Tarte a la Bouille Cake

This old fashioned Tarte a la Bouille Cake recipe makes a perfect Cajun comfort food dessert. Bouille (pronounced Boo-YEE) is a traditional Louisiana treat enjoyed for generations.

Imagine a classic homemade butter sheet cake smothered with sweet egg custard sauce and baked to perfection. What could be tastier? You will love it for sure! Just read the comments below!

Classic Tarte a la Bouille Cake Recipe

by Brandy D. (South Louisiana)

Tarte a la Bouille CakeEnjoy an Original Cajun Tarte a la Bouille Cake
(Source: ©Don Bell)

Tarte a la Bouille Cake

I had my first piece of Tarte a la Bouille cake this Easter! I was with friends in Pierre Part, Louisiana, the heart of Cajun country, where your popularity ranking is based upon your cooking skills!

As a chef, this old fashioned dessert recipe is right on point as to tasting like the real thing! A Cajun delicacy! Thank you Bandy D. for keeping our Louisiana traditions alive. — Rebecca

Bouille Custard

Evaporated Milk

To substitute 1 cup evaporated milk, use 1 cup heavy cream, or gently simmer 2-1/4 cups whole milk in a saucepan until reduced to 1 cup.


Two 12-ounce cans PET Milk (Evaporated Milk), two 12-ounce cans whole milk (use PET Milk cans to measure whole milk), 8 heaping teaspoons corn starch, 2 teaspoons vanilla (OR 1 tablespoon vanilla, to taste), 1-1/2 cups sugar, 2 large eggs, 1 cup of butter.


  1. Mix sugar, eggs and corn starch together, and set aside.
  2. Heat 1 can of Pet evaporated milk, 1 can of whole milk and the 1 cup of butter.
  3. When the butter is melted, add in remaining Pet milk, whole milk, and egg mixture stirring well with a whisk until mixture thickens.
  4. Stir in vanilla.
  5. Remove from stove and set aside for butter cake. (Below.)

Butter Cake Batter


1 box of your favorite Butter Cake Mix (we use Duncan Hines®). Prepare batter as directed on back of box.


  1. Pour cake batter into a greased oblong pan (we use glass), larger than 9x13 inches.
  2. Pour Bouille custard filling OVER cake batter.
  3. Bake at 350°F for 35 to 40 minutes.


Pap, pudding, or cake? Your choice what it's called. I haven't eaten this dessert in about 50 years. This is the same Tarte a la Bouille cake recipe my grandma used to make. It's DELICIOUS! — Beryl

I've made about 100 of these Cajun Tarte a la Bouille for all different church, school, family functions, and it's ALWAYS A HIT. Never can make enough for any function! — Rosie

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