Vanilla Custard Cake -

Indulge in the sweet decadence of Vanilla Custard Cake—a delightful dessert that combines the rich creaminess of custard with the light texture of a classic cake. Whether it’s for a birthday celebration, a holiday dessert table, or a special treat just because, this cake brings pure joy in every bite. With layers of soft cake and luscious buttercream frosting, each slice is a melt-in-your-mouth experience.

Why You Will Love This Recipe

This Vanilla Custard Cake stands out for several reasons. Not only is it delicious, but the recipe also allows for customization, encouraging you to add your flair. The creamy custard adds a unique twist, providing an extraordinary flavor compared to standard cakes. Plus, the fluffy buttercream frosting takes the cake experience to a whole new level. A perfect recipe for bakers of any level, you’ll impress your friends and family, making it a go-to for any occasion.

Pro Tips for Making Vanilla Custard Cake

To ensure your Vanilla Custard Cake turns out perfectly, consider these professional tips:

Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps in creating a smoother batter and ensures even baking.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
Check for Doneness: Use a toothpick to check the cakes about 20 minutes into baking. The toothpick should come out clean or with a few crumbs attached.
Allow Cakes to Cool Completely: Before frosting, make sure your cakes are completely cooled to avoid melting the buttercream.
Decorate as Desired: Feel free to add sprinkles, fresh berries, or edible flowers on top to elevate your cake even further.

Ingredients

Before you begin baking, gather all your ingredients. Here’s what you’ll need:

For the Cake:

2½ cups (312g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (170g) unsalted butter, softened
1¾ cups (350g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) whole milk
½ cup (120ml) custard (thick, cooked and cooled)

For the Buttercream Frosting:

1 cup (226g) unsalted butter, room temperature
4 cups (480g) powdered sugar
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 175°C (350°F). Prepare your baking atmosphere by greasing and lining three 8-inch round cake pans with parchment paper.

Step 2: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step ensures an even distribution of the leavening agents and prevents clumps, leading to a lighter cake texture.

Step 3: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process usually takes about 3-4 minutes and incorporates air into the batter.

Step 4: Add the eggs into the butter mixture one at a time, ensuring to mix well after each addition. Incorporating eggs this way helps to maintain the emulsion.

Step 5: Stir in the vanilla extract, bringing a lovely aroma and flavor to the mixture. This is where the cake begins to smell delightful.

Step 6: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix carefully until just combined to avoid overmixing.

Step 7: Gently fold in the cooled custard. Make sure to do this delicately to maintain the fluffiness of the batter and prevent it from becoming dense.

Step 8: Divide the cake batter evenly between the three prepared pans. This ensures that all layers bake uniformly.

Step 9: Bake in the preheated oven for 22–25 minutes or until a toothpick inserted in the center comes out clean. Set a timer to monitor the cakes as baking time can vary with different ovens.

Step 10: Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This cooling step is essential for the cakes to set fully before adding frosting.

Step 11: To prepare the buttercream frosting, beat the room temperature unsalted butter until creamy. This step will add a rich texture to your frosting.

Step 12: Gradually add the powdered sugar to the butter, mixing until combined. The sugar will thicken the frosting, creating stability.

Step 13: Stir in the vanilla extract and a pinch of salt. For desired consistency, add milk one tablespoon at a time until you reach a spreadable texture.

Step 14: Once the cakes are completely cool, assemble your cake by spreading buttercream between the layers, and then use it to frost the top and sides. Smooth the frosting or create designs as desired to make your cake visually appealing.

FAQs

Can I use homemade custard instead of store-bought?

Absolutely! Homemade custard brings a fresh flavor to your cake. Just ensure that it is thick and cooled before folding it into the batter.

How do I store leftover cake?

Wrap the cake in plastic wrap or store it in an airtight container in the refrigerator. For longer storage, you can also freeze individual slices.

Can I make this recipe as cupcakes instead of a layered cake?

Yes, you can! Divide the batter into cupcake liners and bake for 18-20 minutes. Adjust baking time accordingly.

What can I serve with Vanilla Custard Cake?

This cake pairs wonderfully with fresh fruit, whipped cream, or a scoop of vanilla ice cream, enhancing its creamy texture and flavor.

Can I make this cake gluten-free?

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, ensuring it has a binding agent like xanthan gum.

Conclusion

Creating a Vanilla Custard Cake is not just about following a recipe; it’s about crafting an experience. The combination of a soft, buttery cake layered with velvety custard and rich buttercream is sure to dazzle your taste buds. So, whether you’re baking for a crowd or treating yourself, this cake promises to deliver on flavor and presentation. Happy baking!