Vanilla Custard Cake Recipe
Highlighted under: Sweet Cravings Bakery
Indulge in the rich and creamy delight of this Vanilla Custard Cake, a perfect dessert for any occasion.
This Vanilla Custard Cake combines the lightness of a sponge cake with a rich custard filling, creating a delightful dessert that is sure to impress your guests.
Why You Will Love This Recipe
- Luxuriously creamy custard filling that tantalizes your taste buds
- Light and fluffy cake texture that pairs perfectly with the custard
- Versatile dessert that can be served for any occasion
A Classic Dessert with a Twist
This Vanilla Custard Cake combines the comforting flavors of a classic vanilla cake with the rich, silky texture of homemade custard. It's the ideal dessert for celebrations, family gatherings, or simply a sweet treat after dinner. The fusion of the light cake and the creamy filling creates a delightful experience that is sure to please everyone.
What sets this cake apart is its versatility. You can serve it plain or add fresh fruits, chocolate shavings, or a dusting of powdered sugar to elevate its presentation. Whether you’re hosting a birthday party or a cozy dinner, this Vanilla Custard Cake is a showstopper that will impress your guests.
The Perfect Pair: Cake and Custard
The marriage of cake and custard in this recipe is a match made in dessert heaven. The light, fluffy cake serves as a perfect backdrop for the rich custard, making each bite a harmonious blend of textures and flavors. The custard filling is not only delicious but also adds moisture to the cake, ensuring that it stays fresh and delectable for days.
This combination is not just satisfying but also allows for creativity in flavors. You can infuse the custard with different extracts or add citrus zest for a refreshing twist. The cake itself can be flavored with almond or lemon, giving you room to experiment and create a dessert that reflects your personal taste.
Pro Tips for Perfecting Your Cake
To achieve the best results with your Vanilla Custard Cake, it’s crucial to follow the steps carefully. Make sure your butter is softened to room temperature for the creaming process; this will help incorporate air into your batter, leading to a fluffier cake. Additionally, be gentle when mixing the dry ingredients to avoid overworking the batter, which can cause the cake to become dense.
When preparing the custard, constant stirring is key to prevent it from sticking to the bottom of the pan and burning. If the custard seems too thick, you can whisk in a little more milk to reach your desired consistency. Allow the custard to cool to room temperature before spreading it on the cake to avoid melting the layers.
Ingredients
Gather these ingredients to create your Vanilla Custard Cake:
For the Cake
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tsp baking powder
- Pinch of salt
For the Custard Filling
- 2 cups milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 cup unsalted butter
Make sure to measure your ingredients accurately for the best results.
Instructions
Follow these steps carefully to make your Vanilla Custard Cake:
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with the milk, until just combined.
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Custard Filling
In a saucepan, heat the milk and sugar until it begins to simmer. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually whisk in the hot milk mixture into the egg yolks.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the vanilla extract and butter. Let it cool.
Assemble the Cake
Once the cake is completely cool, slice it in half horizontally. Spread the custard filling generously on the bottom layer, then place the top layer back on. Chill in the fridge for at least 2 hours before serving.
Enjoy your delicious Vanilla Custard Cake with a sprinkle of powdered sugar on top!
Serving Suggestions
This Vanilla Custard Cake is a delightful standalone dessert, but it can be elevated with some simple accompaniments. Consider serving it with a side of fresh berries or a scoop of vanilla ice cream for an extra indulgent treat. A drizzle of chocolate or caramel sauce can also add a gourmet touch, making it even more enticing.
For a more festive presentation, try garnishing the top with whipped cream and seasonal fruits. This not only adds a pop of color but also enhances the overall flavor profile. No matter how you choose to serve it, this cake is bound to be a hit!
Storage Tips
Once prepared, your Vanilla Custard Cake can be stored in the refrigerator for up to four days, making it a convenient dessert for meal prep. To keep it fresh, be sure to cover it with plastic wrap or keep it in an airtight container. This will prevent the cake from drying out and allow the custard to maintain its creamy consistency.
If you want to make the cake ahead of time, consider baking the cake layers and custard filling separately. You can then assemble the cake on the day you plan to serve it. This method not only saves time but also helps in retaining the cake’s freshness and texture.
Frequently Asked Questions
One common question regarding this Vanilla Custard Cake is whether it can be made gluten-free. Yes, you can substitute all-purpose flour with a gluten-free blend. Just ensure that the blend you choose is suitable for baking to achieve the right texture.
Another frequently asked question is about making the custard ahead of time. You can prepare the custard a day before and store it in the refrigerator. Just remember to cover it with plastic wrap to prevent a skin from forming on top. This will save you time and allow the flavors to meld beautifully.
Questions About Recipes
→ Can I use a different flavor for the custard?
Yes, you can substitute vanilla extract with almond or lemon extract for a different flavor.
→ How do I store the leftover cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
→ Can I freeze the cake?
Yes, you can freeze the cake without the custard filling. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
→ What can I use instead of eggs?
You can use flaxseed meal or applesauce as an egg substitute in the cake batter.
Vanilla Custard Cake Recipe
Indulge in the rich and creamy delight of this Vanilla Custard Cake, a perfect dessert for any occasion.
Created by: Anna
Recipe Type: Sweet Cravings Bakery
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tsp baking powder
- Pinch of salt
For the Custard Filling
- 2 cups milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 cup unsalted butter
How-To Steps
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with the milk, until just combined.
Pour the batter into a greased 9-inch round cake pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a saucepan, heat the milk and sugar until it begins to simmer. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually whisk in the hot milk mixture into the egg yolks.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the vanilla extract and butter. Let it cool.
Once the cake is completely cool, slice it in half horizontally. Spread the custard filling generously on the bottom layer, then place the top layer back on. Chill in the fridge for at least 2 hours before serving.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g