A fudgey base. Soft custard center. Topped with fluffy sponge. Made with one simple batter. Magic Three Layer Custard Cake: It’s like, well ….MAGIC!
If you love vanilla sponge cakes and custard, you are going to be as obsessed with this cake as I am. It looks like it’s been carefully layered with three different components. But it’s not! You just pour one simple batter into a cake tin, pop in the oven, and this is how it comes out!!
There is no special ingredient nor any tricky technique. The batter is made pretty much like a traditional vanilla sponge cake, it is just much thinner. It’s the consistency of crepe batter. Almost like a thick pouring cream.
The magic happens in the oven. It is baked at a lower temperature than usual – 325F/160C. And when it comes out, the top layer is a sponge, the middle is custard and the bottom is almost like a fudge.
I was dubious the first time I made it, and even when I turned the cake out because you can’t see the layers on the edges. But then when I cut into it, I gasped with astonishment! I mean, look at how perfect the layers are!!
This recipe is the Magic Cake from Jo Cooks. I’ve been reading Jo Cooks for a long time, but it wasn’t until recently that I got to know Jo herself. Though actually, her real name is Ioana – a Romanian name, a beautiful one at that, and one of the first things I nagged her about was why she doesn’t go by her real name!
Jo and I have very similar tastes. We both love food that is absolutely scrumptious, we never compromise on flavour to follow trends or hacks (or diet versions!), we aren’t into the “cool food” scene and there are less salads on our blogs than there probably should be (though she has a lot more than me!!).
What I didn’t realise is that she is probably the reason the world discovered “Magic Cake“. She was very quick to make the point that it was not an original recipe. Perhaps she wasn’t the pioneer of it, but a search on Pinterest clearly shows that she is the reason that the world discovered it.
So I’m adding myself to the long line of people who have tried and been astonished by the miracle of this cake. 🙂
One simple batter.
A three layered custard cake.
It really is….like magic! 🙂
– Nagi
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Magic Three Layer Custard Cake (From One Batter)
Ingredients
- 4 eggs , yolks and whites separated (at room temperature)
- 3/4 cup (150g) sugar (ordinary or caster sugar)
- 1 tsp vanilla extract
- 1 stick (4oz / 125g / 1/2 cup) unsalted butter , melted
- 3/4 cup (4oz / 115g) plain all purpose flour
- 2 cups (500 ml / 1 pint) milk (lukewarm) (full fat or low fat but not zero fat)
To Serve (optional)
- Icing sugar (powdered sugar), for dusting
- Fresh strawberries
- Whipped cream
Instructions
- Preheat oven to 325F/160C (standard oven / fan forced or convection)
- Butter a 8" x 8" / 20cm x 20cm square cake tin (Note 4).
- Beat egg whites with a mixer until stiff peaks form. Set aside.
- Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute.
- Add the vanilla extract and butter and beat until well incorporated - about 30 seconds to 1 minute.
- Add the flour and beat until just combined.
- Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add 1/4 milk at a time, beating in between).
- Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
- Pour the batter into the prepared cake tin.
Baking Directions
- Bake until the top is golden brown and the cake does not "jiggle" when you gently shake the tin - around 40 to 50 minutes. Check the cake at 30 minutes - if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
- Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.(Note 3) Cool completely before serving.
To Serve
- Cut into squares - I cut it into 12 in the photo, but 9 is more realistic serving size portions.
- Dust with icing sugar just before serving.
- Serve with a side of whipped cream and strawberries, if using.
Recipe Notes:
a) The cake is ready when the top is golden brown and the cake doesn't "jiggle" when you gently shake the pan. If it jiggles, there is still raw batter inside.
b) I found that 4 of the 5 times I made it, the top became golden brown before the cake was set.
c) So to get the bake time right, check it first at 30 minutes. If the top is golden brown, cover loosely with foil and return to the oven until the cake is set. Check every 10 minutes - any longer, and you'll risk the cake overcooking. 3. Tor get the cake out of the tin, just turn it out like a normal cake. The custard is set, it is not like super soft jelly. What I do is place a cutting board on top of the tin, flip it upside down (it slips right out) then place a cooling rack on top then flip it again (so you end up with the right side up on the cooling rack). 4. I myself have not tried this in a glass pan but readers have - if you scroll through the comments, you will find feedback from a reader on 3 February 2017 confirming this! 5. Nutrition assuming 1 cake is cut into 9 pieces. Note that I cut the cake into 16 pieces for the photo but that is far too small!
SaveSaveNutrition Information:
Making this with my girls today!
Hope you LOVE IT!!!
Upps sorry 🙁 I sent twice the message Yes We love it :))
Hi Nagi,thanks for your recipe,is very precise, when I first told my mum she was astonished and didn’t believe me but then she loved, I’ve already baked twice this week one with 10×10 inch pan (layers can’t be seen clearly and thin ) the other one with 8×8 inch pan (layers are visible but cooking time is 50 min.plus 3x10min.appr.80-90 min.over moist)Now I’m re-measuring the recipe for 10×10 inch pan (to be exact 25×25 cm ) thanks a lot again
It didn’t separate. What did I do wrong? It was sort of sponge cake on top and a more custary-cake on the bottom?
Hi Alex! How long was it in the oven for? And was the base custard like or a bit fudgier? 🙂
Hi Nagi, I wonder if it’s possible to bake this in an 8” round tin?
Gosh I don’t see why not! As long as it’s leak proof – i.e. if it’s a springform pan, make sure watery batter won’t leak out of it 🙂
I made this recipe today. My top layer is paper thin but my bottom two layers are perfect. I think maybe my eggs got a bit deflated when folding in. The cake is delicious and my family loved it.
I also made two modifications: I used skim milk and I only used 1/2 cup sugar.
Hi Kathryn! I will add a recipe video soon to help 🙂 I’m glad it almost worked though! Oh – and sugar. Reducing the sugar may have had an effect too. 🙂
My second time making this cake. My family loves it. I was going to ask about doubling the recipe but I read your response to the question. Thanks
And hey it doesn’t last long enough at my house for refrigeration.😀
SAME HERE!!!! 🙂
Hello Nagi!
I tried this but ended up with two sad layers instead of three, a very thin barely there sponge on top and custard underneath. Can you tell me what I did wrong? Let’s just say that I’ve not baked a cake in years, but I do brownies without a problem 🙂
Cheers,
Nadiah
You Have to fold the eggs very gently so the air stays in the egg whites. It’s the air that helps separate the top layer.
Hi,
I tried this recipe tonight and ended up with only 2 layers =(
The 2 layers tasted great but what can i do differently to get the third layer?
The mixture was in the oven for 45 minutes @ 160C. I couldn’t risk keeping it in any longer as the top was already a dark golden brown colour and I didn’t want it to get burnt.
Thanks in advance!
Hi Nadiah! I’m sorry to hear that 🙁 Do you know if your oven runs hot or weak??
Hi
My first attempt at this lovely looking cake, just hope I do it justice. Wanted to know the best way to store it, fridge or room temperature? Thanx
Lorraine
Hi Lorraine! I refrigerate if its warm, otherwise room temp!
Hi,
I am planning to make this cake as my daughter’s birthday cake. She loves pudding and sponge cake so this cake will be a perfect match. Can I double the INGREDIENTS to make a 10″ round cake? There will be 10 kids.
Thanks,
Brooke
Hi Brooke! I’d recommend making 2 separate ones 🙂 Happy birthday to your daughter!!
I love this cake recipe! Fresh eggs really made the difference in how fluffy the meringue was. I also used cake flour and doubled the recipe in a glass dish. Absolutely perfect. Smooth custard, nice crust. My secret ingredient is almond extract. Gives it a nice amaretto flavor. The house smells good enough to eat! Such an impressive dish to serve at our BBQ. Always gets raves!
That’s so fantastic to hear Kit!! Thanks for trying my recipe and taking the time to come back and let me know you enjoyed it! N xx
I made this cake yesterday and it tastes delicious however my only concern is that my middle layer was a bit lumpy and didn’t turn out smooth like yours did, what could be the cause of this?
Hi Theresa! Was the batter pretty smooth? Egg white lumps are ok but flour lumps will cause lumps in the custard 🙂
PLEASE HELP, IT’S BEEN ALMOST 2 HOURS, I’M AT MY WIT’S END, THIS CAKE IS JUST NOT COOKING, IT STILL JIGGLES AND THE CENTRE IS GOOEY
Really want to try this out but don’t have any butter on hand, could I substitute with vegetable oil??
Nooooo.. use butter. You won’t like the outcome of the oil.
I’m sorry Sherry, pretty sure the batter will split 🙁
I was wondering, could this recipe be doubled have baked all at once without any horrible repercussions?? Would like to make for Easter! Can it be made a day ahead of time?
I used a glass lasagna pan, used fresh eggs, which made a glorious meringue, and doubled all ingredients. It was absolutely perfect! Takes an hour to cook so watch that you don’t brown the top too much. I used foil over the top after it became the brown I wanted.
Hi Roberta, I’m sorry to say I haven’t tried!
I made this cake yesterday and ialthoufh it tastes good it is only one layer. It did not seem to rise.
Hi Dolores! I’m sorry to hear that, do you think you beat the eggs enough? 🙂
I’m making this cake over the weekend. I’m also interested in the raspberry version. Can so kindly provide me with the recipe. Its the one that shows this intagram addrss : experimenteausmeinerkueche. I tried logging on Instagram acct but it says is private. Thank you. Looking forward to your reply
Hey Nagi, I was wondering if you could come by sometime this weekend and make this for us?!! For real though, I cannot wait to try it & I’ve already enlisted the help of my ten year old sons! A friend just brought us fresh eggs from her farm so great timing that I stumbled across your recipe!!
Why don’t you just move next door? ?
Hi, made this magic cake however the top of the cake shows many deep cracks can you let me know Why this happened. Is it because my oven was too hot?
Hi Pam! I think that’s why, try turning it down by 10C. 🙂
Hi Nagi… saw your recipe for 3 layered cake. I made it in a glass/ pyrex dish & it worked out beautifully. This is very similar to the impossible tart.
I live in south africa… i saw the comment from another lady about our milktart
In south africa being so hot. Thus cake/ pudding is very welcome. Thanks for the very detailed instructions . I forgot to melt the butter . I just added it as in was in small pieces still worked out well.
My son who is training to b a chef added a sprinkle of cinnamon …. thats how we eat milktart in SA which added a different touch. You r the 1st person to reply to my comments. It feels great that you read all your posts. Have a great day!!!
Really? That’s disappointing. 🙁 I read and respond to every single one of the comments on my blog. Admittedly some probably get caught in my overzealous spam filter, but if I don’t use the filter, I get hundreds of spam comments a day! Love the idea of adding cinnamon to this, thanks for the tip Heather! 🙂
I love hearing the other names this cake is known by!!! I’m so pleased to hear you enjoyed this version, thank you for letting me know!
Hi
Just made cake. Looks great but has sunk quite a bit.
Should i have used fan forced? I baked 160 for 40 min and when i checked it was up over the rim of the pan and golden brown. Should it sink soooo much?
Hi Lisa – did you keep it in for the whole baking time or take it out at 40 minutes??
Hi Nagi, Here in South Africa w have made this “cake”” for over sixty year, but we call it Crustless Milktart. Milktart is similar to custard pie and is typical South African. We even have a cookbook with only milktart recipes and we have a National Milktart Day.
Oh WOW! I love hearing that Ina, thanks for letting me know! I must look it up 🙂 N xx