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  • Author: asma
  • 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

Scale

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)

  1. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick.
  2. Heat milk and vanilla extract in a saucepan over medium heat until steaming (do not boil).
  3. Slowly drizzle some hot milk into the egg mixture, whisking constantly to temper the eggs.
  4. Pour everything back into the saucepan and whisk constantly until thickened (about 1-2 minutes).
  5. Remove from heat and whisk in butter until smooth.
  6. Cover with plastic wrap (touching the surface) and refrigerate for at least 2 hours (or overnight).

2. Make the Vanilla Cake

  1. Preheat oven to 350°F (180°C) and grease two 8-inch cake pans.
  2. Divide milk into two bowls:
    • One with ½ cup milk + vegetable oil.
    • One with ¾ cup milk + eggs + vanilla extract (whisk lightly).
  3. In a stand mixer, combine flour, sugar, baking powder, and salt.
  4. Gradually add butter and mix until the texture resembles coarse crumbs.
  5. Pour in milk/oil mixture and mix on medium speed for 2 minutes.
  6. Slowly add the milk/egg mixture and mix on low speed until just combined.
  7. Divide batter between cake pans and bake for 30-40 minutes (or until a toothpick comes out clean).
  8. Let cakes cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

3. Make the Custard Buttercream

  1. Remove ⅓ of the pastry cream and refrigerate for later use as filling.
  2. Let the remaining ⅔ of the pastry cream sit at room temperature.
  3. In a stand mixer, whip butter on high speed until pale and fluffy (3-5 minutes).
  4. Gradually add room-temperature pastry cream, mixing between additions.
  5. Add vanilla extract, salt, and powdered sugar, whipping until smooth.

4. Assemble the Cake

  1. Slice each cake in half horizontally to create four layers.
  2. Spread a layer of custard buttercream over the first cake layer.
  3. Place the second cake layer and spread a thin layer of buttercream, then pipe a border around the edges.
  4. Fill the center with half of the reserved chilled pastry cream.
  5. Repeat with the third layer, then top with the final cake layer.
  6. Frost the entire cake with custard buttercream and decorate as desired.
  7. 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

Find it online: https://yumandjoy.com/creamy-vanilla-custard-cake/