There’s something comfortingly nostalgic about Vanilla Custard Cream Squares. With a light, fluffy cake base, a rich and velvety vanilla custard center, and a cloud-like whipped topping, it’s the kind of dessert that disappears in minutes at any gathering. Whether you’re new to baking or simply want something that looks elegant but comes together with ease, this recipe is for you. It’s simple, satisfying, and has that “bakery-style” charm—made right in your kitchen.
Why You’ll Love This
These Vanilla Custard Cream Squares are more than just a treat—they’re a full sensory experience:
- Soft and Creamy Layers: The moist cake and silky custard are a dreamy combo.
- Beginner-Friendly: You won’t need fancy tools or tricky techniques.
- Crowd-Favorite: Always a hit at parties, potlucks, or family dinners.
- Made with Pantry Staples: No need for a special grocery trip—you probably have everything already.
From texture to flavor, it’s everything you want in a layered dessert.
A Bit of Background: Vanilla Custard Cream Squares Around the World
Vanilla Custard Cream Squares trace their roots to European classics like Hungarian krémes and Polish kremówka. Their simplicity and comfort factor have made them a staple in home kitchens around the world.
- A favorite in Central and Eastern Europe, especially Poland and Hungary.
- Pope John Paul II famously adored this dessert, calling it his childhood favorite.
- The original versions often feature flaky pastry—our version modernizes it with cake for a soft twist.
- The dish has grown in popularity thanks to its universal ingredients and stunning layers.
Key Ingredients in Vanilla Custard Cream Squares
- Eggs & Sugar – These build the airy structure of the cake and custard.
- Vegetable Oil & Milk – Add moisture to the cake without weighing it down.
- All-Purpose Flour & Baking Powder – The base of the cake; gives structure and rise.
- Cornstarch – Thickens the custard to perfection.
- Butter & Vanilla Extract – Add richness and warm, familiar flavor.
- Heavy Whipping Cream – Whipped for the smooth topping that ties it all together.
How to Make Vanilla Custard Cream Squares
- Prep Your Pan & Oven
Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. - Make the Cake Batter
In a large bowl, whisk 4 eggs with ¾ cup sugar until pale and thick. Add 1 tsp vanilla extract and ½ cup vegetable oil, mixing until smooth. Stir in ¾ cup milk. - Add the Dry Ingredients
Sift in 1½ cups flour, 2 tsp baking powder, and ¼ tsp salt. Mix until just combined. Don’t overmix! - Bake and Cool
Pour into the prepared pan and smooth the surface. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let cool completely. - Prepare the Custard
In a saucepan, whisk together 2 cups milk, ½ cup sugar, ¼ cup cornstarch, and ¼ tsp salt over medium heat. Heat until steaming. - Temper the Yolks
Lightly beat 4 egg yolks in a small bowl. Slowly whisk some of the hot milk mixture into the yolks, then pour it all back into the saucepan. - Cook Until Thick
Cook for 3–4 minutes, whisking constantly, until thickened. Remove from heat and stir in 2 tbsp butter and 2 tsp vanilla extract. - Assemble the Layers
Spread the warm custard evenly over the cooled cake. Cool to room temperature, then refrigerate for at least 1 hour. - Make the Whipped Topping
Beat 1 cup heavy whipping cream until soft peaks form. Spread over the chilled custard layer. - Slice and Serve
Chill again if needed, then cut into squares. Wipe your knife between cuts for clean edges.
Vanilla Custard Cream Squares Tips and Twists
To get the most out of your Vanilla Custard Cream Squares, keep these tips and creative ideas in mind:
Tips for Success:
- Always chill before slicing for clean layers.
- Use room-temperature ingredients for smoother mixing.
- Temper the eggs slowly to avoid scrambling.
- For a neater finish, use an offset spatula for spreading.
- Dust with powdered sugar for extra flair before serving.
Fun Twists:
- Add a hint of lemon zest to the custard for brightness.
- Stir in shredded coconut for tropical flavor.
- Top with fresh berries or a fruit glaze for a fancier finish.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: No reheating necessary—these are best served chilled or at room temp.
- Make-Ahead: You can bake the cake and prepare the custard a day ahead. Assemble and top the next morning for best results.
Serving Suggestions
Vanilla Custard Cream Squares are delicious on their own, but here’s how to make them part of a bigger moment:
- Serve with fresh strawberries or raspberries for a pop of color and tartness.
- Plate with a drizzle of chocolate or berry sauce for contrast.
- Pair with a warm drink like coffee, hot chocolate, or chai tea.
- Add a mint sprig or edible flower for presentation flair.
- Use them as a centerpiece for a tea party or brunch spread.
Frequently Asked Questions
Can I use boxed cake mix instead of homemade?
Yes, but the homemade version has better texture and flavor.
Can I make this gluten-free?
Absolutely—just use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Can I freeze this dessert?
Freezing is not recommended; the custard may weep and change texture.
Can I double the recipe for a crowd?
Yes! Use a 9×13 pan and adjust baking time as needed.
What’s the best way to slice it neatly?
Chill well, use a serrated knife, and wipe clean between each cut.
Conclusion
Vanilla Custard Cream Squares are the kind of dessert that feels both homey and special. With layers of fluffy cake, rich custard, and soft whipped cream, each bite is smooth, sweet, and satisfying. Whether you’re serving this at a gathering or indulging in a quiet treat at home, you’ll be amazed by how easy and rewarding it is to make. Go ahead—slice, serve, and enjoy the delicious simplicity.
Explore More Recipes
Ready for more kitchen fun? Pair your vanilla custard cream squares with our strawberry shortcake for a berry-filled dessert spread. Craving more creamy goodness? Try our no-bake cherry cheesecake for another easy treat. For a cozy breakfast, whip up our cinnamon roll French toast to complement the custard’s sweetness. Visit Abby’s Recipes for more beginner-friendly ideas to keep your kitchen buzzing with delicious creations.
Vanilla Custard Cream Squares
Ingredients
Cake Layer:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ¾ cup milk
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Whipped Cream Topping:
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- In a large bowl, whisk eggs and sugar until pale and thick. Add vanilla, oil, and milk. Mix until smooth.
- Sift in flour, baking powder, and salt. Stir until combined without overmixing.
- Pour batter into the pan and bake for 20–25 minutes. Cool completely.
- For the custard, whisk milk, sugar, cornstarch, and salt in a saucepan over medium heat until steaming.
- Temper egg yolks with some hot milk mixture, then return to the pot. Cook, whisking, until thickened.
- Remove from heat and stir in butter and vanilla. Spread over the cooled cake. Chill for 1 hour.
- Whip cream until soft peaks form. Spread over custard layer. Slice into vanilla custard cream squares and serve.
Notes
Calories: 310
Carbs: 32g
Protein: 6g
Fat: 18g
Sugar: 18g
Fiber: 0g