Custard Cream Cake
A soft and airy vanilla layer cake infused with custard powder and filled with a silky custard-flavored buttercream, inspired by the classic biscuit.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1 1/4 cups Granulated Sugar
- 4 Large Eggs, room temperature
- 2 cups All Purpose Flour
- 1/2 cup Vanilla Custard Powder
- 2 teaspoons Baking Powder
- 1/2 cup Whole Milk
- 1 tablespoon Vanilla Extract
- 3 cups Powdered Sugar (for frosting)
- 1 cup Unsalted Butter, softened (for frosting)
- 12 Custard Cream Biscuits, for decoration
Instructions
- Preheat oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, custard powder, and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until smooth.
- Divide the batter evenly between the two pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before frosting.
- For the frosting, beat the softened butter, powdered sugar, and 1 tablespoon of custard powder until smooth and creamy.
- Stack the cakes with a thick layer of frosting in between and cover the top and sides.
- Decorate with whole and crushed custard cream biscuits.
Notes
- Sift the custard powder with the flour to avoid yellow lumps in the cake.
- Ensure all ingredients are at room temperature for the smoothest batter.
- For a sharper custard flavor, add a drop of yellow food coloring to the frosting.
Find it online: https://dishmio.com/custard-cream-cake/