This Vanilla Custard Cake is a rich and elegant dessert featuring soft, fluffy vanilla cake layers filled with a luscious custard buttercream and creamy vanilla pastry cream. Perfect for special occasions, this cake is beautifully moist, smooth, and bursting with vanilla flavor.
Why You’ll Love This Recipe
- Silky and Creamy Texture – The custard buttercream and pastry cream add a luxurious mouthfeel.
- Perfectly Moist Cake – A tender crumb from cake flour and butter ensures the perfect texture.
- Elegant and Impressive – A show-stopping cake ideal for celebrations.
- Rich Vanilla Flavor – A triple-layered vanilla experience with cake, custard, and buttercream.
- Make-Ahead Friendly – The pastry cream can be prepared in advance.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Vanilla Pastry Cream:
- 3 cups whole milk (720ml)
- 1 tablespoon vanilla extract
- 7 egg yolks
- ¾ cup white sugar (150g)
- 6 tablespoons cornstarch
- 1½ sticks unsalted butter (170g)
For the Vanilla Cake:
- 1¼ cups whole milk (300ml)
- ⅓ cup vegetable oil (80ml)
- 3 large eggs
- 2¾ cups cake flour (312g)
- 1¾ cups white sugar (350g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter (227g)
For the Custard Buttercream:
- ⅔ of the prepared vanilla pastry cream
- 4 sticks unsalted butter (452g)
- ⅓ cup powdered sugar (38g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Directions
Step 1: Make the Vanilla Pastry Cream (Custard)
Prepare 2-24 hours in advance for best results.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick.
- In a saucepan, heat milk and vanilla over medium heat until steaming but not boiling.
- Slowly drizzle a small amount of hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
- Gradually add the rest of the milk while whisking, then return everything to the saucepan.
- Cook over medium heat, whisking continuously until thickened (1-2 minutes). The custard should be thick enough to coat the back of a spoon.
- Remove from heat and whisk in butter, one small piece at a time.
- Pass the custard through a sieve if any lumps appear.
- Cover with plastic wrap (directly touching the surface) and refrigerate for at least 2 hours.
Step 2: Make the Vanilla Cake
- Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.
- Divide milk into two portions: ½ cup and ¾ cup.
- Mix the ½ cup milk with vegetable oil and set aside.
- In another bowl, whisk the remaining ¾ cup milk with eggs and vanilla extract.
- In a stand mixer bowl, combine flour, sugar, baking powder, and salt. Mix on low speed.
- Add butter gradually, mixing until the mixture resembles coarse crumbs.
- Slowly pour in the milk/oil mixture and beat on medium speed for 2 minutes. Scrape down the sides.
- Reduce speed to low and slowly add the milk/egg mixture. Mix until just combined.
- Divide the batter into the prepared cake pans and bake for 30-40 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in the pan for 30 minutes before transferring to a wire rack.
Step 3: Make the Custard Buttercream
- About an hour before assembling, separate ⅓ of the pastry cream and return to the fridge. Let the remaining ⅔ come to room temperature.
- In a stand mixer, beat butter on high speed for 3-5 minutes until pale and fluffy.
- Gradually add the room-temperature pastry cream, one tablespoon at a time, whipping between additions.
- Add vanilla extract and salt. Taste-test for sweetness, adding powdered sugar gradually.
Step 4: Assemble the Cake
- Once completely cooled, cut each cake in half, creating four layers.
- Place one cake layer on a serving plate. Spread an even layer of custard buttercream.
- Repeat with the second cake layer, adding a thinner layer of buttercream. Pipe a border around the edges and fill the center with half of the cold pastry cream.
- Add the third cake layer, followed by another buttercream layer.
- Place the final cake layer on top. Frost the entire cake with custard buttercream.
- Pipe decorative rosettes around the top edge and pour the remaining custard into the center.
- Chill for 30 minutes before serving for best texture.
Servings and Timing
- Servings: 16 slices
- Preparation Time: 30 minutes
- Baking Time: 30-40 minutes
- Chilling Time: 2 hours
- Total Time: 1 hour 15 minutes (excluding chilling)
Variations
- Chocolate Custard Cake – Replace vanilla extract with 2 tablespoons of cocoa powder.
- Berry-Filled Cake – Layer fresh raspberries or strawberries between the cake layers.
- Lemon Vanilla Cake – Add lemon zest to the pastry cream for a citrusy twist.
- Almond Custard Cake – Swap vanilla extract for almond extract.
Storage/Reheating
- Storage – Keep covered in the refrigerator for up to 3 days.
- Freezing – Wrap cake layers individually in plastic wrap and freeze for up to 2 months. Assemble and frost after thawing.
- Reheating – Best served chilled or at room temperature; no reheating needed.
FAQs
How do I prevent my buttercream from curdling?
If curdled, gently warm the bowl over a bain-marie and whisk until smooth before re-whipping.
Can I make the cake ahead of time?
Yes! The pastry cream can be made 24 hours in advance, and cake layers can be baked and stored overnight.
What is the best way to get smooth cake layers?
Use a cake leveler or a serrated knife to trim and even out the layers before assembling.
Can I use all-purpose flour instead of cake flour?
Yes, but replace 2 tablespoons of every cup of all-purpose flour with cornstarch for a lighter texture.
Can I make this a single-layer cake?
Yes, simply bake in a larger pan and adjust the baking time accordingly.
What if my custard is too runny?
Continue cooking the custard over low heat, whisking constantly, until it thickens.
Can I substitute cornstarch with flour?
Yes, but the custard may have a slightly different texture. Use 2 tablespoons of flour per 1 tablespoon of cornstarch.
How do I make this cake extra moist?
Brush each cake layer with a light vanilla syrup before assembling.
What pairs well with this cake?
A cup of tea, coffee, or a glass of dessert wine complements this cake beautifully.
Conclusion
This Vanilla Custard Cake is a luxurious dessert with soft, buttery cake layers, rich vanilla custard, and silky custard buttercream. Perfect for birthdays, weddings, or any special occasion, this cake is sure to impress. Try this recipe and enjoy the perfect balance of sweetness, creaminess, and fluffiness!
Print
- Total Time: 1 hour 15 minutes (plus chilling)
- Yield: 16 slices 1x
- Diet: Vegetarian
Description
This Vanilla Custard Cake is soft, fluffy, and filled with layers of rich custard buttercream and silky crème pâtissière. A showstopping dessert, this cake is perfect for birthdays, special occasions, or whenever you crave a luxurious treat. Made with a tender vanilla cake, creamy custard filling, and a luscious frosting, it’s a true masterpiece!
Ingredients
For the Vanilla Pastry Cream (Custard):
- 3 cups whole milk (720ml)
- 1 tbsp vanilla extract
- 7 egg yolks
- 3/4 cup white sugar (150g)
- 6 tbsp cornstarch
- 1 1/2 sticks unsalted butter (170g)
For the Vanilla Cake:
- 1 1/4 cups whole milk (300ml)
- 1/3 cup vegetable oil (80ml)
- 3 large eggs
- 2 3/4 cups cake flour (312g)
- 1 3/4 cups white sugar (350g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 sticks unsalted butter (227g)
For the Custard Buttercream:
- 2/3 of the prepared vanilla pastry cream
- 4 sticks unsalted butter (452g)
- 1/3 cup powdered sugar (38g)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
1. Make the Pastry Cream (Custard)
- In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick.
- Heat milk and vanilla extract in a saucepan over medium heat until steaming (do not boil).
- Slowly drizzle some hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour everything back into the saucepan and whisk constantly until thickened (about 1-2 minutes).
- Remove from heat and whisk in butter until smooth.
- Cover with plastic wrap (touching the surface) and refrigerate for at least 2 hours (or overnight).
2. Make the Vanilla Cake
- Preheat oven to 350°F (180°C) and grease two 8-inch cake pans.
- Divide milk into two bowls:
- One with ½ cup milk + vegetable oil.
- One with ¾ cup milk + eggs + vanilla extract (whisk lightly).
- In a stand mixer, combine flour, sugar, baking powder, and salt.
- Gradually add butter and mix until the texture resembles coarse crumbs.
- Pour in milk/oil mixture and mix on medium speed for 2 minutes.
- Slowly add the milk/egg mixture and mix on low speed until just combined.
- Divide batter between cake pans and bake for 30-40 minutes (or until a toothpick comes out clean).
- Let cakes cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
3. Make the Custard Buttercream
- Remove ⅓ of the pastry cream and refrigerate for later use as filling.
- Let the remaining ⅔ of the pastry cream sit at room temperature.
- In a stand mixer, whip butter on high speed until pale and fluffy (3-5 minutes).
- Gradually add room-temperature pastry cream, mixing between additions.
- Add vanilla extract, salt, and powdered sugar, whipping until smooth.
4. Assemble the Cake
- Slice each cake in half horizontally to create four layers.
- Spread a layer of custard buttercream over the first cake layer.
- Place the second cake layer and spread a thin layer of buttercream, then pipe a border around the edges.
- Fill the center with half of the reserved chilled pastry cream.
- Repeat with the third layer, then top with the final cake layer.
- Frost the entire cake with custard buttercream and decorate as desired.
- Pipe rosettes around the top and pour the remaining custard in the center for an elegant finish.
Notes
✔ Make Ahead: Prepare the pastry cream a day in advance for best consistency.
✔ Smooth Buttercream Fix: If it curdles, gently warm the bowl over a bain-marie, whisk, then return to the mixer.
✔ Extra Flavor: Add lemon zest or a splash of rum to the custard for depth.
✔ Storage: Store in the fridge for up to 3 days. Let sit at room temp before serving.
- Prep Time: 30 minutes
- chill time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: French-Inspired
