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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
Wait, what!?! One batter, three layers? I am so excited to try this…I love vanilla cake and vanilla custard and am completely intrigued that this can make both!!!!
I’m simply amazed at this cake! And adding it to my weekend bake list! Simply wow!
I know!! It’s honestly a miracle…you’ve seriously gotta try it!! There’s a chocolate version on Jo’s blog, she says it’s her favourite. Try that one!! 🙂
I’ve always wanted to make magic custard cake.. but never have gotten around to it! I definitely need to make one soon though – this looks perfect Nagi and I can imagine was delicious too.
What – you mean I made a cake before Thalia did….?? Shock horror, that’s a first!! 🙂
What?!? This is witchcraft!! Serious witch craft!!! How does this happen?!? What is the science behind this?!? Oh but look Ms. Kathleen up there provided us with the answer! Either way…this is beautiful!!! I cannot wait to make this!!
OMG, Kathleen….she’s sooooo funny……even a bigger food nerd than ME!!!
Wow, what a gorgeous cake! I love how delicate and elegant it looks! I am a fan of Jo’s recipes as well, and enjoy reading her blog. Now I want to make one of her magic cakes too! 🙂 G
Yes!! You definitely need to try it! And tell me if you DON’T gasp when you cut into it! 🙂
Nagi, you nailed it! It looks perfect! So glad you tried it and loved it! Now you must must try the chocolate version, that’s my favorite. 🙂 Thank you for all your kind words, you’re too sweet!
AAAGGHH!!! The creator is here! Thank you SO MUCH Jo for popping by to check out how I did!! I am definitely trying the chocolate one, probably this weekend! Thank you for sharing this recipe with the world, it is absolutely divine. The custard centre is definitely my favourite!! 🙂
I’m so intrigued with this cake. It’s gorgeous and sounds delightful.
It’s a must try!! Honestly, I was rather dubious (I am definitely not the best at baking…) but it’s super easy and it really works!! 🙂
What a show-stopper of a dessert! This is such a brilliant idea – and what a great way to impress any dinner guests! So my nerdy side almost immediately wanted to know the science behind this cake (of course after I wiped the drool from my mouth). If you’re curious, I found a link that has a great explanation (kind of in the middle of the page): http://cooking.stackexchange.com/questions/42378/what-is-the-science-behind-magic-cake
Kathleen…..and THIS is why we are friends….you make me feel like LESS of a food nerd!! I never thought to google the science behind it!! You crack me up!
Ha! Thanks! I think…. 😉