Layered Custard Cake Recipe

Layered custard cake is a delectable dessert that combines soft sponge cake with rich, velvety custard, creating a luxurious treat that’s both comforting and elegant. This cake features multiple layers that melt in your mouth, offering a perfect balance of sweetness, texture, and flavor. Whether you’re serving it at a celebration or enjoying it with a cup of tea, this layered custard cake will leave a lasting impression. Each component—fluffy cake, smooth custard, and delicate whipped cream—works harmoniously to deliver an unforgettable taste experience. Unlike many other layered cakes, this one is refreshingly light, making it ideal for any time of the year.

Ingredients

For the Sponge Cake:

• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ cup whole milk
• 2 tablespoons unsalted butter, melted

For the Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 3 egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Whipped Cream Topping (Optional):

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

Prepare the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and line a rectangular or square cake pan with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together until the mixture becomes thick, pale, and fluffy—about 5–6 minutes.
3. Add the vanilla extract and gently fold it in.
4. In a separate bowl, sift the flour and baking powder together. Gradually fold the dry mixture into the egg mixture using a spatula. Do not overmix.
5. Warm the milk slightly and mix it with melted butter. Add this mixture slowly to the batter and stir just until combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely, then slice it horizontally into two or three even layers, depending on your preference.

Make the Custard Filling:

1. In a saucepan, heat the milk over medium heat until it’s just about to boil.
2. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens into a smooth custard.
5. Remove from heat and stir in the vanilla extract and butter until fully incorporated.
6. Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming.

Assemble the Cake:

1. Place one layer of the sponge cake on a serving plate. Spread an even layer of custard on top.
2. Add the next layer of sponge and repeat the process, finishing with a sponge layer on top.
3. If desired, spread a thin layer of custard or whipped cream on the top and sides of the cake.
4. For added elegance, top with whipped cream made by beating the heavy cream, powdered sugar, and vanilla until stiff peaks form.
5. Refrigerate the assembled cake for at least 2–3 hours to set properly and enhance the flavor.

This layered custard cake is a showstopper dessert that’s both simple and indulgent. Each slice delivers tender sponge soaked in rich custard, making it a perfect dessert for birthdays, holidays, or any moment that calls for something sweet and special.