Creamy Vanilla Custard Cake with Powdered Sugar

Creamy Vanilla Custard Cake with Powdered Sugar

Creamy Vanilla Custard Cake with Powdered Sugar

This Creamy Vanilla Custard Cake is a delicious homemade dessert featuring soft, tender cake and a rich vanilla custard flavor. Finished with a delicate dusting of powdered sugar, it looks elegant and tastes wonderfully comforting.

The cake is perfect for afternoon coffee, family gatherings, weekend baking, or special occasions. Its beautiful golden top and creamy texture make every slice feel like a little treat.

Ingredients

For the cake:

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 cup whole milk

2 teaspoons vanilla extract

2 teaspoons baking powder

1 pinch of salt

For the vanilla custard:

2 cups whole milk

3 egg yolks

1/3 cup granulated sugar

3 tablespoons cornstarch

2 teaspoons vanilla extract

1 tablespoon butter

For the topping:

Powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (175°C). Grease and line a round 9-inch cake pan with parchment paper.

To prepare the custard, heat the milk in a saucepan over medium heat until steaming, without allowing it to boil.

In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Slowly pour a little warm milk into the egg mixture while whisking continuously.

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thick and creamy.

Remove from the heat and stir in the vanilla extract and butter. Cover the surface with plastic wrap and let the custard cool.

In a large mixing bowl, beat the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.

Pour half of the cake batter into the prepared pan and spread it evenly.

Spoon the cooled vanilla custard over the batter, leaving a small border around the edges.

Carefully spread the remaining cake batter over the custard. Smooth the top gently.

Bake for 40–50 minutes, or until the cake is golden and a toothpick inserted into the cake portion comes out clean.

If the top browns too quickly, loosely cover the cake with aluminum foil during the final minutes of baking.

Remove the cake from the oven and let it cool in the pan for 15 minutes.

Transfer the cake to a wire rack and allow it to cool completely before slicing.

Once cooled, dust the top generously with powdered sugar for a beautiful, delicate finish.

For the best texture, refrigerate the cake for about 30 minutes before serving so the custard can set more firmly.

Slice and serve with coffee, tea, or fresh berries. Store leftovers covered in the refrigerator for up to 3 days.

Tips for Success

Make sure the custard has cooled before assembling the cake.

Avoid overmixing the batter to keep the cake tender.

Allow the cake to cool completely before adding powdered sugar.

Keep the finished cake refrigerated because of its egg-and-milk custard filling.

Enjoy this soft, creamy vanilla custard cake with its golden crust and sweet powdered sugar finish!