Magic Custard Cake
Magic Custard Cake is a delightful dessert that truly lives up to its name. From one simple batter, this cake magically separates during baking into three beautiful layers: a dense custard-like base, a smooth and creamy vanilla custard center, and a light, fluffy sponge cake top. Each bite offers a contrast of textures that feels indulgent yet delicate, making it perfect for custard lovers and cake fans alike.
This dessert is lightly sweet, soft, and comforting without being heavy. Best of all, it uses simple pantry ingredients and requires no special techniques beyond careful mixing. The “magic” happens in the oven, making this an impressive dessert with surprisingly little effort.
Ingredients
(Serves 9–12)
4 large eggs, separated
¾ cup granulated sugar
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 cups lukewarm milk
¼ teaspoon salt
Powdered sugar, for dusting (optional)
Instructions
Preheat the oven to 325°F (160°C). Grease or line an 8×8-inch baking pan and set aside.
Carefully separate the eggs, placing the whites in one bowl and the yolks in another. In a large mixing bowl, beat the egg yolks with the sugar until pale and creamy. Add the melted butter and vanilla extract, mixing until fully combined.
Add the flour and salt and mix until smooth and lump-free. Slowly pour in the lukewarm milk, stirring gently. The batter will be very thin at this stage, which is exactly what you want.
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions. Do not overmix—small visible lumps of egg white are essential for creating the distinct layers.
Pour the batter into the prepared pan and bake for 50–60 minutes, until the top is lightly golden and the center still has a slight jiggle. Remove from the oven and allow the cake to cool completely, then refrigerate for at least 2 hours before slicing.
Dust with powdered sugar just before serving.
Tips for Perfect Results
Use lukewarm milk to help the layers form properly. Avoid overmixing the egg whites, as this will prevent separation. Bake at a low temperature and allow the cake to chill fully before cutting for clean, defined layers.
Serving and Storage
Slice into 9 large squares or 12 smaller pieces. Store refrigerated in an airtight container for up to 3 days. Magic Custard Cake is best served chilled, when all three layers are perfectly set and irresistibly creamy. 💛