Description
A soft vanilla and custard layer cake filled with silky homemade custard, frosted with custard buttercream, and finished with custard cream biscuits for a nostalgic British-inspired dessert.
Ingredients
Scale
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 225 g self-rising flour
- 30 g custard powder
- 3 tablespoons whole milk
- 500 ml whole milk
- 100 g granulated sugar
- 4 egg yolks
- 40 g cornstarch
- 30 g unsalted butter
- 1 teaspoon vanilla extract
- 200 g unsalted butter, softened
- 350 g powdered sugar, sifted
- 2 tablespoons custard powder
- 2 to 3 tablespoons whole milk
- 8 custard cream biscuits, some crushed and some left whole
Instructions
- Preheat the oven to 175°C. Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
- Beat 225 g softened butter with 225 g caster sugar until pale and fluffy. Add the 4 eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
- Fold in 225 g self-rising flour and 30 g custard powder, then mix in 3 tablespoons whole milk until the batter is smooth.
- Divide the batter evenly between the pans and smooth the tops. Bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer to a rack to cool completely.
- For the filling, whisk together 100 g granulated sugar, 4 egg yolks, 40 g cornstarch, and 500 ml whole milk in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Remove from the heat, whisk in 30 g butter and 1 teaspoon vanilla extract, cover the surface directly, and cool completely.
- For the buttercream, beat 200 g softened butter until creamy. Add 350 g sifted powdered sugar and 2 tablespoons custard powder, then beat until smooth. Add 2 to 3 tablespoons whole milk until light and spreadable.
- Place one cake layer on a serving plate and spread the cooled custard filling over it. Top with the second layer, then frost the top and sides with the buttercream.
- Decorate with the crushed and whole custard cream biscuits. Chill briefly for cleaner slices, then serve.
Notes
- Make the custard filling ahead and chill it for easier assembly.
- Do not frost the cake until both the custard and cake layers are fully cool.
- Sift the powdered sugar for the smoothest buttercream texture.
- Store the finished cake in the refrigerator and serve within 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
Keywords: custard cream cake, vanilla custard layer cake, British biscuit cake, custard filling cake, buttercream cake