Creamy Lemon Custard Cake Recipes For Dessert

Get ready to take your taste buds on a wild ride with this delightful Custard Cream Cake! Perfect for impressing friends and family, this cake is not just a dessert; it’s a celebration of sweet, creamy goodness that will have everyone coming back for seconds (or thirds, no judgment here!). So, don your apron and let’s dive right into the recipe!

Creamy Dreamy Custard Cream Cake

Feast your eyes on this visually stunning creation! Layers of fluffy cake and luscious custard come together in a way that’s simply irresistible.

Custard Cream Cake ### Ingredients

For the cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
For the custard filling:
2 cups whole milk
½ cup granulated sugar
3 tablespoons cornstarch
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
For the frosting:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

First up, preheat that oven of yours to 350°F (175°C). Grease and flour two 9-inch round cake pans - we want smooth sailing for our cake when it’s time to pop them out!
In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. Like a cloud, but much tastier!
Add the eggs one at a time, blending well between each addition. Follow this with the milk and vanilla. Stir in the flour, baking powder, and salt until just combined. No need to overmix – gentle is the name of the game!
Divide the batter evenly between the two pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Patience, my friend – the smell will drive you wild!
While the cakes cool, let’s whip up that scrumptious custard. In a saucepan over medium heat, combine the milk, sugar, cornstarch, and a pinch of salt. Whisk that mixture until it’s bubbling and thickened – about 5-7 minutes.
In a small bowl, whisk the egg yolks and then slowly temper them by adding a spoonful of the hot milk mixture. Pour the egg mixture back into the saucepan and stir until it thickens. Finally, mix in the vanilla extract and let cool.
Now, let’s whip that heavy cream! Beat it until soft peaks form, then fold in the powdered sugar and vanilla extract gently. No need for a workout – we want fluffy, not a full-on bodybuilding session.
Once the cakes are completely cool, stack them with layers of luscious custard and fluffy whipped cream in between. Top it off with more whipped cream or a sprinkle of your favorite toppings - the choice is yours!

And there you have it! A show-stopping Custard Cream Cake that’s ready to steal the spotlight at any gathering. Slice up a piece, and prepare for the oohs and aahs from your adoring fans!