Creamy Vanilla Custard Cake Squares
What this is
A light vanilla sponge base topped with a rich, creamy vanilla custard, chilled and cut into neat squares. Not overly sweet, super smooth, and perfect for make-ahead desserts.
🧾 Ingredients
Cake Base
1 cup all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
¼ cup milk
Vanilla Custard Layer
2 cups whole milk
½ cup granulated sugar
3 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
Optional Toppings
Powdered sugar (for dusting)
Fresh berries
Toasted coconut
Cinnamon or nutmeg
🧁 Instructions
1️⃣ Make the Cake Base
Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients to wet, alternating with milk.
Spread batter evenly into pan.
Bake 18–22 minutes, until lightly golden and a toothpick comes out clean.
Let cool completely.
2️⃣ Make the Vanilla Custard
In a saucepan, heat milk over medium heat until steaming (not boiling).
In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
Slowly pour warm milk into egg mixture while whisking constantly.
Return mixture to saucepan.
Cook over medium-low heat, stirring constantly, until thick (3–5 minutes).
Remove from heat, stir in butter and vanilla.
Let cool slightly (warm, not hot).
3️⃣ Assemble & Chill
Pour custard over cooled cake base.
Smooth the top with a spatula.
Cover and refrigerate at least 4 hours (overnight is best).
Slice into squares and serve.
❓ Q & A
Q: Why is my custard lumpy?
Usually from heat being too high.
👉 Fix: Whisk constantly and cook on medium-low. If needed, strain custard before pouring.
Q: Can I use vanilla pudding instead?
Yes, but homemade custard gives a richer, silkier texture and better slice-ability.
Q: How do I get clean square cuts?
Chill fully
Use a sharp knife wiped clean between cuts
Cut straight down, not sawing
Q: Can I make this ahead?
Perfect make-ahead dessert.
Keeps up to 3 days refrigerated.
Q: Can I freeze custard cake squares?
Not recommended. Custard can separate once thawed.
Q: Can I flavor the custard?
Absolutely:
Lemon zest
Almond extract
Espresso powder
Coconut milk (replace half the milk)
Q: Is this like a magic custard cake?
Not quite.
This has two distinct layers (cake + custard), while magic cake forms layers while baking.
✨ Pro Tips
For extra richness, replace ½ cup milk with heavy cream
Chill overnight for bakery-style firmness
Dust with powdered sugar right before serving
