Go Back
–+ servings
Dutch Custard Cake

Dutch Custard Cake: A Fluffy Delight You’ll Adore

Dutch Custard Cake is a delightful dessert featuring a soft vanilla sponge and rich custard, offering a comforting and indulgent experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 6 large Egg Yolks Provide richness and structure.
  • 1 cup Sugar Can opt for a low-calorie alternative.
  • 1/4 cup Cornstarch Substitute with arrowroot powder for gluten-free.
  • 2 cups Milk Full-fat milk is preferred.
  • 2 teaspoons Vanilla Extract Avoid imitation vanilla.
  • 4 tablespoons Butter Use plant-based butter for dairy-free.
For the Cake
  • 2 cups All-purpose Flour Substitute with almond or gluten-free flour.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Salt Feel free to omit if necessary.
  • 1/2 cup Vegetable Oil Can replace with melted coconut oil.
For Finishing Touches
  • 1 cup Powdered Sugar For dusting on top.
  • 1/4 cup Roasted Almond Flakes Optional for crunch.

Equipment

  • mixing bowl
  • Saucepan
  • Electric mixer
  • spatula
  • Cake pans
  • Wire rack

Method
 

Custard Preparation
  1. In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.
  2. In a saucepan, heat the milk over medium heat until warm but not boiling.
  3. Gradually pour the warm milk into the egg mixture while whisking continuously.
  4. Return the mixture to the saucepan over medium heat, stirring constantly until it thickens.
  5. Once thickened, remove from heat and stir in the vanilla extract and butter until melted.
Cooling Custard
  1. Immediately cover the hot custard with plastic wrap, placing it directly on the surface.
  2. Allow the custard to cool to room temperature before refrigerating for at least 1 hour.
Cake Preparation
  1. Preheat your oven to 350°F (180°C) and grease two round cake pans.
  2. In a large bowl, sift together the all-purpose flour, baking powder, and salt.
  3. In another bowl, beat eggs and sugar until light and fluffy, approximately 5 minutes.
  4. Gradually add the milk, vegetable oil, melted butter, and vanilla extract, mixing well.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
Baking Cake
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
  3. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
Assembling Cake
  1. Once cooled, slice each cake horizontally for extra layers if desired.
  2. Spread a portion of the chilled custard on top of one layer.
  3. Stack the second layer on top and repeat with more custard.
Finishing Touches
  1. Dust the top of your cake with powdered sugar and sprinkle roasted almond flakes.
  2. Serve the cake slices chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Ensure your eggs are at room temperature for a fluffier batter and allow cakes to cool completely before assembly.

Tried this recipe?

Let us know how it was!