Magic Custard Cake
Make some magic, and eat it too, when you create this scrumptiously layered Magic Custard Cake! This creamy dessert is totally showstopping!
It’s easy to figure out how Magic Custard Cake got its name once you see the layer of flan-like custard, then a layer of custard, followed by a cakey layer, and don’t know how that happened! Mix together eggs, flour, sugar, butter, and vanilla, and make your own incredibly delicious magic treat!
Kitchen Wizard
Wizard. Sorcerer. Conjurer of delicious things. I will accept all of these titles graciously, especially after making a Magic Custard Cake! How does one mixture make three different layers?!? While I could explain this, I’d rather go with magic and explain how each layer is so creamy and decadent. With a finger snap (and a little flavor extract) you can also change the flavor of this cake completely, each time you make it! This cake is so fun to make and a great surprise to all you serve it to!
We could all use more magic we can eat in our lives, so whip up these easy Pink Magic Bars and Berry Chocolate Magic Bars!
Other Recipes to Serve with Magic Custard Cake
- Lemon-Lime Layer Cake is citrus magic that is easy to make and always wows the family!
- You can take the flavor of this cake in so many directions, so you might not know which drink to serve with it, but luckily you can mix up the crowd’s favorite Cherry Limeade and everyone is happy!
Ingredients
Pantry Items: For this recipe, you will need all-purpose flour, salt, granulated sugar, and vanilla extract.
Refrigerated Items: Set out unsalted butter and milk, whatever you have on hand. You will also need to separate four eggs, as the whites and the yolks will be used in different parts of the recipe.
Topping: A good solid sprinkling of powdered sugar will be needed for the cake’s topping.
How to Make Magic Custard Cake
STEP ONE: Preheat the oven to 325 degrees F and prepare an 8-inch x 8-inch pan with either parchment paper or foil or you can spray it generously with non-stick spray. In a large bowl, beat the egg whites until stiff peaks form, and then set the bowl aside.
STEP TWO: In a second large bowl, beat the egg yolks, sugar, butter, and salt until well-mixed. Slowly beat the milk into the egg yolk mix, and once mixed, add the vanilla extract and flour.
STEP THREE: Fold in the egg whites a little at a time until just combined to avoid overmixing. Pour the batter into the prepared cake pan.
STEP FOUR: Bake for 40-50 minutes or until the cake is set. The middle should still be a little jiggly. Allow the cake to cool completely before slicing.
STEP FIVE: Coat the top of the cake well with powdered sugar and serve.
Tips for Success
- When adding the egg whites to the cake batter, do not overmix. It’s ok to have a few white streaks in the batter.
- If the top of the cake starts to get too brown before the cake is finished cooking, cover the cake with tin foil to avoid over browning.
- Depending on your oven, you may need to adjust the cooking time. The cake should be set, but the middle should jiggle a little when removing it from the oven.
- Allow the cake to cool completely before cutting. Let it cool in the fridge for a few hours or overnight to ensure perfectly cut custard squares.
How do I change the flavor of a Magic Custard Cake?
Magic Custard Cake is a lightly sweet confection, so it’s very easy to change the flavor of this cake. The simplest way to accomplish this is to switch the flavor of the extract you use. Instead of vanilla, try an almond extract, lemon, rum, coffee, or coconut! There are many different extracts to choose from, so give each a whirl! Also, to make a chocolate custard cake, you only need to swap out the regular milk in the recipe for chocolate milk!
Why does magic cake separate?
A few things have to happen to achieve the delicious layers in this magic cake. First, the batter is thin and lighter than many traditional cakes. Secondly, the cake is cooked at a lower temperature than most cakes. The thinner batter and the lower temperature allow the cake to cook slowly, and in turn, each layer sets as the cake bakes. It’s more fun to say it’s magic, though, so let’s stick with that!
More magical-tasting desserts
*This post was originally posted on 06/02/2016.
Magic Custard Cake
Ingredients
- 4 eggs separated
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter melted and cooled slightly
- ⅛ teaspoon salt
- 2 cups 2% milk warmed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325 degrees F. Line an 8-inch x 8-inch pan with parchment paper or coat liberally with cooking spray. Set aside.
- In a large mixing bowl, beat the egg whites with a hand mixer until stiff peaks form. Set aside.
- In another large bowl, beat the egg yolks, granulated sugar, butter, and salt until the mixture is well combined, and it turns pale yellow.
- Drizzle the warm milk into the egg yolk mixture while mixing on low speed. Add the vanilla extract and flour and mix to combine.
- Fold the egg whites into the egg yolk mixture a little at a time. Do not overmix! Pour the batter into the prepared baking pan
- Bake for 40 -50 minutes or until set. The middle should be a little jiggly when you take the cake out of the oven.
- Cool completely before cutting into 9 slices. Sprinkle the top of the cake liberally with powdered sugar before serving.
Video
Gracias por difundir la receta que he creado, aunque nunca se nombra mi autoría. Un saludo y muchos éxitos
Almond flour as a substitute? Would that work?
Made this for the first time , so easy and taste amazing !!
will make again
Made this tonight and I was lovely and delicious! I served it with Tyler Florence’s berry sauce from his trifle recipe. I was going to make his trifle for a Downton Abbey movie watching party (little late, I know) but this yummy cake with his sauce was just perfect. Thank you for this recipe.
How can i adjust to a 9” square pan?
Hi Alice! You can definitely use this same recipe in a 9×9 square pan. The cake won’t be quite as thick and you’ll want to start check if it’s set between 30 and 40 minutes instead of 40-50 mins. Just follow the doneness guidelines outlined in the recipe and you should be fine. Hope this helps!
I live in Colorado Springs Colorado. It’s 6,000 ft in elevation. How do I adjust the magic custard recipe to my altitude.
Hi Karen, I’m sorry, I have no experience at baking at high elevations. There are several articles available if you google “adjustments for baking in high elevation” that may help you.