Chocolate Lemon Custard Cake

1 h 15 min | intermediate | See also: vegetarian alternative

Round chocolate cake with a thick, pale lemon custard layer in the middle; a wedge is cut out to show the layers. The top is dusted with cocoa powder and sprinkled with lemon zest, served on a white plate with a few crumbs.

Recipe by Eunice Published Feb 27, 2026

Prep Time	Cook Time	Total Time
40 min	35 min	1 h 15 min

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Introduction

This chocolate lemon custard cake layers rich, moist cocoa cake with silky, bright lemon custard for an unexpected flavor twist.

It’s a stunning make-ahead dessert for holidays, dinner parties, or any celebration where you want something elegant yet comforting.

Chocolate cake with a thick lemon custard layer sandwiched between two dark chocolate layers, topped with a dusting of cocoa powder and scattered lemon zest on a white plate.

How to Make Chocolate Lemon Custard Cake

Prep mode (keeps screen awake)

Prep pans and oven

Heat your oven to 350°F and position a rack in the center.
Grease two 8-inch round cake pans, then line the bottoms with parchment and lightly flour the sides.
Mix dry ingredients

In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Combine wet ingredients

In a separate bowl whisk the eggs, milk, sour cream, oil, and vanilla until completely smooth.
Pour the wet ingredients into the dry ingredients and whisk just until no dry streaks of flour remain.
Finish batter with espresso

Slowly pour in the hot espresso while whisking, mixing until the batter is glossy and fairly thin.
Bake the chocolate cakes

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 24 to 28 minutes, until the centers spring back and a tester comes out with a few moist crumbs.
Cool the cake layers

Let the cakes cool in their pans for 10 minutes on a wire rack.
Turn out the layers, peel off the parchment, and cool completely before assembling.
Bloom the gelatin

Place the powdered gelatin in a small bowl and sprinkle 1 tablespoon cold water over it.
Let stand for at least 5 minutes, until the gelatin absorbs the water and looks thick and spongy.
Cook the lemon custard base

In a medium saucepan whisk the egg yolks, sugar, and cornstarch until the mixture looks pale and slightly thick.
Whisk in the milk and heavy cream until fully combined and no cornstarch lumps remain.
Cook over medium heat, whisking constantly, until the custard starts to bubble and feels noticeably thick.
Thicken and chill the custard

Remove the saucepan from the heat and whisk in the bloomed gelatin until it fully dissolves.
Whisk in the lemon juice, lemon zest, and butter until the custard is smooth and silky.
Transfer the custard to a shallow dish, press plastic wrap directly on the surface, and chill until thick but spreadable.
Plan for about 1 to 2 hours of chilling time in the refrigerator.
Level and prepare the cake layers

If the cake tops are domed, trim them level with a long serrated knife once completely cool.
Place one layer on a serving plate or cake stand and secure it with a small dab of custard.
Assemble the cake

Spread about half of the lemon custard over the first layer, pushing it gently to the edges.
Set the second cake layer on top, cut side down, and press very lightly to create an even sandwich.
Spread a thin layer of the remaining custard over the top, using an offset spatula for smooth coverage.
Chill the assembled cake

Refrigerate the filled cake for at least 1 hour so the custard firms and the slices hold neatly.
Add cocoa and lemon topping

Right before serving, dust the top generously with cocoa powder using a fine-mesh sieve.
Finish with fresh lemon zest for color and a bright citrus aroma.

Close-up of a plated slice of chocolate cake layered with thick lemon custard in the middle, topped with a cocoa powder dusting and a small pile of fresh lemon zest.

Substitutions

Use buttermilk instead of milk and sour cream in the cake: Replace the 3/4 cup milk and 1/2 cup sour cream with 1 1/4 cups buttermilk for a tender, slightly tangier crumb.
Swap hot decaf coffee or hot water for the espresso: Use the same amount of very hot decaf coffee or water; the cake stays moist, with a gentler chocolate focus.
Use orange juice and zest instead of lemon in the custard: Replace the lemon juice and zest with equal amounts of orange; you get a sweeter, creamsicle style custard that loves chocolate.

Tips

Use room-temperature dairy and eggs: Room-temperature ingredients blend more easily, giving you a smoother batter and helping the cakes rise evenly without tunneling.
Do not overmix the cake batter: Once the flour is moistened, switch to a spatula and fold just until combined to avoid a tough, rubbery crumb.
Watch the custard closely at the stove: Custard thickens fast near boiling, so keep the heat moderate and whisk constantly to prevent scorching or curdling.
Get clean slices with a hot knife: Dip a sharp knife in hot water, wipe it dry, then slice; repeat between cuts for bakery-neat pieces.
Serve slightly chilled, not ice cold: Chill the cake for structure, but let slices sit 10 minutes so the custard softens and flavors taste more intense.

Nutrition Facts ^*

Energy	354	kcal
Protein	7	g
Total Fat	17	g
Carbohydrates	47	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My custard looks lumpy; can I fix it?: Take the pan off the heat and whisk very firmly to smooth some lumps. If it still looks grainy, push the warm custard through a fine-mesh sieve into a clean bowl.
The cake layers domed a lot; what should I do?: Let them cool 10 minutes, then gently press the tops with your palm to flatten slightly. Once fully cool, trim any remaining dome with a serrated knife and save the scraps for snacking.
How far ahead can I make this cake?: You can bake the cake layers up to two days ahead; wrap them tightly and keep at room temperature. Assembled with custard, the cake keeps well for about 24 hours refrigerated, though the cocoa dusting looks best fresh.
My custard feels too soft to hold the layers; what happened?: It likely needs more chilling time, especially if your kitchen is warm. Chill the custard and assembled cake longer, or briefly refrigerate the custard bowl over an ice bath while stirring.