🍰 Vanilla Custard Cake ✨
Soft, buttery cake layers paired with rich vanilla custard and silky buttercream frosting — this cake is creamy, fluffy, and perfect for any celebration. 💛
🧁 Ingredients
✨ 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) thick custard, cooked & 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
1️⃣ Prepare the Oven & Pans
Preheat oven to 175°C (350°F).
Grease and line three 8-inch cake pans with parchment paper.
In a medium bowl, sift together:
- flour
- baking powder
- baking soda
- salt
2️⃣ Make the Cake Batter
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients in 3 parts, alternating with milk, beginning and ending with the dry mixture.
Gently fold in the cooled custard until just combined.
3️⃣ Bake
Divide the batter evenly among the prepared pans.
Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
🧈 Make the Buttercream
Beat butter until creamy and smooth.
Gradually add powdered sugar, then mix in:
- vanilla extract
- pinch of salt
Add milk or cream 1 tablespoon at a time until the frosting becomes smooth and spreadable.
🎂 Assemble the Cake
Once the cake layers are completely cool:
✨ Spread buttercream between each layer
✨ Frost the top and sides
✨ Smooth the surface or decorate however you like
Serve and enjoy every creamy vanilla bite! 💛🍰
