Vanilla Walnut Cake with Creamy Custard Filling

Can I Use All-Purpose Flour Instead of Corn Starch for the Custard?
While all-purpose flour can be used, corn starch gives the custard a smoother, silkier texture.

How Do I Store the Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I Make This Cake Ahead of Time?
Yes, the cake can be baked a day in advance, and the custard can also be prepared ahead. Assemble the cake on the day you plan to serve it.

Can I Use Store-Bought Custard?
While homemade custard provides the best flavor, store-bought custard can be used in a pinch.

Tips for Making the Best Vanilla Walnut Cake
Room Temperature Ingredients: Ensure the eggs, milk, and butter are at room temperature for a smoother batter and custard.
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to avoid a dense cake.
Custard Consistency: Cook the custard over medium heat, stirring constantly, to avoid lumps and achieve a silky texture.
Cool Completely: Allow the cake and custard to cool fully before assembling to prevent sliding layers.
Chill for Stability: Refrigerating the assembled cake helps the custard set, making it easier to slice and serve.
Storage Tips
Refrigerator:
Store the cake in the refrigerator for up to 3 days. Keep it covered to prevent the custard from drying out.

Freezer:
While freezing the custard-filled cake isn’t recommended due to texture changes, you can freeze the baked cake layers (without custard) for up to 3 months. Thaw at room temperature before assembling.