The Layered Custard Cake is a timeless dessert that combines light and airy sponge cake layers with a rich, velvety custard cream filling, all topped with a cloud of whipped cream.
This elegant cake is perfect for any occasion, from birthdays to afternoon tea gatherings, offering a balance of textures and flavors that is both indulgent and refreshing.
Its versatility allows for creative toppings like fresh fruit or chocolate shavings, making it as visually stunning as it is delicious.
Whether you’re celebrating a special event or simply treating yourself, this cake is sure to impress.
Ingredients
For the Sponge Cake:
4 large eggs (room temperature)
1 cup (200g) granulated sugar.
1/2 cup (120ml) whole milk (room temperature)
1/2 cup (120ml) vegetable oil.
1 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour.
1 1/2 tsp baking powder
1/4 tsp salt
For the Custard Cream:
3 cups (720ml) whole milk
3 large egg yolks.
3/4 cup (150g) granulated sugar
1/3 cup (40g) cornstarch.
1 tsp vanilla extract
2 tbsp unsalted butter.
For Assembly and Topping:
1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar.
Fresh fruit (berries, mango slices, or kiwi) or chocolate shavings (optional)
Instructions
Prepare the Sponge Cake:
Preheat the oven to 350°F (175°C). Line two 9-inch (23 cm) round cake pans with parchment paper and lightly grease.
In a large mixing bowl, whisk eggs and sugar using an electric mixer until pale and fluffy (5–7 minutes).
Gradually mix in milk, oil, and vanilla extract on low speed.
Sift together flour, baking powder, and salt. Gently fold into the wet ingredients until fully incorporated.
Divide batter evenly between the pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Custard Cream:
Heat milk in a medium saucepan over medium heat until warm but not boiling.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until thickened (about 5 minutes).
Remove from heat, stir in vanilla extract and butter until smooth.
Cover with plastic wrap, pressing it directly onto the surface, and let cool completely.
Whip the Cream:
In a cold mixing bowl, beat heavy cream and powdered sugar until stiff peaks form. Keep chilled.
Assemble the Cake:
Slice each sponge cake horizontally to create 4 thin layers.
Place one cake layer on a serving plate. Spread a layer of custard cream over it. Repeat with remaining layers, ending with a cake layer on top.
Cover the entire cake with whipped cream, smoothing it out with a spatula.
Decorate and Serve:
Garnish with fresh fruit or chocolate shavings if desired. Chill for at least 2 hours before slicing for clean layers.
To store your Layered Custard Cake properly, refrigeration is essential due to the perishable custard and whipped cream.
Place the cake in an airtight cake container or gently cover it with plastic wrap to prevent it from drying out, and refrigerate it immediately.
It will stay fresh for 2–3 days. If you’d like to prepare ahead, you can freeze the sponge cake layers individually by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag, where they can be stored for up to 2 months.
However, freezing the fully assembled cake is not recommended, as custard and whipped cream do not freeze well and may separate upon thawing.
For the best taste and texture, allow the refrigerated cake to sit at room temperature for 15–20 minutes before serving to soften the custard and cream.