Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 package (3.4 oz or 96g) instant vanilla custard mix
  • 2 cups (480ml) whole milk
  • ¼ cup (50g) granulated sugar (optional, adjust sweetness to taste)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the cake pans by greasing and lining with parchment paper.
  3. Mix dry ingredients: Combine flour, baking powder, and salt in a bowl; set aside.
  4. Cream butter and sugar: In a mixing bowl, beat softened butter and granulated sugar until light and fluffy.
  5. Add eggs and vanilla: Incorporate eggs one at a time, followed by vanilla extract; mix until well combined.
  6. Combine wet and dry: Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour; mix until just combined.
  7. Pour equal amounts of batter into prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Prepare custard filling: In a separate bowl, whisk custard mix, sugar (if using), and milk until smooth; set aside to thicken.
  10. Allow cakes to cool in pans for 10 minutes before transferring to a cooling rack.
  11. Assemble the cake: Place one layer of cake on a serving plate. Spread custard mix over the first layer, then top with the second cake layer.
  12. Slice and serve, optionally with whipped cream or fruit for garnish.