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Homemade Vanilla Custard Cream Squares dessert on a white plate
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2.50 from 4 votes

Vanilla Custard Cream Squares

Delicious squares of fluffy cake filled with creamy vanilla custard, topped with whipped cream.
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 9 squares

Equipment

  • Mixing Bowl
  • Medium Saucepan
  • 9x9 inch Baking Pan
  • Whisk

Ingredients

Cake Ingredients

  • 4 large Eggs
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Vegetable Oil
  • 3/4 cup Milk
  • 1 1/2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt

Custard Filling Ingredients

  • 2 cups Whole Milk
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 4 large Egg Yolks
  • 2 tablespoons Unsalted Butter
  • 2 teaspoons Vanilla Extract

Whipped Cream Topping Ingredients

  • 1 cup Heavy Whipping Cream

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper for easy removal.
  • Make the cake layer: In a large bowl, whisk together 4 eggs and 3/4 cup sugar until pale and thick. Stir in 1 teaspoon vanilla extract and 1/2 cup vegetable oil, mixing until well combined. Add 3/4 cup milk.
  • Sift in 1 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Mix just until no streaks remain—don’t overmix, or the cake may turn dense.
  • Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  • While the cake cools, prepare the custard: In a medium saucepan, whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt over medium heat until the mixture starts to steam.
  • In a small bowl, lightly beat 4 egg yolks. While whisking constantly, slowly pour some hot milk mixture into the yolks to temper them. Then, pour the warmed yolks back into the saucepan, whisking nonstop.
  • Cook, whisking constantly, for 3–4 minutes or until the mixture thickens considerably. Remove from heat. Stir in 2 tablespoons butter and 2 teaspoons vanilla until smooth.
  • Spread the warm custard evenly over the cooled cake layer. Let it cool to room temperature, then refrigerate for at least 1 hour until set.
  • For the topping, beat 1 cup heavy whipping cream until soft peaks form. Spread the whipped cream over the chilled custard layer.
  • Chill again if needed, then slice into neat squares. Wipe your knife between cuts for perfect edges.

Notes

Chill the dessert for at least an hour (or even overnight) for easier slicing and better flavor.