Gooey Custard Cream Cake
- 4 minutes ago
- 1 min read
With a buttery vanilla cake base, topped with a gooey vanilla bean custard that sinks into the cake as it bakes, this cake is one that I make on repeat. It’s tender, moist, buttery with a perfect sweet vanilla flavour. The base is a combination of pantry staples, butter, flour, sugar, vanilla bean extract creating a cake base that’s almost like a soft shortbread. The custard topping is whipped together and layered on top and baked until lightly golden and just set. Finished with a dusting of icing sugar this cake is made without eggs or dairy for an impressive yet easy to whip together dessert.
Gooey Custard Cream Cake
Here’s Why You’ll Love This Gooey Custard Cream Cake:
A combination of a classic gooey butter cake combined with a custard cream biscuit
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a soft, well risen sponge is self raising flour, in combination with levelling agents (trust me!).
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Custard Powder - thickens and sweetens for the perfect custard topping
Butter - tested with both dairy free and dairy butters!
Recipe
