4 large eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup milk, room temperature
¼ cup unsalted butter, melted and slightly cooled
For the Custard Filling:
1 cup milk
½ cup heavy cream
½ cup granulated sugar
3 egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter
For the Almond Topping:
½ cup sliced almonds
2 tablespoons butter, melted
1 tablespoon sugar
Pinch of cinnamon (optional)
For Garnish:
Powdered sugar for dusting
The Method: 15 Minutes to Oven
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment rounds.
Step 2: Beat Eggs and Sugar
In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes. Yes, a full 5 minutes. This is the secret to a light, fluffy cake without chemical leaveners doing all the work.
The mixture should be pale, thick, and tripled in volume. When you lift the beaters, it should fall in a thick ribbon that sits on top of the batter for a moment before disappearing.
Step 3: Add Vanilla
Beat in vanilla extract.
Step 4: Fold in Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Sift half over the egg mixture and fold gently with a spatula—just until combined. Sift and fold in the remaining half.
Step 5: Add Milk and Butter
In a small bowl, combine milk and melted butter. Pour around the edges of the batter and fold gently until just combined. Do not overmix.
Step 6: Bake
Divide batter evenly between prepared pans. Bake for 12-15 minutes, until golden and a toothpick inserted in the center comes out clean.
Let cool in pans for 5 minutes, then turn out onto wire racks to cool completely.
While the Cake Bakes: Make the Custard
Step 1: Heat Milk and Cream
In a medium saucepan, combine milk and heavy cream. Heat over medium heat until just simmering (bubbles around the edges, not boiling).
Step 2: Whisk Egg Yolks
In a medium bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
Step 3: Temper the Eggs
Slowly pour about ½ cup of the hot milk mixture into the egg mixture, whisking constantly. This prevents the eggs from scrambling.
Step 4: Combine and Thicken
Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2-3 minutes.
Step 5: Finish
Remove from heat. Whisk in vanilla and butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate until cool.
Make the Almond Topping
In a small bowl, combine sliced almonds, melted butter, sugar, and cinnamon (if using).
Spread on a baking sheet and toast at 350°F for 5-7 minutes, until golden and fragrant. Watch carefully—they burn fast.
Assemble the Cake
Step 1: Level the Cakes
If your cakes have domed tops, use a serrated knife to level them.
Step 2: Layer
Place one cake layer on a serving plate. Spread the cooled custard evenly over the top.
Step 3: Top
Place the second cake layer on top. Press gently.
Step 4: Garnish
Dust with powdered sugar and sprinkle with toasted almonds.
Step 5: Slice and Serve
Slice and serve. Watch it disappear.
Pro-Tips for Cake Perfection
1. Room Temperature Eggs Are Essential
Cold eggs won't whip to the same volume. Set them out 30 minutes before starting, or warm in a bowl of warm water for 5 minutes.
2. Beat the Full 5 Minutes
Don't skimp. That long beating time is what creates structure and lightness without relying heavily on chemical leaveners.
3. Fold, Don't Stir
Use a gentle hand when folding in dry ingredients and butter. You want to keep as much air in the batter as possible.
4. Cool Completely Before Filling
Warm cake + cold custard = melty mess. Be patient.
5. Make It Ahead
The cake layers can be baked a day ahead and stored wrapped at room temperature. The custard can be made 2 days ahead and refrigerated.
Endless Variations
Chocolate Version:
Replace ¼ cup flour with ¼ cup unsweetened cocoa powder. Add ½ cup mini chocolate chips to the custard.
Lemon Version:
Add 1 tablespoon lemon zest to the cake batter. Add 2 tablespoons lemon juice to the custard.
Berry Version:
Layer fresh raspberries or sliced strawberries with the custard.
Coffee Version:
Add 1 tablespoon instant espresso powder to the cake batter. Add 1 teaspoon to the custard.
Orange Version:
Add 1 tablespoon orange zest to the cake batter. Add 1 tablespoon orange liqueur to the custard.
What to Serve Alongside
Coffee or espresso – The classic pairing
Whipped cream – A dollop never hurts
Fresh berries – Bright contrast to the rich custard
A dusting of cocoa – For extra elegance
Vanilla ice cream – Because why not
Storage
Room Temperature:
Store covered for up to 2 days. The custard requires refrigeration, so this cake should be refrigerated.
Refrigerator:
Store covered for up to 4 days. Bring to room temperature 30 minutes before serving for best texture.
Freezer:
The unfilled cake layers freeze well for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw at room temperature before filling.
Your 15-Minute Cake Questions, Answered
Can I use a hand mixer instead of stand mixer?
Absolutely. A hand mixer works perfectly—just beat for the full 5 minutes.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend. The texture may be slightly more delicate.
Can I double this recipe?
Yes! Bake in two 8-inch pans for a single batch, or use 9x13 for a sheet cake (adjust baking time).
My cake deflated. What went wrong?
Either the eggs weren't beaten enough, or the flour was overmixed. Next time, beat longer and fold more gently.
Can I use a different filling?
Absolutely! Whipped cream, chocolate ganache, jam, or lemon curd all work beautifully.
