Ohhh yes—Magic Custard Cake is one of those desserts that feels like a trick but is actually pure kitchen science. One simple batter, three layers after baking: fluffy cake on top, creamy custard in the middle, and a soft base. ✨🍰
Here’s the classic, foolproof version.
Magic Custard Cake
Ingredients
- ½ cup unsalted butter, melted
- 2 cups milk, lukewarm
- 4 eggs, separated
- ¾ cup sugar
- 1 tbsp water
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven
- 325°F (165°C).
- Line or lightly grease an 8×8-inch baking pan.
- Whip egg whites
- Beat egg whites with salt until stiff peaks form. Set aside.
- Mix yolks
- In another bowl, beat egg yolks with sugar and water until pale.
- Add melted butter and vanilla; mix well.
- Add flour & milk
- Mix in flour.
- Slowly add milk, beating until very thin and smooth.
- Fold in egg whites
- Gently fold egg whites into batter in chunks.
- Batter will look lumpy—this is exactly right.
- Bake
- Pour into pan and bake 45–55 minutes until the top is lightly golden and set but still slightly jiggly.
- Cool completely
- Let cool fully, then refrigerate at least 1 hour before slicing.
- Serve
- Dust with powdered sugar and enjoy the magic ✨
Tips for Perfect Layers
- Use lukewarm milk, not cold.
- Don’t overmix after adding egg whites.
- Cool completely—layers finish setting as it chills.
Variations
- Lemon Magic Cake (add zest + a little juice)
- Chocolate Magic Cake (replace some flour with cocoa)
- Coconut Magic Cake (use coconut milk)
This is the kind of dessert people swear you bought from a bakery 😄
Want a vanilla-free version, a low-sugar tweak, or a troubleshooting guide if layers didn’t separate?
