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.
love,
Magic Custard Cake Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition Information per Serving
Here’s more of our popular recipes:
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.
Wow! I need this in my life!!
I made this for my honey, he loves it!
This magic custard cake is mind blowing!
Hi guys! I’ve made this many times, and it’s always a hit! I was wondering how long does it last refrigerated, and can I freeze it? Thanks!
Hi Cathy! So glad you enjoyed them! We’ve kept them up to 2 days in the fridge but as they stay in there longer, the cake-top part gets soggy. So we’ve always tried to eat them by the next day. We’ve never frozen them before. If you try freezing them and results are good, please let us know!
I love this recipe and have made it a number of times. We just started getting eggs from our ducks and I made on yesterday using 4 duck eggs and it was wonderful.
Thanks Hilly for the feedback and so glad you enjoyed the recipe!
I would love to see these made thicker, perhaps in a springform pan to show off the layers. If an experienced baker would comment on those thoughts, it would be greatly appreciated 🙂
Made this today after seeing a posting for Cannelè and realizing I didn’t have the patience or ingredients needed to make it. This cake was delicious. I accidentally put the flour in when I was supposed to put on the powdered sugar—but it still came out great. Question– is the bottom layer supposed to be more cake-y? Mine was kind of custardy. Can’t wait to eat it with fresh strawberries and maybe some dulce de leche
Should it be put in the frig if you are not using it for several hours or overnight?
Yes, that would be best. Enjoy!
This is the best discovery by far. I can’t wait to try other flavors. Simply delish!!!!
I don’t bake but wanted to try a dessert for tonight..Found this site and recipe today… Your video encouraged me try the Magic Custard Cake… It came out more perfect than I’d dared to hope…
Both the cake and your site are magical…
Thank you.. :O)
wanted to bake something one night. thought of choc chip cookies. took out the butter to soften, then found no chips. so went online found this recipe. i didn’t have enough milk (2 c shy. of course!) but i did have two 5 oz cans of evap milk, added water to make up the volume of 2 c. followed the rest of the recipe. yum yum yum. used 8×8 pan and poured some into small ramekin.
someome mentioned eggy taste. i only tasted eggy in the ramekin bc i ate it as soon as it came out of the oven. but no eggy taste in the one i let sit in the fridge overnight. will definitely make again.
hi there! i’m going to make this tonight but i wanted to know is it ok to bake this in my glass 8×8 pyrex dish? i dont have the metal pan on hand.
Should work just fine. We bake the magic custard cakes in the glass pyrex all the time.
i tried making this and it came out extremely rubbery — what did I do wrong
Hi Laurie, only thing we can think of is that the cake cooked at too low of temperature and for too long. Have you calibrated your oven recently?
Hi, I tried baking this today. Most of it turned out good, but there was a small portion, about 3 table spoonful of batter than didn’t set as custard. The top portion i.e the cake portion was baked perfectly, it was light and fluffy, but no matter how many times i tried to bake the remaining wet batter it wouldn’t set. I was wondering if maybe i did something wrong? Is there an explanation as to what could have cause this?
Hi i have a question…. lately when i make the custard cake it is seems to form big bubbles at the bottom of the tray when its baking…. which looks like holes under the cake…. how could i prevent that
Omg!!! This is the best thing i ever made! Taste sooooo delicious. All finished the same day.
This is sooooooooo amazing! I made it for the first time last night.