Irresistible Layered Custard Cake Recipe

by

Irresistible Layered Custard Cake Recipe: A Showstopper Dessert You’ll Love

Looking for a dessert that’s both visually stunning and incredibly delicious? This Irresistible Layered Custard Cake is everything you could want in a homemade treat—fluffy sponge cake, silky vanilla custard, and a light-as-air whipped cream topping. It’s elegant enough for special occasions and easy enough for everyday celebrations. If you’re ready to impress guests or indulge yourself, this is the ultimate layered dessert to try.

🎂 What Makes This Custard Cake So Special?

  • Triple Texture Delight: Airy sponge layers, creamy custard, and pillowy whipped cream.
  • Elegant Yet Easy: No need for fancy baking skills or equipment.
  • Versatile & Crowd-Pleasing: Perfect for birthdays, holidays, brunches, or casual dinners.
  • Make-Ahead Friendly: The flavors get even better after chilling.

🛒 Ingredients Overview

For the Sponge Cake:

  • 4 large eggs (room temperature)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt

For the Custard Cream Filling:

  • 3 cups (720ml) whole milk
  • 3 large egg yolks
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (40g) cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

For the Whipped Cream Topping:

  • 1 cup (240ml) heavy whipping cream
  • 2 tbsp powdered sugar

Optional Garnishes:

  • Fresh berries, fruit slices, or chocolate shavings
  • Dusting of powdered sugar for presentation

👩‍🍳 Step-by-Step Instructions for the Perfect Custard Cake

Step 1: Bake the Sponge Layers

  1. Preheat oven to 350°F (175°C).
  2. Line two 9-inch round cake pans with parchment and lightly grease.
  3. In a large bowl, beat eggs and sugar on high speed for 5–7 minutes until pale and thick.
  4. Reduce speed and slowly mix in milk, oil, and vanilla extract.
  5. Sift flour, baking powder, and salt. Gently fold into wet mixture until just combined.
  6. Divide batter evenly between pans.
  7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 10 minutes in pans, then transfer to a rack to cool completely.

Step 2: Make the Vanilla Custard Cream

  1. In a saucepan, warm 3 cups milk over medium heat (do not boil).
  2. In a mixing bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
  3. Slowly pour warm milk into the egg mixture, whisking constantly to temper.
  4. Return to saucepan and cook over medium, whisking constantly until thickened and bubbling—about 6–8 minutes.
  5. Remove from heat, stir in vanilla and butter.
  6. Cover custard with plastic wrap pressed directly on the surface and refrigerate for at least 1 hour.

Step 3: Whip the Cream

  1. In a chilled bowl, beat heavy cream and powdered sugar until soft peaks form.
  2. Keep refrigerated until ready to assemble.

🎂 Assembling the Custard Cake

  1. Place the first sponge layer on a serving platter.
  2. Spread a generous layer of custard cream evenly across the top.
  3. Add the second sponge layer.
  4. Cover the top with a thick layer of whipped cream.
  5. Garnish with fresh fruit, chocolate curls, or a light dusting of powdered sugar.

Chill the assembled cake for at least 1 hour to let flavors meld and layers set beautifully.

✨ Why This Recipe Works Every Time

  • Eggs at room temp whip better and hold volume.
  • Sifted dry ingredients ensure a light and airy crumb.
  • Tempering eggs prevents curdling and keeps the custard silky smooth.
  • Chilling the components helps everything come together with clean, professional layers.

🍴 Serving Ideas & Flavor Variations

  • Serve with espresso, coffee, or chilled dessert wine.
  • Top with mango, kiwi, raspberries, or sliced peaches for a tropical twist.
  • Drizzle with caramel or berry compote for an indulgent upgrade.
  • Add a layer of jam or lemon curd between the sponge and custard for extra zing.

🧊 Storage and Make-Ahead Tips

  • Refrigerate the cake for up to 3 days—keep it covered to prevent drying out.
  • The custard and sponge layers can be made a day in advance and stored separately until assembly.
  • Do not freeze the assembled cake, but you can freeze sponge cake layers for up to 1 month.

💬 Final Thoughts

This Layered Custard Cake is more than a dessert—it’s a celebration on a plate. With its cloud-like sponge, rich vanilla custard, and creamy topping, it’s guaranteed to win over guests and family alike. It’s stunning, comforting, and—best of all—made entirely from scratch with love.

Save this recipe, make it once, and it’ll become your new go-to for every birthday, celebration, or cozy weekend baking project. You don’t need a bakery when you’ve got this cake in your recipe box.

Leave a Comment