Vanilla Custard Cake is a dessert that brings together a soft, spongy cake layered over a smooth, creamy custard.
The idea to make this Vanilla Custard Cake came from a desire to try something that combined both textures in one dish a cake that isn’t just fluffy but also has that rich custard element baked inside.
From my experience, making this Vanilla Custard Cake felt like an adventure, watching the batter transform during baking as the custard settled below the sponge.
The main feature of this Vanilla Custard Cake is definitely the way the custard layer forms underneath, giving each slice a luscious creaminess alongside the light cake.
The step-by-step process I followed made the whole experience enjoyable and rewarding.
Why You’ll Love This Recipe
This recipe captures a beautiful balance between a light, tender cake and creamy, velvety custard baked right inside. The result is a dessert that feels indulgent without being heavy.
The way the custard sets beneath the cake adds a unique texture that surprises the palate. Baking this cake also brings a sense of accomplishment watching the layers come together perfectly after some careful mixing and patience.
It’s a treat that stays moist and flavorful even after refrigeration, making it a great choice to prepare ahead of time. This Vanilla Custard Cake leaves a lasting impression on anyone lucky enough to try it.
How To Prepare Vanilla Custard Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 75minutes
Course: Dessert
Cuisine: American
Calories: Approximately 400 kcal per serving (depending on the portion size)
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Whisk
- Saucepan
- Spatula
- Electric mixer or hand whisk
- Measuring cups and spoons
- 8-inch square baking dish
- Fine mesh sieve
- Baking paper
Ingredients
For the Custard Layer:
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Cake Batter:
- 1 cup plain flour, sifted
- ½ cup unsalted butter, melted and slightly cooled
- 2 cups milk, lukewarm
- 1¼ cups caster sugar
- 4 large eggs, separated
- 1 tablespoon water
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting
How to Make Vanilla Custard Cake
1. Prepare the Custard Layer
In a medium saucepan over medium heat, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add the milk while whisking continuously. Cook for 5–7 minutes, stirring constantly, until the mixture thickens. Remove from heat, stir in the vanilla extract and a pinch of salt. Set aside to cool slightly.
2. Preheat the Oven
Set your oven to 325°F (160°C). Lightly grease an 8-inch square baking dish or line it with parchment paper for easy removal later.
3. Melt the Butter
Melt the butter and allow it to cool slightly so it doesn’t cook the eggs when mixed. Set it aside.
4. Separate the Eggs
Carefully separate the egg yolks from the whites. Place the yolks in one mixing bowl and the whites in another (make sure no yolk gets into the whites).
5. Beat the Egg Yolks
Add the caster sugar to the bowl of yolks and beat until pale and fluffy. Mix in the tablespoon of water and the vanilla extract. Gradually pour in the melted butter while mixing continuously.
6. Add Flour and Milk
Slowly mix in the sifted flour until just combined. Then gradually add the lukewarm milk while whisking to keep the mixture smooth. Once incorporated, gently fold in the prepared custard layer. The batter will be quite liquid this is normal.
7. Whip Egg Whites to Stiff Peaks
Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form. This gives the cake its signature layered texture.
8. Fold in the Egg Whites
Gently fold the whipped egg whites into the batter, a third at a time. Don’t over mix it’s fine to see a few lumps or white streaks.
9. Bake the Cake
Pour the mixture into the prepared baking dish. Bake for 50–55 minutes, or until the top is golden and slightly firm. The center may jiggle a bit that’s okay; it sets more as it cools.
10. Cool, Dust, and Serve
Let the cake cool completely in the pan. Once cooled, refrigerate for at least 1–2 hours (overnight is best). Dust with powdered sugar before slicing. Serve chilled or at room temperature.
Why My Recipe Works
My Vanilla Custard Cake works because it carefully balances the ingredients and techniques to create that signature layered effect.
The custard is cooked just enough to thicken before being mixed into the batter, ensuring it sets properly during baking.
Using lukewarm milk helps keep the batter smooth, while folding in whipped egg whites adds lightness without collapsing the mixture.
The low oven temperature allows the cake to bake slowly, giving the custard time to form underneath without curdling or separating.
Each step builds on the last, resulting in a cake that’s both tender on top and creamy beneath a combination that makes this Vanilla Custard Cake reliable and delicious every time.
Serving Ideas
Serving this Vanilla Custard Cake chilled brings out the best texture and flavor. A light dusting of powdered sugar on top adds a touch of sweetness and an elegant finish.
Fresh berries like strawberries, raspberries, or blueberries pair wonderfully, offering a burst of freshness that complements the creamy custard. For a richer experience, a dollop of whipped cream or a drizzle of caramel sauce works beautifully.
This Vanilla Custard Cake also goes well alongside a cup of strong coffee or tea, balancing the sweetness and making for a delightful treat any time of day.
Expert Baking Tips
➤ Make sure to whisk the custard mixture constantly while cooking to prevent lumps and achieve a smooth, creamy texture.
➤ When folding the egg whites into the batter, use a gentle folding motion to retain the air bubbles for a fluffy top layer.
➤ Use a light hand when mixing the batter after adding the melted butter to avoid deflating the mixture.
➤ Line your baking pan with parchment paper to help the cake release easily and keep the bottom moist.
➤ Check the cake with a toothpick near the end of baking; it should come out mostly clean but with a few moist crumbs for a custard center.
➤ Chill the cake in the refrigerator before serving to help the custard set firmly and enhance the flavors.
Additions And Variations
✔ Fresh Berries: Adding raspberries, strawberries, or blueberries on top or between layers adds a burst of freshness and natural sweetness.
✔ Citrus Zest: Mixing in lemon or orange zest into the batter gives a bright, tangy note that complements the vanilla custard beautifully.
✔ Nut Topping: Toasted almonds, walnuts, or pistachios sprinkled over the cake before serving add a pleasant crunch and nutty flavor.
✔ Chocolate Swirl: Fold in some melted dark chocolate or cocoa powder into part of the batter for a marbled effect and rich chocolate undertone.
✔ Spiced Variation: Add a pinch of cinnamon, nutmeg, or cardamom to the custard or batter for a warm, aromatic twist that deepens the flavor profile.
How To Store Leftovers
Store leftover Vanilla Custard Cake in an airtight container to keep it fresh and prevent it from drying out. Refrigeration is best because the custard center needs to stay cool and firm.
Vanilla Custard Cake will keep well for up to 3 days in the fridge. Before serving, let the cake sit at room temperature for about 15–20 minutes to soften slightly.
Avoid freezing, as the texture of the custard may change and become watery when thawed. Enjoy leftovers chilled or gently warmed, depending on your preference.
Frequently Asked Questions (FAQs)
Can I use a different type of flour?
Yes, you can use all-purpose flour, but cake flour gives the cake a lighter, softer texture. If using all-purpose flour, consider adding cornstarch to mimic cake flour’s properties.
How can I make this cake dairy-free?
Replace the whole milk with a non-dairy milk such as almond or oat milk, and use a dairy-free butter substitute for the custard and cake.
Can I prepare the custard in advance?
Yes, you can make the custard ahead of time. Store it in an airtight container in the refrigerator for up to 2 days before assembling the cake.
How do I prevent the cake from becoming dry?
Ensure you don’t overmix the batter, and bake the cake until just a toothpick comes out clean. You can also brush the cake layers with simple syrup before adding the custard for extra moisture.
Can I freeze the Vanilla Custard Cake?
Yes, you can freeze the cake layers without the custard. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw before assembling with the custard.
Conclusion
This Vanilla Custard Cake recipe has become one of my favorite go-to desserts because it’s easy to make and always turns out delicious.
I enjoyed every step of the process, especially seeing the custard layer form as Vanilla Custard Cake baked. The result is a moist, creamy cake that everyone loves.
It feels like a small success every time I make it, and sharing this recipe with friends and family brings me joy. I hope others try Vanilla Custard Cake and enjoy this simple but special dessert as much as I do.
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Vanilla Custard Cake
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Spatula
- Electric mixer or hand whisk
- Measuring cups and spoons
- 8-inch square baking dish
- Fine-mesh sieve
- Baking paper
Ingredients
For the Custard Layer:
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Cake Batter:
- 1 cup plain flour sifted
- ½ cup unsalted butter melted and slightly cooled
- 2 cups milk lukewarm
- 1¼ cups caster sugar
- 4 large eggs separated
- 1 tablespoon water
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
Instructions
Prepare the Custard Layer
- In a medium saucepan over medium heat, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add the milk while whisking continuously. Cook for 5–7 minutes, stirring constantly, until the mixture thickens. Remove from heat, stir in the vanilla extract and a pinch of salt. Set aside to cool slightly.
Preheat the Oven
- Set your oven to 325°F (160°C). Lightly grease an 8-inch square baking dish or line it with parchment paper for easy removal later.
Melt the Butter
- Melt the butter and allow it to cool slightly so it doesn’t cook the eggs when mixed. Set it aside.
Separate the Eggs
- Carefully separate the egg yolks from the whites. Place the yolks in one mixing bowl and the whites in another (make sure no yolk gets into the whites).
Beat the Egg Yolks
- Add the caster sugar to the bowl of yolks and beat until pale and fluffy. Mix in the tablespoon of water and the vanilla extract. Gradually pour in the melted butter while mixing continuously.
Add Flour and Milk
- Slowly mix in the sifted flour until just combined. Then gradually add the lukewarm milk while whisking to keep the mixture smooth. Once incorporated, gently fold in the prepared custard layer. The batter will be quite liquid this is normal.
Whip Egg Whites to Stiff Peaks
- Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form. This gives the cake its signature layered texture.
Fold in the Egg Whites
- Gently fold the whipped egg whites into the batter, a third at a time. Don’t over mix it’s fine to see a few lumps or white streaks.
Bake the Cake
- Pour the mixture into the prepared baking dish. Bake for 50–55 minutes, or until the top is golden and slightly firm. The center may jiggle a bit that’s okay; it sets more as it cools.
Cool, Dust, and Serve
- Let the cake cool completely in the pan. Once cooled, refrigerate for at least 1–2 hours (overnight is best). Dust with powdered sugar before slicing. Serve chilled or at room temperature.