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Custard Cake with Vanilla Pastry Cream and Custard Buttercream Recipe

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This Custard Cake recipe is a luscious layered dessert featuring a moist vanilla cake paired with rich homemade vanilla pastry cream and a silky custard buttercream frosting. The cake is carefully assembled with layers of fluffy cake, smooth custard buttercream, and creamy cold custard in the middle for an indulgent, flavorful treat perfect for celebrations or special occasions.

Ingredients

Pastry Cream (Custard)

  • 720 ml Whole Milk
  • 1 tbsp Vanilla Extract
  • 7 Egg Yolks
  • 150 g Granulated Sugar (caster sugar)
  • 6 tbsp Cornstarch
  • 85 g Unsalted Butter

Vanilla Cake

  • 300 ml Whole Milk
  • 80 ml Vegetable Oil
  • 3 Large Eggs
  • 312 g Cake Flour
  • 350 g Granulated Sugar (caster sugar)
  • 1 tbsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Vanilla Extract
  • 227 g Unsalted Butter

Custard Buttercream

  • 1 batch Vanilla Pastry Cream (2/3 of the prepared pastry cream for filling)
  • 450 g Unsalted Butter
  • 40 g Powdered Sugar
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt

Instructions

  1. Make the Pastry Cream (Custard): Begin by whisking 7 egg yolks with 150 g sugar and 6 tbsp cornstarch until pale and thick. Heat 720 ml milk with 1 tbsp vanilla extract until just scalding, then gradually temper the hot milk into the yolk mixture careful not to scramble the eggs. Return the mixture to the saucepan and cook on medium heat, whisking constantly until boiling and thick enough to coat the back of a spoon, about 1-2 minutes. Remove from heat, strain if needed, then whisk in 85 g butter piece by piece. Cover with plastic wrap touching the surface and refrigerate for at least 2 hours or overnight.
  2. Make the Vanilla Cake: Preheat oven to 350°F (180°C) and grease two 8-inch cake pans. Separate 300 ml milk into two portions: 1/2 cup (118 g) mixed with 80 ml vegetable oil, and 3/4 cup (177 g) mixed with 3 eggs and 1 tsp vanilla extract. In a mixer bowl, combine 312 g cake flour, 350 g caster sugar, 1 tbsp baking powder, and ½ tsp salt. Add 227 g butter in chunks and mix on low until crumbly. Add milk/oil mixture and beat on medium speed for 2 minutes. Scrape down bowl, then mix in milk/egg mixture on low until just combined. Divide batter between pans and bake 30-40 minutes until a toothpick comes out clean. Cool cakes in pans for 30 minutes before removing.
  3. Make the Custard Buttercream: Remove 1/3 of chilled pastry cream and keep refrigerated. Let remaining 2/3 cream and 450 g butter come to room temperature. Beat butter on high speed until pale and fluffy, then gradually add the room temperature pastry cream one tablespoon at a time, whipping after each addition. Mix in 1 tsp vanilla extract and ¼ tsp salt. Taste and add powdered sugar in small increments until desired sweetness is achieved, whisking until smooth. If curdling occurs, fix by ensuring ingredients are same temperature.
  4. Assemble the Cake: Once cakes are fully cooled, slice each cake layer horizontally to create four thin layers. Lay one cake layer on serving plate, spread a thick layer of custard buttercream evenly. Add second cake layer and spread a thinner layer of buttercream. Pipe a border of buttercream around edge, then fill the center with half the reserved cold pastry cream. Add the third cake layer, cover with a generous layer of buttercream, then top with the final cake layer. Decorate as desired with rosettes of buttercream piping. Finally, pour the remaining cold custard cream into the center top surrounded by rosettes for a beautiful finish.

Notes

  • Make the pastry cream at least 2-24 hours in advance to allow it to fully cool and thicken.
  • Ensure all ingredients for the cake (butter, eggs, milk) are at room temperature to ensure even mixing and best texture.
  • If the custard buttercream curdles during mixing, it usually means the butter and cream were not at the same temperature; to fix, gently rewarm the mixture or whisk vigorously until smooth.
  • Use a serrated knife or cake leveler for clean, even layers.
  • Store the assembled cake refrigerated and consume within 3-4 days for optimal freshness.

Find it online: https://simpleplatter.com/custard-cake-with-vanilla-pastry-cream-and-custard-buttercream-recipe/