Bake a soft, moist Vanilla Custard Cake from scratch with this easy homemade cake recipe. Featuring a rich vanilla cake layered with smooth custard filling and topped with creamy custard buttercream, this bakery-style dessert is perfect for birthdays, holidays, or any special celebration. Follow this simple guide to create a showstopping, crowd-pleasing cake packed with real vanilla flavor and a luscious, creamy texture.

Ingredients

For the Vanilla Pastry Cream

• 3 cups whole milk (720ml)
• 1 tablespoon vanilla extract
• 7 egg yolks
• ¾ cup white sugar (150g)
• 6 tablespoons cornstarch
• 1½ sticks unsalted butter (170g)

For the Vanilla Cake

• 1¼ cups whole milk (300ml), divided
• ⅓ cup vegetable oil (80ml)
• 3 large eggs
• 2¾ cups cake flour (312g)
• 1¾ cups white sugar (350g)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 sticks unsalted butter (227g)

For the Custard Buttercream

• ⅔ of the prepared Vanilla Pastry Cream
• 4 sticks unsalted butter (452g)
• ⅓ cup powdered sugar (38g)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

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Instructions

Make the Vanilla Pastry Cream

1. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick.
2. Heat the milk and vanilla extract in a saucepan over medium heat until scalding (steaming but not boiling).
3. Slowly drizzle a small amount of hot milk into the egg mixture, whisking constantly. Gradually add all the milk.
4. Pour the combined mixture back into the saucepan. Cook over medium heat, whisking continuously, until it starts to boil and thick bubbles form (1–2 minutes).
5. Remove from heat. If needed, strain through a fine-mesh sieve to remove lumps.
6. Gradually whisk in the butter, a few pieces at a time, until fully incorporated.
7. Cover with plastic wrap directly touching the surface and refrigerate for at least 2 hours or overnight.

Make the Vanilla Cake

1. Preheat oven to 350°F (180°C) or 160°C for fan-assisted ovens. Grease two 8-inch cake pans.
2. Separate the milk into two portions: ½ cup (118ml) and ¾ cup (177ml).
3. Combine the ½ cup milk with the vegetable oil. In another bowl, whisk together the remaining milk, eggs, and vanilla extract.
4. In a mixer bowl, combine flour, sugar, baking powder, and salt.
5. On low speed, add butter a small piece at a time until the mixture resembles coarse crumbs.
6. Add the milk/oil mixture and beat on medium speed for 2 minutes.
7. Scrape down the bowl, then add the milk/egg mixture slowly, mixing just until combined.
8. Divide batter between pans and bake for 30–40 minutes, until a toothpick inserted in the center comes out clean.
9. Let cakes cool in the pans for at least 30 minutes before transferring to a wire rack.

Make the Custard Buttercream

1. About an hour before making, move ⅓ of the pastry cream to a separate bowl, cover, and refrigerate. Leave the remaining ⅔ at room temperature.
2. Let the butter come to room temperature as well.
3. Beat the butter in a stand mixer with a whisk attachment on high until light and fluffy (3–5 minutes).
4. Add the room-temperature pastry cream, one tablespoon at a time, whipping between additions.
5. Mix in vanilla extract and salt.
6. Gradually add powdered sugar to taste, whipping well after each addition until the desired sweetness is reached.

Assemble the Cake

1. Once the cakes are fully cooled, slice each cake in half horizontally to create four layers.
2. Place the first cake layer on your serving plate. Spread a layer of custard buttercream over it.
3. Add the second cake layer and spread a thinner layer of buttercream.
4. Pipe a buttercream border around the edge, and fill the center with half of the reserved cold pastry cream.
5. Add the third cake layer, a generous layer of buttercream, and finally the last cake layer on top.
6. Decorate as you like: smooth, rustic, or semi-naked style.
7. Pipe rosettes around the top edge and pour the remaining cold pastry cream in the center.

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Tips

• Temperature matters: Always bring butter, eggs, and pastry cream to room temperature before mixing.
• Prevent curdling: If your buttercream looks curdled, warm the bowl slightly and continue mixing until smooth.
• Smooth pastry cream: If your custard has lumps, simply strain it while still warm.

Variations and Substitutions

• Swap the vanilla extract for vanilla bean paste for a richer flavor.
• Add fresh fruit between layers for a fruity twist.
• Make it chocolate: Add a few tablespoons of cocoa powder to the cake batter for a vanilla-chocolate combination.

FAQs

Can I make the pastry cream ahead of time?
Yes, you can make it up to 2 days in advance. Keep it refrigerated and covered.

What if I don’t have cake flour?
You can substitute with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with 2 tablespoons of cornstarch.

How do I store the finished cake?
Keep the cake refrigerated in an airtight container for up to 4 days.

Serving Suggestions

• Serve with a dusting of powdered sugar and fresh berries.
• Pair with a cup of coffee or tea for an elegant dessert experience.
• For special occasions, decorate with edible flowers or gold leaf.

Why You’ll Love This Recipe

• The perfect balance of rich, buttery cake and silky custard.
• A showstopping centerpiece for birthdays, holidays, or celebrations.
• Customizable with flavors, fruits, and decorations.
• Made completely from scratch — no shortcuts, just pure homemade goodness.