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:
We loved this!
I would love to receive your cookbook. I have been reading all about you and your recipes, they sound very good to me.
Thanks! N x
Instructions are precise but seeing Jo Cooks video on YouTube helped visualise the process. Cake turned golden brown 20min in and took full 70min to get to “slight jiggle in centre” stage. Luckily cake didn’t sink and I got layers.
Family loved it. Thank you Nagi
Thanks! N x
Will this cake keep well for the next day?
Baked mine for around 70 mins (weak oven) and the top sunk a little but tasted really nice, considering how easy the batter was. I couldn’t see 3 distinct layers when eating the first time but they appeared overnight! 🪄
Instead of Vanilla extract can you use lemon?
Thanks again Nagi! It was delicious!! One question, is it meant to rise and then collapse?
This looks really good. I’m wondering though – is is like flan? (very wet, squiggly, and slimy) – or is it firmer & on the dryer side? I do not like flan! (in case you couldn’t tell!) Mainly because the texture is so wet, like raw oysters going down your throat. ick.
Can you substitute 1/4 c of flour with cocoa powder to make a chocolate version?
I haven’t tried but it would need some testing Kathleen, flour and cocoa have different properties so it will change the texture. N x
What recipe I could use instead of wheat flour? Any gluten free flour I could use instead?
I think Bob’s Red Mill has a GF recipe,
Hi Nora, sorry this one won’t work with gluten free unfortunately! N x
I’ve made this version and also with GF flour and almond milk (not quite as good but still excellent!)
in our 9th week of lockdown, in sydney au, made this for the family and it was good to see them smile ,it was a hit, thank you !
I’m so glad it was a hit Betty – stay safe!! N x
That looks delicious! Can’t wait to try it!
Is there a gluten free version?
Not for this one just yet sorry!! N x
I think it’s the fault of COVID, because everything I bake I have the overwhelming need to add liquor. Sooo, I added 1 T of Limoncello and the zest of 2 lemons. Ok, I live in SanDiego and we have lots of citrus. It was delicious. Such a wonderful recipe. Thank you!
We wouldn’t blame you MaryJo – I’m so pleased it worked!! N x
Really looking forward to trying this recipe especially when my daughter is comes to visit. I was thinking about what a couple of people had said with having issues with it being still jiggly. I know it is a bit different but my oldest grandsons other grandfather makes some of the best cheesecake ever and he says to avoid that jiggle and for it to be firm he lowers the heat and bakes it longer. I was just thinking maybe that could work for some of these ladies.
I think I cooked it 5 minutes too long because it wasn’t “custardy” enough. It was fun though and I’ll keep trying until I get it right I covered it with caramel, toasted pine nuts and fresh berries to make up for it.
So good and so easy! I’m going to be known for bringing this.
I don’t have an 8×8 cake tin. Can I use a rectangular shape instead?
I made the recipe as written, but only got two layers. What could I have done wrong? Maybe I overbaked it? It tastes good, and I’ll try it again; I just wonder if I need to do something different next time.
Same – only two layers but still tasty! Mine looked like a shrunken version but the family didn’t wait for it to cool before wolfing it down with berries and cream. I suppose I can try again? I have willing testers standing by! Thx Nagi. Another winner!
This happened to me too.
Thank you so much for the best recipes ever!! Everything just works and tastes beautiful.
Q, Do you have a chocolate version of Magic Cake?
I don’t Sharna, make one to add to the list though!! N x