How To Make A Homemade Custard Cream Cake

Welcome to how to make a homemade custard cream cake recipe. Discover how to make your very own homemade giant custard cream cake.

One that will taste like the best ever cake you have made, but with the flavours of a traditional British Custard Cream.

This custard cream cake recipe couldn’t happen without MoldyFun and their Giant Custard Cream Mould and we are so pleased that they are sponsoring this recipe.

Many of you know, that before we moved to Portugal in 2008, that we lived in England.

I was born in London, raised in Yorkshire & had the first half of my 20’s in Manchester. If there was one thing that stays close to my heart then it has to be British baking.

My grandma taught me how to make the most amazing buns, my aunt taught me how to make shortcrust pastry and my love for baking started at a very young age.

I loved the biscuits the most. The Jammie Dodgers is my absolute favourites and I also love custard creams, party rings and chocolate digestives.

One of our treats when we were first married was the broken biscuit boxes from Aldis.

It was a huge cardboard box and it would be filled full of all the top British biscuits that was not fit for general sale. They would be broken or missing a key element and were basically the factory rejects.

Plus because they were not perfect you got a huge box of them for a very low price.

Sadly we ate them way too fast and could go through a box in four days and it clearly didn’t help my abs, that were slowly disappearing with each of the biscuits that I was consuming.

But for the £3 that we paid for them, it cost about 90% less than what you would have paid for the biscuits if they had been complete.

So it was one of those amazing money saving family things. We still get them every now and again from Iceland Portugal and they cost about 4,00€ so the price hasn’t changed that much over the years.

But it is thinking about those broken biscuits that has given me a totally different idea of how today’s recipe is going to roll. You see we live in a food blogging world where we want perfection.

We want the perfect looking salad, the perfect biscuit and of course the perfect looking burger. We read too many magazines when the glossy pictures look back at us and we believe that is what life is like.

But in reality it is not. We have the dirty flour face on our kids, we don’t use a blow torch to make our food look good and we certainly don’t take 200 pictures of one meal, to then choose the best one for our blog.

So I gave my kids the ingredients list to make my custard cream cake and set them to work.

They took the pictures, even though they never even used cameras and did the first attempt of the custard cream cake recipe, until I did the finished piece.

It was a bit of fun and we all had a great time giggling away, licking lots of cake bowls and having a great time and this is what true baking is all about.

Sofia Making The Custard Cream Cake Mix

At 2.5 years old there is nothing more fun than mixing all the ingredients together and then when nobody is looking, helping yourself. I swear she ate more mix than she made.

Sofia Making the Mould Non-Stick

I pointed out to Sofia that for the mould to work that it needed to be well oiled and needs to come away easily and for the custard cream print to show. She was a girl on a mission.

She started with loads of butter down the bottom and sides, with plenty more butter in her hair and followed this with rubbing and shaking lots of flour in. The picture above was the end result.

Sofia’s Just Cooked Custard Cream Cake

Next was the custard cream cake out of the oven. Only problem with leaving under 16’s in charge is that they fail to check what time it went in the oven.

This means that it cooked for about 10 more minutes that it should have done. It wasn’t burnt but it had a browner look than the light colour that a custard cream traditionally has.

Sofia’s Completed Custard Cream Cake

An hour after starting and a lot of flour mess later and our little girl (with the help of her brothers) has a delicious custard cream cake. It is a little brown as it was in the oven for too long but apart from that it was perfect.

And should I mention it tastes amazing and I can’t wait for her to make me another. But hopefully she wont make me wait too long for another round of cake.

So next time think about doing something like before you put out your polished baking recipes. Polished is of course nice, but real life is just as good from time to time.

Print Recipe

How To Make A Homemade Custard Cream Cake

A delicious custard cream cake with a creamy vanilla custard filling and made with caster sugar, self raising flour and eggs. So easy to make that a toddler can do it.

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: Air Fryer

Servings: 8

Calories: 553kcal

Author: RecipeThis.com

Ingredients

Cake Batter:

• Giant Custard Cream Mould
• 240 g Butter
• 210 Self Raising Flour
• 200 Caster Sugar
• 3 Large Eggs
• 50 g Custard Powder
• 5 Tbsp Whole Milk
• 2 Tbsp Vanilla Essence

Custard Cream Filling:

• 60 g Butter
• 30 g Icing Sugar
• 20 g Custard Powder
• 2 Tbsp Whole Milk
• 1 Tsp Vanilla Essence

Metric – Imperial

Instructions

• Preheat the oven to 180c/356f.
• Using a hand mixer, mix the sugar into the butter until it is light and fluffy.
• Add the 3 eggs, the milk, the vanilla essence and mix again for a couple more minutes and until it is light and creamy.
• Add the self raising flour and the custard powder and with a fork mix well so that everything is well mixed into your batter and that you have that light cake batter mixture.
• Use a little extra butter and rub it into the bottom and sides of your mould. Then follow this up with dusting it with some flour so that it makes the mould completely work when it has been cooked.
• Place the custard cream batter into the mould and fill it as far as it will go. Then place it in the centre of the oven and cook for 30 minutes. Or until a tooth pick comes out clean.
• Allow it to cool and then place a butter knife around the edges to loosen it and gently remove it from the mould. Slice the mould into two separate sandwich parts.
• Make the custard filling by placing all the ingredients into a mixing bowl and using a hand mixer mix until it is light and fluffy.
• Using a butter knife paste the custard cream filling onto the bottom sandwich and then sandwich the other one on top.
• Place in the fridge for 30 minutes to cool and then serve.

Notes

I recommend that when you slice the moulds into two that you are very gentle and careful as you don’t want it to go wrong. Also do so half way down so that you have lots of room for error.

You could also use more custard in the cake but we found that our cake had a lovely custardy flavour. You can also add more vanilla if you wish as it can really make it taste like the real thing.

We use a little milk in our recipe. This gives the cake a light feeling without the cake feeling heavy or dry.

Nutrition

Calories: 553kcal | Carbohydrates: 56g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 166mg | Sodium: 323mg | Potassium: 126mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1055IU | Calcium: 57mg | Iron: 1mg

Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.

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