Magic Custard Cake

What is 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. 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. I was so obsessed with this cake but couldn’t get to making it because we were so busy with back to back photo shoots.Magic Custard Cake Recipe

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. Where have I been living all these years? Why has this popular 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 Video: How to Make Magic Custard Cake:

Magic Custard Cake Recipe

Magic Custard Cake Recipe

Magic custard cake it 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 magic custard cake so much. Please make it and tell me what you think.



Magic Custard Cake Recipe

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5 from 1 vote
Magic Custard Cake Recipe
Total Time
1 hr 30 mins

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. Makes one 8"x8" Cake.

Servings: 9 Servings
  • 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
  1. Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. Whip the egg whites and vinegar to stiff peaks. Set aside.
  4. 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.
  5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
  6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  7. 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.
  8. 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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{ 305 comments… read them below or add one }
  1. Cathy Nguyen

    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!

    1. Todd & Diane

      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!

  2. Hilly

    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.

    1. Todd & Diane

      Thanks Hilly for the feedback and so glad you enjoyed the recipe!

  3. Jennifer B.

    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 🙂

  4. Dana

    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

  5. Sandy Brinks

    Should it be put in the frig if you are not using it for several hours or overnight?

    1. Todd & Diane

      Yes, that would be best. Enjoy!

  6. Di Lockrey

    This is the best discovery by far. I can’t wait to try other flavors. Simply delish????????

  7. RossC

    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)

  8. maria s.

    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.

  9. rahmieneh

    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.

    1. Todd & Diane

      Should work just fine. We bake the magic custard cakes in the glass pyrex all the time.

  10. Sanchari

    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?

  11. Kerrin

    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

  12. Mandy

    Omg!!! This is the best thing i ever made! Taste sooooo delicious. All finished the same day. I must try the choc one. Its just perfect

  13. Yelly

    This is sooooooooo amazing! I made it for the first time last night. I think I need to make the chocolate version now! 🙂

  14. Stanley Meytin

    This looks very delicious and i am keen to try it out.

  15. Hatice

    Delicious !
    I ‘ve cooked this cake like a magic potion :), it tastes like my chldhood’s french “tarte au flan”, but is müh more easier to make.
    I definitely advise to wait 6 hours at least, it tastes better and doesn’t smell like boiled eggs.

  16. sarahshopwood

    That cake look amazing but what I’m really obsessing over is THAT SERRATED KNIFE. Gorgeous. Love your work, guys!

  17. tiffany

    hi – this recipe looks fantastic! would it work to add a thin layer of frosting on top? or would that make it taste weird?

  18. Rashmi

    Oh, It looks gorgeous! I am definitely going to try it this weekend! Just one question, can I use whole wheat flour of a combination of whole wheat flour and all purpose flour for this recipe?

    1. Todd & Diane

      We haven’t tried it with whole wheat flour yet. Safest option would be to try a combination, but it may work fine either way. If you try it, we’d love to hear how it comes out.

  19. Christine

    I tried this with almond milk and it looks fantastic, next time I’ll try a lemon version and perhaps a chocolate one !
    I baked the cake for 40 min.
    Thanks for this delicious recipe.

    ♥ Christine

  20. Lee

    Awesome recipe and super simple to make! I recommend sprinkling cinnamon on top instead of the confectioners sugar.

  21. Valerie

    I’m so behind everyone else on this recipe, but better late than never! What about substituting almond milk for the whole milk? Has anyone tried this? It looks perfectly yummy and can’t wait to give it a try. Thanks!
    (Found you today via “Posie Gets Cozy”)

  22. Rebecca

    I made this yesterday, and it was wonderful! I only used 1/4 cup of butter because that’s all I had on hand, and it turned out just fine. I also live at 5300 ft. altitude, so I increased the oven temp by 15-20 degrees, which also worked. Thanks!!

  23. Kali

    i made this cake i used almond flour instead of all purpose, when i cut into it it was watery at the bottom and i had two layers instead of three. the top layer was like soagy cake. the 2nd layer was wet sweet and egg. it was all wrong i dont know what i did

    1. Todd & Diane

      Almond flour is much different than all-purpose flour.

  24. Jemima Provencal

    I like it. I will surely try this one soon.

  25. Macie

    Do the eggs need to be room temperature?

    1. Todd & Diane

      They don’t have to be.

  26. siobhan

    I just made this cake today and my family devoured it! It was delish and they all went back for a 2nd slice. I made it for my husbands birthday as he is a custard lover, but that said I would describe this as more of a “quick and easy” everyday type of treat as to me its just not quite special enough to make it as a birthday cake, unless specifically for a custard lover. I will most definitely make this cake again, Im sure several times! Im really glad to have the recipe to add to my repertoire. Thanks for sharing!

  27. d design

    simple n full of tast……….

  28. Selinda Mosred

    Ohhh your custard cake is wonderfull and seems like soufle , i’ll do it on my son’s birthday party. Thanks.

    My Calorie Blog,

  29. Kat

    I live in France and they love custard deserts, I’ve just literally finished making this and it’s cooling in the fridge. Do I dust it and serve it in the tray I cooked it in or upend it and take it out and dust it?? I’ve made this for my boyfriend who is custard mad! But I also substituted the flour for a gluten free mix so I can try it too 😀

    1. Todd & Diane

      Hi Kat. We usually release the cake out of the tray and then dust it, although you could always leave in in the tray and serve it that way too. Hope you and your boyfriend love it.
      T & D

  30. Resep Masakan Indonesia

    wooowww, looks sooo smooth.

  31. Bridget

    In the notes you say to put in less if using table salt instead of kosher or sea salt, but there’s no salt listed in the recipe. How much salt would you suggest, and is it necessary if using salted butter?

    1. Todd & Diane

      Hi Bridget,
      There is no salt needed in this recipe. That sidenote at the end of the recipe is a general note that automatically goes on all recipes. If there rare case when there is no salt in the recipe, such as in this case, then you can disregard it. We will look to re-word the salt recommendation to have it more all encompassing for cases like this where there is no salt.
      Thanks! Happy New Year.

      1. Bridget

        Ah, that makes sense. Since several of the commenters mentioned that they had added salt, I wondered if perhaps you had intended to add that to the recipe. Since I only ever have salted butter, I wasn’t planning to add more salt. Thank you!

  32. Pamela

    Hi guys could anyone tell me if you have made this with oil instead of using butter? I want to make it today but ran out of butter and don’t want to go to the store to buy some if I can use oil. 🙂

    1. MJ

      I would like to try with oil as well, for the same reason… Can you let me know if it worked? Thanks!

    2. Todd & Diane

      We’ve never made it with oil. Maybe it someone else has tried they can elaborate.

  33. Jan Congdon

    I made this recipe a year ago and took some to my mother in law, she’s diabetic so she had just one small piece. She loved it! She asked for it again so I made a sugar free version and it was just as good. I just had to search for the recipe again and thank goodness for Google!!! This will be on my Christmas dessert list this year!

  34. Karen Flynn

    Will definitely have to make this one, when I’m not on diet that is! Looks great!

  35. Margaret Clark

    I have just sampled this beautiful cake – Wow! Would love to eat the whole thing on my own. I can see this recipe becoming a regular when we have guests and even when we don’t. Thank you.

  36. sara

    Ooooh, this looks AWESOME! Definitely need to try it. My mom does a version that’s got shredded coconut in it and is delicious.

  37. Lynda

    Made this today, OMG it is awesome!!!!

  38. Harsha

    Hi, this looks amazing! Just a quick question, can the clean toothpick method be used here to check doneness of this cake? Or will I just have to rely on the colour of the top of the cake turning golden brown?

    1. White on Rice Couple

      Because the cake is custard-ish, the toothpick method doesn’t quite work.

  39. Vikki

    Hey guys! How far in advance could I make this cake? I’m going to be having a birthday party on a Saturday, and I’d like to make both versions of your amazing looking cake, but I won’t have time to do it on the day. Any help would be greatly appreciated 🙂

    1. White on Rice Couple

      Hi Vikki,
      For all the versions we’ve made, it still seems to be best up to 2 days after making it. Longer than than and it isn’t quite as good of flavor and texture, but you should be in great shape to make the cake a day or two in advance. Have a great party!

      1. Vikki

        Cool bananas! Thanks for the quick reply 🙂

  40. Kristi

    Has anyone tried this in a 9×13? Our first time was 8×8 and it came out just as expected so I know how it’s supposed to be. I doubled it and cooked in in a 9×13 yesterday and I think it was a bit undercooked but the bottom layer was really thick and the middle layer pretty thin. I wonder if this was this from undercooking or the doubled batch or did I not mix it enough? I would like to be able to take this to work and family get together a but 8×8 is not big enough and I really don’t want to make multiple batches. Thanks

  41. Shanika

    Hi Todd and Diane,
    My husband loves custard and I wanted to make something special for him just b/c…. I typed on Google for custard cake and urs came up first. It was so neatly photographed, I didn’t care how it tasted I had to make it. Lately I’ve been obsessed with cake making and baking in general. I made this cake today and it was heavenly! My hubby loved it and I’m so so happy I found a recipe that’s so moist and cakey, and at the same time just marvellously tasty. Thank you very much!!! Will def. be trying the chocolate version of this too! Thanks for the recipe, the great photos and for shaing..

    1. Sevi

      Hi can I ask the flour used in this cake is it rice flour or just plain flour ?

      1. White on Rice Couple

        Hi Sevi. It is regular flour. Thanks!
        T & D

  42. Cami

    Oh my heavens! I am just floored I haven’t ever heard of this awesome desert! Where have I been??? I am trying it as we speak! I can’t wait for it to finish baking! Thank you for sharing!

  43. Shannon

    Thank you sharing this recipe – I love it, have made it so many times and it’s always a big hit. However, I struggle to get the icing (confectioners) sugar to sit on the top of the cake; it always seeps in. Any suggestions on what I could be doing wrong to the batter? It certainly comes out looking like your photos…

  44. Linzi

    I made this yesterday for my Dad for father’s day as he loves custard slices. It was AMAZING and went down a treat. Chocolate one next! Thank you so much for sharing the recipe 🙂

  45. Linda

    I also was wondering about doubling the recipe…

  46. Tanya

    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.

  47. abby @ thingsforboys

    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.

  48. lucy

    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.

    1. White on Rice Couple

      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.

  49. milkteaxx

    this looks heavenly! i love textured jiggly desserts, its like i had 2 desserts with 1 lot of calories!

  50. Donna

    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!!

  51. Sabrina - A Spoonful of Photography

    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: – of course I have given you the credit as the original recipe. Thanks again and have a nice day!

  52. Selvi

    This recipe is AWESOME! It is so light but satisfying. Going to try the chocolate version next 🙂

  53. Yvonne

    Can lemon juice be used in place if the vinegar?

    1. White on Rice Couple

      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.

  54. Shannon

    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!

  55. Nona

    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

  56. Nona

    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.

  57. Tina

    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.

  58. Megan

    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!

    1. Nona

      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.

    2. White on Rice Couple

      Sorry, we nearly always are cooking at sea level. We don’t know a lot about high-altitude baking.

  59. Alexandra

    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?)

    1. White on Rice Couple

      We’ve never used custard powder. Not sure.

  60. Judy Schwiderski

    Do you think I could double the Magic Cake recipe and put it in a 9×13 pan?

  61. Marcia

    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)

  62. Zita J. Watson

    I love custard cake, and my mom always prepare this every time we visit home…this is my favorite…

  63. KELLY

    what flour do you use? plain or self raising…..

    1. White on Rice Couple

      Just all-purpose flour.

      1. Rosalie

        Is this plain or self raising flour? You said, “all purpose” but which one is that? thanks

        1. Todd & Diane

          It is plain flour. Not self rising.

  64. Emily

    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!

  65. Licoriceallsorts

    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.

  66. Maarten

    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..

  67. Diya


    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!!!

    1. Diya

      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!!!

  68. kerrie
  69. Jayne

    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 🙂

  70. Kay

    Hello, I tried this today and it came out well except the custard part tasted very eggy do you think It was over baked?

    1. White on Rice Couple

      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.

  71. Angie

    Hi, I just put it in the oven – is the batter supposed to be lumpy (due to the egg whites)?

    1. White on Rice Couple

      Ours was kind of lumpy going in too. Came out great in the end.

  72. Leanne

    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.

  73. Brittany

    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.

  74. Vero

    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!!

  75. Chris

    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!

    1. Chris


  76. Clare

    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?

  77. Lynne

    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

  78. Lynne

    Mine turned out a little liquidy in the centre – should I just have kept it in longer??

  79. Lynne

    I am having an issue folding the egg whites into the mixture – I was afraif of overmixing do I now think I didnt mix it enough! The cake is in the oven now but I have a lit of bumps in the top so that it looks s bit like how a crumble top might look – not like sponge….how do you know when you have incorporated it just right??

  80. Madonna/aka/Ms. Lemon

    I just made this and it is awesome. I have made this before, but the recipe did not call for the egg whites to be whipped. Also, I see other recipes similar to this one that call for 350°, but I think the lower temperature keeps the custard from being rubbery. So whipped whites and lower temp make this delicious. Oh, and I used confectioners sugar so it was not too sweet.

    Thanks so much for a great recipe.

  81. Gina

    I just made this cake tonight. I’m not a dessert person, but the pictures intrigued me and the fact that you mentioned that it wasn’t too sweet made me want to try it.
    I live at 9,300 feet, so usually you have to adjust recipes. However, I tried out the recipe exactly as written and it was perfect. Also, living in South America special ingredients are hard to come by, so it’s great that everything needed is readily available.
    The one thing that I want to mention is that you need to use a lot of bowls to make this, so a lot of cleaning up. But, it was worth it.
    This will now be my go to dessert when I need to bring one to a party. Thanks!

  82. Annie

    Made this for Labor Day Party. Actually, I made both the original and the chocolate magic cakes. I think I prefer the original (to which I added 1/2 tsp orange essential oil). While the choc cake was more impressive looking, I felt it needed more chocolate flavor, maybe I will add chocolate extract next time. My LD party host loved both cakes so much, he hoarded the leftovers after the party. The store-bought cupcakes showed up at the office, but not the magic custard cakes.

    I wonder why the fluffy layer on the choc magic cake is thicker than the one on the vanilla magic custard cake. I thought I had overmixed the vanilla one, but your photos showed the same results for both cakes. Just wondering.

  83. Jillian

    This is in my oven as I type. Oh man. I used an 8×8 pan but the batter is RIGHT to the top. Did you have this issue? Did it spill over she baking? My fingers are firmly crossed. Also, all I had on hand for milk is goat milk and almond milk. I used goat…hope it works. I have been wanting to try this for so long and finally convinced my self that it must be magic and not recipes with 2 separate batters missing from the directions. Thanks for translating, and all of the extra notes! 🙂

  84. Diane

    I made this yesterday adding 1 cup of unsweetened shredded coconut. It didn’t layer very well, but tasted great. Fulfilled our craving for that coconut custard pie taste and texture.

  85. Oli

    Just made it and it’s a killer! Thanks for sharing!

  86. vwentzel

    this looks awesome. I am rounding up freezer recipes to stock pile for a difficult time coming up…any idea if these would freeze well?
    thanks!! Vickie

    1. Molly

      Did you freeze this cake? I am thinking of making this cake for my friend’s baby shower, but there are 35 (!!) people coming and I want make some ahead of time.

      1. White on Rice Couple

        We’ve never tried freezing it, so unfortunately we don’t have an answer for you. Hopefully someone else who’s made it will chime in.

    2. White on Rice Couple

      We haven’t ever tried freezing it. Let us know if it works.

  87. Meena

    Wow! This really does look magical. How does it form such a cakey top and glossy second layer? Beautiful 🙂

  88. Sunny

    I made this today and it was oh my goodness SO fabulous. Thank you on behalf of my whole family!! 🙂 xoxoxo

  89. Marie Shanahan

    This looks incredible!! It’s the second recipe for the same Magic Cake that I received – twice in one afternoon. I was as floored as you were by the first, but the second one I’m going to take as a nudge to really bake this fine cake! Who knew such a thing was possible? Leave it to the Spanish to figure it out!! LOL It reminds me, just vaguely, of some recipes my Aunts from Italy would have made growing up. Simple ingredients, but SPECTACULAR results – they go perfectly with a hot cup of tea. 🙂 I like how little flour is in it. Well, dear lady, given that it is chilly and rainy here in Boston, I’m going to make this Magic Cake right now!! 🙂

  90. Rachelle @ Sweet Home Pasadena

    I love how you describe it as not too sweet (I prefer this). Can’t wait to make this (and, of course, the chocolate version)!! Thank you for the recipe and the lovely images! 🙂

  91. Nika

    This looks phenomenal, but I don’t have an 8×8 pan. Do you think this would still work in cupcake form?

    1. White on Rice Couple

      I think it would work in a small form, but we haven’t tried it that way, so don’t know for sure. Good luck if you try it!

  92. Nikki

    I absolutely love this cake and have made it a couple of times but seem to be going wrong somewhere…the top always goes quite dark before the custard layer is solid and by the time it’s ready, the top layer has started pulling away from the sides.

    If it makes any difference, I am using a silicone baking pan and live in a tropical climate.

    Any hints would be most welcome because I want this to look as good as it tastes 🙂


    1. White on Rice Couple

      I would try protecting the top with a sheet of aluminum foil at least towards the later part of the baking to see if that helps. Good luck.

  93. Annette

    Can I make this the night before I need it? Just keep in fridge overnight?
    Thank you!

    1. White on Rice Couple

      It keeps quite well for several days in the fridge so making it the night before is perfect.

  94. Everyday Alchemy

    I just made the magic cake this morning and it came out great! I may have overbaked it a little at 45 minutes, but I’ve been thinking my electric oven has been a bit high for some time now. Regardless, it only barely overbaked and the middle was still nice and custardy. So delicious. I added a chocolate glaze to the top and it went really well with it, especially since the cake is only lightly sweet. So good! Thanks for converting and translating, I’d been wanting to try it.

  95. robbin melton

    Baking this right now!

  96. Katrina Amstutz

    I LOVE this recipe. I’ve made it at least four times since you’ve posted this. I’ve actually made it for breakfast a couple times. I just love it.

    I posted my own photos from my experience up on my blog – although not the recipe, I just linked back to here for that. 🙂

  97. amdy416

    Looks great and simple and delicious (I love custards dessert). Reading Mabel’s recipe, she mentioned it is Romanian in origin and gave a name. I googled it and it seems quite popular in Romania. It translates to smart cookie.

  98. G

    While I loved making this, and enjoyed eating it, I feel people need to know this is an intrinsically plain cake. It is simply a custardy plain sponge, and even though the taste is pleasant enough, the magic is in the cooking, not the taste. The flash of icing sugar is a good touch, but it really can do with more of a dressing up. Think classic sponge flavours, like cream and berries, and you can’t do wrong.

  99. Bob

    Wonderful. A dream come true, that’s for sure. Next time I’ll add 1/4 teaspoon of table salt or 1/2 teaspoon of Kosher salt. I think it needs it. Oh my word the textures and flavors are wonderful. I used the vinegar in the egg whites and got a wonderful souffled sort of top.
    Next will be chocolate I think. This is so easy it may be my new potluck dish!!

  100. Nas

    Wow… saw this recipe yesterday… tried it today… absolutely divine! ate 2 pieces as soon as it was outta the fridge…
    top layer was fluffy and light, like the top of a coconut macaroon cake…the middle custard layer is dreamy and the bottom layer jus completes the taste..
    added lemon zest and cardamon,,, otherwise stuck to the recipe as is…vinegar makes lovely fluffy egg whites…
    AmaZing… must try for all bakers out there

  101. Sarah

    I made this about 5 hours ago and it has cooled completely but the cake just under the top layer is completely liquid…my custard didn’t seem to set at all. Not sure what I did wrong…

  102. melindamelou

    This looks incredible. I love custard and am popping this on my to-do list now. Thanks

  103. Jane

    Oh wow! I’m impressed with the separation of the cake and the custard…just like that! Your chocolate ones looks superb! You really tempted me to bake this… I shall put this into my “To-bake list”!! Thanks for sharing Jana!

    1. Jane

      My apologies…It’s Diane! :>

      1. White on Rice Couple

        Hi Jane! No worries! I totally knew who you were referring to. 🙂 enjoy the recipe! -diane

  104. Pille @ Nami-Nami

    Diane, I made this earlier this week as well, and my top layer was a lot fluffier, too – I kind of liked it: (sorry, my photo is nowhere near as wonderful as yours :)). I used the original recipe and simply translated it, and did use a sprinkling of lemon juice when whipping the egg whites (saw the “4 drops of vinegar” tip in the video). I liked the cake, but didn’t think it was anything too special. However, my husband LOVED it, so I guess I need to make it again soon 🙂

    Off to try your chocolate version now!

    1. White on Rice Couple

      Hi Pille- your cake is so beautiful!!! I love the top layer flufflier like that too. So glad your husband loved it.

  105. Carol Ann

    Brilliant ! It’s like a sweet yorkshire pudding. The yorkshire is crispy on the outside, crispy where it meets the pan, but soft and custard like in the center. Why didn’t I think of this? Sounds so Delicious, I can hardly wait to try it ! This is just the beginning…… think of all of the marvelous variations people will come up with !!

  106. Lizzy (Good Things)

    Wow… I have to say, this cake looks and sounds totally delicious!

  107. Victoria

    Have been excited to try this one for a while and finally have a reason. It’s in the oven right now and I can’t wait to see how it comes out 🙂

  108. patricia

    I made this last night, with coconut extract. Unfortunately, my pan was not deep enough to accomodate all the mix. So it ended up in two pans. The flavor and texture was much like a dutch pancake that was a bit more dense. I guess it turned out that way because of the having to split the mix. I did like the coconut though!

  109. KS

    I made this over the weekend 2 times. The first one for my family and I brought the second one to work. People enjoyed it so much .
    I used skim milk both times and whipped the egg whites just before adding to the batter.
    Thanks for the beautiful pictures and write up which made to go back to baking after a long break.

  110. April Fine

    Just made the magic cake & it looks awesome. Should it be refrigerated?

  111. Kimberley

    i finally tried it

    i think i overcooked it a little because it didnt have the distinct jiggly effect when pulled out of the oven

    when i ate it, it felt very heavy/dense (almost like eating copious amounts of soft moist bread) and kind of bland

    I think it needs a few more elements of flavour to come through. It would definitely be delicious with lemon in it :3

  112. Kimberley

    is it meant to smell eggy? i hate the smell of eggy cakes 🙁

    waiting for things to cool down… hopefully all goes well 🙂

  113. Myra

    I just put my cake batter, that looks much like scrambled eggs, in the oven. I’m a little nervous about this. Your cake is beautiful! My husband loves custard and not-so-sweet desserts so I’m excited to make this for him. My fingers are crossed. 😉

  114. Erin

    If I may make a suggestion… I would suggest whipping the egg whites last, since they’re the last thing to go in. I whipped mine first, and they whipped up into proud, beautiful peaks that held perfectly. I set it aside, and this being my first time making the recipe, it took me a couple more minutes than a practiced recipe. By the time I was ready to fold them in (and no, I did not go to the bathroom/check facebook/walk the dog in the interim), they were flat! I had to dump them. I tried 4 more egg whites, added the 4 drops of vinegar, and…. nothing. They never whipped up again. After many minutes of no transformation, I realized there wasn’t going to be one. I couldn’t waste another 4 eggs, so I dumped the frothy mix into my batter. Womp womp. Not sure what I could’ve possibly done wrong.

    At least I saved the yolks, but I was pretty bummed out. The cake is in the oven now, hopefully it’s going to turn out alright. I’ll have to let you know.

  115. Hope

    Can I substitute the flour in the recipe with C4C?

    1. White on Rice Couple

      We have no idea what C4C is.

      1. Stacy | Wicked Good Kitchen

        Todd and Diane, C4C is short for Cup4Cup Gluten Free Flour developed by Chef Thomas Keller & Pastry Chef, Lena Kwak, of The French Laundry. This premium gluten free flour is available at William-Sonoma stores and their online catalog nationwide as well as Dean & Deluca and select Whole Foods Market stores in Southern California, the Pacific Northwest and Western Canada. For Your Readers: To check where you can purchase Cup4Cup, please visit their Where To Buy page at In my case, Todd and Diane, I just tested C4C this past week in this particular application for “Magic Cake” and the recipe is a new post on my blog. It performed fabulously and flawlessly! Thought you both would like to know. xo

  116. Hattie

    Wow this looks amazing! Although I was wondering if you had any tips for baking this at (very) high altitude, would you change the cooking time or recipe at all?

    1. White on Rice Couple

      Since we are almost always cooking at sea level, we aren’t too versed in high altitude baking. Sorry.

  117. Sara

    This is now the fourth time we have made this dessert. My husband LOVES it! Both versions are so good. Don’t even think twice about making this. Just make it!

  118. melissa

    This recipe would have been good except it lacked SALT. You really need salt to round out the flavor. It ended up being rather dull.

  119. Marla

    I found your recipe on pinterest and tried it today. The top came out nice and fluffy, the middle super creamy, but the bottom was just fudge like chewy, extremely dense. What could I have done wrong?

    1. White on Rice Couple

      That sounds like about how the cake comes out. A dense bottom, custard like middle, and a cake like top. Small variances in mixing technique, baking dishes, bowls the whites are whipped in, etc… will have an effect on the individual qualities some, but it doesn’t sound like you did anything wrong.

  120. Sarah

    Just made this – TOTALLY LOVED IT! Like a sweet vanilla custard in cake form. Gonna try the chocolate one next weekend! 🙂

  121. Robin

    I made this tonight and followed the recipe exactly but my middle was still liquid. I was thinking of cutting 1/2 cup of milk out of it and using softened butter rather than melted. The part that DID set up (only outer edges) was delicious but the entire middle was liquid. Any suggestions?

    1. Cathyzie2000

      I had the same problem! I did double the batch and baked it for a lot longer than stated but it was just liquidy in the middle.,,,the edges were fine. It tasted great–we used the center as a sauce. Everyone loved it. I’ve made it before and it came out fine. I’m not sure what happened!

    2. White on Rice Couple

      You might just need to bake it longer.

      1. Robin

        If I bake it any longer the top will burn. I did it 20 extra minutes and the top got so brown but I had to pour liquid off to make it edible.

        1. White on Rice Couple

          Hmmm. That’s strange. I’m not sure what would have prevented it from setting. Hopefully someone else will have an idea and chime in.

          1. Carol Ann

            My best guess is that it is either the shape and depth of the cake pan that you are using, or else what rung your oven rack is set on. Have you tested your oven temps lately? Older ovens can be incorrect, and sometimes cook either hotter or colder than what you have selected. No big deal with a roast of beef, but with this sort of recipe it could be important.
            Not saying to go out and buy a new oven, or even new cake tins, just give them a wee shake before pulling them out of the oven. If it’s too jiggly, give it five more minutes. Test again , and five more minutes as needed. I may not be right, but I have lived through this sort of issue more often than I care to recall.

  122. Helen dol

    I made this today, I used salted butter and a milk that we have in new Zealand called super trim which is a really low fat milk. I also tired vinegar too. I had only baked for forty minutes, it had a super thick soft sponge top a creamy custard middle and a thick custard bottom (which my partner didn’t like) he said it was like when custard gets a skin. Does this sound like I cooked it too long or does it sound right? I loved it and thought that it would be nice served with a lemon cream but after reading comments lemon inside would be awesome.

  123. Joelle

    Thanks so much for the recipe, I made mine a bit fluffier though. I made it and linked it back to you on my blog! Please have a look when you can!

  124. Amy

    Hi there. I found your blog via Gerry at This recipe really reminds me of ‘luscious lemon pudding’, also known as self saucing pudding which I made so many times growing up in the eighties and revisited again last year. As result, I made a lemon version of your magic custard cake and it was fantastic. The chocolate version is now on my ‘to make’ list.

  125. Lee G.

    Interesting cake. I wanted to love it – magic! custard! vanilla! In the end, I found the top cake layer distracting from the smooth middle layer, of which there wasn’t enough. I’d rather just have custard – creme brulee, creme caramel. The idea was so appealing. The result was less so for me.

  126. Helen dol

    Omg, I am difinately making both versions. I love custard slice and anything custard, this looks so simple to make. Thanks so much.

  127. Rebecca M.

    I sprinkled a pint of fresh blueberries and some lemon zest over the top before baking and they suspended right in the middle of the cake. It was really delicious.

  128. Rayna

    Just to start off, I am a baking failure. It’s an art I’ve just never been able to master, but this looked so heavenly that I decided to attempt it. Your notes on proper preparation helped enormously to get the temperatures of the milk and butter right, and it all came together simply enough. It came out SUPERB. My picky boyfriend devoured it, as did my master baker mother. I can’t thank you enough for this great recipe and helpful instructions. It was PERFECT! 🙂 Even for me! Haha.

  129. sara

    Don’t wait another second. Make this right now! It’s so good! We couldn’t wait till it cooled and it’s superb warm from the over.

    YUM! Can’t wait to try the chocolate version next.

    Thanks for sharing!

  130. Not Only Sugar

    I love this cake and your photos…

    Not Only Sugar

  131. Helen in CA

    Made this the other night for a potluck tonight. Used whole milk. 45min turned out to be too long (not jiggly really at all). So the custard was quite solid. But folks liked it.

    Gee darn. Guess I gotta make this again, checking it at 35min. (and maybe a squosh less sugar).

  132. Polly

    Ohhhhh SHOOT. I think I overcooked this–pretty solid with no jiggling. I didn’t get custard at all (I love custard), I got Yorkshire Pudding 🙁 Is it worth trying again?

  133. Sarah

    oooh. This does look magic. I’d like to try a lemon version!

  134. sharon

    Hi Diane and Todd:
    Made this right away yesterday and was soooo disappointed 🙁 tasteless, heavy and not custardy like-oh well-threw away the recipes (chocolate one too) I have made soo many of your other recipes and have been soo happy! no worries have a great day

    1. Cindy

      No custard layer at all…..just a wet sponge. Hmmmm….

  135. Jenny

    is it better to eat it cold or warm?

    1. White on Rice Couple

      We like it at room temperature, but it is still good cold too.

  136. Sarah

    Do you think this would work with almond milk?

    1. White on Rice Couple

      We aren’t sure, but judging by the other’s comments, it looks like many have been successful with a variety of “milks”.

  137. Helen in CA

    Looks amazing. You showed raspberries w/ the choc version. What fruit would you serve w/ the original? Strawberries? Or ?

    1. White on Rice Couple

      We just ate it straight up, however strawberries sound delicious with it.

  138. Karen

    I have been equally obsessed with this cake! I made it tonight and substituted melted coconut oil for the butter and coconut milk for regular milk and its DELICIOUS!

  139. Trish

    Looks divine! Will have to try making the original version – it looks like Far Breton.

  140. JQ

    Hi, how long does the custard keep? Will it still be good after two days? Should I keep it in the fridge? Thanks.

    1. White on Rice Couple

      We know it lasts at least two days, since that was how long it took the two of us to eat it. It is probably kept best in the fridge, although we just left ours out at room temperature since that is how we prefer to eat it.

  141. Gini

    I amso waiting for the chocolate version!

    1. White on Rice Couple

      Hi Gini. We posted a chocolate version just a couple days ago. Here’s a link to it: Chocolate Magic Custard Cake.

  142. Rosie @ Blueberry Kitchen

    Oh yum, these look so good! I love the sound of custard cake!

  143. Thu

    We make this with mochiko rice flour for a chewy crust, — like mochi!

  144. Adelina

    It looks totally amazing and sounds really scrummy! Do you think it would work with some white chocolate or would it ruin the texture?

    1. White on Rice Couple

      It may work with white chocolate powder, but I’m not completely sure. That is a totally different ingredient than cocoa powder.

  145. Julie @ Forbidden Rice Blog

    I am very excited to have found this recipe on your site… and the chocolate version looks equally amazing! I cannot wait to try both!

  146. Sarah

    This looks SO amazing!! My dad is crazy for custard tart, I think this would be right up his alley.

  147. Marjan

    I just made this, baked it for 45 minutes and it was nice and brown on top and looked like a soufflé, it wasn’t jiggly either. Cooled for a while and since I was impatient to try it I stuck it in the fridge. I think that may actually help set the custard. Being Persian, I added some cardamom to the sprinkled powdered sugar on top and I must say it is delicious and VERY easy to eat multiple pieces with tea or coffee.

  148. Lindsay

    This looks and sounds amazing – I’m definitely going to have to try this tomorrow for Sunday dinner. Can you tell me – is it plain or self raising flour that you use?

    1. White on Rice Couple

      Hi Lindsay- it’s regular all purpose flour.

  149. Sarah

    How thick are the layers supposed to be? I made this today, and the bottom layer seemed too think as it was a 1-1.5 cm thick. This may be because I use White Whole Wheat Flour, which tends to make things a little more dense. The middle actual custard layer was tiny (and the best part) with the top bready layer about .5 cm to 1cm in places. It was good, but I want more of that middle layer. Definitely a less sweet dessert.

  150. Robin

    I think I love you! I’m going to have to try this receipe this weekend! Thanks for sharing. BTW, love your website!

  151. Karen

    My children and I put a pan in the oven, adapted a bit for our families issues with dairy and gluten. We will see how it turns out using gluten free flour and coconut milk. We’re hopeful as I have successfully made custard with coconut milk.

  152. Denise

    I saw this recipe over on Pinterest a couple weeks ago as well. It reminds me of a Portuguese dessert that Lenny’s cousin’s mother in-law makes. It is really insane and I cannot stop myself from one or two slices at a time! Anything with custard is magic ….. in my opinion!

  153. Michie

    Thank u so much for posting this! My custard cake is cooling as I type! It went lovely and golden at the top. But I was wondering how you lift it out of the baking dish whole? Do you slice it into pieces in the dish and remove so individually?

  154. Michelle

    The cake has been cooling for over 4 hours and it is still very jiggly. Is that normal, should I put it in the refrigerator to set? I had it in the oven for 55 minutes and the top looks as brown as yours in the picture. Thanks for any suggestions!

    1. White on Rice Couple

      Michelle- yes, it will be jiggly because of the custard. It helps to put it in the fridge for a bit to make it more firm before cutting!

  155. Jillian

    What is on top and bottom. From the looks of the recipe it seems like only the recipe for the custard and not the outer pastry. This looks beyond delicious, am I missing something?

    1. AJ

      That is why the recipe is called magic. There is only one recipe but it comes out of the oven in three layers.

  156. Katie

    Ohh you can tell just from the pictures how thick and smooth that middle layer is! Looks divine.

  157. Sarah

    I am cooking this right now but I’m using a little electric oven. It is already pretty brown on top so I turned down the temperature hoping that it doesn’t burn but that Im still able to cook it enough on the inside!! eeks hope it comes out ok! :/

    1. Sarah

      oops forgot to mention its only been cooking about 25 min lol

  158. Dina

    i love custard pies so would love to try this!

  159. The Better Baker

    WOWZA! I’ve not ever seen a recipe for the cake! I pinned this. Thanks so much for sharing a link to my blog (via your ‘kitchen’=) to my magic custard pie recipe. I found you when I saw the traffic I was getting. Awesome!

  160. Katrina @ Warm Vanilla Sugar

    So cool! What a fun recipe!

  161. Bhellay

    It’s like our egg pie in the Philippines we pour the batter into a pie crust and we use corn flour or custard flour if available.

  162. Tien


    Okay, I made it and baked it for 55 minutes. Took it out the oven about 40 minutes ago. However, I just checked to see if it’s cool enough to cut, but it’s jiggling….a lot! I know it’s a custardy cake and will have jigglings but it feels like there thick liquid inside. Is that normal or should I let it cool for a few hours before attempting to cut it? Help!

    1. White on Rice Couple

      Tien- yes, you should let it cool before you cut it.

      1. Tien

        So what you’re telling me is to go to bed without having a slice? Umm, it’s gonna be a long night…. 🙂 Oh fine, I’ll be a big girl and wait…

  163. Liz N.

    I just took it out of the oven and it was still somewhat jiggly in the middle. Should it be that way? The top was already pretty golden at 1 hour so I took it out. Letting it fully cool before cutting into it for fear of oozing. Will keep you posted on my results tomorrow!

    1. Liz N.

      It turned out beautifully. I wasn’t able to turn the cake out from the pan as cleanly, so I left it in the 8×8 glass dish. I got 3 layers and it truly was a delightful dessert. My 6 year old helped me make this and she was so proud of herself! This recipe is a keeper. It reminds me of two Filipino desserts I grew up with (a mochiko rice flour cake and flan in one!). No too sweet, which I love. Thanks Todd and Diane for sharing this!

  164. Marj

    My Mom used to make this, she called it impossible pie, and if I remember correctly it had some coconut in it that would float to the top and make a crispy crust.

  165. Angela

    This sounds wonderful and I’m going to attempt it tomorrow while the kids are at school. Does it need to be kept refrigerated after baking? And will it taste as good the second day (if there’s any left)?

    1. White on Rice Couple

      Angela- The cake needs to be completely cooled, but to help it cool faster, we placed it in the fridge for a while till it felt like the center settled a bit. Yes, it still tasted wonderful the next day!

      1. Angela

        Thank you for the answers. I made it this morning and have just cut into it….a perfect three layers! I did use the vinegar for the whites but next time I’ll see if cream of tartar works as well. I love how clean your cuts were so next time I’ll also have to line the pan with parchment so I can remove the whole cake! Thank you for the recipe – it’s absolutely mouth-watering 🙂

  166. Rene

    I’m coming over for a slice… any left?”-)

  167. Tina

    This recipe is a perfect homemade version of the old 1970’s standby, Bisquick Impossible Pie! Of course, the original version on the Bisquick box did not call for whipping the egg whites, but aside from that, I’d say it’s a dead ringer! There were numerous variations…coconut, pumpkin, a fruit version that came out very much like clafoutis, etc. There were savory versions too. This recipe is going to be a blast to experiment with…

  168. Michelle @ Brown Eyed Baker

    Absolutely stunning cake!

  169. Laura

    I JUST saw this on Pinterest too. I am TOTALLY intrigued! And glad to see it worked for someone else…

  170. Tracy

    This post reminded me why I originally subscribed to your newsletter; the photography.
    Your photography is so beautiful and makes the custard cake look so elegant and desirable.

  171. Carol

    Will make this tomorrow. My grandmother made what she called a Peachy Pie that had a custard layer over peaches or apricots and then meringue on top. It was wonderful and this reminds me of that pie.

  172. Tina

    Oh my! I have to make this tonight.

  173. Lauren @Dallas Duo Bakes

    Wow, I’ve never seen anything like that cake! Looks delicious and pretty simple to make. I’ll be trying it soon!

  174. Doreen

    I am more astounded that you found something on Pinterest that actually worked. I have tried numerous things and have been SO disappointed that I vowed I would not try anything else, and have completely lost all my faith with them. I will, however, try this. Thank you.

    1. Nona

      Do it. It is fabulous.

  175. mzrichee @ design. bake. run.

    This looks absolutely amazing! I can’t wait to try this recipe. Thanks for sharing!

  176. Siba-Rita

    Looks similar to a dessert made in the north of Spain called “Quesada” except that the quesada uses cheese or cream in the recipe. I’ll have to try this one 🙂


    What kind of flour, plain or self-rising?

    1. White on Rice Couple

      We used just regular all-purpose flour.

  178. Sneh | Cook Republic

    That looks like custard fudge with a whisper of sugar on top! Oh so beautiful. You ARE loved and spoiled 🙂

  179. Gozde

    I had just finished dinner when your recipe fell into my inbox. When I saw the pictures and read your description of this pie, I had to have it as dessert. In under 30 minutes, the pie was in the oven baking.
    I had one problem that I see other people too had: folding the egg white to the batter was difficult as it was too runny for ‘folding’ anything in. To incorporate egg whites to the batter, I had no choice but to lightly whip them all together. But the result came out just fine. 45 minutes was enough for mine to bake.
    It is indeed delicious which reminded me of a portugese dessert whose name I can’t recall. I can’t wait for tomorrow so I can have the rest.
    Thank you for taking the effort to translate the recipe and share with us!

    1. Steve

      I lived in Lisbon, Portugal, and when I read this description it sounded a lot like Pasteis de Natas, but without the flaky crust and queimada on top. Sounds pretty good.

    2. White on Rice Couple

      It sounds like you “folded” like we did, kind of folding/gentle-whisk to incorporate the egg whites. Glad it came out well for you. I’ll adjust the recipe bake range to drop down to 45 minutes. Thanks for the feedback!

  180. Gerry @ Foodness Gracious

    I’m off to Google this right now! Poof…and I’m gone!!

  181. Caroline @ chocolate & carrots

    It looks fabulous! I can see why it’d be magic!

  182. Eliza B

    These look beautiful! And do not require going shopping, which is great. And I love that they aren’t too sweet. I love desserts but I also crave salt in my desserts frequently and think many people just throw sugar in there because they think that what people want. Can’t wait to try these out soon.

  183. Kaisha

    Hi, I’m a huge custard fan and will definitely make this as posted above but wonder, do you think it would work with coconut milk substituted for milk and honey instead of confectioner’s sugar? I know, why mess with a good thing but (actually same as the commenter above) I’m Paleo too and think I might be able to adapt it for a high protein low sugar treat!


    1. Nona

      The flour and egg is what sets it so subbing a different milk and sweetener will not be an issue.

    2. White on Rice Couple

      That we have no idea on. It goes beyond the substitutions we are knowledgeable about. If you try it, we’d love to hear how it turns out.

  184. Carlos

    Wow! This looks deeeeelicious!

  185. Stephanie @ Girl Versus Dough

    I have all the ingredients needed for this recipe in my kitchen, which is both dangerous and exciting. Mostly exciting. I am going to LOVE this, I just know it. 🙂

  186. Brandon @ Kitchen Konfidence

    Love the photos. This cake looks SO good. Definitely bookmarking for one of my Paleo cheat days 🙂

  187. Jenn

    Can’t wait to make this recipe, will have to wait a few weeks since I’m getting ready for vacation.Will be on the top of my list when I get home

  188. Katrina @ In Katrina's Kitchen

    That is the best kind of magic.

  189. Delia

    The results are in….it is delicious! Not overly sweet, which is perfect for me! I used the vinegar in the egg whites and did end up with a very fluffy top layer. The batter was much runnier than I expected – I was worried that I’d done something wrong – but it came out perfect and so tasty, I’ve had two pieces already! Thanks!

    1. White on Rice Couple

      Awesome! I thought the same thing about the batter being so runny. It was like magic when it baked! 😉

  190. Jesse

    these look like the perfect balance of textures and tastes. and i know this is basic, but i am so happy for a non-chocolate dessert, yea!

  191. Linda | The Urban Mrs

    Gulp! I have weakness on custard so you really got me on this.

  192. Bev @ Bev Cooks

    I can’t even move right now.

  193. Candice

    Hi Diane,

    This looks intriguing! I’ll have to make it this weekend. I have salted butter at home. Would I be able to use it versus the unsalted butter, which the recipe calls for?


    1. White on Rice Couple

      Salted butter should work just fine. Have fun baking!

  194. Christine

    Diane- that was quite the sales pitch–how can we resist? But I am very interested to know your thoughts on Alicia’s comment about lemon zest…and I thought perhaps lemon juice instead of the water… Could this custard cake be improved upon with lemon? Or best left alone? (Looking forward to choc version too!)

    1. White on Rice Couple

      Hi Christine. The lemon would be a great flavor addition. We were curious about the purpose of the tablespoon of water how it affects the baking and layering of the cake. If you make it with the lemon juice, we’d love to know if that works too.

  195. Stefanie @ Sarcastic Cooking

    I would have imagined there were waaaaay more ingredients to this cake. This looks so easy. My birthday is coming up, maybe I will have to treat myself to this!

  196. Jennie

    I need some magic right now. This is definitely going on my “To Make” list. Love the idea of a chocolate version. Can we work caramel in there too, for a flan-like cake? A girl can dream…

  197. Veronica of Muy Bueno

    I don’t like sweets too often but if it says custard anywhere or lemons, you have my attention. I will have to try this very soon.

  198. Nicole

    It is still a.m. here in Alaska and I was planning to make Pannukakku (Finnish dutch baby) for breakfast this morning. Now, I’m going to make this instead! Breakfast, Dessert whatever!

  199. Averie @ Averie Cooks

    I want this! It’s like the densest, most beautiful custard ever! I love bread pudding and it reminds me of that, minus the bread. Todd is quite the guy to have made this for you. It’s gorgeous and the pics….make me want to dive in headfirst!

  200. Abbe@This is How I Cook

    This looks positively intriguing!

  201. Lori K.

    I just found your recipe through pinterest. I noticed you are using metric measurements, do you have a conversion for us old school bakers?

    1. White on Rice Couple

      Hi Lori. We have the cup measurement on the recipe but if you want to convert to oz. and you’re scale doesn’t have that capability, here’s a link to convert grams to oz.

  202. Sara

    There’s a recipe in the tartine bakery cookbook, a lemon pudding cake that magically separates like this–I think it requires full-fat buttermilk (which I know I could hack) but that so far is what’s held me back as I can’t easily find it. But it did always sound like magic! I agree, while I like (um, love) dessert I like the subtle sweetness more. I can’t wait to try! (PS never heard of vinegar in egg whites to stabilize. Interesting…)

    1. White on Rice Couple

      We totally missed the Tartine pudding cake. Thanks for letting us know about it!

  203. Lizthechef

    Magic indeed! I make my grandma’s lemon custard soufflé cake that separates but not leaving this dense custard that has me eager to try your recipe.

  204. Emma

    This looks fantastic, and sounds perfect for my mother’s day lunch this sunday! Did you use medium or large eggs, do you remember? I’m always a bit cautious about following metric conversions for things that were developed in cups as it always seems so trial-and-error so I might give this a run-through before the big day!

    1. White on Rice Couple

      Hi Emma. We used large eggs. The original recipe that we found was actually in metric first and that is how we made it. The cups we converted to make it easier for some others. Hope you get to try the recipe out.

      1. Emma

        Fab thanks for letting me know – will try it out this afternoon! BTW, your link at the top of the recipe (not the post itself) “Adapted from Mabel’s “Tart Magica” doesn’t take you to Mabel’s post, it just goes to your homepage – hence I’d not noticed it was originally posted in metric! Thanks 🙂

        1. White on Rice Couple

          Sorry about the link error. Thanks for letting us know!

  205. PurplePenguin

    Ooh! Love the everyday ingredient list!! Maybe I’ll make this with toasted coconut on top for my friend’s birthday later this month. Thanks for sharing.

  206. Alicia (foodycat)

    This looks wonderful! I wonder if a bit of lemon zest would be OK in it?

    1. White on Rice Couple

      I think that would be awesome in it.

  207. Diana@Spain in Iowa

    Be still my heart is right! I’ve never heard of a magic cake, either. Wow, I’m going to definitely make this in the next couple of days.

  208. lofromfrance

    Isn’t it a simple flan?

    1. White on Rice Couple

      No, different from a flan. It has three distinct layers after baking.

  209. KB

    Making this as soon as I get more eggs tomorrow. Magic is the right word for it!

  210. Delia

    I am making this RIGHT NOW. Let you know how it turns out. I saw a recipe on Pinterest the other day for this very thing, but I’m trying yours.

  211. Liza

    Oh my deliciousness,this looks absolutely yummy!!! How lucky am I to have stumbled upon your post just when I was thinking of what to bake for me and my hubby today. On my way to the kitchen to make this now…. Thanks for sharing the recipe 🙂

  212. mascara & mud

    Argh!! damn you! i have a bridesmaid dress to fit into this summer and your website is NOT helping at all! haa!!

  213. Eileen

    I am a huge fan of custard pie so now you have my full attention. I will add this to my “must make” list.

  214. Andi

    While I don’t love the texture of custard, this looks divine!

  215. Shema George

    I am a new follower of your blog and I absolutely love it. This custard cake looks stunning…so creamy that its making me drool. Thanks for sharing this recipe.I have bookmarked it. Will try it out soon!

  216. Anna @ Crunchy Creamy Sweet

    I saw in Pinterest too! Now with your encouragement, I just have to make it!!

  217. Dayla

    YUM! Hoping to give it a whirl this weekend! Milk = whole milk, 2%??

    1. White on Rice Couple

      We used 2% but I think either would work fine.

      1. Dayla

        Thanks! Can’t wait!!!

  218. Kathy - Panini Happy

    I’m so intrigued by this, Diane! And, since it calls for ingredients I always have on hand, I don’t think I’ll be able to pass up the chance to experience this “magic” myself soon. 🙂

  219. Adrianne

    This looks awesome and your description does not help in the bit in keeping me from making it this weekend! I wonder if in your search you saw a chocolate version…. to google I go!

    Thanks for sharing 🙂

    1. White on Rice Couple

      Adrianne- we wanted to make a chocolate one too! we’re planning on making it today!

      1. Rebecca M.

        I vaguely recall a recipe for a chocolate magic cake in Joseluis Flores’ cookbook Dulce.

      2. Kierstan @ Life {and running} in Iowa

        Wow – okay, this version looks amazingly delicious, but a chocolate version?! I do hope you post a recipe for it tomorrow!

  220. Angie @ Big Bear's Wife

    I just read about Magic Cake for the first time a few days ago and now I see this! I think that’s a sign that I need to make it!

  221. Kristen

    Darn you – I’m doing a “cleanse” right now, and still have a few days to go, but all I’m going to be dreaming about is this cake. What a delicious looking treat!

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