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How To Make A Homemade Custard Cream Cake

A delicious custard cream cake with a creamy vanilla custard filling and made with caster sugar, self raising flour and eggs. So easy to make that a toddler can do it.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: Air Fryer
Servings: 8
Calories: 553kcal


Cake Batter:

Custard Cream Filling:


  • Preheat the oven to 180c/356f.
  • Using a hand mixer, mix the sugar into the butter until it is light and fluffy.
  • Add the 3 eggs, the milk, the vanilla essence and mix again for a couple more minutes and until it is light and creamy.
  • Add the self raising flour and the custard powder and with a fork mix well so that everything is well mixed into your batter and that you have that light cake batter mixture.
  • Use a little extra butter and rub it into the bottom and sides of your mould. Then follow this up with dusting it with some flour so that it makes the mould completely work when it has been cooked.
  • Place the custard cream batter into the mould and fill it as far as it will go. Then place it in the centre of the oven and cook for 30 minutes. Or until a tooth pick comes out clean.
  • Allow it to cool and then place a butter knife around the edges to loosen it and gently remove it from the mould. Slice the mould into two separate sandwich parts.
  • Make the custard filling by placing all the ingredients into a mixing bowl and using a hand mixer mix until it is light and fluffy.
  • Using a butter knife paste the custard cream filling onto the bottom sandwich and then sandwich the other one on top.
  • Place in the fridge for 30 minutes to cool and then serve.


I recommend that when you slice the moulds into two that you are very gentle and careful as you don’t want it to go wrong. Also do so half way down so that you have lots of room for error.
You could also use more custard in the cake but we found that our cake had a lovely custardy flavour. You can also add more vanilla if you wish as it can really make it taste like the real thing.
We use a little milk in our recipe. This gives the cake a light feeling without the cake feeling heavy or dry.


Calories: 553kcal | Carbohydrates: 56g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 166mg | Sodium: 323mg | Potassium: 126mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1055IU | Calcium: 57mg | Iron: 1mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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