This easy vanilla custard cake combines a soft, buttery vanilla cake with a creamy homemade custard layer baked right through the centre.
The cake is made with butter, yogurt and vanilla for a soft tender crumb, while the homemade custard creates a rich creamy filling in every slice.
You can also add a little lemon curd or marmalade for an optional citrus twist.
Perfect for afternoon tea, coffee time, family gatherings or an easy homemade dessert.
🍰 Custard-Filled Vanilla Cake
Homemade Custard
Egg yolks – 2
Sugar – 50g (¼ cup)
Vanilla extract – 1 teaspoon
Cornstarch / cornflour – 35g (about ⅓ cup)
Milk – 360ml (1½ cups)
For the Cake
Salted butter – 110g (½ cup), softened
Sugar – 175g (¾ cup + 2 tablespoons)
Vegetable oil – 30ml (2 tablespoons)
Egg whites – 2
Alternatively, you can use 2 whole eggs.
Natural yogurt – 120g (½ cup)
Plain flour – 200g (1⅓ cups)
Baking powder – 1½ teaspoons
Vanilla extract – 1 teaspoon
Optional
Lemon curd or marmalade – as needed
Powdered sugar – for dusting
Equipment
Measuring cup size: 240ml
Baking pan: 8-inch round pan
Baking
Preheat the oven to 170°C (350°F).
Method
Make the Custard
Add the egg yolks, sugar, vanilla extract, cornstarch and milk to a saucepan.
Place over medium heat and cook, stirring continuously.
After a few minutes, the mixture will begin to thicken.
Once you have a smooth, thick custard, remove it from the heat and transfer it to a bowl.
Cover the surface directly with cling film to prevent a skin from forming.
Set aside to cool.
Make the Cake Batter
Cream the softened butter and sugar together for about 2 minutes, until light and creamy.
Add the vegetable oil and whisk for about 1 minute, until well combined.
Add the egg whites, or 2 whole eggs if preferred, and whisk for about 2 minutes, scraping down the sides of the bowl as needed.
Add the vanilla extract.
Add the natural yogurt and whisk for another 1 minute, until smooth.
Sift the plain flour and baking powder directly into the bowl.
Gently fold the dry ingredients into the batter by hand.
Whisk on low speed for about 15 seconds, then give the batter one final gentle mix to make sure everything is evenly combined.
Assemble and Bake
Pour half of the cake batter into a lined 8-inch round baking pan and spread it evenly.
Bake in the preheated oven at 170°C (350°F) for about 15 minutes.
Remove the cake from the oven.
Give the cooled custard a quick stir, then gently spread it over the partially baked cake layer.
If you like, add a little lemon curd or marmalade over the custard.
Carefully spoon or pour the remaining cake batter over the top and smooth the surface.
Return the cake to the oven and bake again at 170°C (350°F) for approximately 40–45 minutes, or until the cake is fully baked.
Check the centre with a skewer before removing it from the oven.
Allow the cake to cool slightly.
Dust the top with powdered sugar.
Serve warm, or allow it to cool completely before slicing.
Enjoy! 🍰
🥚 Egg Substitute
Egg-Free Custard
Omit the 2 egg yolks.
Use:
Milk – 360ml
Sugar – 50g
Vanilla – 1 teaspoon
Cornstarch / cornflour – 40g
Cook exactly the same way over medium heat, stirring continuously until thick.
Eggless Vanilla cake link:
📦 Shelf Life
Because this cake contains a milk-and-egg custard centre, it should be refrigerated once cooled.
Refrigerator: Store covered or in an airtight container for approximately 3 days.
Room temperature: Keep it out for serving for no more than about 2 hours.
Freezer: You can freeze individual slices for around 1 month for best texture. Custard can change slightly after freezing, so this cake is better fresh or refrigerated than frozen.
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