Magic Custard Cake
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.
What is Magic Custard Cake?
Magic custard cake it truly a magical piece of cake. This 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. It looked so easy and like magic, it separated into three layers. It’s cake layer on top, an egg-flavored custard layer in the middle and another dense custard layer on the bottom.
For two weeks, my obsession grew for this cake and I stalked the internet for what ever info I could find, which wasn’t much. I wanted to call this a Magic Custard Cake Recipe. 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. I inhaled my first 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 Video: How to Make Magic Custard Cake:
Be still my heart, I love this magic custard cake so much. Please make it and tell me what you think and let’s discuss in the comments below.
Magic Custard Cake Recipe
- 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 (125g) 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.
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And if you’re craving more cake, this moist banana cake should be on your next to-do list!. This recipe was originally published in 2013.