Mix the milk with the vanilla sugar and flour until lump-free, then cook until thick, stirring constantly. Remove from heat and let cool. Meanwhile, mix the butter with the icing sugar until frothy, then mix it with the cooled cooked cream.
Mix the cola, sugar, and custard powder in a saucepan until lump-free, then thicken it over medium heat, stirring constantly, just like a pudding.
Spread the baked cream evenly over the cooled sponge cake cake, then pour the still warm cola chocolate pudding frosting over the top and make it nice and smooth. Refrigerate so that the flavors come together and the glaze hardens. Serve in slices.
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