Try this delicious Magic Cake recipe which is delicious and easy to make! It’s an effortless batter split into 3 distinct layers as it bakes in this pleasing magic cake that marks a creamy custard in the middle!
Love baking cakes? Try my Magic Vanilla Custard Cake or my Peach Upside Down Cake!
What is Magic Cake?
Basically, one simple batter with three layers– spongy top, custard filling, and a crust-like base.
This Magic Cake is such an easy dessert to make and it’s so addicting! It’s still one of my favorite cakes to make because people always wonder how I got the custard in the middle!!
Tips & Procedures:
- When adding the egg whites to the batter, it is important to remember to just fold. Folding means, the lighter mixture, such as beaten egg whites, is being placed on top of the heavier ones, such as the cake batter. From the back of the bowl, a large rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl, and up the nearest side.
- To get the milk lukewarm, I usually warm it for about 30 seconds. My microwave heats extremely fast, so you may need to microwave it longer.
- Use parchment paper instead of greasing the baking pan for clean and easy removal.
- This also tastes delicious with a dollop of homemade whipped cream and strawberries!
- Baking time: Depending on the oven, for some people it took only 45 minutes to bake for others it took 70 minutes! If you have a newer oven, you’ll probably lean to the 45 minutes mark.
- Storage: Once the cake has completely cooled, refrigerate in an airtight container for up to 3 days. It’s best eaten within that time frame.
How to Make Magic Custard Cake:
Listed below are all the ingredients you will need:
- eggs
- melted butter
- sugar
- vanilla extract
- all-purpose flour
- warm milk
- powdered sugar
To save time, preheat oven to 350F before starting to mix the ingredients. Also, do not forget to generously grease 8×8 inch pan.
Separate eggs and add egg whites to a mixer and beat until stiff. Place egg whipped whites in another bowl and set aside:
In the mixing bowl add egg yolk, butter, sugar, and mix. Then add vanilla extract:
Add the all-purpose flour, then gradually add milk:
Fold in egg whites carefully. Make sure not to mix. Use the folding method so your cake won’t “drop” after baking:
Gently pour the batter into the pan and bake for 40-45 minutes:
Allow to cool for 30 minutes, sprinkle powdered sugar and serve:
Check out that layer of wonderfulness! Delicious!
Frequently Asked Questions:
It’s all about the baking process that naturally results in three distinct textured layers. The top is spongy, the middle because custardy, and the base is rich and dense.
There is no standard length of time to whipping the egg whites. It is best to observe until you see soft peaks, that’s when you know you can stop whipping.
You probably didn’t bake it long enough. It may take 45 minutes or as long as 70 minutes depending on the oven. The safest way is to to check is when the top of the cake is golden brown and the cake doesn’t “jiggle” when you gently shake the pan.
More Easy Cake Recipes to try:
Foolproof Magic Cake
Ingredients
- 4 eggs room temperature
- 1 cup melted unsalted butter (1 stick)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cups all purpose flour
- 2 cups warm milk
- powdered sugar for dusting the cake optional
Instructions
- Preheat oven to 350F and generously grease 8×8 inch pan.
- Separate egg yolks from egg whites.
- Add egg whites to a stand mixer bowl and beat until stiff peaks form. Place egg whites in a another bowl and set aside.
- In the stand mixing bowl, add egg yolk, butter, sugar, vanilla extract and mix until combined.
- While it's still mixing, gradually add flour first then milk.
- Gently fold in egg whites.
- Pour the batter into the baking dish and bake for 40-45 minutes or until the top is lightly golden.
- Allow to cool for at least 30 minutes or un, then sprinkle powdered sugar and serve.
Hello! This cake looks so delicious I really want to try it soon!
I’m wondering how much butter is a “stick”? Also, would margarine do the trick all the same?
And finally, (I’m a novice at baking hence the possibly stupid question) is it non-salted butter you use or does it not matter?
Thank you in advance ^^
A stick here in the USA is 8 tablespoons when solid. The butter I have comes in a 4-stick pack and weighs 16 oz., so that means about 4 oz. or 113 grams per stick (again, solid and not melted). I just tried this cake this afternoon using unsalted butter. It worked well – I wouldn’t recommend salted because it would change the taste a bit, though you’ll probably survive if that’s all you have.
FYI: I noticed that mine started browning on top way before the middle was done, so I covered it with foil while it finished baking so it wouldn’t burn. It turned out really well.
Thanks for the tip for adding the foil. 🙂
Hi Bleuumie! I don’t recommend using margarine as I haven’t tried using that in this recipe. Basically, 1 stick of butter is equivalent to half a cup 🙂 In baking, you normally use the unsalted one. It is much easier to use because it will not alter the taste of your dessert or pastry. Hope that helps!
Stick butter is sold 4 sticks to a box just like margarine is.
Also 8 Tablespoons is a stick.
Does the egg white make the custard??
Hi Diana! Basically, all the ingredients make the custard. It won’t taste as custard cake without any of the ingredients. Hope that helps xx Lainey
I did not watch the video, just read the instructions. What happened to the egg whites?
Hi Gigi, fold in the egg whites after you mix all the ingredients. 🙂
I’m confused. Is it one stick (1/2 cup) or one cup of butter???
Thanks for chare this recipe, thanks a lot
It’s my pleasure, Rocio! I am glad you loved this recipe 🙂
Amazing! This is so yum!
Thank you so much Glendale! I appreciate your kind words xx Lainey
Do you think I could use almond milk? Thanks
Hi! Definitely, yes 🙂
It appeared the 2 cups of milk made the mixture very liquidy. When setting my egg whites aside, they quickly deflated. The outside looked great however the inside was a solid texture with hardly any flavor. I could taste the flour. I used the exact measurements including the vanilla. Obviously I did something wrong ,just not sure what 🤔
Hi Sam! Thank you for your feedback. I am reviewing all your comments so that I can improve on any step or ingredient.
Thank you again!
How cool should the melted butter be?
Hi Pauline! It is best to use room temperature butter. Thank you for dropping by! Don’t hesitate to send me a DM or a PM on Facebook if ever you have questions. Or just simply comment here 😉
Does this cake have to be cold before cutting it? Mine was a liquid in the middle.
Found my problem, My oven is off. Cake is awesome!
Hi Dianne,
Yes! Allow it to cool down completely or you may have not baked it long enough. Oven temperatures vary, so to be accurate I like to have an oven thermometer as well. It helps a lot. Keep baking and enjoy! 🙂
Trying recipe now. Question is, should cake be refrigerated if baked a day ahead?
I followed the recipe exactly but the cake didn’t set up completely. I allowed double cooling time. However it tastes great, I will have to tweak the amount of flour or milk, not sure maybe both. But I enjoyed making it and I thank you for sharing this recipe and look forward to trying more .
Hi Wendy,
It’s my pleasure to share. Thank you for trying out this recipe. I appreciate it!
I have a lot of frozen summer fruit (I over buy and freeze when on sale) could I add cherries, berries or peaches to this Magic Cake?
Hi Karen,
I’ve never tried adding any fruits, so not sure how it would turn out. If you do try it, please let me know how it goes. 🙂
Has anyone tried to make this with gluten free flour?? And if so how did it turn out?
Also, the ingredients say 1 cup of melted butter or 1 stick, but isnt 1 stick half a cup of butter? Pls confirm if we’re supposed to use a whole cup (2 sticks) or half a cup (1 stick). Thanks!