Vanilla Custard Cake with Crumble – a Classic Sheet Cake Favorite

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Vanilla Custard Cake with Crumble – A Classic Sheet Cake Favorite

There’s something inherently comforting about a classic sheet cake, especially when it’s layered with smooth, velvety vanilla custard and topped with a buttery crumble. This Vanilla Custard Cake with Crumble has the perfect balance of tender cake, creamy filling, and crunchy topping. It’s ideal for family gatherings, birthdays, or an indulgent afternoon treat with coffee. Here’s a detailed guide to making it from scratch.

Ingredients

For the Cake:

• 2 ½ cups (315 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (230 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs
• 1 tbsp pure vanilla extract
• 1 cup (240 ml) whole milk

For the Vanilla Custard Filling:

• 2 ½ cups (600 ml) whole milk
• ½ cup (100 g) granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract

For the Crumble Topping:

• 1 cup (125 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) unsalted butter, cold and cubed
• ¼ tsp salt

Step-by-Step Method

1. Prepare the Cake

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Gradually add the dry ingredients alternately with milk, starting and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the surface. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

2. Make the Vanilla Custard

1. In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
3. Slowly temper the eggs by adding a small amount of hot milk while whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat, stir in butter and vanilla, and let it cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

3. Prepare the Crumble Topping

1. In a small bowl, combine flour, sugar, and salt.
2. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

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