This cake, with its golden crust and rich, creamy custard filling, is the perfect dessert to impress your family and guests. It combines soft, fluffy cake layers with a luscious custard that oozes out with every bite. Let’s get baking!
Ingredients
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the Custard Filling:
- 2 cups milk
- 1/4 cup granulated sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For Topping:
- Powdered sugar (for dusting)
- Sliced almonds (optional, for crunch)
Step-by-Step Instructions
Step 1: Make the Custard Filling
- In a saucepan, heat the milk over medium heat until warm (but not boiling).
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Gradually pour the warm milk into the egg mixture while whisking to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).
- Remove from heat, stir in vanilla and butter, and let the custard cool completely. Cover with plastic wrap to prevent a skin from forming.
Step 2: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully combined.
Step 3: Assemble the Cake
- Pour half of the cake batter into the prepared pan and spread it evenly.
- Gently spoon the cooled custard over the batter, spreading it evenly but avoiding the edges.
- Carefully spread the remaining cake batter over the custard layer, ensuring the custard is fully covered.
- Sprinkle sliced almonds on top, if desired.
Step 4: Bake the Cake
- Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the batter (not the custard) comes out clean.
- Let the cake cool completely in the pan before removing.
Step 5: Finish and Serve
- Dust the top with powdered sugar for a finishing touch.
- Slice and serve. Enjoy the creamy, indulgent layers of this delicious dessert!
Tips for Success
- Cool the Custard Completely: This prevents it from mixing into the cake layers during baking.
- Spread Batter Gently: Use a spatula to carefully spread the top layer of batter over the custard.
- Make Ahead: This cake can be stored in the refrigerator for up to 3 days. Serve chilled or at room temperature.
Enjoy your homemade Creamy Custard-Filled Cake! Let me know if you’d like any further tips or variations. 🍰✨