Vanilla Custard Cream Cake Recipe
If you’re craving a dessert that’s both comforting and indulgent, look no further than the Vanilla Custard Cream Cake. This delightful treat features a soft, airy sponge cake paired with a luscious, silky vanilla custard cream that melts in your mouth. Every bite offers the perfect balance of sweetness and creaminess, making it an absolute showstopper whether you’re serving it at a family gathering or simply treating yourself to something special. The Vanilla Custard Cream Cake is a timeless classic that feels like a warm hug on a plate.
Ingredients You’ll Need
Keeping things simple often results in the most memorable flavors, and this Vanilla Custard Cream Cake is no exception. Each ingredient plays a key role—from creating that light, fluffy sponge to delivering rich, creamy custard that brings the whole cake together.
- 3 eggs: Provide structure, moisture, and help achieve the perfect fluffy texture.
- 3/4 cup sugar: Sweetens the cake and helps create that golden crust during baking.
- 1 cup flour: The foundation of the sponge, giving it body without weighing it down.
- 1 tsp baking powder: Ensures the cake rises beautifully, making it light and airy.
- 1 cup vanilla custard: Adds the signature creamy and fragrant vanilla flavor.
- 1/2 cup whipped cream: Introduces a fluffy, smooth texture that complements the custard perfectly.
How to Make Vanilla Custard Cream Cake
Step 1: Prepare the Sponge Batter
Start by beating the eggs and sugar together until the mixture becomes pale, thick, and fluffy. This step is crucial because whipping in air creates the sponge’s light texture. Be patient—achieving the right consistency here sets the foundation for your cake’s softness.
Step 2: Fold in Dry Ingredients
Next, gently fold in the flour and baking powder mixture. Folding rather than stirring keeps the air trapped inside the batter, preventing it from deflating. Use a spatula and carefully combine until just incorporated to maintain that delicate sponge.
Step 3: Bake to Perfection
Pour the batter into a prepared cake pan and bake at 170°C for 25 to 30 minutes. Keep an eye on the cake as it bakes; it should rise evenly and develop a light golden crust. Insert a toothpick to check—it should come out clean when the sponge is done.
Step 4: Cool and Slice
Once out of the oven, let the cake cool completely. This cooling step is essential because the filling won’t spread smoothly on a warm cake. After cooling, slice the sponge horizontally to create layers for the custard cream filling.
Step 5: Assemble with Vanilla Custard Cream
Combine the vanilla custard and whipped cream gently, ensuring a smooth and luscious filling. Spread this mixture generously between the sponge layers, creating a creamy center that perfectly contrasts the soft cake.
How to Serve Vanilla Custard Cream Cake
Garnishes
Sprinkling a light dusting of powdered sugar on top adds a touch of elegance and sweetness. For some extra flair, fresh berries or mint leaves make fantastic garnishes that brighten the presentation and provide a pop of color.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or fragrant tea, complementing its creamy texture. For a refreshing contrast, serve alongside a simple fruit salad or tart sorbet to balance the sweet richness.
Creative Ways to Present
Try serving slices layered on pretty plates with drizzles of berry coulis or chocolate sauce. You could also turn individual portions into parfaits by layering the vanilla custard cream and cake cubes in clear glasses, making for a stunning and easy-to-share dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vanilla Custard Cream Cake in an airtight container in the refrigerator. Because of the custard filling, it’s best enjoyed within 2-3 days to preserve freshness and prevent the sponge from becoming soggy.
Freezing
If you want to freeze the cake, it’s best to store the sponge and custard separately. Wrap the sponge tightly in plastic wrap and freeze for up to 2 months. Thaw the sponge completely before adding the custard and assembling for best results.
Reheating
Due to its creamy filling, reheating isn’t usually recommended for Vanilla Custard Cream Cake. If you prefer it slightly warm, take the cake out of the fridge and let it sit at room temperature for about 30 minutes before serving.
FAQs
Can I use store-bought custard for this cake?
Absolutely! Store-bought vanilla custard works perfectly well and saves time. Just make sure it’s thick enough to hold between the cake layers without running.
How can I make the cake more moist?
Adding a simple syrup soak made from equal parts sugar and water brushed over the sponge layers before filling will boost moisture without altering flavors.
Is it possible to substitute the whipped cream?
You can substitute whipped cream with mascarpone or a lighter whipped mixture of cream cheese and sugar for a slightly tangier filling that still complements the custard beautifully.
Can this cake be made gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum to help maintain the sponge’s texture and rise.
What’s the best way to slice the cake without crumbling?
Use a sharp serrated knife, and wipe the blade clean between slices for neat cuts. Make sure the cake is fully cooled before slicing to minimize crumbling.
Final Thoughts
The Vanilla Custard Cream Cake is truly a crowd-pleaser, offering a wonderful mix of soft sponge and creamy filling that feels both special and comforting. Whether you’re celebrating a special occasion or simply want to brighten your day with something sweet, this cake is sure to delight. I can’t wait for you to try it and share in the joy that this classic recipe brings to every table.
