Peaches n' Cream Custard Cake
This cake has a creamy custardy layer that is baked right onto a juicy layer of peach cake. The cream sauce is a simple but not necessary addition to an already moist, peaches n’ cream cake.
September 14, 2022
Cake Batter










cup flour

cup sugar

tsp. baking powder

tsp. salt

tsp. ground cardamom

cup cold butter, cut into small pieces

cup whole milk


peaches, sliced

Any berries you like (optional)

Custard Batter







cups heavy cream

tsp. flour

cup sugar


tsp. vanilla extract

pinch salt

Sweet Cream Sauce





cup sweetened condensed milk

cup heavy cream

cup milk

tsp. vanilla extract

Special Equipment

Springform pan

Rubber spatula

Step 1

Preheat your oven to 400˚F. Grab two mixing bowls and one cereal bowl.

Step 2

In the first mixing bowl, we’re making cake batter. Whisk together flour, sugar, baking powder, salt, cardamom.

Step 3

Add the cold butter pieces to the cake batter bowl and use your hands to mix the butter into the flour, squishing the butter in between your fingers and making little buttery flour crumbs. Work fast—can’t let the butter melt.

Step 4

In the cereal bowl, whisk milk and egg well. Pour the milk mixture over the cake batter mixture. Mix lightly with a fork there are no more flour streaks (it will be on the dry side).

Step 5

Take a stick of butter and grease your  spring form pan. Spread the cake batter on the bottom of the pan with le rubber spatula.

Step 6

Arrange your pretty sliced peaches and berries on top of the cake batter. Bake this in the oven for no more than 15 min or until just golden on top. Underbaking is preferred here because this has to bake again later!

Step 7

While the cake layer is in the oven, get started on the custard layer. In your second mixing bowl, whisk together 1/4 cups of heavy cream with the flour. This will make a smooth base for the rest of the custard.

Step 8

Now you can whisk in the rest of the heavy cream, sugar, egg, vanilla, and salt.

Step 9

Is that cake layer done? Take it out of the oven and place it on top of a long sheet of aluminum foil. Fold the foil up around the sides to encase the pan.

Step 10

Pour the custard mix on top of the cake. Yes, that’s right. ON TOP of the baked cake layer!

Step 11

Put the whole thing, foil and all, back in the oven. and reduce the heat to 350˚F. Continue to bake for 35-40 minutes.

Step 12

Keep checking the oven near the end of the process, your cake will be ready to exit the oven when it is caramel-y golden brown.

Step 13

While the cake cools, make your cream sauce in less than a minute: just mix all the condensed milk, heavy cream, milk, and vanilla together.

Step 14

When your cake is cooled (after 20 minutes), release from the springform pan and cut a slice. Spoon some cream sauce on a bowl or plate and plop that custard cake on top. The end.