Custard Filled Vanilla Cake

  • Home
  • / Custard Filled Vanilla Cake

👤 by admin

❤️ 3 likes

Perfect for celebrations, tea-time treats, or when you want a slightly elevated homemade dessert with a refined texture.

Usage

A soft vanilla cake with a smooth custard filling layered inside, creating a rich yet balanced dessert. Made using CakeShake Vanilla Cake Mix and Custard Powder, this recipe adds a creamy twist to a classic cake.

 Brief

Author

Admin

Category

Cakes / Desserts

Difficulty

Medium

Yields

4 Servings

Prep Time 15 mins

COOK TIME 25 mins

TOTAL TIME 40 mins

Ingredients

  • 1 cup CakeShake Vanilla Cake Mix
  • 2 tbsp CakeShake Vanilla Custard Powder
  • 1 cup milk (divided)
  • ¼ cup oil
  • 1 egg
  • 2 tbsp sugar (optional)

Instructions

  1. Prepare the vanilla cake batter using CakeShake Vanilla Cake Mix, oil, egg, and half of the milk. Pour into a greased tin.
  2. Bake at 180°C for 20–25 minutes until fully cooked. Allow the cake to cool completely.
  3. In a saucepan, prepare custard using CakeShake Custard Powder, remaining milk, and sugar. Cook until thick and smooth.
  4. Slice the cooled cake horizontally into two layers and spread the custard evenly between them.
  5. Assemble the cake, allow it to set slightly, then slice and serve.

Leave a Reply

Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.