Magic Custard Cake
When I saw a magic custard cake recipe on Pinterest, 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.
love,
diane
Magic Custard Cake Recipe
Ingredients
- 1/2 cup (113 g) unsalted Butter (1 stick)
- 2 cups (480 ml) Milk
- 4 Eggs , separated
- 4 drops White Vinegar
- 1 1/4 cups (150 g) Powdered Sugar
- 1 Tablespoon (15 ml) Water
- 1 cup (125 g) Flour
- 1 teaspoon (5 ml) Vanilla Extract
- extra confectioner's sugar for dusting
Equipment
- 8”x8” baking dish
Instructions
- Preheat the oven to 325°F/160°C. Lightly butter or grease a 8"x8" (20x20cm) baking dish.
- Melt the 1/2 cup (113g) butter and set aside to slightly cool slightly.
- Warm the 2 cups (480ml) milk to lukewarm and set aside.
- Whip the 4 egg whites and 4 drops vinegar to stiff peaks. Set aside.
- Beat the 4 egg yolks and 1 1/4 cups (150g) powdered sugar until light.
- Mix in the melted butter and the 1 Tablespoon (15ml) water for about 2 minutes or until evenly incorporated.
- Mix in the 1 cup (125g) flour until evenly incorporated.
- Slowly beat in the warmed milk and 1 teaspoon (5ml) 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.
- Bake at 325°F/160°C 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 powdered 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.
Nutrition Information per Serving
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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.
I love custard cake, and my mom always prepare this every time we visit home…this is my favorite…
what flour do you use? plain or self raising…..
Just all-purpose flour.
Is this plain or self raising flour? You said, “all purpose” but which one is that? thanks
It is plain flour. Not self rising.
Thanks so much for taking the time to post your experience with magic Cake. Like you, I too pinned the recipe a while ago and finally decided to give it a try. I served it as my New Year’s Day dessert. I followed the recipe to a tee – I could tell the secret was all in the temperature of the ingredients. I did end up baking mine for only about 45 minutes and I think that was a bit too long – so for anyone else out there about to try this, keep a close eye and don;t be afraid to take it out way sooner than the recipe instructs (mine said back for 1 hour). My layers didn’t turn out like the picture in my recipe, but after looking at your pictures, I think mine turned out exactly how is was supposed to. The flavor and texture was amazing. I served mine with a dollop of fresh-made chocolate whipped cream – a few posts below were asking for a chocolate version – this might be an alternative to consider.
Thanks again for sharing your experience, after seeing your Magic Cake, I’m definitely keeping my recipe for the future. Happy New Year!
I have a recipe similar to this in an old cookbook from New Zealand. In that recipe, you put all the ingredients into a blender, whirl, then bake. Same deliciously magic results. The ingredients are a little different, though.
Really cool effect with the custard vs cake. I chilled mine in the freezer and most of it set up fine, but the center was still liquid. Not sure how to mitigate that without overcooking the sides..
Hi,
I came across this page searching for simple desserts. The pictures looked incredible and the recipe had ingredients I already had around. And being the complete foodie that I am, I just had to bake this right away. Just took the cake out of the oven and dusted it with the sugar. Waiting for it to cool now….fervently hoping it turns out as yummilicious looking as yours did!!!
Success! I can’t believe I got such a perfect replica of the picture posted here. Never been this successful with any other online recipe before. Am definitely going to try out some of your other recipes!! Thanks much!!!
I am drooooling
http://lovefashiontravelfood.blogspot.com/
Hi, made this little gem for the first (but deffo not the last) time yesterday! When cooked my OH said ‘it looks like undercooked cake’ but after the first mouthful he said ‘it tastes like a custardy cake’ Ta Da – result!!
I found the recipe easy to use, I used a ‘folding action’ with a balloon whisk to incorporate the egg whites. I also lessened the cooking time to about 40 mins – any longer and it wouldn’t have had the ‘jiggle’.
Thanks for the lovely recipe – will try the choccy one next!
Jayne 🙂
Hello, I tried this today and it came out well except the custard part tasted very eggy do you think It was over baked?
Some custard recipes are a bit eggy. Part of that could come also from temperatures of ingredients when mixing in, and some eggs have a larger yolk, making the final taste eggier. Ours had a usual egg-custard flavor, but not anymore than an average custard.
Hi, I just put it in the oven – is the batter supposed to be lumpy (due to the egg whites)?
Ours was kind of lumpy going in too. Came out great in the end.
Hi just put my magic custard cake in the oven. I did a couple of things different so I shall let you know how it works. First of all I substituted half the sugar for splenda and then instead of putting the whipped egg whites into the big bowl of runny mixture I poored some of the mixture into the egg whites folded that in then added it the rest and folded, made it a bit easier I think. Anyway I shall let you know how it works out.
I just tried this recipe and it came out perfectly! The three individual layers look beautiful. The bottom layer is dense, the middle layer soft and creamy and the top layer is like a sponge cake! Couldn’t have asked for a better recipe! All I can say is that it is much easier to get the cake out of the pan if you use baking paper, rather than just buttering, or greasing the pan.
I tried ton make the lemon version from “Make my lemon” and it didn’t work :(! The top layer is 80% of the cake & the is no third layer. I should have tried yours first!!
I just put this in the oven, so I’m waiting anxiously to see if my oven can make the magic, too. If it doesn’t work out, I won’t be able to blame your recipe since I doubled the recipe to put it in a 12″ spring-form pan… and added a little cinnamon. If it works, it will be just like a dessert my grandmother used to make when I was a little girl. If it doesn’t… I guess I’ll go back and follow your recipe exactly.
Thank you for posting this recipe!
Mmmmm….magic!
I made this last week and turned out as it should…all except it was just a little to eggy,which was off putting to me.
Maybe add a touch more sugar?
I took a picture of the inside i can send to anyone that can advise me on how to do it better – I only had a 7.5″ round tin as well maybe it was too deep