Vanilla Magic Custard Cake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Vanilla Magic Custard Cake uses one thin batter that magically separates into three distinct layers during baking: dense fudge bottom, creamy custard middle, and fluffy sponge top. Ready in 60 minutes plus chilling, it serves 9 with jiggly perfection.

Why This Recipe Works

Thin batter ratio creates density separation through oven convection. Lukewarm milk prevents egg white deflation. Powdered sugar dissolves evenly for smooth custard. Low slow bake allows gradual settling. Stiff meringue provides lift for top layer. Room temp eggs ensure emulsion stability.

Ingredients & Prep

Cake:

• 4 eggs, separated (room temp)
• 1¼ cups powdered sugar
• ½ cup butter, melted + cooled
• 1 tbsp water
• 1 cup flour
• 2 cups milk, lukewarm
• 2 tsp vanilla extract

Topping:

• Powdered sugar

Step-by-Step Instructions

1. Preheat 325°F; line 8×8 pan parchment overhanging.
2. Whip egg whites stiff peaks; set aside.
3. Beat yolks + powdered sugar pale yellow 2 minutes.
4. Mix butter + water; beat smooth. Add flour until combined.
5. Gradually beat lukewarm milk + vanilla thin batter forms.
6. Fold egg whites ⅓ at time until streaky ribbons.
7. Pour pan; bake 45-60 minutes barely jiggly center. Cool pan; chill 2 hours.

Flavor Variations

Storage Tips

Fridge airtight 4 days; serve chilled.

FAQs

No layers?
Lukewarm milk exactly; don’t overmix whites.

Cracks top?
Lower oven 20°F; water bath optional.

Too wet?
Bake until edges pull; center jiggles.

Conclusion

Vanilla Magic Custard Cake layer-hugs alchemy triple perfection.

Vanilla Magic Custard Cake Recipe

Print Recipe

Vanilla Magic Custard Cake transforms one thin batter into three magical layers a fudgy bottom, creamy custard center, and fluffy vanilla sponge top. This viral sensation requires patience during slow baking but delivers otherworldly texture perfect for elegant dessert lovers.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 4 hours 15 mins
• Yield: 9 servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 large eggs, separated (room temperature)
• ½ cup (1 stick) unsalted butter, melted & cooled
• 2 cups whole milk, lukewarm
• 1¼ cups (150g) powdered sugar
• 1 cup (115g) all-purpose flour
• 2 tsp vanilla extract
• 1 tbsp water
• ¼ tsp salt
• Powdered sugar for dusting

Instructions

• 1. Preheat oven to 325°F. Grease 8×8-inch baking dish and line with parchment, creating handles.
• 2. Beat egg whites with salt to stiff peaks (3-4 minutes). Set aside.
• 3. In separate bowl, beat egg yolks and powdered sugar 2 minutes until pale. Add melted butter and water; mix 2 minutes.
• 4. Sift flour over batter; mix on low until incorporated. Gradually pour in lukewarm milk and vanilla while mixing until smooth (batter very thin).
• 5. Fold in egg whites ⅓ at a time using spatula. Pour into prepared pan (batter like heavy cream).
• 6. Bake 40-60 minutes. Top barely jiggles when shaken (center firm but wobbly). If browning too fast, tent with foil after 40 minutes.
• 7. Cool completely in pan on wire rack (3+ hours). Cake sinks and firms. Chill if desired. Dust with powdered sugar before slicing.

Notes

• Room temp ingredients + lukewarm milk = perfect layer separation.
• Thin batter normal resists urge to add flour.
• Slow baking creates distinct layers; rushing ruins magic.
• Cooling firms custard layer; cutting too soon = messy.
• Store refrigerated up to 3 days. Flavor improves day 2.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22g
• Sodium: 140mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 110mg

Keywords: vanilla magic custard cake, three layer custard cake, magic cake recipe