Custard Cake Filling

Chocolate Cake with Custard filling

This recipe came to life on a weekend that was meant for comfort food and storytelling. My kitchen was bustling with friends and family, each of us eager to contribute something to our communal meal. Inspired by memories of my trip to Lisbon, I decided to whip up a dessert that would not only satisfy our sweet tooths but also spark conversation about our travels and food experiences. The result was a cake so indulgent and comforting, it’s since become a request at many family gatherings.

Crafting the perfect custard doesn’t require exotic ingredients or complicated techniques; in fact, simplicity is its charm. You’ll need basic pantry staples like sugar, eggs, milk, flour, and a hint of vanilla extract for that unmistakable aroma. My twist on the traditional recipe includes a bit more vanilla because I adore its warm, floral notes, which elevate the custard’s flavor beautifully.

In this blog post, I’m not just sharing a recipe; I’m inviting you to create a slice of joy that has been a highlight at many of my kitchen tables. Whether it’s folded into a cake, layered between sheets of flaky pastry, or simply enjoyed with a spoon straight from the bowl, this custard filling is a testament to the power of simple ingredients.

As you follow the steps below, imagine those lazy afternoons or lively evenings where a good dessert turned a meal into a memorable feast. Let this custard cake filling be your canvas for creating those sweet moments. I hope this recipe brings as much warmth and happiness to your table as it has to mine. Enjoy the journey of making it, and even more so, the delight of tasting it.

How to Prepare the Custard Cake Filling

Preparing Cake Custard Filling


  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups milk
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon salt


  1. Let’s start by getting that milk nice and warm. Pour the milk into a microwave-safe bowl and pop it in the microwave until it’s hot but not boiling, which should take about 2 to 4 minutes.
  2. While the milk is heating up, grab another microwave-safe bowl and mix together the sugar, flour, and salt. Then gradually whisk in that hot milk until everything’s combined smoothly. Pop it back in the microwave, cooking in 1-minute intervals and stirring after each round until it’s nice and thick, which should take about 4 to 5 minutes in total.
  3. Now, it’s egg time! Grab a medium-sized bowl and whisk those eggs until they’re pale and frothy. Gradually whisk in about 1/3 cup of the milk mixture into the eggs to temper them, then pour the egg mixture back into the remaining milk mixture, whisking until everything’s nice and smooth. Back into the microwave it goes on high until the custard thickens up, which should take around 2 minutes.
  4. Once it’s done, stir in that lovely vanilla extract until it’s all nicely mixed. Then let it cool down a bit, you know, just enough to not burn your tongue. Pop it in the fridge for about 30 minutes until it’s completely chilled.
  5. And voila! You’ve got yourself a deliciously easy custard cake filling ready to go for your baking adventures!


What are the 6 types of fillings used in cakes?

Typically, cake fillings can be categorized into six popular types. Firstly, buttercream is a versatile and creamy choice, widely used due to its smooth texture and adaptability to flavor variations. Secondly, fruit fillings, such as jams or preserves, provide a refreshing contrast with their tart and sweet flavors. Thirdly, chocolate ganache, made from chocolate and cream, offers a rich and decadent option. Furthermore, pastry cream is a custard-like filling thickened with eggs and flour, ideal for adding a luxurious touch. Mousse, light and airy, is another option that lends a delicate texture to cakes. Lastly, lemon curd, with its vibrant and tangy flavor, makes an excellent choice for those seeking a zestful addition to their cake.

Is pastry cream the same as custard?

No, pastry cream and custard are similar but not the same. Both are creamy, egg-based fillings, but the key difference lies in their consistency and cooking techniques. Pastry cream is thicker, often stabilized with flour or cornstarch, making it ideal for filling pastries and cakes without running. Conversely, custard is typically a bit thinner and is used more for desserts like crème brûlée or ice cream. Additionally, custard can be baked, unlike pastry cream, which is usually cooked on the stove.

What’s the difference between pudding and custard filling?

The main distinction between pudding and custard lies in the ingredients and the method of preparation. Custard is primarily made from eggs, milk, and sugar, and is either baked or stirred on the stove. This process allows the eggs to thicken the mixture, giving custard its characteristic smooth and creamy texture. On the other hand, pudding usually includes a starch thickener such as cornstarch, which contributes to a denser, more gelatinous consistency. Additionally, pudding is typically cooked on the stove and can come in various flavors, whereas custard has a more uniform egg-based flavor profile.

Chocolate Cake with Custard filling

Custard Cake Filling

Try incorporating this custard filling into cupcakes or layered cakes for a delightful twist. It's effortlessly prepared in the microwave, making it nearly impossible to mess up! Experiment with various flavor extracts, such as almond or mint, to personalize the taste.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Cake
Cuisine American
Servings 8
Calories 140 kcal


  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 5 tablespoons all-purpose flour
  • 3/4 cup white sugar
  • 2 cups milk


  • Begin by warming the milk in a microwave-safe glass or ceramic bowl. Heat it on high until it’s nice and hot, but take care not to let it boil, about 2 to 4 minutes should do.
  • In another bowl, whisk together the flour, sugar, and a pinch of salt. Gradually add the hot milk to this mixture, whisking constantly to avoid lumps. Pop this back into the microwave and continue to heat it in 1-minute bursts, stirring well each time, until the mixture thickens, which usually takes around 4 to 5 minutes.
  • In a separate bowl, beat the eggs until they are pale and have a bit of froth. To temper the eggs, slowly whisk in about 1/3 cup of the hot milk mixture — this keeps the eggs from scrambling. Then, whisk this tempered egg mixture back into the hot milk mixture until everything is smooth and well combined.
  • Give it one more zap in the microwave, heating on high until the custard has thickened nicely, about 2 minutes should do it. Let the custard stand to cool slightly before the final step.
  • Mix in the vanilla extract to infuse your custard with that lovely, warm flavor. Then, chill the custard in the refrigerator until it’s completely cool and set, usually about 30 minutes.
Keyword custard, filling
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