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:
Kirsten says
I have gluten free flour mixes with and without xanthum gum. Thoughts on using a Gluten free flour with this recipe? Would it still work?
Nagi says
Sorry Kirsten, I haven’t tried it 🙂
Joanna says
Would I be able to use stevia instead of sugar for this recipe?
Andy says
First time I followed the recipe to the letter. Very impressed but being diabetic was concerned abt sugar content so second time around I used sugar substitute (candarel) and vegetable oil instead of butter because i dont really eat butter. The substitutes did not take anything away from flavour or texture. The whole family love this. Its their new favourite cake. Thanks
Nagi says
WOW! That’s amazing to hear Andy, thanks so much for letting me know! N x
Nagi says
I don’t think so Joanna, sorry!
Kate says
I was super excited about this recipe! But my magic cake was a total disaster – I was baking it for almost 70 minutes (after 40mins I covered it up with a foil and turned the fan on, because it was starting to turn golden and was still super jiggly). The surface broke, the cake rose at first but then collapsed. No layers were visible but a sad layer ? I weighed all the ingredients and precisely followed the steps from the recipe. I have no idea what went wrong ?
Nagi says
Oh dear Kate 🙁 It sounds to me like your oven is very weak, is that right? Do things usually take longer to cook than what the recipe says? That would explain the rise then collapse 🙁
Sarah says
Hi there – will this work with a larger cake tin? I only have a 10″ one! Thanks
Nagi says
Hi Sarah, sorry, I don’t recommend that 🙁
Nada says
Why did I end up with just 2 layers?
Leslie says
I wish I had read these comments before adding the egg whites. I am not a very experienced baker and only beat them for about a minute, but should have been more like 3 minutes. I only had almond extract, so used that instead. It took closer to 55 mins in a glass pan. It’s also not as brown on top as the picture, but it did rise some, and smells yummy. My husband will eat it. He eats anything I make– lol lol 🙂
Nagi says
Oh dear Leslie 🙁 Yes it does take a few minutes to make egg whites stiff. N x
Adam says
Hi
Just read through the recipe. Where does the stick of butter go in? Am I missing something? Thanks!
Nagi says
Hi Adam! it’s in Step 5 🙂
Adam says
Oh never mind! It goes in with the vanilla!
Going to try this recipe as soon as possible!
Nagi says
??
Nicole says
I feel like mine tastes very eggy. Did I do something wrong? Or is it supposed to taste that way?
Nagi says
Hi Nicole – custard is definitely a big eggy 🙂 My friend who hates eggs isn’t a fan of custard.
Theresa says
Made this tonight and it was just yummy. I’m going to make it for my son and daughter-in-law tomorrow as a surprise as they’ve been working so many hours. I have a convection oven and the bacon came out golden brown, just right. Thanks for sharing.
Nagi says
I’m so thrilled to hear that you enjoyed this Theresa! THANK YOU for letting me know! N x
Theresa says
Don’t know how this ended up under this recipe but this was for a bacon-wrapped pork loin recipe.
Nagi says
Oh! BA HA HA!!!! Completely different recipe!
Brenda says
I was wondering if anyone has tried to make this chocolate? And if so – how?
Nagi says
Hi! If you Google “Jo Cooks Chocolate Magic Cake”, she has a great one!
Elizabeth says
Ill be making this today and hopefully it comes out as beautiful as yours did. Ill post a picture later on when it is done.
Nagi says
I look forward to seeing it Elizabeth!!! N x
Heather says
I only got two layers on mine the creme part and the sponge. I didn’t seem to have a fudge like base. Did I over cook it? It’s it supposed to be slightly wobbly still.
Nagi says
Hi Heather – hmm, another reader had this problem today too. How strange, I can’t imagine getting that result, I will look more into it. The custard and sponge are the best parts though!! N x
Maria says
I only got the top 2 layers, no “fudgy” bottom layer. Any thoughts as to what I may have done wrong?
Nagi says
Hi Maria – that’s odd! So you only had custard and it wasn’t fudge-like at the bottom at all?? I can’t imagine what caused that because if anything, the base is in contact with the pan so it should definitely become firmer than custard. How strange!
Sheri says
This recipe looked so easy!
I just put it in the oven – and I just read that the milk was supposed to be lukewarm! Uh oh…
What do you think will happen to the cake as a result of my using colder than lukewarm milk?!
I can’t believe I missed this little piece of info!
Nagi says
Hi Sheri! Did it work ok??
Diane says
Can gluten free all purpose flour
be used instead ?
penny says
I just used GF flour. Turned out great except that I also only got 2 layers… but gluten free flour worked!!
Nagi says
I’m sorry Diane, I haven’t tried it with GF flour 🙁
UterusConfetti says
Instructions were easy to follow. Thank you!
P.S. Wonderful writing skills.
Nagi says
I’m so glad you enjoyed this! Thanks so much for taking the time to come back and let me know! N x
JB says
Do you have any suggestions for this recipe for high altitude baking? I’m in Denver, and would like to try this. Thank you!
Lisa says
Me too, and I’m curious what they would suggest. I usually lowered temp by 5-10 degrees and add a few minutes to cooking time. I always add an extra 2 tablespoons of flour for my high altitude baking.
Nagi says
I’m sorry but I don’t have the answer to this for this cake. It’s quite a unique one, and I have no way of testing it! I will do some research and come back to you 🙂
Nicci says
High altitude adjustments?
Dana says
Should this be refrigerated after cooling?
Nagi says
Hi Dana, unless it is really hot where you are, then room temperature is fine. 🙂
Susan says
I made this but did not look like yours. Top layer did not come out very thick and stuck to plate when I took out of pan to cool. It tasted very good but would have liked it to be more appealing to the eye before I make again. Any ideas?
Nagi says
Hi Susan, I’m sorry to hear that this did not come out. If the sponge did not come out, it sounds like the egg whites may not have been stiff enough to form a sponge??
Tiana Rivera says
Mine sunk & didn’t come out pretty either? Egg whites not stiff enough????
Nagi says
Hi Tiana, I’m afraid that was probably the cause as the stiff egg whites are what makes it rise. 🙁