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:
Dana Schwartz says
Can you use almond milk instead of milk-wlll it still work?
Nagi says
I’m not sure sorry Dana. I would say yes for almost all other baked goods I’ve posted, but this one is different 🙂
Kelly says
Did you try it with non dairy milk? Looks delicious!
Nagi says
I haven’t yet 🙂 For most things I can say that dairy will probably be ok but I can’t for this one, sorry! 🙂
Marina says
Hi! How long would It take for the stiff peaks to form in the egg whites ??
Nagi says
With my standmmixer it takes me around 3 minutes. 🙂 Maybe 4 – 5 minutes with a handheld beater.
Claire Depont says
Six to eight minutes. I would recommend using some cream of tartar also.
Cindy says
4-5 minutes.
Heather A. says
Not long. With with a pinch of cream of tartar it happens in a minute or so.
hawa azhar says
This looks amazing! Thinking of trying this tomorrow. But, for this recipe , what heater should be used? Top or bottom?
Nagi says
Hi Hawa, the bottom 🙂
Stacy says
Should this cake be refrigerated?
Nagi says
Nope, not unless it is super hot where you are! 🙂
S says
Can you freeze it?
Nagi says
I haven’t tried but my gut says the custard won’t hold up 🙂
Karou Brim says
Hi Nagi,
I’ve tried this recipe twice now, but both times it came out extremely flat with a very small cake layer. It baked for 55 minutes the first time and 60 minutes the second. I’m also at a high altitude, could I need to adjust for that?
Thanks for your help,
Karou
Nagi says
Hi Karou! Yes, that would definitely have affected it. I will look into it now and see if I can figure out the high altitude conversions 🙂
Karen Voon says
Hi Nagi,
I baked mine to 55min & when I tried turning it out. Thin white first layer separated & got stuck on the board. It came out 3 layers so I assume it’s not timing issue, right? Any suggestions how to fix it?
Nagi says
Hi Karen! All I can think is that the cake pan was not greased well enough?? If your pan is extra “sticky”, perhaps try lining it? Glad to hear all 3 layers came out! N x
Lizzy says
Hi Nagi,
Could you please tell me, exactly what size of egg you use, ( medium or large), as I think this is the crucial factor in the success of this cake. Thank you
Lizzy
Nagi says
Hi Lizzie! I use medium eggs which are between 55 -60g each (660 – 720g for a 12 pack) 🙂 Hope that helps Lizzie! N x
Jules says
Thanks so much Nagi! ????
Jules says
Hi Nagi
I was just wondering would a glass baking dish be ok for this one? Or a 20cm or 22cm round springform pan?
Nagi says
Hi Jules! I would not use a springform pan because the batter is so thin, it might leak 🙂 Some readers have made this in a glass baking dish and it worked great! The bake time will be a wee bit longer, but really, the bake time differs so much from oven to oven, it is hard to say. 🙂 Just follow the recipe for the description of what to look for to know the cake is done!
Jorgia Lee says
Good day, Ms.Nagi! I am just wondering how deep should the (8×8 square) pan be? Is 2in deep enough for all the batter? If not, can I halve the batter?
Thanks!
Nagi says
Hi there Jorgia! Yup, 2″ is just fine!
charlene says
This looks amazing, has anyone tried doing this recipe as cupcakes?
Nagi says
I haven’t I’m sorry Charlene. I don’t think they will work unfortunately because the bake time will be too short. 🙂
rashi says
Is it okay to take glass tin?
Nagi says
Hi Rashi! It’s worked for some readers but I really recommend using tin if you can 🙂
rashi says
Is it okay to take glass tin. I dont have an oven, I have a microwave in which metal tins can’t go.
Paula says
Just made the custard cake tastes great but haven’t got the layers like yours,could I have over whisked the whites,followed the recipe exactly,will try again
Thanks Paula
Nagi says
Glad you liked the taste of it and I do hope you try it again! 🙂
Nancy says
Thanks for the recipe. The first time I did it, it wasn’t 3 layered, only to realise I didn’t followed the instructions to the T’s but it tasted good. Next day tried it again and….at last. it was better. Now, due to the demand, I’ve been doing this weekly. You’re awesome……
Nagi says
Glad you love it as much as I do Nancy!!! Thank you very much for coming back to let me know! N x
EJ says
Thank you for this great recipe! I tried it three times this week, and finally I got all three layers.
I used a little larger tin (9” x 9”) which made my cake much thinner than in the picture. I baked for 55 mins and the result was perfect. If I used a smaller tin, I could have baked a little longer.
When I first gave a try, after baking 40 mins the batter was still jiggling that I thought the center was uncooked. But later I realize the jiggling was the risen top, not the center! After taking out the cake from oven, when the top layer is set, it will stop jiggling and you’ll see the beautifully done middle layer. Well, even though I overcooked the first two cakes, they were still delicious, so I’m sure, overcook is not a problem.
Nagi says
BA HA HA! You sound like ME EJ!!! I made this so many times when I first discovered it 🙂 So glad you enjoyed it!!!
Amber says
This looks absolutely stunning.
I tried it today and I followed your instructions to a T, even covered the top with aluminium foil and the top was a gorgeous golden brown, took it out to cool for 10 minutes in the tin once it didnt jiggle when I gave it a little shake and all of that, but mine turned out to be ALL custard, basically.. the very top is a thin later of cake but the rest of all custard-y. 🙁 I was so excited for the fudge layer!
Nagi says
Hi Amber! I’m sorry to hear that – but do you mean you covered the top with foil the whole time???
Amber says
I didn’t, but it started to brown quite a lot rather quickly.. Even though my oven was set at 155 degrees, not even 160 degree Celsius! So I had to cover it with foil at that point and it came out perfectly browned on top.
terri says
Hi, could i use unsweetened regular almond milk in place of the milk?
Nagi says
Hi Terri! I’m sorry I can’t say for sure, I haven’t tried it. 🙂
Emily says
Mine is in the oven now. The batter looked perfect until I started to add the milk. After about 1/2 cup in the batter looked like it was curdled. I continued though and added the rest then folded in the egg whites. Is that what the batter should be like consistency wise? This is my second attempt, I had another one in the oven and it wasn’t looking good so this is my final shot for the day.
Nagi says
Hi Emily – hmm, that’s odd. Curdled batter? I haven’t come across that before, especially not when adding milk?? How did it turn out?
Lindsey says
Mine did the same. I think this is the butter solidifying when the cool-ish milk hits the batter. That is to say, my milk wasn’t luke-warm enough i don’t think.