Vanilla custard cake filling is a thick, creamy pastry cream made with milk, egg yolks, sugar, and cornstarch. This version is specifically formulated for layer cakes, so it has enough body to stay between the layers while still remaining smooth and creamy.
I also keep it less sweet than a traditional pastry cream because once you add cake, buttercream, and perhaps simple syrup, you really don’t need an overly sweet filling. Use it between cake layers, in trifles, tarts, or anywhere you need a rich vanilla custard filling.
I’ve made a lot of filled layer cakes over the years, and one thing you learn very quickly is that not every delicious custard makes a good cake filling. It needs to be creamy, of course, but it also needs enough structure to stay between the cake layers without squeezing out the sides.
That’s what I like about this vanilla custard. It’s rich and creamy without being overly sweet, and once chilled, it has the consistency I want for filling a layer cake. I usually pipe a buttercream dam around the edge before adding the custard, especially when I’m stacking several layers.
Vanilla is also incredibly versatile. I’ve paired this custard with vanilla and chocolate cakes, as well as fruit fillings and fresh berries. It’s one of those basic cake fillings worth having in your recipe collection because you can take it in so many different directions.
My tips for using custard between cake layers
Custard filling works especially well with light cakes such as sponge cake or genoise, where it creates a beautifully soft, moist center. Pipe a buttercream dam around the edge before adding the custard, then gently press the next cake layer down so a little of the custard soaks into the cake. Once filled and frosted, let the cake rest before serving — a few hours is good, but overnight is even better for the flavors and textures to come together.
What makes this custard filling good for cakes?
This vanilla custard cake filling is thicker and more stable than regular pastry cream, so it holds well between cake layers without making the cake soggy. The combination of egg yolks, cornstarch, milk and cream creates a smooth, creamy filling with enough body for layered cakes. For best results, chill it completely before filling the cake and use a buttercream dam around the edge.
Ingredients and substitutes
- Milk – I recommend full-fat milk for the richest, creamiest custard. Lower-fat milk will work, but the filling won’t have quite the same richness or mouthfeel.
- Egg yolks – We do need good quality, large egg yolks here. It’s what gives the pastry cream its richness. The egg yolks also contribute to the color of the final product. So, I prefer to use organic eggs with a light orange color. Again this is optional, the regular egg yolks work just fine.
- Vanilla – You also must use good quality vanilla for this pastry cream. It does make a huge difference. I use a vanilla bean but you can also use 1 tsp vanilla bean paste or 2 tsp vanilla extract.
- Cornstarch/cornflour – In addition to the egg, this cornstarch will help thicken the pastry cream even more. You can add more or less depending on the consistency of pastry cream you need. You can also use custard powder instead of corn starch.
Step-by-step: Vanilla custard cake filling
Heat the milk and cream – Heat in a saucepan until steaming and just beginning to simmer; do not boil.
Whisk the yolks – Whisk the egg yolks, sugar, and cornstarch until smooth and lump-free.
Temper the eggs – Slowly add some of the hot milk mixture while whisking constantly.
Cook the custard – Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling.
Finish – Remove from the heat and stir in the butter and vanilla until smooth.
Cover and chill – Cover the surface directly with plastic wrap and chill completely before using.
For cake filling: Use the custard completely cold. It thickens as it chills, making it much easier to fill and stack cake layers.
The Right Method to Fill Cakes
1. Level and prepare the cake layers – Make sure the cake layers are completely cool and level before you start filling.
2. Pipe a buttercream dam – Pipe a thick ring of buttercream or frosting around the outer edge of the cake layer. The dam needs to be firm enough to hold the filling in place.
3. Add the filling – Spoon the vanilla custard cake filling into the center and spread it evenly, keeping it inside the buttercream dam. The same method works for softer fillings such as strawberry filling, blueberry filling, and other cake filling recipes.
4. Add the next cake layer – Place the next cake layer on top and press it down gently. You want the layers to settle without forcing the filling out through the sides.
5. Chill the filled cake – Let the cake rest in the refrigerator so the filling and buttercream dam can firm up before frosting.
6. Frost and decorate – Once the cake is stable, frost it as usual. You can keep it simple or cover it with fondant and decorate further.
Make Ahead and Storage
- Make ahead – You can make the custard filling up to 2 days ahead. Cover the surface directly with plastic wrap and refrigerate until needed.
- Before using – Once completely chilled, give the custard a good whisk to bring it back to a smooth, creamy consistency before filling the cake.
- Filled cakes – Once filled with custard, the cake must be refrigerated. For the best texture, I actually prefer filling the cake the day before and letting it rest overnight.
- Storage – Keep leftover custard in an airtight container in the refrigerator for up to 3 days.
- Freezing – I don’t recommend freezing this custard. It can separate and become watery or grainy once thawed.
Vanilla Custard Cake Filling
A vanilla custard cake filling can be an absolute treat hidden between two layers of cake. That creamy sweet goodness made from cooking eggs, milk, and sugar. Try it as a cake filling, in layered trifles or just pour it alongside a delicious warm Brownie. It’s a luxury in all forms.
Video
Ingredients
- 1 cup (240 ml) Milk (full-fat)
- 1 cup (240 ml) Whipping cream (32 to 38% fat)
- 4 large Egg yolks
- ½ cup (100 g) Sugar
- 4 tbsp Cornstarch (or 2 tbsp flour)
- 1 tsp Vanilla bean scrapings (or 1 tsp vanilla bean paste)
- 2 tbsp (30 g) Butter (room temperature, unsalted)
- ¼ tsp Salt (optional)
Method
- Heat the milk and cream – Heat until steaming and just beginning to simmer; do not boil.1 cup Milk , 1 cup Whipping cream
- Whisk the yolks – Whisk the egg yolks, sugar, salt, and cornstarch until smooth and lump-free.4 large Egg yolks, ½ cup Sugar, 4 tbsp Cornstarch, ¼ tsp Salt
- Temper the eggs – Slowly add some of the hot milk mixture while whisking constantly.
- Cook the custard – Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling.1 tsp Vanilla bean scrapings , 2 tbsp Butter
- Finish – Remove from the heat and stir in the butter and vanilla until smooth.
- Cover and chill – Cover the surface directly with plastic wrap and chill completely before using.
- For cake filling: Use the custard completely cold. It thickens as it chills, making it much easier to fill and stack cake layers.
Notes
- Temper slowly: Add the hot milk to the yolks gradually while whisking to prevent curdling.
- Cook until thick: Whisk constantly and cook until the custard is thick and bubbling.
- Strain: Pass the cooked custard through a fine-mesh sieve for the smoothest texture.
- Chill completely: Cover the surface with plastic wrap and refrigerate before using as a cake filling.
- For layer cakes: Use a firm buttercream dam around the edge to keep the custard securely between the layers.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the Best Custard Cake Filling
- Use full-fat dairy for the richest, creamiest custard.
- Temper the eggs slowly while whisking so they don’t scramble.
- Keep whisking as it cooks to prevent lumps and scorching on the bottom.
- Don’t stop cooking too soon – the custard should be thick and bubbling before you remove it from the heat.
- Chill completely before using – the custard thickens further as it cools and will hold much better between cake layers.
Troubleshooting Custard Filling
| Problem | Why it happens & how to fix it |
|---|---|
| Custard is too thin | It may not have cooked long enough. Cook until thick and bubbling, then remember it will thicken further as it chills. |
| Custard is too thick | It may have cooked too long or contain too much starch. Whisk in a little milk or cream until you reach the consistency you want. |
| Custard is lumpy | The heat may have been too high or the custard wasn’t whisked constantly. Remove from the heat, whisk vigorously, then strain through a fine-mesh sieve. |
| Custard curdled | The eggs probably became too hot too quickly. Temper them gradually and cook over moderate heat. Straining can rescue small bits of cooked egg. |
| Filling oozes out of the cake | Make sure the custard is completely chilled and use a firm buttercream dam around the edge before filling. |
What is pastry cream (creme patisserie) used for?
- Very commonly used in classic profiteroles, mille-feuille, and chocolate eclairs.
- Use pastry cream as a cake filling for a layered cake.
- Add some strawberry puree and whipped cream to creme patisserie make a quick strawberry mousse.
- And, add some melted chocolate and whipped cream to pastry cream to make a quick chocolate mousse.
- Spread creme patisserie evenly in a pre-baked tart shell topped with your favorite fruits and you have a fruit tart.
- Also, you find it often used in most bakeries and restaurants as a filling for cakes and pastries.
- In addition, one of the easiest desserts you can create is a custard pie such as fruit tart with vanilla pastry cream as a base topped with fresh fruits as I did in my Blueberry Tart or Fresh Strawberry Tart.
More ways to use pastry cream
- Cream Puffs, Cheesecake Cream Puffs
- Profiteroles with Vanilla Pastry Cream
- Danish Pastry – Dough, filling, and shaping
- Creme Caramel, Parisian Flan French Custard Tart
- Strawberry Panna Cotta, Blackberry Panna Cotta
- Bavarian Cream (Creme Bavaria ~ Creme Bavarois)
- Strawberry Pudding from Scratch
Frequently asked questions
Yes. A thick, well-chilled custard makes an excellent cake filling. For layer cakes, use a buttercream dam around the edge to keep the custard securely in place.
Pipe a firm buttercream dam around the edge of the cake layer, then spread the chilled custard inside the dam. Add the next layer and press it down gently before chilling the cake.
The custard may not have cooked long enough or reached a high enough temperature to activate the cornstarch. Keep cooking over medium heat while whisking until it becomes thick and begins to bubble.
Sure you can! I know that sounds weird because I just told you vanilla custard is made with egg yolks. But over the years we have found that we can make a version that’s eggless. I have already shared with you my Eggless Vanilla Pastry Cream recipe and you can use that if you thicken it to the right consistency. So it’s thick and delicious. This is my eggless recipe for the BEST Eggless Vanilla Cake Recipe. It’s soft moist and delicious.
Yes. Make it up to 2 days ahead, cover the surface directly with plastic wrap, and refrigerate. Whisk it smooth before filling the cake.
Vanilla sponge, genoise, chocolate cake, and light butter cakes all work well. Custard is also delicious paired with strawberries, raspberries, blueberries, or other fruit fillings.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Can cake be frozen with custard layers. TY
No, Valerie. Custard does not freeze well. It tends to become quite grainy and looks separated when thawed.
Hi I made the custard as written and with instructions. It turned out nice and thick with an amazing taste. When I remove the clear wrap the next day to use as a cake filling it turned into a soup texture. It was impossible to keep it from oozing out the layers ? Why did it go from thickness to a liquid form?
Priscela. Sounds like the mixture was not thickened enough and the starch in the mixture was not activated. This results in a non-starchy custard that is soupy in consistency.
Where does the butter go
Just after straining the pastry cream – add the butter, Melissa
Veena … the custard came out great but a little too sweet for me, can I reduce the sugar
Also, how can I make a chocolate custard lls, thx
Yes, Marion, you can reduce the sugar for sure. Add hot chocolate to the hot pastry cream as soon as it is ready, then combine well until dissolved. That is you chocolate pastry cream.
awesome !!! thanks Veena, am definitely making chocolate next !
I followed instructions and I thought the custard was thick enough. After refrigeration, though, it was still a bit runny. I whipped it on High for three minutes and then I continued to add heavy cream to see if it would thicken up. I then whipped some heavy cream and folded that into the mix. I refrigerated overnight and it is still thin I want to put it between layers of a 3 layer cake. My concern is that even with a buttercream dam, it may just soak into the cake. Any suggestions?
Sounds like you did not cook it long enough Susan. It must be thicker. If the whipped cream does not work. You can add a bit of buttercream to help stabilize it. The buttercream will make it a bit thicker so it won’t ooze out from the sides. Thanks
The cream in the recipe is it like half and half of heavy cream?
It has to be whipping cream, Jackie. Between 32 to 38% fat.
Hi, i was wondering if i could use vanilla extract instead? Also, what kind of butter did you use, salted or unsalted?
Yes, Alaina, you can use vanilla extract and I always use unsalted butter. Thanks
is the recipe supposed to be 2 TABLESPOONS Or TEASPOONS vanilla? the recipe says tsp but the article says tbsp so i’m a little confused
It is 2 tsp of vanilla extract or 1 tbsp vanilla bean paste, Samantha. Thanks
Made this today and it came out perfectly! The taste is just so good! And it’s very creamy and delicious! Thanks for explaining the process. This was my first time making it and I’m very pleased ? Will be using it for a filling in my vanilla cake
Thank you, Victoria. Happy to hear that you enjoyed this
This recipe sounds delicious! I am thinking about making a full sheet cake and filling it with custard and banana slices, frosted with Swiss meringue buttercream. Do you think this would be a good flavor combo? Also, I am wondering how many batches would you recommend to fill a cake that size (18″ x 26″)? Thanks in advance.
That is a classic pudding combination Lavinia. Pastry cream with banana. Sounds delicious. I think you will need about 3 batches depending on how thick you want the filling.
Can’t wait to try it out! Thanks so much for the reply, I’ll come back and include my review once I test it out. 🙂
Thanks so much Veena!
Hi Veena,
I want to make this for a birthday cake.
How long does the custard last in the fridge?
How long can it be kept out at room temperature?
Thank you
Julie
Julie. Custard is a perishable dessert with eggs and milk. It can be kept in the fridge for 2 to 3 days but only a few hours (about 4 to 5 hours) at room temperature.
Dear Veena,
Thank you so much for the tasty Vanilla Custard Cake Filling recipe.
I followed your instructions carefully using U.S. measuring utensils and cooked it until the custard thickened, coated the back of a wooden spoon, and it was cold when I used it in the middle layer of my 4-layer sponge cake. It was thick but I need it just a bit thicker.
For next time, I am thinking of adding one tablespoon of flour to the ingredients and cooking it for a longer time so that it reduces more in quantity.
Please, tell me what your advice would be?
Yours,
Sheila Raptopoulou
Sheila. Yes, you can thicken the custard a bit more. You can add a bit more flour but then you run the risk of it being lumpy, more starchy. It may lose that velvety texture.