Vanilla Slice Recipe: The Creamy Aussie Classic Vanilla

If you grew up in Australia, you probably have a memory of biting into a bakery-fresh vanilla slice and trying not to wear the custard. Today I’m sharing my all-time favourite vanilla slice recipe that tastes like the classic corner-bakery treat with a silky layer of vanilla custard, crisp puff pastry lids, and a glossy icing. It’s the kind of dessert that makes people beam before they’ve even had a bite.

This vanilla slice recipe is written for home cooks who want bakery-level results without stress. I’ll walk you through the why behind each step, share a personal story from my first bake sale, and give you variations and make-ahead tips so you can fit this Aussie recipe into real life. By the end, you’ll be able to make a vanilla slice that slices cleanly, stands tall, and disappears quickly.

Why this vanilla slice recipe works

There are plenty of ways to build a vanilla slice. I’ve tested versions with gelatine, with custard powder only, and with only egg-yolk thickening. The formula below gives you the best of all worlds: rich flavour from egg yolks and cream, stability from cornflour and custard powder, and an icing that sets to a soft gloss rather than a brittle crack. It’s a vanilla recipe from Australia that respects the original, yet is straightforward for weeknight baking.

Highlights at a glance

• Crisp puff pastry top and base that stay flaky
• Thick, sliceable layer of vanilla custard that won’t ooze
• Simple icing you can keep plain vanilla or brighten with passionfruit
• Fully make-ahead and fridge friendly
• Pantry staples with easy swaps for gluten-free and egg-free needs

The day vanilla slice saved the school fete

Quick story. Years ago at my son’s school fete, our whole dessert table wilted in a warm gusty afternoon. Cupcake buttercream slouched, brownies looked sad, and the pies were picked over. Then someone opened the cooler and out came a tray of my vanilla slice recipe. Cold pastry, fragrant custard, snowy icing. People lined up. We sold the lot in minutes and the fete coordinator hugged me over the trestle table. That’s when I realised this humble vanilla slice is much more than a dessert. It’s a small square of comfort that can turn any day around.

Ingredients you’ll need

For the pastry layers

• 2 sheets frozen puff pastry, thawed but still cold
• 1 tablespoon caster sugar for dusting (optional)

For the custard layer of vanilla

• 750 ml full-fat milk
• 300 ml pure cream
• 1 vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
• 5 large egg yolks
• 150 g caster sugar
• 60 g cornflour
• 40 g custard powder
• 40 g unsalted butter, chopped
• Pinch of fine salt

For the icing

• 3 cups icing sugar mixture, sifted
• 3 to 4 tablespoons boiling water or warm milk
• 1 teaspoon pure vanilla extract
• Optional: pulp of 2 passionfruit or 1 tablespoon lemon juice for a tangy finish

Pan: 20 cm square tin, at least 5 cm deep, lined with baking paper so the paper overhangs all sides for easy lifting.

Step by step: mastering the vanilla slice recipe

1. Bake the pastry so it stays crisp

1. Preheat oven to 200 C conventional or 180 C fan.
2. Place the thawed pastry sheets on two lined trays. Prick all over with a fork.
3. Top each sheet with another piece of baking paper and a second tray to keep the pastry flat. Bake 15 minutes.
4. Remove top trays and paper. Bake a further 5 to 8 minutes until deep golden. Cool fully on racks. Trim to fit snugly inside the square tin. Keep the neatest sheet for the lid.

Why this matters: Blind-baking the pastry flat prevents puff layers from shattering when you slice. That’s how you get those clean bakery edges.

2. Cook the custard until thick and glossy

1. In a medium saucepan, heat milk, cream and vanilla over medium until steaming. Do not boil.
2. In a large bowl, whisk egg yolks, sugar, cornflour and custard powder until smooth.
3. Slowly pour the hot milk into the yolk mixture while whisking. Return everything to the saucepan.
4. Cook over medium heat, whisking constantly, until thick bubbles plop like lava and the whisk leaves clear tracks. This takes 3 to 5 minutes after it first thickens.
5. Remove from heat. Whisk in butter and a pinch of salt until glossy.

Ella’s tip: If your custard looks a little lumpy, push it through a fine strainer into a clean bowl. Silky custard equals a show-off vanilla slice.

3. Assemble and chill

1. Place one pastry sheet into the lined tin, pretty side down.
2. Pour hot custard over the pastry and level the top.
3. Cap with the second pastry sheet, pretty side up. Press very lightly so it adheres without squashing.
4. Refrigerate at least 6 hours, preferably overnight, until the custard is fully set.

4. Make the icing and finish

1. Stir icing sugar with vanilla and 3 tablespoons boiling water. Add more water a teaspoon at a time until you have a thick, spreadable icing. For passionfruit version, add pulp and an extra spoon of sugar if needed.
2. Lift the cold slab out using the paper. Spread icing evenly. Chill 30 minutes to set before slicing with a long sharp knife.

What makes this a great vanilla recipe from Australia

• The texture: There’s a generous layer of vanilla custard that holds firm even at room temperature for a while.
• The flavour: Egg yolks and cream give richness, while the custard powder adds that nostalgic bakery note.
• The balance: The icing is sweet but thin, letting the custard shine.
• The practicality: This is an easy Australian recipe that you can make a day or two ahead. It transports well and loves the fridge.

I’ve made this vanilla slice recipe for birthdays, office morning teas and lazy Sunday lunches. I still love the moment when the knife goes through the top pastry with a soft crack, then glides through custard, then meets the base. Perfect.

Ingredient notes and smart swaps

Milk and cream

Whole milk and pure cream create a custard that’s rich yet light on the tongue. You can use all milk for a leaner slice or all cream for a more decadent finish. If you only have long-life milk, it works.

Vanilla choices

Vanilla bean gives perfume and little speckles. Extract is lovely and budget friendly. Vanilla paste sits between the two. Choose what you have. This is a vanilla recipe, so don’t use imitation essence.

Custard powder and cornflour

This duo gives set power and that familiar bakery taste. If you can’t find custard powder, use all cornflour and add an extra half teaspoon of vanilla.

Puff pastry

Use butter puff pastry if you can. The flavour is worth it. If using regular vegetable-oil pastry, add a tiny sprinkle of sugar before baking for extra colour.

Gluten-free variation

Choose a gluten-free puff pastry and replace the custard powder plus cornflour with 80 g gluten-free cornflour. Check your icing sugar mixture is gluten-free.

Egg-free custard

Whisk 750 ml milk, 300 ml cream, 80 g cornflour, 40 g custard powder, 170 g sugar and vanilla in a saucepan from cold. Cook and whisk until thick. Finish with 40 g butter and a pinch of salt. The set is slightly firmer which some people prefer.

Troubleshooting your vanilla slice recipe

My custard didn’t set

You likely undercooked it. Custard needs to boil for at least one minute while whisking so the starch fully activates. Next time cook until the bubbles are big and slow and the custard mounds slightly.

My pastry shattered when slicing

The pastry might have been too puffy or the knife too small. Bake pastry under a tray to keep it flat, then use a long sharp knife and wipe the blade between cuts. Slightly warm the knife in hot water and dry before each cut for picture-perfect edges.

The icing sank into the custard

Icing needs a cold firm surface. Chill the assembled slice overnight before icing, then chill again for at least 30 minutes before cutting.

My slice tastes eggy

Use fresh yolks and remove custard from heat as soon as it thickens. Vanilla bean or a good extract masks any eggy edge.

Serving ideas for vanilla slice

• Keep it classic with vanilla icing and a little dust of icing sugar before serving.
• Go tropical with passionfruit icing. The tiny black seeds look gorgeous against the pale icing.
• For a cafe look, pipe thin stripes of raspberry jam over the icing and feather with a skewer.
• Serve with fresh berries to cut the richness.
• For a festive twist, add a whisper of nutmeg to the icing.

Make ahead, storage and freezing

• Make ahead: Assemble the day before. Icing can be added the morning of serving.
• Storage: Keep covered in the fridge for up to 4 days. The pastry slowly softens but still tastes great.
• Freezing: You can freeze un-iced slices wrapped tightly for up to one month. Thaw in the fridge overnight and ice just before serving.
• Transport: Keep the slab in the tin for safer travel, then lift and ice at your destination.

How this vanilla slice recipe fits into easy Australian recipes

When readers ask for a reliable vanilla recipe from Australia, this is the one I send. It uses simple supermarket ingredients, doesn’t require a thermometer, and rewards patience rather than fuss. It belongs in any easy Australian recipes collection next to hedgehog slice, jelly slice and chocolate crackles. But for sheer elegance per square, the vanilla slice wins every time.

Frequently asked questions

Recipe: Bakery-Style Vanilla Slice

Vanilla Slice Recipe: Creamy Aussie Classic Vanilla

Recipe by Ella McKenzieCourse: DessertCuisine: AustralianDifficulty: Easy

Servings

16

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

360

kcal

Total time

1

hour 

A classic vanilla slice with a crisp pastry base and lid and a thick layer of vanilla custard, finished with a soft vanilla or passionfruit icing. This vanilla slice recipe gives a neat cut and that nostalgic Aussie bakery flavour.

Ingredients

• Pastry

• 2 sheets frozen puff pastry

• Custard

• 750 ml full-fat milk

• 300 ml pure cream

• Seeds of 1 vanilla bean or 2 teaspoons vanilla extract

• 5 egg yolks

• 150 g caster sugar

• 60 g cornflour

• 40 g custard powder

• 40 g unsalted butter

• Pinch of salt

• Icing

• 3 cups icing sugar mixture, sifted

• 3 to 4 tablespoons boiling water or warm milk

• 1 teaspoon vanilla extract

• Optional: passionfruit pulp or lemon juice

Directions

• Prepare the tin: Line a 20 cm square tin with baking paper so it overhangs on all sides.
• Bake pastry: Heat oven to 200 C. Place each pastry sheet on a lined tray, prick all over, cover with baking paper and another tray. Bake 15 minutes. Remove top trays and bake 5 to 8 minutes more until golden. Cool fully. Trim to fit the tin.
• Heat milk and cream: Add milk, cream and vanilla to a saucepan. Warm until steaming.
• Whisk yolks and dry mix: In a bowl whisk yolks, sugar, cornflour and custard powder until smooth.
• Temper and thicken: Slowly whisk in the hot milk mixture. Return to the saucepan and cook over medium heat whisking until thick and bubbling. Continue whisking for 1 minute to cook out the starch.
• Finish custard: Remove from heat. Whisk in butter and salt until glossy.
• Assemble: Place one pastry sheet into the tin. Scrape hot custard over and level. Top with the second pastry sheet. Chill at least 6 hours or overnight.
• Ice and slice: Mix icing sugar with vanilla and enough boiling water to make a thick icing. Spread over the chilled slab. Chill 30 minutes, then slice into neat squares with a hot dry knife.

Notes

• For a passionfruit finish, add pulp and an extra tablespoon of icing sugar to the icing.
  For extra neat edges, trim the frosted slab on all four sides before portioning.
  Add a thin layer of raspberry jam on the top pastry before icing for a retro touch.
  If you like a thicker layer of vanilla custard, increase milk to 900 ml and cornflour to 80 g.
  To make mini vanilla slice squares for parties, cut 25 to 36 small pieces.

Variations you’ll love

Chocolate top vanilla slice

Swap the vanilla icing for a simple chocolate topping. Melt 200 g dark chocolate with 2 teaspoons neutral oil and pour over the chilled slab. Chill to set. The thin snap on top contrasts beautifully with the soft custard.

Caramel-vanilla layered slice

Spread 250 g thick caramel sauce over the custard before adding the top pastry. Chill and finish with vanilla icing. This gives a playful two-layer effect with an extra layer of vanilla fragrance from the icing.

Strawberry milk version

Stir 1 tablespoon strawberry milk powder into the icing along with a few drops of vanilla. Kids go wild for the pink top.

How to scale the vanilla slice recipe

• For a crowd: Double everything and use a 33 by 23 cm slice tin. Bake three pastry sheets and trim to fit.
• For a small household: Halve all ingredients and use a 15 cm square tin. Chill time is the same.

Nutrition snapshot per slice

Approximate values: 360 calories, 5 g protein, 21 g fat, 37 g carbohydrate, 1 g fibre, 24 g sugar, 220 mg calcium. Values will vary with ingredients and portion size.

Final thoughts

A good vanilla slice recipe gives you more than a dessert. It hands you a little ceremony. The sound of pastry cracking. The waft of vanilla. The first creamy bite that hushes the table. If you’ve been searching for a reliable vanilla slice that captures the bakery nostalgia of an Aussie recipe and fits your busy life, this is it. Print it, cook it, and share it. I can’t wait to hear how your first tray disappears.