Vanilla Layered Custard Cake

Picture cutting into a dessert with three perfect layers: a fluffy top, a creamy custard center, and a tender cake base. That’s the charm of this Vanilla Layered Custard Cake—a simple yet mesmerizing treat that feels like a little kitchen magic. Ideal for impressing at a party or savoring on a quiet night in, it delivers rich vanilla flavor, silky custard, and cozy cake vibes in every bite.

Ingredients

1/2 cup unsalted butter, melted and cooled to room temperature: Adds depth and moisture, key to the custard layer.
2 cups milk, warmed to lukewarm: Forms the creamy custard core—lukewarm keeps the batter smooth.
1 and 1/4 cups (150g) confectioners’ sugar, sifted: Sweetens evenly, no clumps, for a perfect batter.
4 large eggs, yolks and whites separated: Yolks build the base, whipped whites lift the top.
1 tablespoon purified water: Helps blend the butter seamlessly.
1 cup (115g) all-purpose flour, sifted: Gives structure for those distinct layers.
2 teaspoons pure vanilla extract: The star flavor that perfumes the cake.
Confectioners’ sugar, for garnishing: A sweet, pretty finish.

Instructions

Prep the Oven and Dish:
Heat your oven to 325°F (163°C). Lightly grease an 8×8-inch baking dish with non-stick spray so the cake lifts out easily. Set aside.

Whip the Whites:
In a clean bowl, whisk egg whites to stiff peaks—they’ll create that airy top layer. Set them aside.

Blend Yolks and Sugar:
In another bowl, beat egg yolks with sifted confectioners’ sugar until pale yellow, about 2 minutes. This sets the cake’s foundation.

Mix in Butter and Water:
Add cooled melted butter and water to the yolk mix. Beat 2 more minutes until fully combined.

Stir in Flour:
Sift flour into the mix and stir until smooth—no lumps allowed.

Add Milk and Vanilla:
Slowly pour in lukewarm milk and vanilla extract, mixing gently until you’ve got a runny, smooth batter.

Fold in Whites:
Gently fold whipped egg whites into the batter in three batches. Don’t rush—keep the air to form those layers, but blend well.

Bake It:
Pour batter into the dish and bake 40-60 minutes. Check at 40 minutes—top should be golden and firm, toothpick clean in the center. Cover with foil if browning too fast.

Cool and Finish:
Let it cool to room temp, then dust with confectioners’ sugar for a lovely touch.

Why It’s Special

This cake’s magic happens in the oven—a single batter splits into three layers: fluffy, creamy, and cakey. It’s not tricky techniques, just the mix of butter, milk, and eggs doing their thing. Vanilla shines through, sweetened by powdered sugar, with a cozy aroma that fills the kitchen.

Substitutions & Twists

Dairy-Free: Use almond or coconut milk and dairy-free butter.
Gluten-Free: Swap flour for a gluten-free blend with xanthan gum.
Flavor Play: Try almond, coconut, or lemon extract—adjust to taste.
Serving Ideas: Enjoy solo, or add vanilla ice cream, fresh berries, or a drizzle of caramel or chocolate.

What You’ll Feel

Slice in and find a spongy top, silky custard middle, and dense base. Vanilla’s gentle warmth pairs with a sweet sugar dusting—pure comfort. Baking it, your place smells inviting, building excitement for those layers to reveal themselves.

This Vanilla Layered Custard Cake is an easy win—minimal fuss, maximum wow. It’s a crowd-pleaser with textures and flavors that linger, begging you to bake it again. Grab your ingredients and let the magic unfold!