Peach Vanilla Custard Cake
A delightful cake with a buttery base, creamy vanilla custard, and juicy peach topping, finished with a glossy glaze.
- Prep45 min
- Cook10 min
- Total3h 55m
- DifficultyEasy
- Servings8
This peach vanilla custard cake is a nostalgic treat that combines a simple sponge base with a luscious layer of vanilla pudding and sweet canned peaches. The clear glaze gives it a beautiful shine, making it perfect for any occasion.
It's a straightforward recipe that comes together quickly, ideal for when you want a homemade dessert without too much fuss. The cake is best enjoyed chilled, allowing the flavors to meld and the custard to set perfectly.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F. In a bowl, cream the softened butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour and baking powder until just combined.
- Pour the batter into a greased or lined cake pan (about 20-22 cm). Bake in the preheated oven for 10-15 minutes, until golden and a toothpick inserted comes out clean. Let the base cool completely.
- Prepare the vanilla pudding according to the package instructions using the milk. While it is still warm, pour it over the cooled cake base, spreading evenly.
- Drain the canned peaches, reserving the juice in a small bowl. Slice the peaches and arrange them over the pudding layer.
- Prepare the clear cake glaze according to the package instructions, using the reserved peach juice if indicated. Pour the glaze over the peaches, covering them completely.
- Refrigerate the cake for several hours or overnight until set and chilled. Serve cold.
💡 Tips
- Use a springform pan for easy removal.
- Make sure the cake base is completely cool before adding the pudding to prevent it from soaking in.
- For a neat glaze, pour it slowly over the peaches and tilt the pan to cover evenly.
Inspired by a recipe from Kitchen Stories