Creamy Custard-Filled Cake Bars

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There are desserts that grab your attention instantly, not just because they look beautiful, but because they promise a rich, comforting experience from the very first bite. The dessert shown in your photo is exactly that type: a soft, fluffy cake sandwiching a thick layer of smooth vanilla custard. The top has a golden crust dusted with powdered sugar, while the inside stays creamy, rich, and luxurious. This recipe will guide you step by step to create these irresistible custard-filled cake bars at home, with enough detail to ensure you get perfect results even if you’re still learning in the kitchen.

This dessert combines two beloved classics: a tender cake and a silky pastry cream. Unlike typical layered cakes that use frosting, this recipe uses a creamy custard layer that firms as it chills, giving you a sliceable, bakery-style dessert. Because it’s not overly sweet, it suits almost any occasion—tea time, celebrations, family gatherings, or even as a chilled dessert for hot days. You can serve it warm or cold, but chilling it brings out the perfect texture. Let’s walk through every step so you can create this amazing treat.

Ingredients

A. For the Cake Batter

3 large eggs

1 cup sugar

1 cup milk (slightly warm)

½ cup vegetable oil or melted butter

2 cups all-purpose flour

2 tsp baking powder

1 tsp vanilla extract

A pinch of salt

B. For the Custard Filling

4 cups milk

1 cup sugar

4 tbsp cornstarch

3 tbsp all-purpose flour

2 egg yolks

2 tbsp butter

1½ tsp vanilla extract

C. For Decoration

Powdered sugar for dusting

Step-by-Step Instructions

  1. Prepare the Custard First

Since the custard must cool before assembling, start with this part.

  1. In a large pot, add sugar, cornstarch, and flour.
  2. Add the egg yolks and mix them into the dry ingredients until a smooth paste forms.
  3. Slowly pour in the milk while whisking constantly to avoid lumps.
  4. Put the pot over medium heat. Continue stirring until the mixture begins to thicken.
  5. Once it thickens to a pudding-like consistency, remove it from the heat.
  6. Add the butter and vanilla extract. Mix well until smooth.
  7. Pour the custard into a bowl, cover with plastic wrap touching the surface, and let it cool completely.

This step is essential. Covering the custard prevents a skin from forming on top and helps keep the cream silky and smooth. Allowing the cream to cool ensures it won’t melt the cake layers later.

  1. Prepare the Cake Batter

This cake batter is very soft and airy, which makes the final dessert incredibly tender.

  1. In a bowl, beat the eggs with the sugar until pale and fluffy.
  2. Add the oil (or melted butter), milk, and vanilla. Mix until combined.
  3. Sift the flour, salt, and baking powder. Add them gradually to the wet mixture.
  4. Mix until the batter is smooth with no lumps.

The batter should be pourable but not too watery. If it feels too thick, you can add 1–2 tablespoons of milk.

  1. Bake the First Cake Layer
  2. Preheat your oven to 180°C.
  3. Grease or line a baking tray (around 25×35 cm).
  4. Pour only HALF of the cake batter into the tray.
  5. Bake for about 10–12 minutes until it is just set—not fully brown.

Why do we bake half first? Because this dessert needs two layers: the bottom cake layer, the custard in the center, and another cake layer on top. Baking the first layer prevents the custard from sinking.

  1. Add the Custard Layer

Once the first cake layer is ready:

  1. Remove the tray from the oven.
  2. Pour the cooled custard evenly over the top.
  3. Spread it gently with a spatula so the entire cake is covered.

You should have a thick, smooth custard layer from edge to edge.

  1. Add the Second Cake Layer
  2. Pour the remaining cake batter gently over the custard.
  3. Use a spoon to spread the batter evenly without pressing too hard.

This step needs a gentle touch to avoid mixing the batter with the custard.

  1. Final Baking

Bake the layered cake for 25–30 minutes at the same temperature until the top becomes lightly golden.
The cake should rise nicely and feel soft but firm to the touch.

Once baked, let it cool completely before slicing. Cooling allows the custard to set firmly so the slices come out clean and perfect.

Serving and Final Touch

Once your cake has cooled:

  1. Slice it into squares or rectangles.
  2. Dust it generously with powdered sugar.
  3. Serve it chilled or at room temperature.

Chilling it for at least one hour enhances the flavor and creates a creamy, bakery-style texture.

Tips for Perfect Results

Use warm milk in the batter

It makes the cake extra soft.

Do not overbake the first layer

It should be just set but still pale.

Let the custard cool fully

If warm, it will melt the first cake layer.

Chill before slicing

This helps the creamy center firm up and hold shape.

Optional Variations

  1. Lemon Custard Version

Add lemon zest and replace ¼ cup of the milk with lemon juice for a fresh flavor.

  1. Coconut Custard

Add shredded coconut to the custard for extra texture.

  1. Chocolate Version

Add 2 tbsp cocoa powder to the batter or custard.

  1. Fruit-Filled Version

Add peach slices or berries inside the custard layer for a fruity twist.

Storage

This dessert stores very well:

✔ Refrigerate for up to 4 days
✔ Not recommended to freeze, as custard changes texture

Serve cold for maximum flavor and creaminess.

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