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:
Hello Nagi! I tried this magic cake last night and it was amazing. It really was magic when I cut into it and the 3 layers were there. I guess I’m easy to entertain! At any rate, I went over to JoCooks to check out the chocolate version and lo and behold, she has Nutella, Lemon, Pumpkin and Butterscotch versions, too! This cake is going to be one of my new specialties, I know, so thank you so much.
I also have a new obsession (like I need another one of those!) – your blog! I really appreciate how well-tested your recipes are. I’ll be cooking Nagi-style for a good while now. I admire your photography and enjoy seeing Dozer hanging out with you. Give him a hug for me, ok? And thanks again for this wonderful blog.
Aww thank you for your lovely message Starr! I am so thrilled you enjoyed this cake and see some other recipes you like. 🙂 Isn’t Jo amazing? Her variety of magic cakes is brilliant! I’m obsessed!
Could you use evaporated milk for this?? I have quite a few cans I’m trying to use up. Thanks.
Hi Ali! I’m sorry I don’t know if this will work with evaporated milk. 🙂
My Mother who would have been over 100 made a very different version of this and it was call Lemon Dainty–it was delicious but she was very innovative with food and she ended up making it into chocolate and of course called it Chocolate Dainty. It was a bit larger and made in a deep round Pyrex baking dish, it was served warm or cold (which we preferred being southern) and was served with a dollop of whipped cream. It had to be removed from the dish by a serving spoon and appeared more like a dessert than a cake. People begged her to make it–it was so different and delicious.
I make a lemon cake pie like this and bake in a pie crust, use zest of a lemon and juice from this lemon with the milk
I bet it’s amaaaaazing!!
I love hearing that!! Which version was your favourite? 🙂 N xx
Looks delicious! Anyone tried this with gluten-free flour?
I just made this cake in a glass pan I did put parchment in the bottom, but that didn’t seem to make a difference getting the cake out. 325 degrees for 60 minutes. This was the first time I made this cake, and it’s delicious! I will be making this again
I’m so pleased you enjoyed it Cindy, thank you for letting me know! N xx
What a lovely cake! It’s just the two of us here so i halved the recipe…but it still fit two dishes 15 cm square each. Turned out lovely -well risen, great bake and taste, and all that despite the fact that I suddenly remembered when taking them out of the dishes that the melted butter was still in the microwave! So if you want a low-fat option, leave out the butter without fear 🙂
(Second time I have forgotten the butter … Mary Berry’s lemon drizzle cake works well wiithout butter too!)
I’m so thrilled to hear that Susan! Thank you for letting me know! N x PS WOW it works without butter??? WOW!
Hi just tried your recipe….I got a decent cake layer with a thick fudge Base….and very little custard…..what do you think went wrong? 🙁
Hi Nida! I’ve been experimenting more with this cake and from what I could tell, it seems like the oven temp is the biggest factor in ensuring you get all 3 layers. Do you know if your oven runs hot or weak?? Eg when you make other baked goods, is it typically bang on the cook time per the recipe? 🙂
Hello there,
I just wanted to see if you made your cake in a glass pan? The note up top referenced your comment as a person who used a glass pan . And I only have a glass pan that size!
Hoping it would work for this?
Hi Sarah! I myself haven’t tried it in a glass pan but other people have and it worked out just fine, if you scroll through the messages you will see them! 🙂
For someone with a family of custard tart lovers, this cake has gone down so well. Even friends are asking for your recipe, one added grated nutmeg to the top.
I’ve got another in the oven to which I added nutmeg to the milk! Can’t wait to try it.
Thank you for sharing this amazing recipe.
I’m so pleased to hear that Sarah! Thanks for letting me know! N x
Hello!! I have a big question. What milk do You use for this, evaporated o whole milk? Thank youuuuu very muuuch
Hi Thalia! Just normal milk is fine 🙂 Low fat or full fat, I use low fat.
Any reason a glass pyrex square dish wouldn’t work? I’m hoping to try this week and prefer to use a pan I already have…
I just tried this in a glass pyrex and it turned out just fine, but fell apart when I flipped it over.
Oh no! Is that because it was a deep dish so the cake had a long way to fall when flipped out? 🙁
I tried the glass pan and it works!
Thanks so much for letting me know Susan, I’ve updated the recipe to make this note!
sorry E I haven’t tried it in a pyrex 🙂
Just made it for the first time in a glass pan. Works very well. Baked for 50 mins. Perfect!!!
I’m so pleased to hear that Lee!! Thank you for coming back to let me know! N xx
Hiee..I’ve been trying this recipe quite a few times now..atleast 10 times I guess. 🙁 Every time something or the other goes wrong. This time the cake didjnt rise. I managed to get the consistency right as in the custard wasnt wobbly or anything but the layers just merged together.
What do you think would’ve gone wrong?
Hi Renu, I’m sorry to hear you are having trouble with this recipe. how long did you bake it for? Just trying to get a sense for how strong/weak your oven is. Even though the layers were merged together was it cooked through? What was the consistency like inside the cake? All cake /all custard etc. 🙂
Thank you so much for writing back. 🙂
I baked it for 45 minutes. The centre was no longer jiggly. It did fluff up a big bubble and crack but that just went down when the cake was taken out from the oven. The cake was done well. Not over baked. Like the layers could be understood. Sponge custard and thick layer at the bottom. But they were kinda merged. Like very thin layers.
Do you think my pan was quite big for the measure? Could that have been the reason? The batter filled half of the tray actually. So I wasnt expecting a really high cake. But atleast distinct layers.
Also..is it important to add lukewarm milk ? For what reasons, exactly?
Thanks so much!
Hi Renu, the lukewarm milk is so the cold milk doesn’t shock the other ingredients. How big was your pan?
What’s happens If I only have self raising flour
Hi Ashton, sorry, I’m not sure how it will come out 🙂
When you store this cake, should it be refrigerated?
Hi Angie! Not unless it is really hot where you are 🙂 Just store in an airtight container!
How do you store it once cooked? I might not have scrolled down far enough so see if some one else already asked this. I just made it, cooling in pan. But need to leave in about 20 mins. Should I just leave it in the parchment and cover with foil on the cooling rack?
Hi Claudia! Just store it like a normal cake, in an airtight container if you can 🙂 N x
Made this today, followed to the letter. When I tried to take out of pan, thin layer stuck on bottom. I loosened with egg turner and put pack on. Same thing happened when I turned on cooling rack, thin top stayed on the cutting board. And to my dismay, your picture shows a nice thick cake with nice layers. Mine is lucky to be an inch thick. What did I do wrong?
Hi Mili! Sorry to hear your base got stuck, did you grease your pan well? Also did your sponge rise like in the photo? I am trying to understand why your cake was flat. Did you use the right size pan? 🙂
Has anyone who lives in higher altitude like Denver made this cake and if so how did you do the high-altitude adjustment?
Hello! Thank you so much sharing this recipe 🙂 just wanna ask, roughly how big/heavy should the eggs be?
Hi Sophia! Good question, mine are around 60g / 2 oz each 🙂
Can I use vanilla essence in replace for extract? 🙂
Yup you sure can 🙂
Hi Nagi, I made this today and it is lovely as promised. After stating whisking the egg whites
I realised i did’t have a suitable baking tin so I has to cook it in an oven proof frying pan,
This gave me a round version with sloping sides lol, I also managed to get four layers as the
bottom got a over cooked and looked a bit like a thin version of the top, it still tasted really good
so I think I will have to invest in nice square tin and try again !!
FOUR Layers??!!! WHOOT WHOOT!
Hi! My bf made me this a few weeks ago when she was here visiting and I fell in love! Maybe it was a pregnancy craving but I wanted this cake for breakfast this morning lol! I must’ve done something wrong as it’s still in the oven as I type, even though it’s been baking for 65 mins, it is still jiggly. I tried to use a round 8×8 cake pan, could that be a problem? Also my milk was still a little cold but I did at it slowly. The cake has browned so it’s had foil over it since 40mins in the oven and it also has already cracked and it sounded like air was coming out of it when this happened (I was jiggling it, gently) I’ll be so sad if it’s ruined, how long in the oven would you say is too long?
Hi Chloe! Ovens can vary drastically, I’ve had this in the oven for 75 minutes at a holiday house once. Did it come out ok??
Thank you for taking the time to give U.K. Measurements for this recipe. Converting sticks and cups of ingredients sometimes gives me a disappointing result to some of the recipes.
This one will be tried soon, it looks lovely.
Hope you do Diane! It really is SO GOOD!