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Vanilla French Custard Bundt Cake

Vanilla French Custard Bundt Cake

Vanilla French Custard Bundt Cake is a smooth, silky and festive dessert with delicious vanilla notes and a perfect soft and tender custard texture.
Course Dessert
Cuisine American, French
Keyword Vanilla French Custard Bundt Cake
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 12 servings
Calories 291kcal
Author Catalina Castravet


  • 2 cups heavy cream
  • 4 tablespoons butter unsalted
  • ¾ cup all-purpose white flour sifted
  • cups white granulated sugar
  • 2 whole large eggs + 2 egg yolks room temperature
  • 2 vanilla beans seeds and pods separated
  • Pinch of salt
  • 2 tablespoons butter melted for the mold

Optional Glaze:

  • 2⅓ cups powdered sugar
  • ¼ cups whole milk
  • 2 vanilla beans seeds only
  • Sprinkles


  • In a medium saucepan over medium heat, combine heavy cream, butter and vanilla pods. Cook until the mixture reaches a boiling point. Remove the mixture from heat, discard the vanilla bean pods and let it cool down a bit for about 7-10 minutes.
  • In the meantime, add the sifted flour, sugar and salt to a large bowl and whisk to combine.
  • Add the eggs and egg yolks to the flour mixture, whisk until well combined and the batter is smooth. This can be done using a hand mixer or stand mixer too.
  • Gradually start whisking the heavy cream mixture into the flour and egg mixture, whisking constantly and quick. First add a little bit while mixing, for the eggs to warm up, then keep adding the mixture gradually, while mixing vigorously.
  • Cover the batter with plastic wrap and put in the fridge for at least 1 hour (and up to 12 hours) before baking.
  • Brush a bundt cake silicone mold with melted butter, then place it in the fridge for 30 minutes for the butter to stick.
  • Preheat oven to 500F.
  • Place the silicon mold on a flat baking pan (cookie pan) before filling it with batter, so it's easier to move into the oven.
  • Pour the batter into the silicone bundt cake and bake for 10-15 minutes at 500F to get the brown caramelized crust.
  • Reduce oven temperature to 360F and bake for 40-45 minutes or until the cake is a deep golden brown color. Check on the cake at 30 minutes, to make sure it doesn't burn.
  • When done, remove cake from the oven and place on a cooling rack to cool down. Once the cake cooled down to room temperature remove it from the mold.
  • The cake will have a deep brown crust with a soft and silky inside.
  • The cake can be stored in the fridge for up to 4-5 days in an airtight container or wrapped in plastic wrap.

Optional Glaze:

  • In a small saucepan over medium-low heat, whisk together sugar, milk, and vanilla beans. Glaze should be heated through, but doesn't need to come to a boil. Remove glaze from heat and pour it over the cake, garnish with sprinkles immediately.


I recommend using a silicone mold for this cake, makes the removal so much easier. Check on the cake often thru the oven window, to make sure the cake doesn't burn.


Calories: 291kcal | Carbohydrates: 52g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 79mg | Fiber: 0g | Sugar: 45g | Vitamin A: 365IU | Calcium: 59mg | Iron: 0.5mg