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! SaveSave
Nutrition Information:
Jane says
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!
Nagi says
That’s great to know Jane! N x
June says
How well does it freeze?
June says
Could I double the recipe and make it in a 9×13 pan??
June says
Could I double the recipe and make it in a 9×13 pan?? And how well does it freeze?
Kelly says
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!
Nagi says
Love to know if it works Kelly! N x
Nori says
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!
Nagi says
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 🙂
Genevieve malak says
I can’t wait to try the cake,I will let you know how it turned out.🙋😄
Nagi says
I’d love to know how it goes!! N x
Julie Cotterill says
I loved it, but I live on my own and would like to know can you freeze it
Nagi says
Hi Julie, I havent tried to be honest but would love to know if it works!! N x
Amanda says
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!
Nagi says
Wahoo, that’s great to hear Amanda! N x
Barbara says
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.
Nagi says
Oh no Barbara, sorry you had issues!!! (I hope the lemon potatoes made up for it 😬) N x
barbara says
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 🙂
GWENDOLYN BLACKMAN says
I was skeptical and expected a flop. It is definitely a keeper. It totally satisfied the sweet tooth. Thank you for sharing.
Nagi says
WOOT!! I’m so glad you gave it a go Gwendolyn! N x
Liz says
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.
Nagi says
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
Ka Starks says
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.
Nagi says
I’m so glad you gave it a shot Ka! N x
Autumn Raine says
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 😞
Wendy says
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.
Autumn Raine says
Thanks for the tip! I will give it a try.
Margaret Tait says
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.
Nagi says
🙌 Thanks Margaret! N x
Connie Airey says
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
Liszka says
Did you double the recipe.when you use 9 x 12 glass pan?
Nagi says
That’s great to hear Connie!! N x
Tatiana says
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?
Nagi says
Hi Tatiana, I’m sure you can – cook time will just need to be adjusted 🙂 N x
Tatiana says
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!
Angela says
Can I use almond milk in place of regular milk??
Anna says
Sorry, if I’m being thick! But what temperature should the oven be if it’s a fan forced oven? It’s 160 for standard oven so should my oven be 140?? Thanks.
Nagi says
Hi Anna, this recipe calls for 160 – for all oven types. N x
Anna says
Thank you so much! P.S. LOVE LOVE LOVE your recipes. Every single one is a success!
Christina says
This cake is amazing! Turned out practically perfect on the first try, my family devoured it before it properly cooled. Not too sweet and the three layers were great, textures were just right! Thanks for another easy tasty recipe!
Nagi says
Wahoo, I’m so glad you enjoyed it Christina! N x
Kitten Peters says
I am making this tomorrow. Can’t wait to see the magic!
Nagi says
I hope you love it Kitten!! N x
Dottie says
Can ingredients be increased to make a 9 x 13 cake?
Nagi says
I’m sure it could Dottie, but I’d need to test it to work out cook time and ensure it works the same 🙂 N x
Judith. Loomis says
Love your receipts. I can’t wait to try them
Cynthia says
Excellent, and very easy to make
Phyllis Hardy says
Can you do this cake successfully w a gluten free one on one flour mix? HELP!
Nagi says
I haven’t tried to be honest Phyllis! N x