Layered Custard Cak

A soft sponge cake layered with creamy vanilla custard—simple, elegant, and perfect for any occasion.

Ingredients

For the Cake:

4 large eggs
1 cup granulated sugar
1 cup milk
½ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
A pinch of salt

For the Custard:

4 cups (1 liter) milk
4 tablespoons custard powder
4–5 tablespoons sugar (adjust to taste)
1 teaspoon vanilla extract
Optional: food coloring or flavor (lemon, strawberry, etc.)

Optional Toppings:

Shredded coconut
Fresh fruit
Chocolate shavings
Whipped cream

Instructions

Prepare the Cake

Preheat the oven to 350°F (180°C).
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the oil, milk, and vanilla extract. Mix well.
Gradually add the flour, baking powder, and salt. Mix until smooth.
Pour the batter into a greased and floured cake pan.
Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely, then slice it horizontally into 2–3 layers.

Make the Custard

Dissolve the custard powder in 1 cup cold milk.
Heat the remaining milk with sugar over medium heat.
Slowly add the custard mixture, stirring constantly.
Cook until thick and smooth.
Remove from heat and stir in vanilla (and food coloring if using).
Allow the custard to cool slightly (warm, not hot).

Assemble the Cake

Place the first cake layer on a serving plate or inside a cake ring.
Spread a layer of custard evenly on top.
Add the second cake layer, then more custard.
Repeat until all layers are used.
Cover the top with custard or whipped cream.

Chill

Refrigerate for 2–4 hours until fully set.

Tips & Notes

Make sure the cake is completely cool before layering.
Custard should be warm, not hot, to avoid soaking the cake too much.
For a clean slice, use a sharp knife dipped in hot water.
You can color the custard for beautiful layered effects.