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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 291 kcal
Author Catalina Castravet

Ingredients

  • 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

Instructions

  1. 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.
  2. In the meantime, add the sifted flour, sugar and salt to a large bowl and whisk to combine.
  3. 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.
  4. 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.
  5. Cover the batter with plastic wrap and put in the fridge for at least 1 hour (and up to 12 hours) before baking.
  6. Brush a bundt cake silicone mold with melted butter, then place it in the fridge for 30 minutes for the butter to stick.
  7. Preheat oven to 500F.
  8. 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.
  9. Pour the batter into the silicone bundt cake and bake for 10-15 minutes at 500F to get the brown caramelized crust.
  10. 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.
  11. 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.
  12. The cake will have a deep brown crust with a soft and silky inside.
  13. 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:

  1. 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.

Recipe Notes

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.

Nutrition Facts
Vanilla French Custard Bundt Cake
Amount Per Serving
Calories 291 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 31mg10%
Sodium 96mg4%
Potassium 79mg2%
Carbohydrates 52g17%
Fiber 0g0%
Sugar 45g50%
Protein 3g6%
Vitamin A 365IU7%
Calcium 59mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.