There’s something undeniably comforting about baking a cake that feels both luxurious and homemade. When you take that first bite of the Dutch Custard Cake, you’re greeted with layers of soft, fluffy cake cradling a rich, velvety custard that practically melts in your mouth. One moment, you’re savoring the sweet, vanilla aroma wafting through your kitchen; the next, you’re relishing the satisfying crunch of toasted almond flakes on top.
This recipe isn’t just a treat for special occasions; it transforms any day into a celebration. With its simple ingredients and straightforward instructions, even novice bakers can shine and impress family and friends alike. Let’s dive into creating this delightful dessert that promises to bring joy to your table and warmth to your heart!
Why is Dutch Custard Cake a Must-Try?
Irresistible layers of fluffy cake and smooth custard create a delightful dessert experience that will leave everyone wanting more. Easy to make, this recipe is perfect for bakers of all levels, transforming any gathering into a memorable occasion. Crowd-pleasing appeal ensures that whether you’re having a family dinner or a festive celebration, this cake will steal the spotlight. Crunchy almond flakes add an unexpected texture that complements the creamy custard beautifully. Don’t forget to check out my tips for serving it warm with a scoop of ice cream for the ultimate dessert experience!
Dutch Custard Cake Ingredients
For the Custard Filling
- Corn Flour – A thickening agent essential for creating a smooth custard; remember to sift it for a silky texture.
- Milk (50ml) – Adds creaminess to the custard; whole milk is recommended for richer flavor.
- Egg Yolks – Provide richness and stability to the custard; use fresh eggs for the best results.
- Sugar (50g) – Sweetens the custard; feel free to adjust based on your preferred sweetness level.
- Vanilla Extract (5ml) – Enhances the custard flavor; choose pure vanilla for an authentic taste.
For the Cake
- Milk (450ml) – Keeps the cake moist and tender; again, whole milk is preferred for richness.
- Flour (500ml) – Forms the cake’s structure; substituting with cake flour can yield an even lighter texture.
- Baking Powder – The leavening agent crucial for helping the cake rise beautifully.
- Salt – Balances the sweetness and enhances all flavors in the cake.
- Eggs (4, room temperature) – Essential for moisture and structure; room temperature helps them incorporate better.
- Caster Sugar (375ml) – A finer sugar that dissolves quickly for a smoother batter.
- Butter (115g, cubed) – Adds moisture and richness; can be replaced with margarine if desired.
- Vegetable Oil (15ml) – Provides additional moisture and makes the cake tender.
For the Topping
- Almond Flakes (125ml) – Adds a delightful crunch on top of the cake; toast them for extra flavor!
This Dutch Custard Cake is sure to become a treasured recipe in your collection, bringing warmth and joy to every occasion!
How to Make Dutch Custard Cake
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Prepare Custard Filling:
In a bowl, combine corn flour and 50ml milk; whisk in egg yolks and 50g sugar. Set this aside for later. In a saucepan, heat 450ml milk with 50g sugar until just boiling. Drizzle it into the egg mixture while whisking continuously. Return the combined mixture to the saucepan, and cook while stirring until thickened, about 3-5 minutes. Remove from heat, add vanilla extract, cool, and cover with plastic wrap. -
Cake Preparation:
Preheat your oven to 180℃ (350°F). Grease and line two 22cm loose-bottom cake tins with baking paper. In a bowl, mix flour, baking powder, and salt. Using a stand mixer, beat eggs on high for about 30 seconds. Gradually add caster sugar while beating until the mixture triples in volume (approximately 7 minutes). Gently fold the flour mixture into the egg mixture in thirds on low speed. Combine melted butter and warm milk in a separate bowl, then mix this with the batter until smooth. Pour the batter evenly into the prepared tins. -
Bake:
Bake in the preheated oven for about 30 minutes, or until a skewer inserted comes out clean. Allow to cool in the tins for 15 minutes before transferring them to cooling racks. -
Assemble Cake:
Once cooled, slice each cake horizontally into two discs. Spread the custard filling between each layer as you stack them. Toast the almond flakes in a dry pan over medium heat until golden brown, let them cool, then scatter over the top before serving.
Optional: Drizzle with caramel sauce for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
Dutch Custard Cake Variations
Feel free to bring your creativity to life and customize this delightful dessert in ways that cater to your taste!
- Nutty Crunch: Swap almond flakes for hazelnuts or walnuts to add a different flavor and texture.
- Citrus Zest: Brighten the custard with the zest of an orange or lemon for a refreshing twist that complements the rich flavors.
- Chocolate Swirl: Fold in cocoa powder into half the custard mixture before layering for a delightful chocolate version that everyone will love.
- Spice It Up: Incorporate a pinch of cinnamon or nutmeg in the cake batter for a cozy, warming spice that enhances the flavors beautifully.
- Dairy-Free Option: Use almond or oat milk instead of regular milk, and replace butter with coconut oil for a dairy-free treat that’s still delicious.
- Caramel Drizzle: Add a luscious caramel sauce between layers or drizzled on top to elevate the sweetness and add a gourmet touch.
- Fruity Touch: Layer some fresh berries like raspberries or strawberries between the cake layers for a burst of natural sweetness and color.
- Mini Cakes: For a fun twist, make miniature versions in a muffin tin, adjusting the baking time for perfect bite-sized treats.
With these variations, you can make this Dutch Custard Cake your own and surprise your family and friends with delightful new flavors!
How to Store and Freeze Dutch Custard Cake
Fridge: Store leftover Dutch Custard Cake covered in plastic wrap or in an airtight container for up to 3 days to maintain freshness.
Freezer: If you want to keep the cake longer, slice it and freeze individually wrapped pieces for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: For the best taste, gently reheat slices in the microwave for about 15-20 seconds or allow them to come to room temperature before enjoying.
Serving Suggestion: To refresh the cake’s flavors, consider serving it warm with a dollop of whipped cream or a scoop of ice cream after thawing.
What to Serve with Dutch Custard Cake?
This delightful dessert deserves pairings that enhance its luxurious flavors and textures, creating a full dining experience.
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Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch, complementing the creamy custard beautifully. It enhances the overall richness while providing a lovely contrast in texture.
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Fresh Berries: Juicy strawberries, raspberries, or blueberries introduce a burst of tartness that balances the sweetness of the cake. The vibrant colors also elevate the presentation, making it even more inviting.
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Vanilla Ice Cream: The smooth, creamy nature of vanilla ice cream effortlessly pairs with the cake, amplifying the vanilla notes in the custard and making each bite feel extra indulgent.
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Chocolate Sauce: A drizzle of warm chocolate sauce adds a decadent layer of flavor, creating a delightful contrast with the sweetness of the custard. This sweet addition turns each slice into a chocolate lover’s dream.
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Mint Tea: A warm cup of mint tea refreshes the palate and cuts through richness, making it a perfect beverage choice to enjoy alongside the cake.
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Caramel Sauce: Drizzling caramel sauce over the cake brings an extra sweetness that enhances every bite, inviting you to savor the indulgent flavors even longer.
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Candied Orange Peel: This brings citrusy brightness and a chewy texture that complements the rich layers of custard, providing a delightful surprise in every mouthful.
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Almond Biscotti: Crunchy almond biscotti blends beautifully with the cake, echoing the almond flakes on top while offering a satisfying contrast in texture.
Serving any of these delightful accompaniments alongside your Dutch Custard Cake will turn it into a show-stopping dessert that’s sure to impress!
Make Ahead Options
Preparing your Dutch Custard Cake ahead of time is a fantastic way to save yourself precious moments during your busy day! You can make the custard filling up to 24 hours in advance; store it in an airtight container in the refrigerator, and place plastic wrap directly on the surface to prevent a skin from forming. The cake layers can be baked up to 3 days in advance. Simply wrap them tightly in plastic wrap and refrigerate to keep them moist. When you’re ready to assemble, just slice the layers, spread the custard filling between them, and top with toasted almond flakes. This way, you can enjoy a homemade dessert that’s just as delicious with minimal effort on the day of serving!
Tips for the Best Dutch Custard Cake
- Sift Corn Flour: Ensure smooth custard by sifting corn flour before mixing; this helps avoid lumps and achieves a velvety texture.
- Milk Temperature Matters: Use warm milk when mixing with butter to prevent it from solidifying and ensure a silky batter for the Dutch Custard Cake.
- Room Temperature Eggs: Always use eggs at room temperature. They incorporate more easily, providing better volume and structure to your cake.
- Gentle Folding Technique: When combining flour and egg mixtures, be gentle. Overmixing can deflate air bubbles, losing the cake’s light and fluffy texture.
- Cool Custard Completely: Let the custard cool entirely before assembling the cake. This prevents it from melting the delicate cake layers during assembly.
Dutch Custard Cake Recipe FAQs
What type of milk should I use for the Dutch Custard Cake?
Using whole milk is recommended as it adds richness and creaminess to both the custard and the cake. However, if you prefer a lighter option, you can use low-fat milk. Just keep in mind that it might slightly alter the texture and flavor.
How should I store leftovers of the Dutch Custard Cake?
Store your leftovers wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. It’s best to bring the cake to room temperature before serving for the most delightful texture and flavor.
Can I freeze the Dutch Custard Cake?
Absolutely! To freeze, slice the cake into individual pieces, wrap each piece tightly in plastic wrap, and then store in a freezer-safe container for up to 2 months. When you’re ready to enjoy, simply thaw the slices in the fridge overnight. For the best experience, reheat them gently in the microwave for about 15-20 seconds before serving.
What should I do if the custard filling is too runny?
If your custard filling is runny, it may not have been cooked long enough. Return it to the saucepan and continue to cook on low heat while stirring until it thickens properly, about 3-5 minutes. Make sure your heat is controlled to prevent it from boiling, which can cause the custard to curdle!
Can I make this cake nut-free?
Yes! If you’re looking to avoid nuts, simply omit the almond flakes from the topping or replace them with toasted coconut flakes or a sprinkle of powdered sugar for decoration. The cake will still be delicious without the added crunch!
Is this Dutch Custard Cake suitable for pets?
While the cake itself might be tempting to share, it’s best to keep it away from pets. Ingredients like sugar and butter aren’t great for them. Always check with your vet before sharing human food with your furry friends.
Irresistible Dutch Custard Cake with Crunchy Almond Flakes
Ingredients
Equipment
Method
- In a bowl, combine corn flour and 50ml milk; whisk in egg yolks and 50g sugar. Set aside.
- In a saucepan, heat 450ml milk with 50g sugar until just boiling. Drizzle it into the egg mixture while whisking continuously.
- Return the combined mixture to the saucepan, and cook while stirring until thickened, about 3-5 minutes.
- Remove from heat, add vanilla extract, cool, and cover with plastic wrap.
- Preheat your oven to 180℃ (350°F). Grease and line two 22cm loose-bottom cake tins with baking paper.
- In a bowl, mix flour, baking powder, and salt.
- Using a stand mixer, beat eggs on high for about 30 seconds. Gradually add caster sugar while beating until the mixture triples in volume (approximately 7 minutes).
- Gently fold the flour mixture into the egg mixture in thirds on low speed.
- Combine melted butter and warm milk in a separate bowl, then mix this with the batter until smooth.
- Pour the batter evenly into the prepared tins.
- Bake in the preheated oven for about 30 minutes, or until a skewer inserted comes out clean.
- Allow to cool in the tins for 15 minutes before transferring them to cooling racks.
- Once cooled, slice each cake horizontally into two discs. Spread the custard filling between each layer as you stack them.
- Toast the almond flakes in a dry pan over medium heat until golden brown, let them cool, then scatter over the top before serving.