What makes this custard cake so amazing!? Well, aside from tasting like the stuff dreams are made of, this Creamy Vanilla Custard Cake is magical. Seriously, one batter, three layers of heaven. Man, I love science.
Let’s be honest, this dessert will melt-in-your-mouth and make you swoon over the smooth texture. You can also easily make this custard for other deserts like cupcakes, donuts, tarts, or cake fillings.
Because this cake is “magical”, it may look like it’s been carefully layered with three different components…but nope! You just pour one simple batter into a cake tin, pop in the oven, and this is how it comes out!!
Let’s have a quick chat about vanilla and the health benefits it possesses…
Natural vanilla extract is made from the pods of the vanilla plant, commonly found in tropical areas, and often used to flavor foods and beverages. Because it is so abundant, you wouldn’t know it but vanilla is one of the most expensive spices in the world. Reason-being, it is a very labor-intensive product. Vanilla plant flowers are hand-pollinated, and the bean pods are ripened, dried, and conditioned to create their distinctive flavor and aroma.
What most people do not know, is because high quality vanilla extract is limited due to production (combine that with it’s high demand) synthetic vanilla is made from wood pulp and coal tar to use as a substitute. Ew.
I think it goes without saying…spend a little extra on vanilla extract next time you pick some up. Here are my recommendations:
INGREDIENTS FOR VANILLA CUSTARD CAKE
For this recipe I chose almond products to keep it gluten free. As a woman dealing with hormone imbalances, I try reducing inflammation in all my desserts.
1. Almond Milk – Almond milk is often enriched with vitamin D, and consuming it often may help prevent vitamin D deficiency.
2. Almond Flour – As you can see, I love all things almonds. I typically buy mine on Amazon or at Costco. It is not cheap, so buying in bulk helps reduce costs. The vitamins, minerals, and antioxidants in almond flour can provide important health benefits. For example, manganese helps the body properly clot blood, allowing it to heal after injuries. Manganese also helps the body break down carbohydrates and cholesterol.
3. Butter: Butter gets a bad wrap and I’m asked all the time…“what exactly is butter and why do people think it’s so bad?” Butter is a dairy product made by churning milk, a process separating the solid fats from the liquid, known as buttermilk. I like butter because it is calorie dense, contains a lot of Vitamin A, and Vitamin E, B12, and K.
4. Butter also is an excellent source of conjugated linoleic acid (CLA), a type of fat found in dairy and meat products. Studies show that CLA has been linked to positive health benefits such as having anticancer properties and could help reduce the growth of breast, colon, colorectal, stomach, prostate, and liver cancer. (1)
5. Eggs: Make sure your eggs are true room temperature to ensure they seamlessly incorporate.
6. Lakanto Powdered Sugar: You might think, how can a sugar product have any health benefits? That is a legit question. As refined sugar, its nutritional value is limited. That said, it does have some positive characteristics such as providing energy, it’s fat free, and has it has no cholesterol. Sugar has no benefits when it comes to treating or preventing any diseases but it should not be harmful if consumed in moderation.
7. Vanilla extract – Vanilla extract is everything. It elevates this creamy vanilla custard cake recipe from good to great. We suggest splurging on a high quality pure vanilla extract. You won’t regret it.
Here are a few tips to help you create the perfect custard:
– The mixture will look lumpy. Don’t fret. This is normal.
– Your baking time may vary depending on the temperature of your ingredients. Some bakers find they cook their cakes for up to an hour.
– Different baking pans can create a cool and unique type of cake. Try a pie dish for a triangular slice.
HOW TO MAKE CREAMY VANILLA CUSTARD CAKE
First, I like the KitchenAid mixer to combine the ingredients because it’s a breeze. But you can do it with a regular mixer or by hand also.
Preheat the oven to 325°F and lightly grease an 8×8 inch baking dish, set aside
Whip the egg whites until stiff peaks form, set aside.
Beat the egg yolks and Lakanto powdered sugar until pale yellow.
Mix in melted butter and the tablespoon of water until evenly combined.
Mix in the flour until evenly incorporated.
Slowly beat in the milk and vanilla extract until well combined.
Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). The batter will be thin, but this is normal.
Pour the batter into the dish and bake 10 minutes at 350F, then reduce the heat to 325F and bake for another 50 minutes.
Let it cool completely, then put it in the refrigerator for few hours. It is better if the cake sits in the refrigerator overnight to set completely.
Once cooled, dust with Lakantos powdered sugar.
Even cooled, it will be slightly jiggly because it has custard layer in the center.
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