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Custard Cake

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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.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 10 to 12 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

  • 3 cups whole milk (for custard)
  • 1 tablespoon vanilla extract (for custard)
  • 7 large egg yolks
  • ¾ cup granulated sugar (for custard)
  • 6 tablespoons cornstarch
  • 1½ sticks (170 g) unsalted butter (for custard)
  • 1¼ cups whole milk (for cake)
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract (for cake)
  • 2¾ cups cake flour
  • 1¾ cups granulated sugar (for cake)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 sticks (227 g) unsalted butter (for cake)
  • ⅔ of the prepared custard (for buttercream)
  • 4 sticks (452 g) unsalted butter (for buttercream)
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)

Instructions

  1. Make the custard: In a bowl, whisk egg yolks, sugar, and cornstarch until thick and pale.
  2. Heat milk and vanilla in a saucepan until steaming. Slowly whisk into the egg mixture to temper, then return to the saucepan.
  3. Cook over medium heat, whisking constantly, until thick bubbles form. Boil 1–2 minutes, then remove from heat and whisk in butter gradually.
  4. Cover custard with plastic wrap touching the surface and refrigerate for at least 2 hours.
  5. 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.
  6. In a large bowl, mix flour, sugar, baking powder, and salt. Add butter gradually until mixture resembles coarse crumbs.
  7. Add milk-oil mixture and beat for 2 minutes. Add egg-milk mixture and mix just until combined.
  8. Divide batter between pans and bake for 30–40 minutes. Cool completely.
  9. For buttercream: Bring butter and ⅔ of the custard to room temperature. Beat butter until fluffy, then add custard a tablespoon at a time.
  10. Add vanilla, salt, and powdered sugar. Beat until smooth and creamy.
  11. 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.
  12. 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.

Nutrition

Find it online: https://savorymomskitchen.com/custard-cake/