Delightful Eggless Vanilla Custard Cake with a Silky Chocolate Glaze: A Creamy Slice of Heaven

This Vanilla Custard Cake is a perfect marriage of delicate textures and rich flavors. Sandwiched between two layers of moist, tender vanilla sponge cake is a creamy, luscious vanilla custard that melts in your mouth. The cake is topped with a glossy, luxurious dark chocolate glaze that adds a decadent finish to this already irresistible dessert. Best of all, it’s completely eggless, making it a wonderful choice for anyone who prefers a lighter or dairy-free option. Each bite gives you the perfect balance of sweetness, creaminess, and the delightful contrast of chocolate against the custard.

Why You’ll Love This Recipe: This cake is a showstopper that doesn’t sacrifice ease for elegance. The vanilla sponge is perfectly light and airy, while the custard is smooth, creamy, and deliciously rich without being too heavy. The chocolate glaze on top adds just the right amount of indulgence. Whether you’re serving it for a celebration or enjoying it as a special treat, this cake will satisfy anyone who loves a layered dessert with a perfect balance of flavors. Plus, because it’s eggless, it caters to various dietary preferences without losing any of its classic appeal.

Perfect Occasion: This cake is perfect for celebrations like birthdays, anniversaries, or any event where you want to impress your guests with something a little more sophisticated. Its light vanilla and custard flavors make it a great option for spring and summer gatherings, but the addition of the rich chocolate glaze ensures it’s just as enjoyable during the colder months. Serve it at a brunch, high tea, or as a delightful end to a family meal, and watch as everyone reaches for a second slice.

Decoration Tips: To elevate the presentation of this cake, try garnishing the chocolate glaze with a light dusting of powdered sugar or edible gold dust for an elegant touch. You could also add fresh berries, such as raspberries or strawberries, on top to provide a burst of color and a slight tartness that complements the sweetness of the cake. For a more rustic look, drizzle some extra melted chocolate in decorative swirls over the top of the glaze. If you want to add texture, chopped nuts like pistachios or almonds sprinkled around the edge of the cake would add a lovely contrast to the smooth glaze.

Vanilla Cake Ingredients:

• 225ml (3/4 cup + 3 tbsp) milk (unsweetened almond milk or any milk of your choice)
• 20ml (1 tbsp) white vinegar
• 225g (1 cup + 1 tbsp) sugar (cane or castor sugar)
• 2 tsp vanilla extract or vanilla bean powder
• 120ml (1/2 cup) vegetable oil
• 215g (1 cup + 3/4 cup) all-purpose flour
• 15g (2 tbsp) cornstarch
• 1/4 tsp baking soda
• 1 + 1/2 tsp baking powder
• Pinch of salt

Cake Method:

1. Prepare the Oven and Cake Pans:
   Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with baking paper to prevent sticking.
2. Prepare the Liquid Ingredients:
   In a large mixing bowl, combine the milk and white vinegar, then let it sit for about 5 minutes to allow the milk to sour slightly. This will act as a buttermilk substitute, giving the cake extra tenderness.
3. Add Oil, Vanilla, and Sugar:
   Once the milk mixture has rested, add the vegetable oil, vanilla extract, and sugar. Stir the mixture with a whisk until the sugar has dissolved completely, creating a smooth, even base for your cake batter.
4. Mix in Dry Ingredients:
   In a separate bowl, sift together the all-purpose flour, cornstarch, baking soda, baking powder, and a pinch of salt. Gradually add the dry mixture to the liquid ingredients, folding gently until just combined. Be careful not to overmix; the batter should remain light and airy.
5. Bake the Cake Layers:
   Evenly divide the cake batter between the prepared cake pans. Smooth the tops with a spatula, and bake for 25 to 30 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling the layers.

Vanilla Custard Ingredients:

• 300ml (1 + 1/4 cup) milk (unsweetened almond milk or any milk of your choice)
• 95g (1/2 cup) sugar (cane or castor sugar)
• 30g (1/4 cup) cornstarch
• 40g (3 tbsp) butter (dairy-free or any butter of your choice)
• 1 tsp vanilla extract
• Pinch of salt
• Pinch of turmeric powder (optional, for color)

Custard Method:

1. Cook the Custard Base:
   In a saucepan, combine the milk, sugar, and cornstarch, stirring constantly over low to medium heat. Keep whisking as the mixture begins to thicken. When it starts to boil, continue to whisk for an additional minute to ensure the custard reaches a smooth, creamy consistency.
2. Finish with Flavoring:
   Remove the pan from the heat, and immediately stir in the butter, vanilla extract, salt, and optional turmeric for a hint of color. Mix until the custard is silky and well-combined. Allow it to cool before covering and refrigerating it for 2 to 3 hours.
3. Blend for Smoothness:
   Once chilled, blend the custard in a food processor or with an immersion blender to achieve an extra smooth and creamy texture before using it in the cake.

Chocolate Glaze Ingredients:

• 50g (1/3 cup) dark chocolate, chopped into small chunks
• 60ml (1/4 cup) whipping cream

Glaze Method:

1. Melt the Chocolate and Cream:
   In a microwave-safe bowl, combine the dark chocolate chunks and whipping cream. Heat in 30-second intervals, stirring after each burst, until the chocolate is fully melted and the mixture is smooth and shiny. Allow it to cool for about 30 to 40 minutes, during which time it will thicken to the perfect consistency for pouring over your cake.

Cake Assembly:

1. Assemble the Cake Layers:
   Place one of the cooled vanilla sponge cakes onto a serving plate. Spread all of the chilled vanilla custard evenly across the top of this layer, using a spatula to smooth it out. Place the second sponge cake on top, creating a custard-filled sandwich.
2. Chill the Cake:
   Wrap the assembled cake tightly in plastic wrap and refrigerate it for at least one hour to help the layers set and firm up.
3. Finish with Chocolate Glaze:
   After the cake has chilled, unwrap it and pour the cooled chocolate glaze over the top. Use a spatula to gently spread the glaze, allowing it to drip down the sides for a beautiful finish. Let the cake sit for a few minutes to set the glaze.

Enjoy!