Rich Custard Butter Cake
Indulge in the luxurious layers of this Rich Custard Butter Cake, a dessert that seamlessly blends buttery decadence with velvety homemade custard. This elegant cake features a tender, moist crumb thanks to the perfect balance of creamy unsalted butter, rich whole milk, and whisked eggs, accented with a fragrant hint of vanilla. The star of the show is the silky custard filling, made from heavy cream, egg yolks, and a touch of cornstarch for that smooth, creamy texture that pairs beautifully with the cake’s subtle sweetness. Ideal for special occasions or a weekend treat, this cake is finished with a dusting of powdered sugar for an irresistible touch of elegance. Serve it as a show-stopping centerpiece and watch as every bite delights your family and guests. Perfect for lovers of timeless desserts, this recipe combines comfort and indulgence in every forkful.
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Recipe Information
Ingredients
- 200 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 pieces Large eggs
- 220 grams All-purpose flour
- 2 teaspoons Baking powder
- 60 milliliters Whole milk
- 2 teaspoons Vanilla extract
- 250 milliliters Heavy cream
- 3 pieces Egg yolks
- 15 grams Cornstarch
- 50 grams Powdered sugar
Instructions
Preheat your oven to 170°C (340°F) and grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
To make the custard, heat the heavy cream in a small saucepan over medium heat until it begins to steam (do not let it boil).
In a medium bowl, whisk together the egg yolks, powdered sugar, and cornstarch until smooth.
Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs.
Return the custard mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and let it cool completely.
Once the cake is completely cool, slice it horizontally in half to create two layers.
Spread the cooled custard evenly over the bottom layer, then place the top layer back on.
Dust the top of the cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
4695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.3 g | 366% | |
| Saturated Fat | 165.7 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1991 mg | 664% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 446.7 g | 162% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 257.4 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
