You can create a dessert that combines a soft, moist cake with creamy, rich custard. This Vanilla Custard Cream Cake is a delightful treat, perfect for any occasion and surprisingly simple to make.
Key Ingredients & Substitutions
- All-purpose flour: You can use a gluten-free all-purpose flour blend.
- Granulated sugar: Brown sugar can be used for a slightly deeper flavor.
- Eggs: For a vegan alternative, use flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg).
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Milk: Any dairy or non-dairy milk (almond, soy) works well.
- Cornstarch: Essential for thickening the custard; potato starch can be a substitute.
Ingredients
For the Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk
For the Vanilla Custard Cream:
- 2 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 ½ cups milk
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream, cold
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Chill Time: 45 minutes (for custard)
- Servings: 8-10 slices
- Tools Needed: 9-inch round cake pan, stand mixer or hand mixer, whisk, medium saucepan, cooling rack.
Step-by-Step Instructions
1. Prepare Your Cake Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal. This ensures your vanilla cake bakes perfectly and doesn’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This step helps distribute the leavening agents evenly through your vanilla cake batter.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar using a stand mixer or hand mixer until the mixture is light and fluffy. This creates a good base for your moist vanilla cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Don’t overmix at this stage, as it can affect the texture of your vanilla cake.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the vanilla cake batter. Overmixing develops the gluten too much, leading to a tough cake.
6. Bake the Vanilla Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let your vanilla cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Custard Base
While the cake cools, whisk together the egg yolks, sugar, cornstarch, and salt in a medium saucepan until smooth. Gradually whisk in the milk until well combined. This is the foundation for your rich vanilla custard.
8. Cook the Custard
Heat the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This usually takes about 5-7 minutes. Remove from heat and stir in the vanilla extract.
9. Chill the Custard
Transfer the custard to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 45 minutes, or until thoroughly chilled. This allows the vanilla custard to set properly.
10. Whip the Cream
In a separate cold bowl, whip the cold heavy cream until soft peaks form. This will lighten your vanilla custard cream.
11. Fold Cream into Custard
Gently fold the whipped cream into the chilled vanilla custard until fully incorporated and smooth. This creates a light and airy custard cream.
12. Assemble Your Cake
Once the vanilla cake is completely cool, slice it horizontally into two equal layers. Spread the vanilla custard cream evenly over the bottom layer. Place the second cake layer on top.
13. Serve and Enjoy!
Your Vanilla Custard Cream Cake is ready to be enjoyed! You can dust it with a little powdered sugar for an elegant finish.
Variation Ideas
- Berry Burst: Add fresh berries (strawberries, raspberries) between the cake layers with the custard for a fruity twist.
- Chocolate Drizzle: Drizzle melted chocolate over the top for a chocolate-vanilla combination.
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter or custard for a bright, citrusy note.
Storage Instructions
Store your Vanilla Custard Cream Cake in an airtight container in the refrigerator for up to 3-4 days. The custard cream can make the cake a bit moist over time, so enjoy it fresh. It is not recommended to freeze this cake due to the custard filling.
Frequently Asked Questions (FAQ)
Q: Can I make the vanilla cake ahead of time?
A: Yes, you can bake the vanilla cake layers a day in advance. Store them wrapped tightly at room temperature.
Q: Why is my custard not thickening?
A: Ensure you are cooking the custard over medium heat and stirring constantly. It needs sufficient heat and agitation for the cornstarch to activate and thicken.
Q: Can I use different flavored extracts?
A: Absolutely! You can swap vanilla extract for almond extract or a citrus extract in both the cake and custard for different flavor profiles.
Q: My cake layers are uneven; what should I do?
A: Use a serrated knife to carefully level the top of your cake layers if they have domed. This will help with even stacking.
Q: What kind of milk is best for the custard?
A: Whole milk yields the richest, creamiest custard. However, 2% or even non-dairy milks can be used with good results.
Q: Can I make this a sheet cake?
A: Yes, you can bake the vanilla cake batter in a 9×13 inch sheet pan. Adjust baking time as needed, usually around 25-30 minutes.