Silky Vanilla Custard Cake

Step 1:

Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 2:

In a separate bowl, sift together the all-purpose flour and cornstarch. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Step 3:

Pour the batter into a greased 9-inch round cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Step 4:

In a saucepan, heat 2 cups of milk over medium heat. In a bowl, whisk together the egg yolks, cornstarch, and sugar. Once the milk is hot, slowly whisk it into the egg mixture. Return to the saucepan and cook until thickened, stirring constantly. Stir in vanilla extract and let cool.

Step 5:

Once the cake is cool, slice it in half horizontally. Spread the vanilla custard filling between the layers and place the top layer back on.

Step 6:

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form. Spread the frosting over the top and sides of the cake.

Step 7:

Slice the cake and serve chilled or at room temperature. Enjoy your Silky Vanilla Custard Cake!