Introduction
Looking for a dessert that’s creamy, soft, and melt-in-your-mouth delicious? This Vanilla Custard Cake is the answer. With three distinct layers — a sponge-like top, a creamy custard center, and a dense bottom — it’s magic in every bite. Perfect for tea time, brunch, or a sweet end to any meal.
One batter, three layers, endless compliments!
Ingredients List
Main Ingredients:
- 4 large eggs, at room temperature (separated)
- 3/4 cup sugar
- 1 tbsp water
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 3/4 cup all-purpose flour
- 2 cups whole milk, lukewarm
- Pinch of salt
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries or fruit compote
- Whipped cream
Timing
- Prep Time: 15 minutes
- Bake Time: 50–55 minutes
- Cool & Chill Time: 2–3 hours
- Total Time: ~3.5 hours (including chilling)
Instructions
Step 1: Prepare the Batter
Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
Beat the egg yolks with sugar, water, and vanilla until light and fluffy. Mix in the melted butter. Add flour and salt, stirring just until combined. Slowly whisk in the lukewarm milk until smooth.
Step 2: Whip the Egg Whites
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter — it will be lumpy, and that’s okay!
Step 3: Bake
Pour the batter into the prepared pan. Bake for 50–55 minutes or until the top is golden and lightly set. The center will still jiggle slightly.
Step 4: Cool and Chill
Let the cake cool in the pan for 30 minutes, then transfer to the fridge for at least 2 hours to fully set. Dust with powdered sugar before serving.
Best served chilled or at cool room temperature.
Tips for Success
- Use room temperature eggs and lukewarm milk for even mixing.
- Don’t overfold the egg whites — lumps help create the three layers.
- Chill thoroughly to allow layers to set properly.
Nutrition (per slice, serves 9)
- Calories: 210
- Fat: 11g
- Carbs: 22g
- Sugar: 14g
- Protein: 5g
- Fiber: 0g
- Sodium: 80mg
Light yet indulgent — a satisfying dessert without going overboard.
Variations
- Lemon Custard Cake: Add 1 tsp lemon zest and replace half the vanilla with lemon juice.
- Chocolate Version: Add 1/4 cup cocoa powder with the flour.
- Dairy-Free: Use almond or oat milk and vegan butter.
Storage Tips
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
Serving Ideas
- With fresh strawberries and whipped cream
- Lightly caramelized on top with a kitchen torch
- As part of a dessert platter with mini cakes and fruit
Conclusion
This Vanilla Custard Cake delivers elegance and simplicity in every forkful. Whether you’re baking for a special occasion or a cozy night in, this dreamy dessert is sure to become a favorite.
Try it once, and you’ll wonder how such simple ingredients can turn into something so magical.
FAQs
Can I make this cake in a round pan?
Yes, but the height and bake time may vary. Stick to 8″ or 9″ round.
Why are there three layers?
The magic comes from the light batter and low, slow bake — it separates during baking!
Can I double the recipe?
Yes, double and bake in a 9×13 pan for ~60–65 minutes.
How do I know when it’s done?
The top should be golden and set, but the center should still jiggle slightly when shaken.
