When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. I mean, it left me in a state of delicious shock that something so simple could create an incredible piece of dessert. It looked so easy and like magic, it separated into three layers: a cake layer on top, a custard layer in the middle and another dense custard layer on the bottom. I was so obsessed with this cake but couldn’t get to making it because we were so busy with back to back shoots and a White Party (more on this later).
Update! A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here
For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers. And because I’m spoiled and loved, Todd made me this cake. I wanted to call this a Magic Custard Cake Recipe and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. Where have I been living all these years? Why has this popular cake or pie not passed my radar? Oh, the pain of knowing that I had lived without a bite of this amazing cake kills me.
So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. And this is coming from someone who is usually one and done with sweets. (Salty stuff is a whole ‘nother story.)
Watch the video for Making a Magic Custard Cake:
Truly a magical piece of cake, this magic custard cake recipe dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. This cake is soft, pillow-y and melt-in-your-mouth wonderful. The delicate top layer of cake and bottom crust is what holds the custard layer together and when you bite into it, magic happens.
Be still my heart, I love this cake so much. Please make it and tell me what you think.
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Magic Custard Cake Recipe
Yield: one 8"x8" Cake
Total Time: 1 hour 30 minutes
Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup.
A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect.
- 1/2 cup (113g) unsalted Butter
- 2 cups (480ml) Milk
- 4 Eggs, separated
- 4 drops White Vinegar
- 1 1/4 cups (150g) Confectioner's Sugar
- 1 Tablespoon (15ml) Water
- 1 cup (115g) Flour
- 1 teaspoon (5ml) Vanilla Extract
- extra confectioner's sugar for dusting
- Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- Whip the egg whites and vinegar to stiff peaks. Set aside.
- Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
- Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
- Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed.
- Allow cake to completely cool before cutting and then dust with confectioner's sugar. For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly because it's a custard layer cake.
Adapted from Mabel's "Tart Magica".
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.