Rich Custard Butter Cake Recipes

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

CUSTARD BUTTERCREAM

Steps:

• Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
• Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

VANILLA CUSTARD CAKE

Steps:

• Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*

RICH CUSTARD BUTTER CAKE

Steps:

• Preheat your oven to 170 degrees Celcius.
• Grease and line a 20cmx20cm square cake tin.
• Place all the ingredients into a large bowl.
• Beat on high for 2-3 minutes until combined and the mixture is thick and a light creamy colour.
• Pour into prepared tin and bake for 1 hour.

RICH BUTTER CAKE

Steps:

• Heat oven to 350°F Combine flour, baking powder and salt in medium bowl. Set aside.
• Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture alternately with 1 cup milk, beating well after each addition.
• Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.
• TIP: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
• TIP: This cake is very versatile. Frost the cake or, leave unfrosted and top each serving with sliced strawberries and whipped cream.

RICH PASTRY FOR CUSTARD PIES

Steps:

• Combine flour and salt in the bowl of a food processor.
• Cut the butter into chunks and distribute them over the flour. Mix with a spoon so each is coated. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
• Beat yolk and ice water to combine thoroughly. Turn processor on and pour liquid through feed tube. Turn the processor off when the dough begins to clump up.
• Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.

RICH BUTTER CAKE

Steps:

• In a large bowl, combine the cake mix, butter and 3 eggs; beat until smooth. Spread into a greased 13x9-in. baking pan. , Set aside 2 tablespoons confectioners' sugar for topping. In a large bowl, beat the cream cheese, vanilla and remaining confectioners' sugar until smooth. Beat in remaining eggs. Pour over batter. Sprinkle with walnuts., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with reserved confectioners' sugar. Store in the refrigerator.