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:
Oh my your pictures sure are pretty! This sounds amazing! I love magic!
I know!! What other magic recipes do we know?? 🙂
Hi Nagi! I did not know that you are a magician! I love all things custard! I make cream puffs that use a dozen eggs between the choux and the custard and they wake me up at night! I don’t make them too often, lest I look like one! 🙂
This cake looks totally delicious. And your photos are awesome! Thanks for sharing.
Thanks Cecilia! Hope you consider trying it 🙂 It really is a miracle cake!!
This cake looks amazing Nagi! Love the layers! Definitely making it soon!
Thanks Mira!
Oooh yummy yum yum! I know, so inarticulate, but this is exactly what I thought when I saw this cake and the title … and then I pinned it far too many times! (although I’m sure I won’t annoy my followers with something so genius)
Jo is indeed a clever girl. Love your photos too (but that’s nothing new).
Thanks Helen!! We’re in sync, both posting miracle desserts at the same time. I can’t wait to try your 6 ingredient cake!! 🙂
This cake is gorgeous! I love the layers – so beautiful!
Thanks Jess! I hope you consider trying it! 🙂
Would I be able to bake this in mini silicone muffin pans instead?
Hi! I am not sure that will work because the baking time will be quicker. If you try it though, I’d love to hear how it turns out! I’ll update the recipe if I try it 🙂 It is likely I’ll be making this again soon!
Nagi, this 3 layer custard cake is magic indeed!!!! WOW, this is perfection!!! Love and pinned!!!
Aw Alice, thanks! I don’t take credit though, it’s all credit to Jo!
Oh yes so lovely. I made this in chocolate for Skater and his girlfriend for dinner last week. delish
Oooh, chocolate is next on my list! Did you post it?
Hi Nagi….another delicious looking recipe. Can you please tell me if all purpose flour is plain or self raising??? Thanks x
Oh, what a fantastic cake – going to make it to try.
Hope you do! It IS pretty fab 😉
Isn’t Jo Cooks fantastic? I swoon over so many of her recipes and photos. Nearly as many as I do of yours. 🙂
I could use some magic today so I will have to try your cake.
YES you must try this cake! But it isn’t mine, all credit to Jo 🙂
I have been wanting to give this cake a try for a long time. I think I figured there was some trick that my non-baker self would totally screw up LOL So I will take your word that it is simple and give it a try!! BTW, I love Jo too!! 🙂
I’m not a “baker”!! If I can make it, YOU can!! 🙂
You’re hilarious – 16 pieces of cake and the portions are far too small. There is no such thing. It just means you get to eat more. Hahahahahahaha
I’m going to a friend’s house for afternoon tea tomorrow, and this is what I’m going to bring. Wish me luck! I’ll check back in once I’ve baked it.
It’s true, it’s true!! 16 pieces and they are so small I can pop the entire thing into my mouth in one go!! 🙂
Ooh, I’m a wee bit nervous to hear what you think about this one! It’s definitely a bit left field, not the type of thing I usually post 🙂 I just received a photo from another reader who made it, it looked fantastic! I really hope you enjoy it 🙂
I made it. It didn’t quite turn out exactly like yours, but it was DELICIOUS! I got 3 layers – a fudgey layer, a thick custard layer, and a very thin sponge layer.
I believe the following are the reasons why my layers weren’t as uniform as yours:
1. I think I overbeat the egg whites.
2. I was interrupted during the mixing process because my 40yo husband had a “stranger danger” moment and needed me to go talk to the new contractors mowing the grass at our villa complex.
3. I have a wonky oven.
Photo is here – https://instagram.com/p/1fUWqxKyYM/.
I am definitely going to make this again. It was one of the best cakes I’ve ever tasted, made by my own hands!
Oooh, you are lucky!! The thick custard layer is what everyone strives for, it is really hard to achieve that!! The custard is the BEST layer. Make sure you do those 3 things again. Especially your husband and his “stranger danger” moment. That’s very important. I’m glad you dropped everything and dealt with it. 🙂
Wow, what a gorgeous cake Nagi!
One batter, three layers intrigued me and you in turn have inspired me to do! Thank you!
I hope you do!! It really is incredible, Jo is a legend 🙂
This is so interesting Nagi…I have baked 2 layers, but three? I need to give this a try…and the cake sure sounds and looks delicious! Thanks for sharing the recipe…
Oh! We saw the movie Chef…and it was a lot of fun…thank you so much for the great posts and now more than ever I want to try to make your Cuban sandwich…
Have a wonderful week 🙂
I’m so glad you watched the movie!! It’s so cool, isn’t it? So YES, now you have to make the sandwiches!! I hope you have a great week too 🙂 Take it easy!
Hi Nagi,
I love this recipe, you have made it beautifully. I have had this layer cake sitting in my “to do” list for ages but you have inspired me to give it a go.
Thanks for sharing 🙂
Julie
Gourmet Getaways
Okay, first of all, I LOVE your blog – so glad I stumbled upon it. Second, this cake is going to the top of my must try list. I can almost taste it already. Can’t wait!
Hi Patricia! And welcome! 🙂 Thank you for stopping by. I hope you do try this, it really is INCREDIBLE! 🙂
this look so delicious!!! yum yum!
Thanks so much Binjal! 🙂
You did not spend time putting these layers together ever so carefully?!!! This cake looks divine! And I would have thought it was much harder to make. Great recipe. Thanks so much for stopping by to see me today. I am so excited we connected!
Same here Suzy!! I hope you join FBC, I’d love to chat to you there too!! 🙂