Best Vanilla Custard Filled Cake W Coffee Whip Topping Recipes

VANILLA CUSTARD CAKE

Vanilla Custard Cake image

Soft and fluffy vanilla cake sandwiched with custard buttercream and creme patissier

Provided by Jules

Time 1h

Number Of Ingredients 13

Ingredients

1.25 cup Whole Milk (295g)
1/3 cup Vegetable Oil (72g)
3 Eggs
2.5 cups Cake Flour (312g)
1 3/4 cups White Sugar (350g)
1.5 tbsp Baking Powder
1/2 tsp Salt
1 tbsp Vanilla Extract
2 sticks Butter (227g)
2 batches Creme Patissiere (vanilla pastry cream) (double this recipe)
2 cups Unsalted Butter
1/3 cup Icing Sugar
2 tbsp Vanilla Extract

Steps:

Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*

Nutrition Facts : Calories 500 kcal, Carbohydrate 40 g, Protein 4 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 124 mg, Sodium 306 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 11 g, ServingSize 1 serving

VANILLA CUSTARD SPONGE CAKE

Vanilla Custard Sponge Cake image

A beautiful looking custard cream filled cake that is extremely light and flavourful. Guests will ask for seconds and thirds.

Provided by Chef Gorete

Categories Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 15

Ingredients

8 large room temperature eggs, separated
1/2 cup granulated sugar
2 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup granulated sugar
confectioners' sugar, for dusting (icing)
1 (102 g) envelope whipped dessert topping mix (makes 2 cups)
1/2 cup cold milk
1 teaspoon vanilla extract
1 (102 g) package vanilla instant pudding mix (regular not light)
1 cup cold milk

Steps:

Preheat oven to 325°F.
Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
VANILLA CUSTARD FILLING:.
Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

EASY CUSTARD CAKE FILLING

Easy Custard Cake Filling image

Use this delicious filling to fill cupcakes or your favorite layer cake. The microwave makes it fool-proof! Use different extracts to vary the flavor; almond and mint are both really good.

Provided by Melissa

Categories Desserts Fillings Cream Fillings

Time 43m

Yield 8

Number Of Ingredients 6

Ingredients

2 cups milk
¾ cup white sugar
5 tablespoons all-purpose flour
¼ teaspoon salt
2 eggs
1 teaspoon vanilla extract

Steps:

Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.5 g, Cholesterol 51.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 21.8 g

VANILLA CUSTARD FILLED CAKE W/ COFFEE WHIP TOPPING

Vanilla Custard Filled Cake W/ Coffee Whip Topping image

I was experimenting in my kitchen this morning and came up with this soft vanilla layer cake that has custard on top of both layers and coffee flavored cool whip glaze dripping from it! ;)

Provided by Nancy Allen @mawmawnan

Categories Cakes

Number Of Ingredients 5

Ingredients

1 box(es) duncan hine french vanilla cake mix (plus the eggs, water, & oil) according to box
1 large 5oz. box vanilla cook and serve pudding mix
2 3/4 cup(s) 2% milk or evaporated milk
1 cup(s) whipped topping, thawed
2 teaspoon(s) coffee flavoring

Steps:

Preheat your oven to 350. Line 2 9inch round cake pans with parchment paper. Mix your cake mix according to box directions and bake for 35 minutes or until done and cakes spring back when pressed lightly.
Remove from oven and let cool in pans. Mix and cook your pudding custard until thick and bubbly. Remove from heat and cover with plastic wrap right on surface so no skin will form on surface and let cool.
In a small bowl add coffee flavoring to topping and set aside. On a cake plate place 1st cake layer face down after parchment paper is removed. Spoon thick custard to edges. Do the same with the second layer only cake will face upward.
Your topping can be as thick or loose as you wish. I let some of topping run over the sides. Refrigerate for 2 hours or until custard and topping have set well. Cover any leftovers with foil or a cake lid and keep refrigerated.