Custard Cream Cake
2 layers of custard flavoured sponge cake separated and topped with vanilla buttercream icing, and decorated with tasty custard creams.
Is it just my Nan who has an endless supply of custard creams in her house?
Ever since I can even remember, my Nan has always bought custard creams. I spent a lot of time during school holidays at her house with my cousins who are of a similar age, and that was the only time I ever ate custard creams! I’ve never known anybody else buy them, and now I think about it, I don’t ever recall her even buying them! I also don’t ever recall her eating them either!
It’s almost like she’s got a biscuit tin that, every time the lid is on, it produces more and more custard creams so that you never run out!
Even after all of these years, I still get surprised by how tasty they are. I never think to buy them, but when I took part in ‘bake for Bliss’ (a charity for premature and sick babies that supported us when our son was born prematurely) and my Nan wanted to buy a cake from me for charity, I had this brain wave. I had to make a custard cream cake!
For the recipe, I treated it the same as I would a chocolate cake. I thought, ‘let’s see what happens when I put custard powder in instead of cocoa powder, and add a little vanilla extract for flavour’.
I can tell you that it did not disappoint! Even after making the mixture, I had a taste and had flashbacks to my childhood, eating custard creams at my Nans house… it was fab!
It turns out lots of other bakers have had similar ideas with the custard powder, so I’m not the odd one with a crazy idea – it really is a thing!
Here’s how I made my Custard Cream Cake
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Ingredients (serves 12)
- 8 oz caster sugar
- 8 oz margarine
- 4 eggs
- 8 oz self raising flour
- 2 heaped tablespoons custard powder
- 1 teaspoon vanilla extract
Decoration and filling
- 11 oz icing sugar
- 5 oz margarine
- 1/2 teaspoon vanilla extract
- custard creams
What you’ll need to make this Custard Cream Cake
2 Cake Tins
Wire Cooling Rack
Large Drop Flower Piping Nozzle
Food Processor (or rolling pin)
To prepare, set oven at 180 degrees and line 2 standard cake tins with greaseproof paper.
1. Firstly, using an electric whisk or food processor, mix together the margarine and sugar until light and fluffy.
2. Secondly, add the eggs one by one, mixing each time until combined.
3. Add flour half at a time and mix until combined.
4. Split the mixture into both cake tins.
Tip – it’s not necessary to level the mixture out, however I like to do this so I can see more clearly that I have an even amount in both tins.
5. Place both tins on the middle shelf and bake for approximately 25 – 30 minutes
Tip – keep checking through the window of the oven, do not open the oven door until you think it’s ready, because this will cause the cake to sink in the middle.
6. Once the cake looks ready, risen and golden on top, open the oven door and press on the centre. If it springs back up when you take your finger away, the cake is ready and you can remove it from the oven. If a finger print is left, the cake needs a little longer.
7. When you know the cake is ready, remove from the oven.
8. Turn the cakes onto a cooling rack and leave to cool completely.
Decoration and filling
1. Using an electric whisk, whisk together the icing sugar, margarine and vanilla extract until a smooth paste is formed.
5. Place 3 tablespoons of your icing into a piping bag with a small round nozzle.
6. Applying downward pressure to the piping bag, draw vertical lines all the way across your cake from one side to the other.
7. Turn your cake 90 degrees so the lines now lie horizontally, and repeat step 6. You should now have both vertical and horizontal lines all the way across your cake.
8. Now do the same thing diagonally across your cake at both sides.
9. Put the rest of your buttercream icing into a piping bag with a medium open star nozzle. I have used the JEM 1B drop flower nozzle which I have linked in the ‘what you’ll need’ section above.
10. Applying downward pressure to the piping bag, test on a piece of greaseproof paper before going on to ice 12 swirls, all touching, around the outside of your cake.
Tip – I find it easiest to firstly ice 4 swirls at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock, and then add 2 more swirls inbetween them. It’s easier to get them the same size and you will then be able to get 12 even slices out of your cake simply by cutting in between each swirl.
11. With the remaining buttercream in the piping bag, go on to the other cake, and ice a swirl from the inside out, tightly following the previous line with every cycle. Place your top cake on the top creating a sandwich.
12. Place 2 custard creams in a dish or a bag and crush with a rolling pin.
13. Scatter the crushed custard creams across the top of your cake on the inside of the swirls
14. Finally, complete by placing a single, whole custard cream in between each swirl, laying each one across the top of each swirl, as photographed.
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If you liked this Custard Cream Cake recipe, you may also like my Maryland Cookie Cupcakes recipe. Click here to read it.