Famous Eskimo Cake – Chocolate Cake That Melts in Your Mouth

This famous Eskimo Cake is an irresistible combination of soft chocolate sponge, silky vanilla custard cream, and a rich chocolate glaze. Tender, creamy, and intensely chocolatey, every bite practically melts in your mouth.

The cake begins with a light cocoa sponge that is sliced into two layers and gently soaked with milk or cream. A homemade vanilla custard is combined with soft butter to create a smooth, luxurious filling, while a glossy cocoa glaze finishes the dessert beautifully.

 

It’s an impressive cake for Christmas, Easter, birthdays, family celebrations, or any special holiday table.

If you’re searching for an Eskimo Cake recipe, chocolate custard cake, chocolate cake with vanilla cream, holiday chocolate cake, creamy chocolate cake, or cake that melts in your mouth, this recipe is definitely worth saving.

Ingredients

For the Chocolate Sponge Cake

• 3 eggs
• Pinch of salt
• 130 g sugar
• 60 g all-purpose flour
• 35 g unsweetened cocoa powder
• 2 g baking powder (about 1/2 level teaspoon)

 

For the Vanilla Custard Cream

• 1 egg
• 30 g cornstarch
• 160 g sweetened condensed milk
• 250 ml milk
• A little vanilla extract or vanilla essence
• 170–180 g butter, softened

 

For Soaking the Cake

• Milk or cream, as needed

For the Chocolate Glaze

• 80 g sugar
• 10 g cornstarch
• 20 g cocoa powder
• 150 ml milk or water
• 35 g butter

Alternative: Use a neutral-tasting vegetable oil instead of the butter if preferred.

 

Equipment

• 19 cm (7.5-inch) round cake pan
• Parchment paper
• Electric mixer
• Saucepan
• Mixing bowls
• Plastic wrap
• Cake knife or serrated knife

 

Instructions

1. Prepare the Cake Pan

Preheat your oven to 160°C (320°F).

Line the bottom of a 19 cm (7.5-inch) round cake pan with parchment paper.

Set it aside while preparing the chocolate sponge.

Make the Chocolate Sponge

2. Beat the Eggs

Place 3 eggs in a large mixing bowl.

Add a pinch of salt and 130 g sugar.

Beat with an electric mixer until the mixture becomes pale, thick, fluffy, and significantly increased in volume.

This aeration is important for creating a light chocolate sponge.

 

3. Combine the Dry Ingredients

In a separate bowl, combine:

• 60 g flour
• 35 g cocoa powder
• 2 g baking powder

Sift the ingredients to remove any cocoa or flour lumps.

4. Make the Batter

Gradually fold the dry ingredients into the beaten egg mixture.

Use gentle folding movements and avoid stirring for too long.

Overmixing can knock the air out of the eggs and result in a denser sponge.

Mix only until no visible streaks of flour or cocoa remain.

 

5. Bake

Transfer the batter to the prepared 19 cm cake pan.

Bake in the preheated oven at 160°C (320°F) for approximately 40 minutes.

Check for doneness by inserting a toothpick into the center. It should come out clean or with only a few dry crumbs.

6. Cool Completely

Remove the cake from the oven and allow it to cool completely in the pan.

Once cooled, carefully release the sponge from the sides of the pan.

Keep the parchment underneath while handling the delicate sponge.

 

Make the Vanilla Custard

7. Combine the Custard Ingredients

Place 1 egg in a saucepan.

Add:

• 30 g cornstarch
• 160 g condensed milk
• 250 ml milk
• A little vanilla

Whisk thoroughly until smooth and free from lumps.

 

8. Cook Until Thick

Place the saucepan over medium-low heat.

Cook while stirring constantly to prevent the custard from sticking or forming lumps.

Once the custard begins to thicken and reaches a boil, continue cooking for approximately 30–60 seconds while stirring.

This gives the cornstarch enough time to fully thicken the mixture.

9. Cool the Custard

Remove the saucepan from the heat.

Cover the surface of the custard directly with plastic wrap. This prevents a skin from forming while it cools.

Allow the custard to cool completely.

 

Make the Butter-Custard Cream

10. Prepare the Butter

Place 170–180 g softened butter in a mixing bowl.

Beat until creamy and slightly fluffy.

11. Add the Vanilla Custard

Before combining them, make sure the butter and cooled vanilla custard are approximately the same temperature.

This is important for creating a smooth cream and reducing the chance of separation.

Gradually add the cooled custard to the butter, beating between additions.

Continue until you have a smooth, fluffy, and creamy filling.

 

Assemble the Eskimo Cake

12. Cut the Chocolate Sponge

Once completely cooled, carefully slice the chocolate sponge horizontally into 2 even cake layers.

Handle the sponge gently so it doesn’t break.

13. Soak the First Layer

Place the first chocolate cake layer on your serving plate or inside a cake ring.

Lightly soak it with milk or cream.

Don’t completely saturate the sponge. You want it moist without becoming soggy.

 

14. Add the Cream

Spread a generous layer of vanilla butter-custard cream evenly over the chocolate sponge.

Place the second sponge layer on top.

Lightly soak this layer with milk or cream as well.

Spread the remaining cream evenly over the cake as appropriate for your desired finish.

15. Chill the Cake

Place the assembled cake in the refrigerator so the cream can firm up before adding the chocolate glaze.

If you’re assembling the cake inside a lined ring or using parchment around the sides, keep it in place during this initial chilling period.

 

Make the Chocolate Glaze

16. Combine the Ingredients

In a small saucepan, combine:

• 80 g sugar
• 10 g cornstarch
• 20 g cocoa powder

Gradually pour in 150 ml milk or water, whisking until smooth.

17. Cook the Glaze

Place the saucepan over medium heat.

Bring the mixture to a boil while stirring constantly.

Continue stirring until the glaze becomes smooth and slightly thickened.

 

18. Add the Butter

Remove from the heat and add 35 g butter.

Stir until the butter has completely melted and the glaze becomes smooth and glossy.

Alternatively, you can use a neutral-tasting vegetable oil.

Allow the glaze to cool slightly before adding it to the cake. It should remain pourable but should not be hot enough to melt the cream.

Decorate the Cake

Pour the chocolate glaze over the chilled cake.

Gently spread it across the surface, allowing it to create a smooth chocolate layer.

Return the finished Eskimo Cake to the refrigerator for at least 10–15 minutes, or until the glaze begins to set.

For the best slicing and overall texture, chilling the assembled cake longer before serving is even better.

 

Tips for the Perfect Eskimo Cake

Don’t overmix the sponge: Fold the flour and cocoa into the eggs gently to preserve as much air as possible.

Cool everything completely: The sponge and cooked custard should both be cool before assembly.

Match the temperatures: The softened butter and vanilla custard should be close to the same temperature before mixing. This helps produce a smoother cream.

Stir the custard continuously: Cornstarch-based custard can stick quickly, so keep stirring while it cooks.

Don’t oversoak the sponge: A little milk or cream is enough to make the cake tender.

Cool the glaze before pouring: Hot glaze can soften or melt the butter-based cream.

Give the cake time to chill: Chilling helps stabilize the layers and produces cleaner slices.

 

Serving Suggestions

This creamy chocolate cake is especially suitable for:

• Christmas
• Easter
• Birthdays
• Holiday gatherings
• Family celebrations
• Dinner parties
• Afternoon coffee or tea

For clean slices, use a sharp knife and wipe the blade between cuts.

Storage

Because this cake contains milk, custard, and buttercream, it should be stored covered in the refrigerator.

For the best flavor and texture, enjoy it within approximately 3–4 days.

Remove individual slices from the refrigerator a few minutes before serving if you prefer a slightly softer cream texture.

 

Why You’ll Love This Eskimo Cake

This cake combines three irresistible textures in one dessert: a light chocolate sponge, silky vanilla custard cream, and smooth chocolate glaze.

The sponge is gently soaked with milk or cream, making each layer even more tender. The homemade vanilla custard gives the filling a rich, creamy flavor, while the cocoa glaze adds the perfect chocolate finish.

Beautiful enough for a holiday table but made with familiar ingredients, this famous Eskimo Cake is the kind of dessert your family and guests will ask you to make again.

Creamy, chocolatey, tender, and incredibly delicious—it truly is a cake that melts in your mouth. 🍫🍰😍