Irresistible Layered Custard Cake Recipe – Fluffy, Creamy & Easy
Introduction
If you’re searching for the perfect custard dessert that looks as good as it tastes, this Layered Custard Cake is your dream come true. It features tender, fluffy sponge cake layers, a luscious homemade vanilla custard cream, and a soft whipped cream topping. Whether you’re baking for a birthday, family gathering, or just to treat yourself, this cake is a guaranteed showstopper. It’s elegant, comforting, and incredibly easy to make at home.
Ingredients & Their Roles
For the Sponge Cake:
4 large eggs (room temperature): Provide structure and leavening, resulting in a light, airy texture.
1 cup (200g) granulated sugar: Sweetens and helps the eggs whip to a stable foam.
1/2 cup (120ml) whole milk: Adds moisture and richness.
1/2 cup (120ml) vegetable oil: Keeps the sponge soft and tender even after refrigeration.
1 tsp vanilla extract: Enhances the flavor with warm, sweet notes.
1 1/2 cups (190g) all-purpose flour: Provides structure.
1 1/2 tsp baking powder: Leavens the batter for a fluffy rise.
1/4 tsp salt: Balances the sweetness and enhances flavor.
For the Custard Cream:
3 cups (720ml) whole milk: Base for a rich, creamy custard.
3 large egg yolks: Add richness and thicken the custard.
3/4 cup (150g) granulated sugar: Sweetens and helps caramelize slightly when cooked.
1/3 cup (40g) cornstarch: Thickens the custard without making it heavy.
1 tsp vanilla extract: Infuses the cream with classic vanilla flavor.
2 tbsp unsalted butter: Adds silkiness and enhances flavor depth.
For Assembly and Topping:
1 cup (240ml) heavy whipping cream: Whips up light and fluffy for the topping.
2 tbsp powdered sugar: Sweetens the whipped cream gently.
Fresh fruit or chocolate shavings (optional): Adds a decorative and flavorful touch.
Step-by-Step Instructions
1. Prepare the Sponge Cake:
Preheat your oven to 350°F (175°C). Line two 9-inch (23 cm) round cake pans with parchment paper and lightly grease the sides.
In a large mixing bowl, whisk the eggs and sugar with an electric mixer on high speed for 5–7 minutes until pale and fluffy.
Reduce speed to low and gradually mix in the milk, oil, and vanilla extract until combined.
Sift the flour, baking powder, and salt together. Gently fold into the wet mixture using a spatula until smooth and lump-free.
Divide the batter evenly between the two pans. Tap gently to release air bubbles.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Custard Cream:
In a saucepan, heat the milk over medium heat until warm (do not boil).
Meanwhile, whisk the egg yolks, sugar, and cornstarch in a bowl until smooth and pale.
Slowly pour the warm milk into the yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan. Cook on medium heat, whisking constantly, until thickened and bubbling (about 6–8 minutes).
Remove from heat. Stir in vanilla extract and butter until fully melted and smooth.
Cover with plastic wrap directly on the surface to prevent skin from forming. Chill for at least 1 hour.
3. Whip the Cream:
In a chilled bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Keep refrigerated until ready to use.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of custard cream evenly on top.
Add the second cake layer and cover the top with whipped cream.
Decorate with fresh fruit, chocolate shavings, or a light dusting of powdered sugar.
Chill for at least 1 hour before serving for the flavors to meld.
Why This Recipe is Loved
Versatile: Perfect for birthdays, holidays, or Sunday dinners.
Elegant yet simple: Impressive presentation with easy steps.
Make-ahead friendly: Can be prepared a day in advance.
Pro Tips for Success:
Room temperature ingredients ensure better mixing and texture.
Don’t skip sifting the dry ingredients — it guarantees a lighter sponge.
Use a serrated knife or cake leveler to trim domes if needed for even layers.
Chill the bowl and beaters before whipping cream for best volume.
Serving Suggestions
Pair this luscious cake with a cup of espresso or a light herbal tea. For a more indulgent twist, drizzle with caramel sauce or serve with a scoop of vanilla bean ice cream. It’s also stunning with tropical fruits like mango and kiwi for a bright, fresh finish.
Conclusion
This Layered Custard Cake is the kind of dessert that brings smiles, conversation, and second helpings. With its moist sponge cake, creamy vanilla filling, and delicate whipped topping, it’s a treat that tastes like it came from a high-end bakery—but made right in your own kitchen. Simple to make, beautiful to serve, and unforgettable to taste—save this recipe now and impress your guests with your next show-stopping dessert!