Vanilla Custard Cake Recipe

Quick Description

This moist vanilla cake with a smooth, luscious custard filling is the perfect dessert for any occasion. It’s a two-in-one treat: the cake is fluffy, and the custard adds a velvety richness.

Servings & Timing

• Servings: 10-12 slices
• Total Time: 1 hour 15 minutes

Ingredients List

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup sour cream (optional for extra moisture)

For the Custard:

• 2 cups whole milk
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Prepare the cake:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with milk and sour cream (if using), beginning and ending with the dry ingredients. Mix until just combined.
   • Pour the batter into the prepared cake pan, spreading it evenly.
3. Bake the cake:
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the custard:
   • In a medium saucepan, whisk together the milk, egg yolks, sugar, cornstarch, and a pinch of salt.
   • Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to boil (about 5-7 minutes).
   • Once it thickens, remove from the heat and stir in the vanilla extract.
   • Let the custard cool slightly, then cover it with plastic wrap, pressing the wrap directly on the surface of the custard to prevent a skin from forming. Allow to cool completely.
5. Assemble the cake:
   • Once the cake and custard have cooled, slice the cake horizontally into two layers.
   • Spread the custard evenly over the bottom layer, then place the second layer of cake on top.
   • Optionally, you can dust the top of the cake with powdered sugar or top with whipped cream for extra indulgence.
6. Serve: Slice and enjoy your delicious Vanilla Custard Cake!

Additional Notes

• Storage: Store any leftover cake in the fridge for up to 3 days, as the custard requires refrigeration.
• Make-ahead: You can prepare both the cake and custard in advance. Just assemble the cake before serving.

Dietary Info

• Contains: Dairy, eggs, gluten

Flavor Tips & Variations

• Topping options: You can top the cake with fresh berries or a drizzle of chocolate sauce for an extra pop of flavor.
• Lemon twist: Add a teaspoon of lemon zest to the batter for a citrusy kick.

Ingredient Substitutions

• Butter: You can substitute the butter with margarine or a dairy-free butter substitute if needed.
• Milk: Use almond milk or another non-dairy milk for a dairy-free version.

Recipe Variations & Serving Suggestions

• Serving: This cake is delicious served on its own, but you could also serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Storage & Make-Ahead

Freezing: You can freeze individual slices of this cake. Just wrap them in plastic wrap and foil before freezing, and thaw at room temperature when ready to serve.