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Delicious & moist custard cream cake with a custard flavoured cake, custard cream frosting and even more custard cream on top! Heaven!

Custard Creams

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 was heavily inspired by my Custard Cream Cupcakes, Custard Cream Cheesecake, my Custard Cream Blondies and Coffee Cake recipes when creating this one. 

When I released my third book Jane’s Patisserie Everyday I never thought that my homemade custard creams recipe would be so popular, but honestly I can’t keep up with you guys. This cake is a delicious bake based on the classic biscuit and I LOVE IT. 

Cake Mix

These sponges are light and fluffy, and they are chunky and delicious. It’s a basic sponge, but with an addition of something amazing… custard powder! I wanted to make the cakes as custard like as possible, so custard powder is the best bit of this cake.  

  • Butter – I use either a room temperature block butter or baking spread for a cake sponge
  • Sugar – I use caster sugar in my cake as I think it helps the flavour profiles of the custard 
  • Flour – self raising flour as always. However, if you don’t have it, you can make your own with 2 level tsps per 150g of plain flour, mixed in before using and removing any other raising agent in the recipe. 
  • Eggs – 6 medium eggs, but 5 large should also work 
  • Custard powder  – I use birds custard powder – the milk one is best, but the water based one should also work
  • Milk – because the custard powder is slightly drying, I add a little milk to loosen the cake mix


This frosting is a basic American buttercream frosting that has been adapted, to then also be like my oreo buttercream frosting. A basic buttercream, blitzed biscuits and more for this beauty of a recipe. 

  • Butter – unsalted block butter, NOT baking spread. Make sure your block butter is room temp before starting!
  • Sugar – icing sugar, every time 
  • Custard powder  – I use birds custard powder – the milk one is best, but the water based one should also work
  • Custard creams – this is where I follow the oreo idea, and I finally blitz custard creams and mix in for a flavour and texture to the frosting 

Recipe updated march 2024

As often happens, I update blog posts for various reasons, including finding new ways and better ways for recipes! However, the original recipe is listed below:

  • 400g butter, 400g caster sugar, 8 medium eggs, 1tsp custard flavouring, 400g self raising flour, 1 tsp baking powder, 3-4tbsp milk
  • 200g butter, 400g icing sugar, 8 custard creams, 1/2 tsp custard flavouring, 2-3tbsp whole milk and extra custard creams
  • Bake at 150ºfan, in two 8” tins, for 45-55 minutes. 
  • The decoration was the same

Tips & Tricks

  • I use these cake tins for my cakes
  • Recipe updated March 2024
  • This cake will last 3-4+ days at room temperature 
  • This cake can freeze for 3+ months 
  • If you want to try an oreo version, here you go! 
  • You can find my homemade custard cream recipe in my book, Jane’s Patisserie Everyday

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



  • 300 g unsalted butter/baking spread
  • 300 g caster sugar
  • 6 medium eggs
  • 275 g self rising flour
  • 75 g custard powder
  • 3-4 tbsp whole milk

Custard Cream Buttercream Frosting and Decoration

  • 200 g unsalted butter (room temp)
  • 400 g icing sugar
  • 8 custard creams (crushed)
  • 50 g custard powder
  • extra custard creams



  • Preheat the oven to 180ºc/160ºc fan and line 2x 8” tins
  • Beat the butter and sugar together until light and fluffy
  • Add the eggs, flour, custard powder and milk and mix 
  • Split between the two tins and bake for 35-40+ minutes and cool fully


  • Beat the butter on it’s own until smooth
  • Add the icing sugar and custard powder. 
  • Add the crushed custard creams if you fancy
  • Add milk if needed to smooth.
  • Pipe/spread the frosting onto the cake however you like
  • Decorate with custard creams 


  • 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!


Find my other recipes on my Recipes Page!

You can find me on:

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.


  1. H on September 24, 2023 at 10:08 am

    I am making this for a birthday.
    Any decoration suggestions to make it more birthday cake like?
    Thank you x

    • Jane's Patisserie on September 26, 2023 at 8:38 am

      Have fun with the decoration!

    • H on September 26, 2023 at 6:26 pm

      Thank you!
      Wondering if you think the white choclate ganache and drip icing, like the lotus biscuits cake would work or be too sweet?

  2. Alice on February 25, 2023 at 4:59 pm

    Will the cakes freeze if made on the weekend and decorated the following Friday?

    • Jane's Patisserie on February 27, 2023 at 3:52 pm

      absolutely, for up to 3 months! Hope this helps1 x

  3. 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?

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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.

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

    Thank youu!! Xx

  10. 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

  11. 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

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

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


    • 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

  13. 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

  14. 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

  15. 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!

  16. 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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