Magic happens in the oven when you make MAGIC CUSTARD CAKE! A simple mixture of milk, eggs, sugar, butter, vanilla, and flour is magically transformed into the multi-layer treat!
You may have seen this recipe floating around the blogsphere but haven’t had the chance to give it a try. Trust me, you need to stop what you are doing now and make this cake! It’s cakey, custardy, creamy goodness all in one delicious bite!
I’m no scientist, so please don’t ask me how this happens, but while this dessert bakes, it separates into three distinct layers. The top layer is a soft cake, followed by a creamy custard layer that sits on a firm sort of gelatin-like layer. I flavored this dessert with lots and lots of vanilla extract…1 full tablespoon to be exact for a very vanilla flavor. Make sure you use real vanilla extract (splurge for the good stuff, it is so worth it!) for the best results!
What is really fun with this dessert (I mean besides the magic that happens in the oven) is that you can really go with any flavor you like by subbing the vanilla extract with one of the many flavored extracts out in the markets today! You could even swap chocolate milk for the plain milk for a chocolate version!
Here is a couple of tips to help your magic custard cake comes out perfect:
- Do not over mix the egg whites into the batter. It’s ok to leave a few white streaks.
- Watch the cake closely and adjust cooking times for your oven. You want the middle to jiggle just a tad when you take it out. If the top begins to get too brown before the cake is done, cover loosely with foil to avoid over browning.
- Let the cake cool COMPLETELY before attempting to cut into it. Even better, let it cool in the fridge overnight before cutting it.
- Cover it liberally with powdered sugar before serving!
- 4 eggs, separated
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, melted and cooled slightly
- pinch of kosher salt
- 2 cups warm milk (I used 2%)
- 1 TBS pure vanilla extract
- 1 cup all-purpose flour
- Powdered sugar, for dusting
- Heat oven to 325 degrees F. Line 8" x 8" pan with parchment or foil, or coat liberally with cooking spray.
- In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
- In another large bowl, beat the egg yolks, granulated sugar, butter, and a pinch of salt until mixture is well combined and it turns pale yellow.
- Slowly beat the milk into the egg yolk mixture.
- Add in the vanilla extract and flour.
- Fold in the egg whites a little at a time. Do not overmix!
- Pour into prepared baking pan and bake for 40 -50 minutes, or until set. The middle should be a little jiggly when you take it out.
- Cool completely before cutting.
- Sprinkle liberally with powdered sugar before serving.
Looking for more fun and easy dessert ideas? Try these…