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**Vanilla Walnut Cake with Creamy Custard Filling: A Perfect Dessert for Any Occasion**
When it comes to baking a showstopper dessert that’s both delicious and sophisticated, **Vanilla Walnut Cake with Creamy Custard Filling** hits all the right notes. This moist, flavorful cake, paired with a smooth and decadent custard filling, is a perfect balance of textures and flavors. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake will surely impress both family and guests.
### Why You’ll Love Vanilla Walnut Cake with Creamy Custard Filling
– **Delicious Layers**: The combination of light, fluffy vanilla cake layers with creamy custard and crunchy walnut pieces offers an ideal mix of textures.
– **Easy to Make**: While it looks impressive, the cake is surprisingly easy to make, requiring just a few steps and accessible ingredients.
– **Versatile for Occasions**: Perfect for birthdays, holidays, or any celebration, this cake is a crowd-pleaser that adds a touch of elegance to any table.
– **Customizable**: You can easily adjust the sweetness and flavor of the custard, or add a different nut, like pecans or almonds, if you prefer.
### Ingredients for Vanilla Walnut Cake with Creamy Custard Filling
#### For the Cake:
– **2 cups all-purpose flour**
– **1 1/2 cups granulated sugar**
– **1/2 cup butter** (softened)
– **1 cup milk**
– **2 large eggs**
– **2 tsp vanilla extract**
– **1 1/2 tsp baking powder**
– **1/4 tsp salt**
– **1/2 cup chopped walnuts** (lightly toasted, for extra flavor)
#### For the Creamy Custard Filling:
– **2 cups whole milk**
– **1/2 cup sugar**
– **4 egg yolks**
– **1/4 cup cornstarch**
– **1 tsp vanilla extract**
– **1/4 tsp salt**
– **1 tbsp butter** (optional, for added creaminess)
### Instructions for Vanilla Walnut Cake with Creamy Custard Filling
#### 1. **Prepare the Cake Layers**:
– Preheat your oven to **350°F (175°C)** and grease two round cake pans.
– In a mixing bowl, beat together the **butter** and **sugar** until light and fluffy. This should take about 3-4 minutes.
– Add the **eggs**, one at a time, beating well after each addition. Then, stir in the **vanilla extract**.
– In a separate bowl, whisk together the **flour**, **baking powder**, and **salt**.
– Gradually add the dry ingredients to the wet mixture, alternating with the **milk**. Mix until just combined. Be careful not to overmix.
– Fold in the **chopped walnuts**, ensuring they are evenly distributed throughout the batter.
– Divide the batter evenly between the two prepared cake pans and smooth the tops.
– Bake for **25-30 minutes** or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. **Make the Custard Filling**:
– In a saucepan, heat the **milk** over medium heat until it’s warm but not boiling.
– In a separate bowl, whisk together the **egg yolks**, **sugar**, **cornstarch**, and **salt** until smooth.
– Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
– Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens (about 5-7 minutes). It should coat the back of a spoon.
– Once thickened, remove from heat and stir in the **vanilla extract** and **butter**, if using, until the butter is fully melted and incorporated.
– Let the custard cool to room temperature, then refrigerate it for about 30 minutes to firm up.
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