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Vanilla Custard Cake (With Custard Buttercream & Crème Pâtissière)

This Vanilla Custard Cake is the ultimate treat for custard lovers. It features soft, buttery vanilla sponge cake layered with silky custard buttercream and filled with rich pastry cream (crème pâtissière). Every bite is smooth, fluffy, and full of deep vanilla flavor – perfect for special occasions or weekend baking.

🧾 Ingredients Overview

Dairy & Eggs:

  • Whole Milk: Full-fat milk is essential for a rich, creamy custard texture.
  • Butter: Use high-quality, unsalted butter with a high fat content for the best flavor and structure.
  • Eggs: You’ll need yolks for the pastry cream and whole eggs for the sponge. Save leftover whites for other recipes.

Sugar & Vanilla:

  • Sugar: Superfine or caster sugar dissolves best in custard and cake batters.
  • Vanilla: Use pure vanilla extract, paste, or whole beans for the deepest flavor.

Dry Ingredients:

  • Cornstarch: Thickens the custard.
  • Cake Flour: For a tender, delicate crumb. All-purpose flour works in a pinch.
  • Powdered Sugar: Optional, to sweeten the buttercream to your liking.
  • Baking Powder & Salt: For lift and balance.

Fat & Moisture:

  • Vegetable Oil: Keeps the sponge moist and light.

💡 Tip: Let your cold ingredients come to room temperature before starting to avoid curdling and ensure smooth mixing.

🍮 How to Make the Pastry Cream (Crème Pâtissière)

Make this ahead of time to allow it to cool and thicken fully.

  1. Whisk egg yolks, sugar, and cornstarch in a bowl until pale and thick.
  2. Heat milk and vanilla in a saucepan until steaming (do not boil).
  3. Temper the yolks: Slowly drizzle the hot milk into the yolk mixture while whisking.
  4. Return everything to the pan and cook over medium heat, whisking constantly, until thick bubbles form. Boil for 1–2 minutes.
  5. Whisk in the butter piece by piece until smooth and glossy.
  6. Strain if needed, then cover with plastic wrap (touching the surface) and refrigerate for at least 2 hours.

🍰 How to Make the Vanilla Sponge Cake

This sponge uses the reverse creaming method for an extra-tender crumb.

  1. Preheat oven to 350°F (180°C). Grease two 8-inch pans.
  2. Separate the milk: Mix ½ cup with oil, and ¾ cup with eggs and vanilla.
  3. Mix dry ingredients in your mixer bowl, then add butter in chunks until it resembles coarse breadcrumbs.
  4. Add milk-oil mix and beat on medium for 2 minutes.
  5. Add egg-milk mix gradually on low speed until just combined.
  6. Divide into pans and bake for 30–40 minutes until a toothpick comes out clean.
  7. Cool in pans for 30 minutes, then move to wire racks.

🧈 How to Make Custard Buttercream (German Buttercream)

This ultra-smooth buttercream is custard-based and incredibly luscious.

  1. Reserve ⅓ of the chilled pastry cream in the fridge. Bring the rest and the butter to room temperature.
  2. Beat the butter in a stand mixer until pale and fluffy (3–5 minutes).
  3. Add pastry cream one tablespoon at a time, mixing well between additions.
  4. Add vanilla and salt, then adjust sweetness with powdered sugar if desired.

⚠️ If the buttercream curdles, gently warm the bottom of the mixing bowl over a bain-marie while whisking until smooth.

🧱 How to Assemble the Cake

  1. Level your cakes into four thin layers.
  2. Layer 1: Cake + generous custard buttercream.
  3. Layer 2: Cake + thinner layer of buttercream + a piped buttercream border + half of the reserved cold pastry cream inside.
  4. Layer 3: Cake + generous buttercream.
  5. Top Layer: Cake + decorative buttercream rosettes + pour remaining pastry cream in the center.

Decorate to your style: smooth finish, semi-naked, rustic, or piped swirls!

🛠️ Tools You’ll Need

  • Stand Mixer
  • Saucepan
  • Whisk
  • Sieve
  • 8-inch Cake Pans (x2)
  • Cake Leveler or Serrated Knife

🧊 Storage

Store the cake in an airtight container in the fridge for up to 4 days. Let slices sit at room temperature for 10–15 minutes before serving for best texture.

💛 Why This Cake Works

  • Three layers of custard love: silky pastry cream, luscious buttercream, and soft sponge.
  • The reverse creaming method makes the cake light yet structured.
  • Versatile vanilla flavor that pairs well with fruits, chocolate, or enjoyed on its own.