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Magic Custard Cake
Enjoy this scrumptious magic custard cake with 3 delicious layers of vanilla that will have people coming back for seconds and thirds.
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Magic custard cake is the simple and delectably elegant cake you’ve been looking for. With 3 distinct layers, this cake is light, airy, and creamy with a velvety custard center. Tasting of rich yet delicate vanilla and topped with a simple dusting of powdered sugar, this cake is absolutely drool-worthy. Impress your guests and their taste buds with this irresistible dessert!
Magic Custard Cake Ingredients
You’ll need:
- 4 large eggs, separated, at room temperature
- 1 cup of baker’s sugar (superfine sugar)
- ½ cup of salted butter, melted and cooled
- 2 teaspoons of vanilla extract
- 1 cup all-purpose flour
- 1 ½ cups of whole milk, lukewarm
- ½ cup of heavy cream, lukewarm
Substitutions and Additions
Toppings: To make this cake extra special, sprinkle the top with powdered sugar and berries.
Sugar: If you can’t find baker’s sugar, check out our pro tip below! You can also use powdered sugar or granulated sugar instead.
Milk: You can swap out the milk/cream combination for two cups of regular milk and this cake will be just as delicious.
How to Make This Magic Custard Cake Recipe
PRO TIP: Granulated sugar and powdered sugar are not exact substitutes for baker’s sugar. Baker’s sugar is a particularly fine sugar that’s sometimes labeled as caster sugar or superfine sugar at the store. If you can’t find it at your local shop, you can easily make your own. In a food processor, combine 1 cup plus 2 tsp of granulated sugar and process for 30 seconds.
PRO TIP: You’ll need an 8×8 baking pan for this recipe. Prep it now by greasing it with butter, then set it aside until Step Six.
STEP ONE: In a large bowl, beat the sugar and egg yolks for about 1 to 2 minutes, or until pale yellow and creamy.
STEP TWO: Then add the cooled melted butter vanilla extract to the egg mixture, and continue to beat. Once combined, mix in the flour.
STEP THREE: In a separate bowl or liquid measuring cup, combine the milk and cream. Slowly pour it into the batter and mix to combine.
STEP FOUR: Using an electric mixer, whisk the egg whites until stiff peaks form.
STEP FIVE: Use a large whisk to gently mix the whipped egg whites into the batter. Add the egg whites in 2 to 3 additions and only whisk slightly. The batter will have two distinct textures – a very thin, runny batter with lightly incorporated egg whites floating on top of the batter.
PRO TIP: It’s important not to overmix the batter to ensure the cake has a delicious custard texture.
STEP SIX: Pour batter into an 8×8 square baking pan that has been greased with butter.
STEP SEVEN: Bake for approximately 40 to 45 minutes at 325°F. The cake is done when the center is still jiggly, but the batter does not slosh in the pan and the top is lightly golden brown.
STEP EIGHT: Remove the pan from the oven and allow the cake to cool completely.
STEP NINE: Allow the cake to rest for 2 to 3 hours before dusting it with powdered sugar and slicing it into even pieces. Serve the cake directly from the pan one piece at a time.
How To Serve
There’s never a wrong time to serve this incredible magic custard cake. Serve it alongside a vanilla latte as an afternoon treat, or after a delicious meal. To make it extra decadent, serve it with a dollop of whipped cream and a scoop of vanilla ice cream. It’s the perfect sweet treat to end any meal.
Storage
IN THE FRIDGE: We recommend eating this scrumptious cake right away, but it will last in the fridge covered with plastic or foil for 1 to 2 days in the fridge if it’s not finished in one sitting.
IN THE FREEZER: This cake is not a good contender for the freezer, so we recommend making a fresh cake each time you’re craving it.
This scrumptious magic custard cake is always a good idea! With 3 delicious layers and 3 distinct textures, this creamy custard cake has a wonderful vanilla flavor that will impress everyone at the table.
FAQ:
Q? Are there other flavors of magic custard cake?
A: Magic custard cake can be made in a variety of flavors! We have a pumpkin magic custard cake on our site that we highly recommend!
Q? What are the different layers in magic custard cake?
A: There are 3 distinct layers in magic custard cake that have different looks and textures. The top layer is a traditional cake, the middle layer is cream, and the bottom layer is a creamy custard.
Q? Why is my batter super runny?
A: Magic custard cake traditionally has a runnier batter than most cakes, but don’t worry! It’s supposed to be thin. The runny batter separates when baking to create the 3 delicious layers of the cake.
Magic Custard Cake
Enjoy this scrumptious magic custard cake with 3 delicious layers of vanilla that will have people coming back for seconds and thirds.
Ingredients
- 4 large eggs separated at room temperature
- 1 cup baker’s sugar superfine sugar
- ½ cup salted butter melted and cooled
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 ½ cups whole milk lukewarm
- ½ cup heavy cream lukewarm
Instructions
- Preheat oven to 325°F. Butter an 8”x8” square baking pan.
- In a mixing bowl, beat the egg yolks and sugar until pale yellow and creamy, about 1 to 2 minutes.
- Add the melted and cooled butter and vanilla extract and beat to combine fully.
- Beat in the flour.
- Combine the milk and cream together and slowly pour into the batter, mixing to combine.
- Beat egg whites in a standing mixer with the whisk attachment until stiff peaks form.
- Use a large whisk to lightly incorporate egg whites into the batter. Add in 2 to 3 additions and only whisk slightly. The batter will have two distinct textures – a very thin, runny batter with the lightly incorporated egg whites floating on the top of the batter.
- Pour batter into the prepared baking pan.
- Bake for approximately 40 to 45 minutes. The cake is done when the center is still jiggly, but the batter does not slosh in the pan. The top will be lightly browned.
- Remove from the oven and allow to cool completely.
- Allow the cake to sit for 2 to 3 hours before dusting with powdered sugar and cutting into 9 pieces. It is best to remove the pieces from the pan one at a time rather than trying to remove the entire cake at once.
Notes
While we would suggest only removing one piece at a time from the pan, if for some reason you do want to remove the entire cake at once, lining the pan with parchment paper may help to lift the cake out of the pan. We can’t guarantee that you won’t get a bit of custard that will try to ooze out the side of the cake.
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