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Delicious & moist 2-layer Custard Flavoured Cake, Filled & Topped with Custard Cream Buttercream Frosting! Heaven!

Way back in 2015 I posted my recipe for my Custard Cream Cupcakes and they have always been a massive hit when I share them on my social media pages. I’ve always had requests for a cake version of it, and after Foodie Flavours sent me over some flavours to review, including a custard one, I knew it was time!

I was heavily inspired by my Custard Cream Cupcakes, Custard Cream Cheesecake, my Custard Cream Blondies and Coffee Cake recipes when creating this one. I used the similar amounts from my Coffee Cake so that I knew the layer cake would be big enough, and then of course removing the coffee, and adding a tonne of custard inspired deliciousness.

The theory behind the frosting is that its very similar to Oreo Frosting where you just simply add in some crushed biscuits to create a slightly textured frosting that has a hint of the flavour – and it was delicious. I also added in some of the Foodie Flavours Custard Flavouring to give it that extra little hint and it was delicious.

Foodie Flavours – I have always been after some delicious flavourings that are suitable for all people such as Coeliacs, Vegans etc and the flavourings are delicious.

They come in little bottles with a cute bit simple packaging and there are SO MANY FLAVOURS to choose from, andI was luckily sent a few to review, and so far, they all score 5/5 for deliciousness!

I was a little dubious at first because I was trying to see how the flavouring would be able to come through after baking, and on the website there is a little note saying “For the best results,  dilute into a key wet ingredient such as water, milk or egg.” so I went with this (Hence adding it to the egg & milk in the method + recipes!) and it worked much better than my first attempt!

Alternatively you could use vanilla bean essence instead of the custard flavouring OR like my Custard Cream Cupcakes, only add in 360g of Self-Raising Flour, but add in 100g of Bird’s Custard Powder to the mixture in step 2 when you add the flour. This will also give it a nice flavouring!

You don’t have to use the custard flavouring if you can’t get access to it, but I do recommend Foodie Flavours in general if you are after high quality flavourings for all baking! (Tips on how to achieve a equally as delicious cake without the flavouring are included!) – But anyway, enjoy this recipe! Let me know how you get on!

Custard Cream Cake

Delicious & moist 2-layer Custard Flavoured Cake, Filled & Topped with Custard Cream Buttercream Frosting! Heaven!
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Category: Cake
Type: Cake
Keyword: Custard Cream
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling and Decorating Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 15 slices
Author: Jane's Patisserie

Ingredients

Cake

  • 400 g unsalted butter (softened)
  • 400 g caster sugar
  • 8 medium eggs
  • 1 tsp Foodie Flavours' Custard Flavouring
  • 400 g self rising flour
  • 1 tsp baking powder
  • 3-4 tbsp whole milk

Custard Cream Buttercream Frosting and Decoration

  • 200 g unsalted butter (softened)
  • 400 g icing sugar
  • 8 custard creams (crushed)
  • 1/2 tsp Foodie Flavours' Custard Flavouring
  • 2-4 tbsp whole milk
  • extra custard creams

Instructions

Cake

  • Heat the oven to 170ºC/150ºC fan and line two deep 20cm/8inch sandwich cake tins with baking parchment, then leave to the side.
  • Beat together the unsalted butter and caster sugar until light and fluffy. 
  • In a separate bowl add the 8 eggs add the custard flavouring and beat briefly.
  • Pour into the unsalted butter mixture, add the self raising flour and baking powder and beat again briefly until combined. (try not to overbeat!)
  • Loosen the mixture slightly with the whole milk a spoonful at a time until it's like a thick gooey cake batter.
  • Divide the mixture between the two tins and smooth it over.
  • Bake for 45-55 minutes until the cake is golden and when the cake springs back (a skewer should also come out clean) (The cake can take longer/shorter time depending on the oven so check after 40 minutes!)
  • Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.

Custard Cream Buttercream Frosting

  • In a stand mixer, beat the unsalted butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.
  • Keep beating the buttercream for 3-4 minutes on a medium speed so it starts to get fluffier and lighter.
  • Add the custard flavouring to the whole milk and add it gradually into the buttercream whilst the buttercream is being beaten.
  • Once all in, beat again for another couple of minutes until its silky smooth and fluffy, and fold through the crushed custard creams. (like you would for Oreo frosting!)
  • With the first layer of the cake, spread/pipe half of the buttercream onto to top of the first layer, add the second cake on top, and then top again with the rest of the buttercream.
  • Add a few more delicious custard creams and enjoy!

Notes

  • I used the Foodie Flavouring Custard Flavours as I was sent a few to review as stated above - alternatively you could use vanilla extract instead of the custard flavouring OR like my Custard Cream Cupcakes, only add in 360g of Self-Raising Flour, but add in 100g of Birds' Custard Powder to the mixture in step 2 when you add the flour. This will also give it a nice flavouring!
  • This cake will last in an airtight container for 3 days!
  • I also used a closed a 1cm round nozzle to decorate my cake as I like the look it gives and the custard cream bits meant trying to pipe with a narrow nozzle means it might get stuck! – but slathering on the buttercream is also a delicious option!

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

27 Comments

  1. Grace on May 13, 2021 at 11:36 am

    Hi, I want to make this in 2 shallower tins as I only have 1 deep. How should I adjust baking time for making a half mix in shallower tins?

  2. Amy on March 3, 2021 at 10:16 pm

    Hi Jane!
    I wanted to make this into a 3 layer cake for a birthday – what quantities would you suggest for the cake mix? Or just add half on?

    Was going to put buttercream all over the cake too – would doubled be okay? 💞

    • Jane's Patisserie on March 15, 2021 at 12:38 pm

      Hello! I usually use a 400g mix for a 3 layer cake. Yes double the buttercream!x



  3. Hannah on January 23, 2021 at 4:32 pm

    Hello, if I’m using custard powder, do I still need to mix it with the eggs separately first ? Thanks

  4. Laura Potter on September 8, 2020 at 4:14 pm

    Hi, what was the depth of the tins you used? Thanks!

    • Jane's Patisserie on September 11, 2020 at 8:50 am

      Cake tins I use are all generally about 2.5″ or deeper x



  5. Sienna on June 29, 2020 at 9:27 am

    Hi Jane you know for the buttercream do you use 25g of custard powder like the cupcakes or a little more because there are more ingredients? Xx

    • Jane's Patisserie on June 29, 2020 at 9:56 am

      Hey! I would increase it because of the other increased proportions xx



  6. Nicola C on May 11, 2020 at 9:58 am

    Made this yesterday. It was delicious everyone commented how lovely and moist the sponge was.
    Love your recipes and there so easy to follow.

  7. Sienna on April 18, 2020 at 10:13 pm

    Thank youu!! Xx

  8. Sienna on April 18, 2020 at 3:06 pm

    Hello, for the butter cream instead of the custard flavouring, what do you use? Is it custard powder again? Xxx

  9. Sienna on February 29, 2020 at 8:40 am

    Hey Jane! You have an amazing custard cream cake😋😋😋but this means that you HAVE to make a BOURBON CREAM CAKE!!!🍫🍫🍰🍪😍😍xxxx

  10. Kayleigh on March 13, 2018 at 9:04 pm

    Hi
    i am making this cake and cant get hold of custard drops. How much custard powder would you add ?
    To cake and icing?

    Thanks
    Kayleigh

    • Jane's Patisserie on March 14, 2018 at 9:42 am

      Hiya! The details for this are in the Tips & Ideas section of the recipe x



  11. Clare Smith on July 14, 2017 at 9:27 am

    Just made this cake as an adult birthday cake. Adjusted recipe to make it 3 teired. It has turned out wonderfully.
    Im gluten free so wont be able to have any. But adapted the sponge recipe for gluten free. Great rise for straight swap.
    Smells devine

  12. Lubylu47 on June 24, 2017 at 9:56 am

    Hi! As my little boy loves custard I decided to make him a custard cake for his 1st birthday next week and came across this recipe! He is allergic to eggs so will be having to use an egg substitute which I have never used before. Any tips before I do a trial run? Thanks!

    • Jane's Patisserie on June 24, 2017 at 4:38 pm

      Hiya! I’m afraid I have nooo idea about egg substitutes, its an alien world to me! But you can find lots of good info on google! x



    • Lubylu47 on June 25, 2017 at 10:52 am

      No problem at all! Thanks anyway ? how would you adapt this to 4inch cake tins? x



    • Lubylu47 on June 25, 2017 at 10:57 am

      Sorry just realised how silly that question was….just half everything haha! x



  13. Beth on August 15, 2016 at 11:27 am

    Looks amazing! Can’t you use Custard powder instead of the flavouring?? Thanks

    • Jane's Patisserie on August 15, 2016 at 11:40 am

      See the Tips and Ideas section on the post and I mention how to use custard powder instead!



  14. sameena on March 23, 2016 at 11:48 am

    Omg this looks and sounds amazing! I will be trying the cupcakes first before attempting this bad boy 😀
    Question – 20-30 drops of Foodie Flavours Custard Flavouring – How much would you say that is in teaspoons?
    Thank you x

    • Jane's Patisserie on March 23, 2016 at 12:32 pm

      Hiya! I wouldn’t actually know as I tried to measure it in teaspoons, and it was impossible as the bottles come with like a little dropper to get the drops out? Probably like 1tsp maybe?! x



    • sameena on March 23, 2016 at 3:40 pm

      Ah if it comes with a dropper thats fine. I thought it will be free falling so was worried about using too much or too little. Thank you for the reply 😀



    • Jane's Patisserie on March 23, 2016 at 9:03 pm

      Hehe its okay ! 🙂



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