Go Back

Creamy Vanilla Custard Cake Bars

Fluffy sponge cake layered with silky vanilla custard and whipped cream, finished with powdered sugar.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 bars
Course: Dessert
Cuisine: European, Homestyle
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 3 eggs large
  • 0.75 cup sugar
  • 0.5 cup milk
  • 0.25 cup oil vegetable
  • 1 tsp vanilla extract
Cream Layer
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
Custard Layer
  • 2 cups milk whole
  • 0.5 cup sugar
  • 3 tbsp cornstarch
  • 2 egg yolks
  • 2 tbsp butter
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Electric Mixer
  • Cake pan

Method
 

  1. Preheat oven to 350°F (175°C). Line cake pan with parchment paper.
  2. Whisk flour, baking powder, and salt together.
  3. Beat eggs and sugar until pale and fluffy.
  4. Add milk, oil, and vanilla and mix.
  5. Fold dry ingredients into wet until smooth.
  6. Bake for 18–20 minutes and cool completely.
  7. Prepare custard by cooking milk, sugar, yolks, and cornstarch until thick.
  8. Stir in butter and vanilla; cool slightly.
  9. Whip cream, powdered sugar, and vanilla until stiff.
  10. Slice cake horizontally into two layers.
  11. Spread cream layer on bottom half.
  12. Pour custard over cream layer.
  13. Add top cake layer and press gently.
  14. Chill 2 hours before dusting with powdered sugar and serving.

Notes

Chill well for clean slices. Dessert tastes even better the next day.