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:
Just made this today as it looked amazing. Don’t know what I did wrong but when I turned it out the sponge layer stuck to the board. It definitely didn’t jiggle in the pan and I let it cool first for 10 min.
Should I have cooked it
longer or let it cool for a bit longer in the pan.
Hi Sue – sorry you had issues here, what do you mean it stuck to the board? N x
Thanks for your reply.
When I tipped it out of the tin onto the cutting board as instructed on note 3, before tipping it back onto the cooling rack, some of the sponge layer stuck to the board.
I could also only see two distinctive layers. So although it tasted delicious and I would definitely make it again, I’d like to try and figure out what I did wrong.
Great recipes
This cake looks wonderful, but question. Has anyone tried to make it as a lemon custard cake? If so, how did you do it? If I could make that, it would be a huge hit with my family (and me!).
Replace 1/4 cup of the milk with fresh lemon juice! Instead of using 2 cups of milk use 1-3/4 cups milk and 1/4 cup lemon juice. As long as you have a total of 2 cups liquid everything should be fine.
Same thing happened to me. Only the middle layer. A minuscule layer on top and bottom. Top was more like a film. If you find out the problem let me know
Hi Susan, I haven’t tried making it as a lemon cake sorry! N x
Would this recipe work with a gluten free flour?
I haven’t tried sorry! Would love to know if you try it! N x
Hi, do you think I could use a round tin for this recipe? I want to make it for a birthday so wanted it to look more birthday cake-ish?
Thank you
I make this recipe gluten free and dairy free by using all-purpose gluten free flour and oat milk. I also substitute 1/3 cup coconut oil for the butter. I only use 1/2 cup sugar. Works great. Love this recipe. For a yummy chocolate version, I put 2 tablespoons of cocoa in my 3/4 cup first, and then fill the measuring cup with flour.
Love this recipe works every time. I make it with low-fat milk and half the amount of sugar because I don’t like things too sweet. Perfect every time ! Thanks for a great recipe!
That’s great to know Jane! N x
How well does it freeze?
Could I double the recipe and make it in a 9×13 pan??
Could I double the recipe and make it in a 9×13 pan?? And how well does it freeze?
My daughter made it but used the wrong size pan- we got thin layers and eggy taste but still good
I am trying it today substituting half and half for the milk ( decreases to 1/2 cup ) and adding 1/4 c Malibu rum to get a coconut version. Crossing my fingers- smells so good!
Love to know if it works Kelly! N x
I triedx2 but the cake doesn’t rise as much. Any tips?? It still tastes great though! And yes I saw 3 layers each time!
Hi Nori – this cake isn’t a rising cake like a sponge – it’s a custard based cake and is meant to be dense just like the pictures 🙂
I can’t wait to try the cake,I will let you know how it turned out.🙋😄
I’d love to know how it goes!! N x
I loved it, but I live on my own and would like to know can you freeze it
Hi Julie, I havent tried to be honest but would love to know if it works!! N x
Made this for my husband and I as a treat the other day. Used a glass 8×8 dish and it turned out fantastic. We loved it! I even enjoyed it better cold the next day!
Wahoo, that’s great to hear Amanda! N x
I tried 2 recipes yesterday. Unfortunately, the magic cake didn’t work. I thought the egg whites were good but now I’m wondering if I overbeat them and then over baked the cake. when I checked at 30 minutes the cake was splittling on one side, I put it back for 10 and another ten as the custard layer looked raw. I’ll try Again as the “custard” cake it produced is delicious but not 3 layers! bUT I also made the lemon potatoes for dinner and they were fantastic! thanks.
Oh no Barbara, sorry you had issues!!! (I hope the lemon potatoes made up for it 😬) N x
Yes! I’ve been making them for years but never used garlic – also, I added lemon zest – really brought out the lemon flavor. No worries, we still ate the cake 🙂
I was skeptical and expected a flop. It is definitely a keeper. It totally satisfied the sweet tooth. Thank you for sharing.
WOOT!! I’m so glad you gave it a go Gwendolyn! N x
I tried this magic three layer custard cake, but lousy results. I know I overbeat the egg whites, plus I used a ceramic baking dish. I couldn’t find my 8×8 old metal one. After 55 minutes it appeared to be properly done, but it split into two layers when flipping, and looks like a flat cake. I’ll try again with better beating egg whites & I’ll get a metal pan. I am looking at this right now, it’s very disappointing.
Hi Liz, sorry you had issues here – overheating the egg white will indeed affect the final result. I hope you give it another shot! N x
Just found you recently and this was the first time making any of your recipes. I baked the cake in a glass pan and followed baking directions. After 50 mins, it was still a little jiggly so I ended up leaving it in for an extra 5 mins. After it cooled, the cake settle a bit and wasn’t as fluffy but the layers turned out pretty good.
I’m so glad you gave it a shot Ka! N x
I tried baking this twice now but I must be doing something wrong because the layers don’t look like yours (there’s no color difference between the bottom and middle layer) and it also tasted very eggy. I’m so sad 😞
Adding a piece of lime peel to the egg (both yellow & white, and in any sweet baking recipe) cuts the fresh smell and eggy taste.
Remember to remove the lime peel before baking.
Thanks for the tip! I will give it a try.
Well, this makes sense! I used one of Jo’s recipes the other day and was very happy with the results. Just as successful as yours, Nagi! Same mindset.
🙌 Thanks Margaret! N x
easy to make * I used a Glass pan with no problem, coat well, i “up graded to 12 servings and used a 9×11 pan
Did you double the recipe.when you use 9 x 12 glass pan?
That’s great to hear Connie!! N x
Hi!
Thank you for sharing, I’ve tried a few of your recipes (including the pecan pie – which I got the most amazing compliments for) and they are all winners!
Do you think I can halve this recipe?
Hi Tatiana, I’m sure you can – cook time will just need to be adjusted 🙂 N x
Ohh! It didn’t work for me! I only got two layers. It was still ver tasty!
I think that I didn’t mix the egg whites with the butter enough because to top layer was ver eggie and thick. I’ll try It again!
Can I use almond milk in place of regular milk??