This gorgeous golden Custard Cream Cake is inspired by the retro classic custard cream biscuits. These biscuits are a staple British snack, and perfect with a cup of tea, just like a slice of this cake! It features a custard and vanilla sponge, custard filling, custard and vanilla buttercream and custard cream biscuits of course! This is such a fun and delicious cake for anyone who loves custard or custard cream biscuits.

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
For the custard powder, I used Birds Original Custard Powder.
I used a homemade creme patisserie (pastry custard) for filling the cake. You can leave this out if you don't want to make it. I don't recommend using shop bought custard as when I tried this it leaked out of the cake and made the top layer of cake slide around. If you can purchase a very thick custard that could work, but the standard Ambrosia is too loose.
The Custard Cream biscuits will go soft after being in the buttercream for a little while, so add them as close to serving as you can.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Custard Cream Cake

Start by making the creme patisserie. Heat whole milk with the seeds from a vanilla pod or some vanilla paste until steaming. While it heats up, whisk together egg yolks and caster sugar until pale and thick. Then add cornflour and mix in. Whilst whisking, pour the hot vanilla milk slowly into the egg and sugar mixture. Then pour the whole mixture back into the pan and heat it up whilst stirring continuously. When it starts to thicken, whisk it to keep it smooth and stop any lumps. Put it in a bowl, and cover it with cling film, making sure the cling film is touching the creme patisserie so that a skin doesn't form on it. Put it in the fridge to cool.

For the cake sponge, mix the baking spread and caster sugar together in a mixing bowl using an electric mixer. Or mix in the bowl of your stand mixer with the paddle attachment. Then add the eggs, milk and vanilla extract, and mix until fully incorporated. Gently fold in, or whisk by hand, the self raising flour, custard powder and baking powder.

Divide the mixture between the cake tins and bake. Leave to cool fully. To make the buttercream, mix the butter on it's own for a few minutes, then add the icing sugar, custard powder, milk and vanilla extract, and mix together until smooth. Pipe or spread it on the first layer of cake, and fill the middle with the creme patisserie. Add the second layer of cake and decorate with the remaining buttercream and the custard cream biscuits.

For the full recipe with measurements, head to the recipe card at the end of this post.

How should the cake be stored and can it be frozen?

The cake should be stored in an airtight container in a cool place, and eaten within 3 days. If you would like to freeze it, you can freeze the whole cake or freeze it in slices. Once it has fully cooled, wrap the cake or slices well in cling film (plastic wrap), or place in an airtight container with squares of baking paper between the slices, and freeze for up to 3 months.

Can you make this cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this cake be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 ½ teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread and a dairy free milk for the cake and the buttercream. You will also need to use a dairy free alternative to custard creams. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

Can this cake be made in different size cake tins?

If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.

Can this cake be made into cupcakes?

Yes, head to my Custard Cream Cupcakes for the cupcake recipe details.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

More tips for making the Custard Cream Cake:

You can spread the buttercream onto the cake with a spoon if you don’t want to pipe it.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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