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:
Does this cake keep at all or does it need to be served immediately?
Hi Rachel! It keeps for a few days in an airtight container. If it’s really hot where you are, recommend refrigerating it!
I didn’t get the bottom layer. Any tip for the reason why? Tastes great though.
Can someone suggest why by batter separated when I put the milk in? When cooked it had a very ‘eggy’ taste and the bottom layer was only 2mm think, it was also very watery?
Hi Caitlin! Did you pour the milk in slowly while still beating per the recipe? 🙂 That’s the key! N x
I have the same question.
Could I use salted butter??
Hi Vicky, yes that’s fine 🙂 You will barely be able to taste it N x
Wouldn’t recommend any baking recipes. It makes it harder to get your salt ratios correct.
Thank you for the recipe. I followed your instruction precisely and it came out perfect!!!
Yay! So glad you enjoyed it Wendy, thanks for letting me know! N x
Can regular butter be used? What happens if it’s not unsalted?
Hi Gigi! Pure butter needs to be used in this, not a blend with oil which many table butters are 🙂 Salted is ok, you will barely be able to taste it 🙂
Can you use almond milk instead of milk-wlll it still work?
I’m not sure sorry Dana. I would say yes for almost all other baked goods I’ve posted, but this one is different 🙂
Did you try it with non dairy milk? Looks delicious!
I haven’t yet 🙂 For most things I can say that dairy will probably be ok but I can’t for this one, sorry! 🙂
Hi! How long would It take for the stiff peaks to form in the egg whites ??
With my standmmixer it takes me around 3 minutes. 🙂 Maybe 4 – 5 minutes with a handheld beater.
Six to eight minutes. I would recommend using some cream of tartar also.
4-5 minutes.
Not long. With with a pinch of cream of tartar it happens in a minute or so.
This looks amazing! Thinking of trying this tomorrow. But, for this recipe , what heater should be used? Top or bottom?
Hi Hawa, the bottom 🙂
Should this cake be refrigerated?
Nope, not unless it is super hot where you are! 🙂
Can you freeze it?
I haven’t tried but my gut says the custard won’t hold up 🙂
Hi Nagi,
I’ve tried this recipe twice now, but both times it came out extremely flat with a very small cake layer. It baked for 55 minutes the first time and 60 minutes the second. I’m also at a high altitude, could I need to adjust for that?
Thanks for your help,
Karou
Hi Karou! Yes, that would definitely have affected it. I will look into it now and see if I can figure out the high altitude conversions 🙂
Hi Nagi,
I baked mine to 55min & when I tried turning it out. Thin white first layer separated & got stuck on the board. It came out 3 layers so I assume it’s not timing issue, right? Any suggestions how to fix it?
Hi Karen! All I can think is that the cake pan was not greased well enough?? If your pan is extra “sticky”, perhaps try lining it? Glad to hear all 3 layers came out! N x
Hi Nagi,
Could you please tell me, exactly what size of egg you use, ( medium or large), as I think this is the crucial factor in the success of this cake. Thank you
Lizzy
Hi Lizzie! I use medium eggs which are between 55 -60g each (660 – 720g for a 12 pack) 🙂 Hope that helps Lizzie! N x
Thanks so much Nagi! ????
Hi Nagi
I was just wondering would a glass baking dish be ok for this one? Or a 20cm or 22cm round springform pan?
Hi Jules! I would not use a springform pan because the batter is so thin, it might leak 🙂 Some readers have made this in a glass baking dish and it worked great! The bake time will be a wee bit longer, but really, the bake time differs so much from oven to oven, it is hard to say. 🙂 Just follow the recipe for the description of what to look for to know the cake is done!
Good day, Ms.Nagi! I am just wondering how deep should the (8×8 square) pan be? Is 2in deep enough for all the batter? If not, can I halve the batter?
Thanks!
Hi there Jorgia! Yup, 2″ is just fine!
This looks amazing, has anyone tried doing this recipe as cupcakes?
I haven’t I’m sorry Charlene. I don’t think they will work unfortunately because the bake time will be too short. 🙂
Is it okay to take glass tin?
Hi Rashi! It’s worked for some readers but I really recommend using tin if you can 🙂
Is it okay to take glass tin. I dont have an oven, I have a microwave in which metal tins can’t go.