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.
Made this today, was very nice. I would cook it at 150 for 40 mins next time as mine was over cooked at 160 for 45mins. Also would add some cinnimon to the mix before baking. I sprinkled mine with cinnimon and icing sugar once it cooled down.
Made this today! Baked for an hour and added a pinch of salt and 2 tsp of vanilla. Delish! Would probably add 3 teaspoons of vanilla next time as it was fairly light in vanilla flavour and still a little eggy.
Hi, I was just wondering if this would work if I add a tin of apples to the mix, custard and apples go really well together. Just wondering if the consistency would stay the same.
Hard to say until it is tried. My first reaction is that it would change the texture, but we aren’t sure since we’ve never tried it. Would love to hear the results if you give it a shot.
this looks heavenly! i love textured jiggly desserts, its like i had 2 desserts with 1 lot of calories!
I made this today after seeing a very similar on e posted on Facebook….I used this and it looks EXACTLY like the photo…..well done and very tasty!!
Thank you so much for sharing this recipe! It’s truly magical 🙂 I’ve adapted my own version of it with a little less sugar and some seasonal rhubarb sneaked in! You might want to check it our here: http://www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-magic-cake.html – of course I have given you the credit as the original recipe. Thanks again and have a nice day!
This recipe is AWESOME! It is so light but satisfying. Going to try the chocolate version next 🙂
Can lemon juice be used in place if the vinegar?
Lemon juice or cream of tartar both work to help with the eggs whites. You can also just leave out the vinegar if you don’t have any of them.
I made this today and Oh my! It’s so good! Reminds me of a danish recipe my mom makes and gave me the idea to try using almond extract in my next batch. Thanks so much for the recipe! It’s a keeper!
Came out better than the first. The little bit of spice was a lovely addition. I do think it could use a pinch of salt to the base recipe. Will try an addition of fruit the next time. I have a freezer full of raspberries and blackberries desperate to get out lol
I made one according to direction and it was wonderful. Kind of like a denser but less sweet custard inside a cream puff. Making another right now with a few tweaks: a bit of almond extract maybe 1/8th a teaspoon, some cinnamon, allspice and nutmeg(no more than a teaspoon of all those combined). I don’t measure spices since it varies from person to person how much spice is right. Hoping it turns out tasting like eggnog or my mom’s custard.
hi. This looks a bit like a lemon delicious except is has a firmer base. Next Time I am going to try baking it as a lemon version. so lenom delicious is more bake and take than pudding.
Hello! I am in Colorado and was wondering if you have any suggestions for how to alter this recipe for high-altitude, if necessary at all.
Thank you!
Sorry, we nearly always are cooking at sea level. We don’t know a lot about high-altitude baking.
No, I’m on Colorado, too and I didn’t have to alter it at all for it to come out perfect. I know you have to throw in a tablespoon of flour for cakes but it wasn’t necessary with this one.
This looks like a delicious cake! I would like to try the recipe, but do you know if I could replace the eggs with custard powder?(and how to do it?)
We’ve never used custard powder. Not sure.
Do you think I could double the Magic Cake recipe and put it in a 9×13 pan?
My husband is gluten sensitive, so I think I’m going to try to make this with rice flour. So far, I have had good luck replacing flour with rice flour in muffins, brownies, cookies, and cakes. Hope it works! :o)