Custard Cream Cake!

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

Frosting

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!

Print Pin Rate

Category: Cake

Type: Cake

Keyword: Custard Cream

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Cooling and Decorating Time: 2 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 15 slices

Author: Jane's Patisserie

Ingredients

Cake

• 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

Grams - Ounces

Instructions

Cake

• 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

Frosting

• 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 

Notes

• 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!

ENJOY!

Find my other recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

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.