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Custard Cream Cake Recipe

This recipe is from Jane from Jane’s Patisserie.


Custard Cake

  • – 400g Unsalted Butter, softened
  • – 400g Caster Sugar
  • – 7 Large/8 Medium Free-Range Eggs
  • – 20-30 drops of Foodie Flavours Custard Natural Flavouring
  • – 400g Self-Raising Flour
  • – 1tsp Baking Powder
  • – 3-4tbsp of Whole Milk

Custard Cream Frosting/Decoration



  1. For the cake – Heat the oven to 170C/150C Fan and line two deep 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
  2. In a stand mixer, beat together the butter and sugar until light and fluffy. In a separate bowl add the eggs add the custard flavouring and beat briefly. Pour into the butter mixture with the flour and baking powder and beat again briefly till combined – try not to overbeat!
  3. Loosen the mixture slightly with the milk till its like a thick gooey cake batter – Divide the mixture between the two tins and smooth it over – bake for 45-55 minutes until the cake is golden and when the cake springs back (skewer should also come out clean) (The cake can take longer/shorter time depending on the oven so check after 40 minutes!)
  4. Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. .
  5. For the Custard Cream Buttercream Frosting – In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for 3-4 minutes on a medium speed so it starts to get fluffier and lighter.
  6. Add the custard flavouring to the milk and add it gradually into the buttercream whilst the buttercream is being beaten – once all in, beat again for another couple of minutes until its silky smooth and fluffy. Fold through the crushed custard creams (like you would for Oreo frosting!)
  7. With the first layer of the cake, spread/pipe half of the buttercream onto to top of the first layer, add the second cake on top, and then top again with the rest of the buttercream. Add a few more delicious Custard Creams and enjoy!

For the full recipe  with tips and a description go to