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:
Andromeda says
Would I be able to bake this in mini silicone muffin pans instead?
Nagi | RecipeTin says
Hi! I am not sure that will work because the baking time will be quicker. If you try it though, I’d love to hear how it turns out! I’ll update the recipe if I try it 🙂 It is likely I’ll be making this again soon!
Alice @ Hip Foodie Mom says
Nagi, this 3 layer custard cake is magic indeed!!!! WOW, this is perfection!!! Love and pinned!!!
Nagi | RecipeTin says
Aw Alice, thanks! I don’t take credit though, it’s all credit to Jo!
Tania @My Kitchen Stories says
Oh yes so lovely. I made this in chocolate for Skater and his girlfriend for dinner last week. delish
Nagi | RecipeTin says
Oooh, chocolate is next on my list! Did you post it?
Pauline says
Hi Nagi….another delicious looking recipe. Can you please tell me if all purpose flour is plain or self raising??? Thanks x
Rachel (Rachel's Kitchen NZ) says
Oh, what a fantastic cake – going to make it to try.
Nagi | RecipeTin says
Hope you do! It IS pretty fab 😉
Maureen | Orgasmic Chef says
Isn’t Jo Cooks fantastic? I swoon over so many of her recipes and photos. Nearly as many as I do of yours. 🙂
I could use some magic today so I will have to try your cake.
Nagi | RecipeTin says
YES you must try this cake! But it isn’t mine, all credit to Jo 🙂
Bobbi's Kozy Kitchen says
I have been wanting to give this cake a try for a long time. I think I figured there was some trick that my non-baker self would totally screw up LOL So I will take your word that it is simple and give it a try!! BTW, I love Jo too!! 🙂
Nagi | RecipeTin says
I’m not a “baker”!! If I can make it, YOU can!! 🙂
Gloria | Food Oh Glorious Food says
You’re hilarious – 16 pieces of cake and the portions are far too small. There is no such thing. It just means you get to eat more. Hahahahahahaha
I’m going to a friend’s house for afternoon tea tomorrow, and this is what I’m going to bring. Wish me luck! I’ll check back in once I’ve baked it.
Nagi | RecipeTin says
It’s true, it’s true!! 16 pieces and they are so small I can pop the entire thing into my mouth in one go!! 🙂
Ooh, I’m a wee bit nervous to hear what you think about this one! It’s definitely a bit left field, not the type of thing I usually post 🙂 I just received a photo from another reader who made it, it looked fantastic! I really hope you enjoy it 🙂
Gloria | Food Oh Glorious Food says
I made it. It didn’t quite turn out exactly like yours, but it was DELICIOUS! I got 3 layers – a fudgey layer, a thick custard layer, and a very thin sponge layer.
I believe the following are the reasons why my layers weren’t as uniform as yours:
1. I think I overbeat the egg whites.
2. I was interrupted during the mixing process because my 40yo husband had a “stranger danger” moment and needed me to go talk to the new contractors mowing the grass at our villa complex.
3. I have a wonky oven.
Photo is here – https://instagram.com/p/1fUWqxKyYM/.
I am definitely going to make this again. It was one of the best cakes I’ve ever tasted, made by my own hands!
Nagi | RecipeTin says
Oooh, you are lucky!! The thick custard layer is what everyone strives for, it is really hard to achieve that!! The custard is the BEST layer. Make sure you do those 3 things again. Especially your husband and his “stranger danger” moment. That’s very important. I’m glad you dropped everything and dealt with it. 🙂
Joanne T Ferguson says
Wow, what a gorgeous cake Nagi!
One batter, three layers intrigued me and you in turn have inspired me to do! Thank you!
Nagi | RecipeTin says
I hope you do!! It really is incredible, Jo is a legend 🙂
Juliana says
This is so interesting Nagi…I have baked 2 layers, but three? I need to give this a try…and the cake sure sounds and looks delicious! Thanks for sharing the recipe…
Oh! We saw the movie Chef…and it was a lot of fun…thank you so much for the great posts and now more than ever I want to try to make your Cuban sandwich…
Have a wonderful week 🙂
Nagi | RecipeTin says
I’m so glad you watched the movie!! It’s so cool, isn’t it? So YES, now you have to make the sandwiches!! I hope you have a great week too 🙂 Take it easy!
Gourmet Getaways says
Hi Nagi,
I love this recipe, you have made it beautifully. I have had this layer cake sitting in my “to do” list for ages but you have inspired me to give it a go.
Thanks for sharing 🙂
Julie
Gourmet Getaways
Patricia @ ButterYum says
Okay, first of all, I LOVE your blog – so glad I stumbled upon it. Second, this cake is going to the top of my must try list. I can almost taste it already. Can’t wait!
Nagi | RecipeTin says
Hi Patricia! And welcome! 🙂 Thank you for stopping by. I hope you do try this, it really is INCREDIBLE! 🙂
Binjal says
this look so delicious!!! yum yum!
Nagi | RecipeTin says
Thanks so much Binjal! 🙂
Suzy @ The Mediterranean Dish says
You did not spend time putting these layers together ever so carefully?!!! This cake looks divine! And I would have thought it was much harder to make. Great recipe. Thanks so much for stopping by to see me today. I am so excited we connected!
Nagi | RecipeTin says
Same here Suzy!! I hope you join FBC, I’d love to chat to you there too!! 🙂
Marissa | Pinch and Swirl says
Wait, what!?! One batter, three layers? I am so excited to try this…I love vanilla cake and vanilla custard and am completely intrigued that this can make both!!!!
Shinee says
I’m simply amazed at this cake! And adding it to my weekend bake list! Simply wow!
Nagi | RecipeTin says
I know!! It’s honestly a miracle…you’ve seriously gotta try it!! There’s a chocolate version on Jo’s blog, she says it’s her favourite. Try that one!! 🙂
Thalia @ butter and brioche says
I’ve always wanted to make magic custard cake.. but never have gotten around to it! I definitely need to make one soon though – this looks perfect Nagi and I can imagine was delicious too.
Nagi | RecipeTin says
What – you mean I made a cake before Thalia did….?? Shock horror, that’s a first!! 🙂
mila furman says
What?!? This is witchcraft!! Serious witch craft!!! How does this happen?!? What is the science behind this?!? Oh but look Ms. Kathleen up there provided us with the answer! Either way…this is beautiful!!! I cannot wait to make this!!
Nagi | RecipeTin says
OMG, Kathleen….she’s sooooo funny……even a bigger food nerd than ME!!!
Neli @ Delicious Meets Healthy says
Wow, what a gorgeous cake! I love how delicate and elegant it looks! I am a fan of Jo’s recipes as well, and enjoy reading her blog. Now I want to make one of her magic cakes too! 🙂 G
Nagi | RecipeTin says
Yes!! You definitely need to try it! And tell me if you DON’T gasp when you cut into it! 🙂
jo@jocooks.com says
Nagi, you nailed it! It looks perfect! So glad you tried it and loved it! Now you must must try the chocolate version, that’s my favorite. 🙂 Thank you for all your kind words, you’re too sweet!
Nagi | RecipeTin says
AAAGGHH!!! The creator is here! Thank you SO MUCH Jo for popping by to check out how I did!! I am definitely trying the chocolate one, probably this weekend! Thank you for sharing this recipe with the world, it is absolutely divine. The custard centre is definitely my favourite!! 🙂