Vanilla Custard Cream Cake Squares

Soft vanilla cake, a thick layer of creamy custard, and a light dusting of powdered sugar make these squares a comforting dessert. Makes 12 servings.

Ingredients

Cake flour mixture: Use 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.

Butter: You will need ½ cup unsalted butter, softened to room temperature.

Sugar: Measure 1 cup granulated sugar for the cake.

Eggs: Use 3 large eggs at room temperature for a smooth, evenly mixed batter.

Milk and vanilla: Measure ¾ cup whole milk and 2 teaspoons vanilla extract for the cake.

Custard milk: Use 2 cups whole milk to create a rich, creamy filling.

Custard egg yolks: You will need 4 large egg yolks.

Custard sugar and thickener: Measure ½ cup granulated sugar, ¼ cup cornstarch, and a small pinch of salt.

Custard finishing ingredients: Use 2 tablespoons unsalted butter and 2 teaspoons vanilla extract.

Finishing touch: Have 1–2 tablespoons powdered sugar ready for dusting just before serving.

Instructions

Prepare the custard first so it has time to chill. In a heatproof bowl, whisk the egg yolks, custard sugar, cornstarch, and pinch of salt until smooth.

Heat the 2 cups of milk in a saucepan over medium heat until steaming, with small bubbles around the edges.

Slowly pour half the hot milk into the egg mixture while whisking constantly. This warms the yolks gradually.

Pour the warmed egg mixture back into the saucepan with the remaining milk, whisking continuously.

Cook over medium-low heat, whisking thoroughly across the bottom and corners, until the custard thickens and begins bubbling.

Once bubbling, cook for another minute while whisking. Remove from the heat and stir in the custard butter and vanilla.

Transfer the custard to a shallow heatproof container. Press food-safe plastic wrap directly against the surface and refrigerate until cold, about 2 hours.

Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch metal baking pan and line it with parchment, leaving handles for lifting.

Whisk the flour, baking powder, and salt together in a medium bowl.

In a separate large bowl, beat the softened butter and cake sugar for 3–4 minutes until pale and fluffy.

Beat in the eggs one at a time, scraping down the bowl as needed. Mix in the cake vanilla.

Add the flour mixture in three portions, alternating with the ¾ cup milk. Mix gently just until combined.

Spread the batter evenly in the prepared pan. Bake for 25–32 minutes, until golden and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then lift it onto a rack. Cool completely before adding the filling.

Using a long serrated knife, carefully split the cake horizontally into two layers. Support the top layer with a flat baking sheet when lifting it.

Place the bottom layer on a serving tray. Whisk the chilled custard until smooth, spread it evenly over the cake, and gently replace the top layer.

Cover and refrigerate for at least 2 hours to firm the filling. Cut into 12 squares with a sharp knife, wiping it between cuts, and dust with powdered sugar.

Variation

Lemon Custard Squares: Stir 1 tablespoon finely grated lemon zest into the finished custard for a bright citrus flavor.

Strawberry Cream Squares: Add a thin layer of sliced strawberries over the custard. Pat the berries dry first and serve the assembled cake within one day.

Chocolate-Topped Squares: Replace the powdered sugar with a thin layer of cooled chocolate ganache. Refrigerate until the topping sets.

Almond Vanilla Squares: Add ¼ teaspoon almond extract to the cake batter and sprinkle toasted sliced almonds over the finished cake.

Storage

Refrigeration: Keep the assembled cake covered in the refrigerator at 40°F (4°C) or below. Enjoy within 3 days.

Make Ahead: Prepare the cake and custard one day ahead. Wrap the cooled cake tightly and refrigerate the custard separately until assembly.

Freezing: Freeze the unfilled cake layers, tightly wrapped, for up to 2 months. Thaw while wrapped; cornstarch custard can become watery after freezing.

Serving: Remove only the portions you plan to serve. Keep total time outside the refrigerator under 2 hours, or 1 hour when temperatures exceed 90°F (32°C).