Vanilla cake with chocolate custard swirl. Impress your family and friends with this soft and fluffy vanilla cake that comes out of the oven already filled with a creamy and delicious chocolate custard!
Check out the version 1 of this cake, made with chocolate cake and vanilla custard: Version 1
Prep time: 30mins | Cook time: 40mins | Yield: 12 servings
Step-by-Step Video Recipe:
Written Recipe:
Vanilla Cake with Chocolate Custard Swirl
Yield:
10-12 servings
Prep Time:
30 minutes
Cook Time:
40 minutes
Vanilla cake with chocolate custard swirl. Impress your family and friends with this soft and fluffy vanilla cake that comes out of the oven already filled with a creamy and delicious chocolate custard!
Ingredients
For the Chocolate Custard:
- 2/3 cup (135g) Granulated sugar
- 1/4 cup (26g) Cornstarch
- 2 Tbsp (11g) Unsweetened cocoa powder
- 2 cups (480g) Milk
- 2 large eggs at room temperature
- 2/3 cup (100g) Semi-sweet or milk chocolate, chopped or chips
For the Vanilla Cake:
- 2 cups (240g) All-purpose flour
- 2 tsp (8g) Baking powder
- 1/4 tsp (1g) Salt
- 2 large eggs at room temperature
- 1 cup (200g) Granulated sugar
- 1/2 cup (120g) Milk at room temperature
- 1/2 cup (120g) Plain yogurt at room temperature
- 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
- 2 tsp (10g) Vanilla extract
Instructions
Chocolate Custard:
- Combine the sugar, cornstarch, and cocoa powder in a large bowl or jug and stir. Add about 1/2 cup of milk, whisk until completely dissolved, then add the remaining milk.
- Using a fork, whisk the eggs for about one minute, add them to the milk mixture, and whisk to combine.
- Pour the mixture into a large saucepan, passing it through a sieve to remove any lumps and the yolk membranes.
- Cook over low heat, constantly stirring for a few minutes. When the mixture starts to bubble and thicken, whisk vigorously for about one minute more to prevent lumps from forming.
- Turn off the heat, add the chocolate, and stir gently until well combined and smooth. The heat of the mixture will melt the chocolate.
- Immediately spread the custard in a large container and cover it with plastic wrap in direct contact. Allow it to cool to room temperature.
Vanilla Cake:
- Grease a 10in (25cm) removable bottom round cake pan (3in or 7cm deep) with butter or cooking spray. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Sift the flour, baking powder, and salt in a medium bowl. Stir to combine the dry ingredients and set aside.
- Combine the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed for about 5-7 minutes until fluffy and pale yellow.
- Add the milk, yogurt, vegetable oil, and vanilla. Whisk for a few seconds to combine.
- Sprinkle the dry ingredients over the mixture in three additions, folding gently with a wire whisk after each addition until just combined and smooth. Don’t overmix the batter.
Assembling the Cake:
- Pour the batter into the prepared pan.
- With the help of a piping bag, pipe all the chocolate cream over the cake, creating a spiral form. You can make more than one layer of custard, but always place one over the other.
- Bake for about 40-45 minutes or until a toothpick inserted into the vanilla cake comes out with just a few moist crumbs.
- Allow it to cool completely at room temperature, unmold the cake and serve.
