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Slice of cake on a plate with cake on a cakestand in the backgorund.

Chocolate Custard Layer Cake

Butter n Banter
A rich and indulgent chocolate cake with creamy chocolate custard in between each layer.
Prep Time 1 hr
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 10 Slices
Calories 731 kcal


  • 3 6" inch round cake pans


Chocolate Cake

  • 2 Cups All Purpose Flour (240 Grams)
  • 2 Cups Granulated White Sugar (400 Grams)
  • 3/4 Cup Cocoa Powder (75 Grams)
  • 3/4 Cup Buttermilk (180 Grams)
  • 3/4 Cup Coffee (180 Grams)
  • 2/3 Cup Vegetable Oil (144 Grams)
  • 2 Eggs (Grade A Large)
  • 3 tsp Baking Soda (12 Grams)
  • 2 tsp Vanilla Extract (8 Grams)
  • 1 tsp Salt (6 Grams)

German Chocolate Custard Buttercream

  • 2 Cups Whole Milk (240 Grams)
  • 4 Egg Yolks (Grade A Large)
  • 1 Cup White Granulated Sugar (200 Grams)
  • 1/2 Cup Corn Starch (64 Grams)
  • 1/3 Cup Cocoa Powder (35 Grams)
  • 2 tsp Vanilla Extract (8 Grams)
  • 1/2 Cup Powdered Sugar (50 Grams)

Optional Chocolate Chip Exterior

  • 1 1/2 Cup Crushed Chocolate Chips (255 Grams)
  • 1/4 Cup Cocoa Powder (25 Grams)


Chocolate Custard German Buttercream

  • Crack 4 eggs and place 4 egg yolks in a large bowl. Then pour in milk and vanilla extract.
  • Sift flour, sugar and cornstarch into the wet ingredients and whisk till combined.
  • Pour into a large curved sauce pan and mix on low-medium heat until it starts to simmer and thicken. Make sure you keep whisking to prevent it from sticking to the bottom of the pan and burning.
  • Pour custard in a strainer/sieve (do not skip this step) to catch cooked eggs and unmixed custard!
  • Let is chill in the fridge for at least 4 hours or overnight and then let it come to room temperature along with your 2 stick of butter.
  • Whip room temperature butter for 1 minute and then mix in powdered sugar. Then add in the room temperature custard 1 tbsp at a time until combined and set aside.

Chocolate Cake

  • Heat oven to 350F and grease 2 8"inch round pans. Place parchment paper in each pan to make it easier to lift up after.
  • Sift all purpose flour, sugar, cocoa powder, baking soda and salt in large bowl. Then add in granulated white sugar into the bow and whisk again.
  • Pour oil, buttermilk, coffee, eggs and vanilla extract into dry ingredients and mix again.
  • Bake for 50-55 minutes and cool cake before cutting the domed tops off.
  • Spread buttercream equally between each layer and spread buttercream on top. Then crush chocolate chips and mix in cocoa powder and sprinkle on top and edges.


Chocolate Cake Calories:
Flour: 910 Calories
Sugar: 1546 Calories
Cocoa Powder: 148 Calories
Buttermilk: 74 Calories
Vegetable Oil: 1291 Calories
Eggs: 156 Calories

German Chocolate Custard Buttercream Calories:

Milk: 149 Calories
Egg Yolks: 220 Calories
Sugar: 773 Calories
Cornstarch: 488 Calories
Cocoa Powder: 65 Calories
Powdered Sugar: 233 Calories

Optional Chocolate Chip Exterior Calories:

Chocolate Chips: 1208 Calories
Cocoa Powder: 49 Calories
Total: 7310 Calories (731 Calories per Slice)
Keyword Chocolate Cake, Chocolate Custard, Chocolate Layer Cake