Welcome to how to make a homemade custard cream cake recipe. Discover how to make your very own homemade giant custard cream cake. One that will taste like the best ever cake you have made, but with the flavours of a traditional British Custard Cream.
This custard cream cake recipe couldn’t happen without MoldyFun and their Giant Custard Cream Mould and we are so pleased that they are sponsoring this recipe.
Many of you know, that before we moved to Portugal in 2008, that we lived in England. I was born in London, raised in Yorkshire & had the first half of my 20’s in Manchester. If there was one thing that stays close to my heart then it has to be British baking.
My grandma taught me how to make the most amazing buns, my aunt taught me how to make shortcrust pastry and my love for baking started at a very young age.
I loved the biscuits the most. The Jammie Dodgers is my absolute favourites and I also love custard creams, party rings and chocolate digestives.
One of our treats when we were first married was the broken biscuit boxes from Aldis. It was a huge cardboard box and it would be filled full of all the top British biscuits that was not fit for general sale. They would be broken or missing a key element and were basically the factory rejects.
Plus because they were not perfect you got a huge box of them for a very low price.
Sadly we ate them way too fast and could go through a box in four days and it clearly didn’t help my abs, that were slowly disappearing with each of the biscuits that I was consuming.
But for the £3 that we paid for them, it cost about 90% less than what you would have paid for the biscuits if they had been complete. So it was one of those amazing money saving family things. We still get them every now and again from Iceland Portugal and they cost about 4,00€ so the price hasn’t changed that much over the years.
But it is thinking about those broken biscuits that has given me a totally different idea of how today’s recipe is going to roll. You see we live in a food blogging world where we want perfection. We want the perfect looking salad, the perfect biscuit and of course the perfect looking burger. We read too many magazines when the glossy pictures look back at us and we believe that is what life is like.
But in reality it is not. We have the dirty flour face on our kids, we don’t use a blow torch to make our food look good and we certainly don’t take 200 pictures of one meal, to then choose the best one for our blog.
So I gave my kids the ingredients list to make my custard cream cake and set them to work. They took the pictures, even though they never even used cameras and did the first attempt of the custard cream cake recipe, until I did the finished piece.
It was a bit of fun and we all had a great time giggling away, licking lots of cake bowls and having a great time and this is what true baking is all about.
Sofia Making The Custard Cream Cake Mix

At 2.5 years old there is nothing more fun than mixing all the ingredients together and then when nobody is looking, helping yourself. I swear she ate more mix than she made.
Sofia Making the Mould Non-Stick

I pointed out to Sofia that for the mould to work that it needed to be well oiled and needs to come away easily and for the custard cream print to show. She was a girl on a mission. She started with loads of butter down the bottom and sides, with plenty more butter in her hair and followed this with rubbing and shaking lots of flour in. The picture above was the end result.
Sofia’s Just Cooked Custard Cream Cake

Next was the custard cream cake out of the oven. Only problem with leaving under 16’s in charge is that they fail to check what time it went in the oven. This means that it cooked for about 10 more minutes that it should have done.