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Custard Cream Cake Bars: The Cozy, Crowd-Pleasing Dessert You Need Tonight

There’s something deeply comforting about a dessert that looks special but comes together without drama — enter Custard Cream Cake Bars. If you’re juggling work, kids, practice schedules, or just the eternal question “what’s for dessert?” these bars are your new go-to. They’re creamy, buttery, and portable, which means they travel well to potlucks, bake sales, or the kitchen counter when you and a friend need something sweet with your coffee.

If you like the idea of simple bakes with big flavor, you might also enjoy my applesauce cake with cinnamon cream cheese frosting for a cozy alternative to share at Sunday brunch. (Yes, I slipped in one of my favorites because who doesn’t love options?)[https://www.al3ab.tech/applesauce-cake-with-cinnamon-cream-cheese-frosting/]

Why You’ll Love This Custard Cream Cake Bars

• Primary Keyword: Custard Cream Cake Bars sits front-and-center in both flavor and ease.
• Short on time? The batter is forgiving and the custard layer comes together quicker than you can scroll through your phone for 10 minutes.
• Picky eaters? The mild vanilla custard and buttery cake are a near-universal hit — no weird textures or odd ingredients.
• Crowd-ready: Cut them into neat bars and you’ve got a dessert that looks impressive but didn’t take all evening.

Ingredients
Makes one 9×13-inch pan (about 12–16 bars)

For the cake base:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup milk

For the custard layer:

• 2 cups whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks (save the whites for meringues or toast!)
• 3 tbsp cornstarch
• 2 tbsp unsalted butter
• 2 tsp vanilla extract

Optional finish:

• Powdered sugar for dusting or a light glaze (1 cup powdered sugar + 2–3 tbsp milk + 1/2 tsp vanilla)

Note on ingredients: If you want lighter bars, you can swap half-and-half for whole milk in the custard, but whole milk will give you that silky, rich texture that makes these bars feel indulgent.

Step-by-Step Directions
These steps are written for clarity — no culinary school vocabulary required.

1. Preheat and prep:
   Preheat your oven to 350°F (175°C). Line a 9×13 pan with parchment paper, leaving a little overhang to lift the finished bars out easily.

2. Make the cake base:

   • In a large bowl, cream the softened butter and sugar until light and somewhat fluffy (about 2–3 minutes with a hand mixer; a stand mixer is fine too).
   • Add eggs one at a time, mixing well after each, then stir in the vanilla.
   • In a separate bowl, whisk together flour, baking powder, and salt.
   • Alternately add the dry mix and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined — don’t overwork it.
   • Spread the batter evenly into your prepared pan. Use an offset spatula or the back of a spoon to smooth.

3. Bake the base:
   Bake for 12–15 minutes, or until the edges are set and the center is slightly firm but not browned. The goal is a light, tender cake base that will hold the custard layer.

4. Make the custard while the base bakes:

   • In a medium saucepan, heat the milk over medium heat until it just begins to steam (you’ll see tiny bubbles at the edge). Do not boil.
   • In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.
   • Temper the yolks: slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly. This brings the temperatures closer and prevents curdling.
   • Pour the yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5–7 minutes).
   • Remove from heat, stir in butter and vanilla, and let cool for 5 minutes.

5. Assemble and finish baking:

   • Pour the warm custard over the partially baked cake base, spreading it evenly.
   • Return to the oven and bake another 12–15 minutes, or until the custard is set at the edges and slightly jiggly in the center — it will continue to firm up as it cools.

6. Cool and slice:

   • Allow the bars to cool to room temperature, then chill in the fridge for at least 2 hours to fully set.
   • Lift the bars from the pan using the parchment overhang, dust with powdered sugar or drizzle a light glaze if desired, and cut into bars.

Cooking Tips (because small hacks save big time)

• If your custard looks lumpy after cooking, whisk vigorously off the heat and strain through a fine mesh sieve — smooth again in seconds.
• Egg yolks freeze well; if you bake often and save yolks, pop them in the freezer and thaw before using.
• Use a metal pan for crisper edges and even browning. Glass is okay but may require a few minutes less baking time on the base.
• For a quick fruit twist, top with sliced strawberries or a thin layer of raspberry jam before pouring the custard — like a seasonal cousin to the classic custard bars.
• Don’t skip the chill time: cutting warm custard bars will give you messy slices and sad plating.

A Short Kitchen Story
Patricia and I first tested this recipe on a rainy Saturday when the kids were on an unexpected playdate. I wanted something that felt like a treat but didn’t require attention every three minutes. We swapped stories, sipped tea, and by the time the bars were chilled, both kids declared them "officially the dessert of the decade." I still make these when I need something that says “I put in a little effort” without actually having to put in a lot of effort.

Serving Ideas

• Pair slices with a spoonful of whipped cream or a scoop of vanilla ice cream for a dessert that reads extra-fancy.
• Pack them for lunchbox treats — they hold up well at room temperature for several hours.
• Serve smaller squares as a petite dessert with coffee at a book club meeting.

FAQs — Quick Answers to Common Questions
Q: Can I substitute the cornstarch with flour?
A: Yes, but cornstarch gives a silkier custard. If using flour, use about 4 tbsp and be aware the custard may be a touch less translucent.

Q: How long will these last in the fridge?
A: Stored in an airtight container, they’ll stay fresh for up to 4 days. You can freeze individual bars wrapped tightly for up to 2 months.

Q: Can I make these dairy-free?
A: Substitute plant-based butter and full-fat coconut milk for a dairy-free version. The flavor will shift slightly, but it’s delicious in its own right.

Q: Can I make this recipe in smaller pans?
A: Yes. A 9×9 pan will yield thicker bars — bake the base a little longer and watch the custard set, adding a few minutes to both steps.

Q: Any ideas for leftover custard?
A: Use it as a topping for pancakes, swirl into yogurt, or freeze into popsicles for a sweet snack.

Why This Works for Busy People
This recipe hits the sweet spot between approachable and impressive. The steps are straightforward, the ingredients are common pantry staples, and you’ll be rewarded with a dessert that looks like you spent an afternoon fussing — without actually doing so. For busy moms or professionals, that’s a culinary win.

Want another cool dessert that’s scoop-ready and totally loved by kids? Check out my easy ice cream cake for those long summer days when you need something quick and celebratory.[https://www.al3ab.tech/ice-cream-cake/]

Variations to Try

• Lemon Custard Bars: Add 2 tbsp lemon zest and replace 1/4 cup milk with fresh lemon juice in the custard for a citrus lift.
• Chocolate Swirl: Fold 1/2 cup melted chocolate into half the custard and swirl on top before the finishing bake.
• Almond Twist: Use almond extract (1/2 tsp) in place of vanilla and sprinkle toasted slivered almonds on top.

A Few Final Notes
This recipe is forgiving. If you overbake the base by a couple minutes or your custard is a touch thinner than expected, the bars will still taste divine. Cooking is as much about comfort as result — if your kitchen smells like buttery vanilla, you’re doing it right.

Conclusion

Thanks for reading about these Custard Cream Cake Bars — they’re the kind of dessert that becomes a family favorite, fast. If you want a strawberry-forward spin on custard bars, take a peek at this lovely take on Strawberry Custard Cream Bars for more inspiration: Strawberry Custard Cream Bars – Old Cut Kitchen. And if you’re curious about a show-stopping, layered vanilla custard cake that’s a little more involved for special occasions, this Vanilla Magic Custard Cake walk-through is a delightful read: Vanilla Magic Custard Cake | Homemade Triple Layer Vanilla Cake ….

Happy baking — grab an apron, turn on some music, and make something that makes your kitchen smell like a hug.

Meta description (150 characters):
Custard Cream Cake Bars: creamy, quick bars that wow a crowd. Easy steps for busy cooks — buttery cake, smooth custard. Bake once, vanish fast.