mixtures: one with oil, and one with eggs and vanilla.
In a large bowl, mix flour, sugar, baking powder, and salt. Add butter gradually until mixture resembles coarse crumbs.
Add milk-oil mixture and beat for 2 minutes. Add egg-milk mixture and mix just until combined.
Divide batter between pans and bake for 30–40 minutes. Cool completely.
For buttercream: Bring butter and ⅔ of the custard to room temperature. Beat butter until fluffy, then add custard a tablespoon at a time.
Add vanilla, salt, and powdered sugar. Beat until smooth and creamy.
To assemble: Slice each cake in half. Layer cake with custard buttercream, adding a thinner buttercream layer in the middle and filling with half of the reserved cold custard.
Stack and frost the cake. Spoon remaining custard on top for a decorative finish. Chill before serving.
Notes
Make custard ahead and chill well to save time.
Use room temperature ingredients for a smooth buttercream.
Cake flour gives the best texture, but all-purpose flour is an acceptable substitute.
Unfrosted cake layers can be frozen for up to 1 month.
Let cake slices sit at room temperature for 20 minutes before serving for best texture.
