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:
Debby says
Yummy!
Nagi says
Thanks Debby! ❤️ N x
C says
This cake is amazing! I think I did cook it too long though, as I didn’t have the custard layer, just a cake top and fudgy bottom. I think I was too paranoid of the ‘jiggle ‘, and over did it. Regardless, we still loved it, and I plan to keep making it, and hopefully get the cooking time right. I do have a question though (seems like a silly question)….what size eggs did you use? I don’t think the recipe specifies. I only had extra large eggs. I thought that four extra large eggs may have made it too eggy, so I only used three eggs…the flavour was great.
Nagi | RecipeTin says
So glad you enjoyed it Cindy! The eggs I use are 60g/2oz. I would consider them medium, not extra large 🙂 3 extra large eggs would not be the same as 4 normal eggs. I think 4 would have worked better because eggs are key to the custard layer!
Karen Albertson says
Nagi,
I tried this awesome sounding cake. Checked it after 30 mins. and it wasn’t done. Checked every 10 min. until 50 min. and took it out of oven. It wasn’t jiggling in middle like it was wet, sort of slightly jiggled all over. Looked beautiful, but after it was out of oven awhile, it sunk, leaving outside still high. When I cut it, the bottom was quite thick, whereas the middle was good but thin, not much of it. Top also good. So, if it tasted alright, why did it sink and why not much of the custard middle? Used 8 x 8 glass pan. Thanks for any input. Karen
Nagi | RecipeTin says
Hi Karen! sounds like your oven is weaker than mine and checking it every 10 minutes was reducing the oven temp as it sounds like it was undercooked. Sorry to say!
Amanda says
I think maybe you should change your “about me” section. It says that a reader will never see a baked sweet treat recipe, but you clearly have lots of those (no complaints here), just thought you should know
Nagi | RecipeTin says
Oh gosh, did I write that??? I will update it, thank you!!
Erin says
Hi Nagi,
Should I lower the temperature if using a fan forced oven?
Thanks,
Erin
Nagi | RecipeTin says
Hi Erin! I use a fan forced oven 🙂
Farzi says
Hello~ ^^ Just made this.. love the texture _>;; so was wondering if you could help me with what went wrong ^^ tanxxx for the recipe
Nagi | RecipeTin says
Hi Farzi! What went wrong??
Yesim Green says
Hi Nagi,
This looks delicious I can’t wait to try it, but I have probably a very silly question. In UK we have self raising flour or plain flour, which one I should use? Also I saw in some of the comments there was a reference to cream of tartare or vinegar, but I can’t see either of them in the ingredients – am I missing something??
Many thanks for sharing this 🙂
Nagi | RecipeTin says
Hi Yesmin! Plain flour 🙂 Nope, now cream of tartare of vinegar in this!
Gurvir Gill says
Hi! this recipe looks yummy!!
is it possible to substitute the egg (both the yolk and whites) with anything?
Nagi | RecipeTin says
I’m sorry, I can’t help you there! Eggs are quite key to this recipe 🙂
Talia says
I made this yesterday and it was delicious. I used 1 T vanilla bc… well… it’s vanilla lol and I baked it for 45 mins. Unfortunately that was too long bc I lost the custard middle.
I have the chocolate version in the oven right now and I’m baking it for 30 mins instead.
Oh… and instead of vinegar I used cream if tartar just bc I’m more comfortable using that ingredient for the purpose of creating and stabilizing whipped egg whites
THIS IS DELICIOUS!!! ty for posting it. I’m gonna make a lemon one this coming weekend lol
Nagi | RecipeTin says
YAY!!! I’m SO SO GLAD you loved this Talia!!! 🙂
Xara says
I don’t have an 8×8″ pan, but I have a 9×9″ one. Do you think that it would work in that pan?
Nagi | RecipeTin says
Hi Xara! Yup, pretty sure this will be just fine in a 9″ pan 🙂
Sharon says
Can I double the recipe and use a 9×13 pan
melanie says
so I used a 7 inch square tin… maybe not such a good idea. It has been in the oven one hour and thirty minutes and still it jiggles. So I debate. Keep cooking or accept some jiggles and take a chance. I covered it with foil at 45 minutes. It is 4:30 am and my guests will be here at 11 am and I just wanted dessert for dinner tomorrow night. I even splurged on fresh raspberries in December.
The cake does look sumptuous. I love custard anyway I can get it.
Okay ten more minutes is all, it gets. :/
debora says
We did something wrong. It cooked for way longer than advised and did not stop jiggling we gave up took it out after 80min and it was not cooked all the way. We did use a glass baking dish instead of pan. It flopped when tufned out of dish and tasted between custard and scrambled eggs. What did we do wrong
Lou says
I had the exact same problem! I used a glass dish as well, and after 30 minutes, I had a cracked sponge top. I covered it with foil and kept baking. 40 minutes later, it still jiggles and while the top tastes like vanilla sponge cake, the middle tastes like sugary, eggy, textured custard… Could it be the glass dish?
Nagi | RecipeTin says
Oh gosh Melanie, I’m terribly sorry for your troubles 🙁 Yes, it is important to use a pan that is the right dimension otherwise the baking time will be out. 🙂
Shihoko says
Ohhhh Nagi san, I overlooked this post! Magic cake is so popular in Japan and I was going to bake one too. I have just got a new oven installed. I can not wait to bake one for myself 😀
Nagi | RecipeTin says
Magic cake is popular in Japan? I didn’t know that!!
Jade says
Hey! This recipe looks awesome however i have one question, i kno you said its best to use full fat or low fat milk, is skim fine tho or should i sub something in? looking forward to trying :p
Nagi | RecipeTin says
Hi Jade! Skim should be fine 🙂
aparna says
Today ,i tried this cake..it came out very well..my husband and my son loved it..yummy magic cake..
thank you..
Nagi | RecipeTin says
SO glad you loved it Aparna! Thank you so much for taking the time to let me know!
kathya says
Hi Nagi,
thanks for this wonderful recipe. just tried this afternoon, taste delicious but i think it came out not like it supposed to.
baked 160 for 30 mins (because the top turned out brown after 20mins, covered with foil, 10mins after jiggle is gone so i thought it’s done)
cooled completely, and cut them, there’s only 2 layers, missing middle creamy part, and the top layers doesn’t rise like yours. whipped my white eggs til stiff peaks, first i used spatula to fold but its hard to incorporate, decided to stir slowly with whisker.
what went wrong? :s
Kathya
Nagi | RecipeTin says
Hi Kathya! Only 30 minutes? It sounds like you undercooked the cake. But I’m confused about the layers! You say you didn’t have the custard part in the middle but the top didn’t rise. So what did you actually have?? Could you describe it to me? It will help me understand what went wrong.
Kathya says
Mostly the bottom part 🙁 the jelly fudgy kinda texture part. The top layer, well, doesnt rise as thick as your cake in the photo. But taste so good and i would love to make it again, but right way this time. Is it possible my oven is too hot? Yeah 30mins part made me wondering too.
Nagi | RecipeTin says
Hmm, that’s really odd! 30 minutes is definitely under and when it’s under, I would not expect the fudge part in the middle. That’s really odd. Did you use ordinary flour and not bread flour or pasta flour?
Kavita says
Nagi,
This looks delicious. How far in advance canw e make this cake? Planing to take it to a potluck party.
Nagi | RecipeTin says
Hi Kavita! I really recommend making it as close as possible – fresh is best! Day before is perfectly fine 🙂
Mai says
Hi Nagi,
Gosh – I hope you don’t think I’m stalking you! Just wanted to come back and rate this recipe (I always appreciate comments from people who have actually cooked the recipes rather than just “rate” it without really trying it first).
Made it twice in the past and both times turned out great with all the yummy three layers! Would make it again… and again… and again… I love that it’s not super sweet.
Thanks for sharing all the delicious recipes.
Cheers,
Mai
Nagi | RecipeTin says
I really appreciate comments from people who have made the recipe too, so thank you for taking the time to leave your thoughts! I’m SO GLAD you enjoyed this Mai! Thank you thank you!! N x
Niyatee Ravipati says
Hey,
I live in india and am finding it hard to find all purpose flour, we have something called maida which is apparently similar to cake flour, would it be okay to use cake flour for this recipe?
rashi says
Hi niyati
I am also from India. How did the cake turn out to be using maida?
Nagi | RecipeTin says
Gosh Niyatee, I don’t know I’m sorry. I just read up on Maida and it is slightly different to plain flour. Baking is quite scentific – especially this recipe – so I’d hate to say it will work without knowing for sure!
niyatee says
Hey thank you :). I tried with maida and the custard and fudge layer came but did not get the cake layer at all. I baked for about 45 min at 160 degrees centigrade. My oven is not a convection oven and just has a heating pipe-shaped element on the top and bottom. Also the cake got stuck a bit to the cake dish (aluminium) , even though I buttered it. I used a square tin with 17 cm x 17 cm x 5.5 cm (L x B x H). I found a place which sells All purpose flour and am planning to try it again this weekend!
Sorry for all the details but i was hoping that you may have any suggestions about what I can do differently and if the tin size is okay.
Camille says
I love this cake, but I’m still trying to get it right.
The last two times I’ve made it, it’s risen well, but the cake layer on the top has cracked pretty badly. Any ideas on what I’m doing wrong?
Nagi | RecipeTin says
Hi Camille! Do you have a convectional or fan forced oven? Is it strong? A cracked surface usually indicates that the oven is stronger than usual. 🙂