Milk Tart Layer Cake

Milk Tart layer cake - Vanilla cake with Milk Tart cream filling

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8 -12
Author Alida Ryder


for the cinnamon-vanilla cake

  • 250 g butter room temperature
  • 350 g caster sugar
  • 450 g flour
  • 1 1/2 T 25g baking powder
  • 1 t salt
  • 350 ml milk
  • 5 eggs
  • 2 egg whites
  • 1 T 15ml vanilla extract
  • 2 t ground cinnamon

for the milk tart (custard) filling

  • 750 ml full cream milk
  • 250 ml cream
  • 1 T 15ml butter
  • 1 egg
  • 2 egg yolks
  • 75 g cornflour
  • 1 t 5ml vanilla extract
  • 175 g sugar

for the topping

  • 150 ml cream
  • ground cinnamon


  • To make the cake, pre-heat the oven to 180° and line 2x 30cm cake pans with baking paper.
  • Beat the butter and sugar together until light and fluffy.
  • In a separate bowl sift together the flour, baking powder, salt & cinnamon.
  • In a large measuring jug, beat together the milk, eggs, egg whites and vanilla.
  • Add the flour and liquid ingredients to the butter and sugar mixture, alternating between the two until all the ingredients have been incorporated and the batter is smooth.
  • Divide the mixture between the prepared cake pans and place in the oven.
  • Allow to bake for 30-35 minutes until a skewer inserted comes out clean. (If the cakes brown too much for your liking, simply cover loosely with some tin foil after 20 minutes of baking).
  • When the cakes are cooked, remove from the oven and allow to cool completely.
  • In the mean time, start with the custard filling.
  • Heat the milk, cream and butter in a medium saucepan.
  • In a bowl, whisk together the egg, egg yolks, cornflour, vanilla and sugar.
  • When the milk reached boiling point, remove from the heat and slowly whisk into the egg mixture.
  • Wipe the saucepan clean with a piece of kitchen paper and place on a low heat. Pour in the custard and continuously whisk/stir until the mixture forms a thick custard.
  • Allow to cook over low heat for 5-7 minutes whilst stirring until the mixture is smooth and thick and has no floury taste/texture.
  • Push the custard through a sieve into a clean bowl and cover with cling film (push the cling onto the surface of the custard). Place in the fridge and allow to cool completely.
  • To assemble the cake, pipe/spread 3/4 of the milk tart custard onto one of the cakes, top with the other cake.
  • Beat the cream until soft peaks form then fold into the remaining 1/4 of milk tart custard.
  • Top the cake with the whipped cream custard and sprinkle over some ground cinnamon.