I’m obsessed with this magic custard cake!
It all starts with one simple vanilla batter but it bakes into three distinct layers: a sponge cake on top, a rich custard center, and a fudgy base.
This vintage European recipe has captivated bakers for generations, and it’s easy to see why. The mysterious self-layering process feels like kitchen alchemy.
It’s simultaneously light and decadent, and all it needs is a quick dusting of powdered sugar before serving. How easy is that?
Why You’ll Love This Magic Custard Cake
Three Desserts in One: You get three textures in every bite with this fun cake. But there’s no need for extra dishes – it’s all from a single batter.
Delicate Vanilla Flavor: I like the added luxury you get from vanilla paste, but any good quality extract will make this cake sing.
Easy to Make: While you need to whip the eggs separately, it’s nothing you can’t handle!
Perfect for Any Occasion: It’s elegant enough for special events but easy enough as an everyday treat. Plus, the mild flavor is a total crowd-pleaser!
Ingredients
- Eggs: Separated and whipped until thick, they’re the key to the unique texture.
- Granulated Sugar: Provides sweetness and helps create structure.
- Unsalted Butter: Adds richness and moisture. It should be melted and cooled to prevent cooking the eggs when mixed.
- Vanilla Extract: Vanilla adds a classic sweet flavor and aroma. Use good quality vanilla for the best flavor.
- All-Purpose Flour: Just a little to achieve the magic custard effect.
- Lukewarm Milk: This forms the custard base. It should be warm but not hot.
- Powdered Sugar: Adds a simple yet elegant appearance and subtle sweetness to the finished cake.
How to Make Magic Custard Cake
While it looks like you spent hours crafting separate components, this clever recipe does all the work for you.
Here are the steps:
1. PREHEAT the oven to 325°F (160°C). Grease and line an 8×8-inch baking dish with parchment paper.
2. SEPARATE the egg whites and yolks, placing them in separate, clean bowls.
3. BEAT the sugar with the yolks until thick and pale. Blend in the melted butter and vanilla, followed by the flour, then the milk.
4. WHIP the egg whites with an electric mixer until stiff peaks form.
5. WHISK a spoonful of the egg whites into the yolk mixture. Don’t be gentle with this addition. Then, fold the rest in very gently and pour into the baking dish.
6. BAKE for 40–60 minutes, until the top is lightly golden and the center is set but slightly jiggly.
7. COOL the cake completely in the pan, then refrigerate for at least 2 hours (or overnight).
8. DUST the cake with powdered sugar before serving. Slice carefully and enjoy!
Tips For the Best Magic Custard Cake
I’ve been obsessing over this magic custard cake for a while.
You pour in this super liquid batter (seriously, I thought I messed up at first), and somehow it transforms into this gorgeous dessert!
Check out these tips to get the perfect light sponge cake on top, creamy custard center, and dense flan-like bottom.
- Use room-temperature eggs. This helps the whites whip better and more quickly. It also allows the eggs to incorporate more easily into the batter.
- Separate carefully. Use a third small bowl to separate the whites. When you know there’s no yolk in there, transfer it to the larger mixing bowl. If you get any yolk in the whites, they won’t whip properly.
- Use a clean bowl. Wipe the mixing bowl with lemon juice or white vinegar. If there’s any oil residue, the whites won’t whip.
- Lukewarm milk. Dip a clean fingertip into the milk. It should feel comfortably warm, not hot.
- Adding the egg whites. The first small addition is a “sacrifice” to loosen the batter. It can be whisked in well. After that, fold the whites in very gently so they don’t deflate.
- Toppings ideas. Top with powdered sugar, fresh berries, whipped cream, caramel, or chocolate sauce.
How to Store
I love serving this at dinner parties and watching people try to figure out how it works. The science behind it is fascinating!
Unfortunately, it doesn’t freeze very well. But you can store leftovers in the fridge.
To Store: Place cold leftovers in an airtight container and refrigerate for 2-3 days.
More Creamy Custard Desserts You Have to Try
Pumpkin Custard
Lemon Custard Cake
Custard Pie
Panna Cotta
Magic Custard Cake
9
servings20
minutes50
minutes270
kcalThis magic custard cake is an easy-to-make dessert that bakes into three distinct layers: a fluffy top, creamy custard center, and dense bottom.
Ingredients
4 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 cups milk, lukewarm
1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 325°Fahrenheit (160°C). Grease and line an 8×8-inch baking dish with parchment paper. Leave some overhang for easy removal after baking.
- Separate the egg whites and yolks, placing each in separate, clean bowls.
- Add the sugar to the bowl with the egg yolks. Beat with an electric mixer on medium speed until thick and pale, about 1-2 minutes.
- Blend in the melted butter and vanilla. Then, sprinkle the flour over the surface and mix gently to combine.
- With the mixer on low and running, slowly pour in the lukewarm milk until combined. Set aside.
- Whip the egg whites with an electric mixer until stiff peaks form.
- Add a spoonful of the egg whites (about 1/4 cup) to the egg yolk mixture and whisk well to combine. Add the remaining egg whites and fold very gently by hand with a spatula just until no streaks of white are visible.
- Pour the batter into the baking dish, spreading it evenly with a spatula. Bake for 40–60 minutes or until the top is lightly golden and the center is set but jiggles slightly.
- Allow the cake to cool completely in the pan. Then, refrigerate for at least 2 hours (ideally overnight) to help it set and develop the custard layer.
- When ready, use the parchment paper to lift the cake from the pan. Dust with powdered sugar before serving, and slice carefully to reveal the layers. Enjoy!
Notes
- Separate carefully. Use a third small bowl to separate the whites. When you know there’s no yolk in there, transfer it to the larger mixing bowl. If you get any yolk in the whites, they won’t whip properly.
- Use a clean bowl. Wipe the mixing bowl with lemon juice or white vinegar. If there’s any oil residue, the whites won’t whip.
- Lukewarm milk. Dip a clean fingertip into the milk. It should feel comfortably warm, not hot.
