Classic Italian Custard Cake (Torta Nua)

This soft, creamy Italian Custard Cake is made with fresh lemon zest and rich vanilla pastry cream, ready in 65 minutes. Slicing into the chilled bake reveals distinct layers of fluffy crumb and smooth, set custard hidden inside. I always make this when I crave something sweet but not heavy.

Why This Classic Works

For a long time, I struggled to keep the custard from sinking completely to the bottom of the cake batter. The trick is making sure the pastry cream is thoroughly chilled before dolloping it over the sponge.

Once I started chilling the custard overnight, the layers baked beautifully without blending into a single dense mass. This method creates a brilliant contrast between the light crumb and the rich filling.

Italian Custard Cake Ingredients

For the Custard

• 2 large eggs
• 100g granulated sugar
• 40g cornstarch
• 400ml whole milk
• 1 tsp vanilla extract

For the Cake

• 3 large eggs
• 150g granulated sugar
• 100ml vegetable oil
• 100ml whole milk
• 250g all-purpose flour
• 1 tbsp baking powder
• 1 tbsp lemon zest

How To Make Italian Custard Cake

1. Make the custard: Whisk eggs, sugar, and cornstarch in a saucepan. Gradually whisk in warm milk and vanilla over medium heat until thickened, then cover and chill completely.
2. Prepare the batter: In a large bowl, whisk the eggs and sugar until pale and fluffy. Slowly stream in the oil and milk while mixing.
3. Add the dry ingredients: Fold in the flour, baking powder, and lemon zest until just combined, being careful not to overmix the batter.
4. Assemble the cake: Pour the cake batter into a greased 9-inch springform pan. Drop spoonfuls of the chilled custard evenly over the top of the batter.
5. Bake and cool: Bake at 340°F for 45 minutes until the cake is golden and a skewer comes out clean. Let it cool completely before slicing.

Recipe Tips

• Chill the custard: Using warm custard will cause it to melt into the batter and lose its distinct shape.
• Do not overmix: Overworking the flour will result in a tough sponge rather than a light, airy crumb.
• Use a springform pan: This prevents the soft custard spots from breaking when removing the cake from the tin.

What To Serve With Italian Custard Cake

This cake pairs beautifully with a hot shot of espresso or a strong black coffee to cut through the sweetness. A handful of fresh raspberries or sliced strawberries also balances the rich vanilla cream.

How To Store

Keep leftover cake in an airtight container in the fridge for up to 3 days. Because of the dairy-based filling, it should not be left at room temperature for more than a few hours. I do not recommend freezing this, as the custard can split when thawed.

FAQs

Can I use store-bought custard?

Yes, but ensure it is a thick, bake-stable pastry cream rather than a pouring custard. Thin custard will sink and make the cake soggy.

Why did my custard sink to the bottom?

If the custard is too warm or the cake batter is too thin, the heavy cream will drop. Always chill the custard firmly before assembling.

Can I add fruit to this recipe?

Absolutely. Folding a handful of blueberries or diced apples into the cake batter works very well alongside the vanilla filling.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 110mg
• Sodium: 150mg
• Total Carbohydrate: 42g
• Protein: 6g

Italian Custard Cake

Recipe by Paula

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

Italian Custard Cake combines soft, delicate sponge with rich pockets of vanilla pastry cream in just 65 minutes. This classic bake features fresh lemon zest and chilled custard dollops for a comforting weekend dessert.

Ingredients

• 2 large eggs (for custard)

• 100g granulated sugar (for custard)

• 40g cornstarch (for custard)

• 400ml whole milk (for custard)

• 1 tsp vanilla extract (for custard)

• 3 large eggs (for cake)

• 150g granulated sugar (for cake)

• 100ml vegetable oil (for cake)

• 100ml whole milk (for cake)

• 250g all-purpose flour (for cake)

• 1 tbsp baking powder (for cake)

• 1 tbsp lemon zest (for cake)

Directions

• 1. Make the custard: Whisk eggs, sugar, and cornstarch in a saucepan. Gradually whisk in warm milk and vanilla over medium heat until thickened, then cover and chill completely.
• 2. Prepare the batter: In a large bowl, whisk the eggs and sugar until pale and fluffy. Slowly stream in the oil and milk while mixing.
• 3. Add the dry ingredients: Fold in the flour, baking powder, and lemon zest until just combined, being careful not to overmix the batter.
• 4. Assemble the cake: Pour the cake batter into a greased 9-inch springform pan. Drop spoonfuls of the chilled custard evenly over the top of the batter.
• 5. Bake and cool: Bake at 340°F for 45 minutes until the cake is golden and a skewer comes out clean. Let it cool completely before slicing.