Magic Cake – One Batter, Three Delicious Layers!
Ever wished you could bake a cake that magically transforms into three different layers? That’s exactly what happens with Magic Cake! With just one simple batter, this cake bakes into a light and fluffy sponge cake on top, a creamy custard center, and a rich, fudge-like bottom layer. It’s like getting three desserts in one, and the best part? It’s ridiculously easy to make!
Magic Cake
If you love fun and unique desserts, you have to try my Creme Brulee, which is easy version that is every bit as delicious as any others. Looking for something extra decadent? My Crockpot brownie lava cake is a must-try. And if you love custardy textures, don’t miss my Cherry Delight for another melt-in-your-mouth treat. Whatever you choose, these desserts will wow your family and friends!
Magic Cake is perfect for any occasion, whether you’re hosting a party, celebrating a special moment, or just want a fun, foolproof dessert to impress your loved ones. With its soft, creamy, and fudgy layers, each bite is an absolute dream. Plus, it’s topped with a dusting of powdered sugar for the perfect finishing touch!
What You’ll Love About This Recipe
- One batter, three layers! No fancy baking skills required—just mix and bake.
- Perfectly balanced flavors and textures—light, creamy, and rich all in one bite.
- Easy to customize! Try adding cocoa powder for a chocolate twist or a bit of lemon zest for a fresh flavor.
- Great for any occasion—impress guests or enjoy it as a simple treat at home.
Tips & Tricks for the Best Magic Cake
- Use room temperature eggs – This helps the batter mix smoothly and evenly.
- Be gentle when folding in the egg whites – This keeps the batter airy and helps create the layers.
- Don’t skip the lukewarm milk – Cold milk won’t mix well, and hot milk may scramble the eggs.
- Let it cool completely before slicing – This allows the layers to set properly for that perfect magic effect!
FAQ’s
Why did my cake not form layers?
This usually happens if the egg whites weren’t folded in gently enough or if the batter was overmixed. Also, make sure your oven temperature is accurate!
Can I add flavors to this cake?
Yes! You can add cocoa powder for a chocolate version, lemon zest for a citrusy touch, or even a bit of espresso powder for a coffee-flavored magic cake.
How do I store Magic Cake?
Keep it covered in the refrigerator for up to 3 days. It tastes even better when chilled!
See all of the steps right here in this video:
Your cake will be done when the top layer looks like a nice spongy cake, just like this.
How To Know When The Magic Cake Is Done
You want to look around the edges of your cake to see that they are set and pulling away from the edges slightly. The center will wobble slightly due to the custard style center.
Allow your cake to fully cool, slice, and enjoy. I do store my leftover cake in the fridge, and then serve it chilled or warm it up slightly in the microwave. I prefer it cold, but it is all about what works for you.
Magic Cake
This cake requires one simple batter, once baked, it bakes into 3 very different layers of yumminess.
Ingredients
- 4 Eggs, separate yolks/whites at room temperature
- 3/4 Cup Sugar
- 1 Stick Melted Butter
- 1 TSP Vanilla Extract
- 3/4 Cup All Purpose Flour
- 2 Cups Milk, lukewarm
- Powdered Sugar
Instructions
- Preheat oven to 325 degrees.
- Grease a 8 x 8" baking pan
- Separate the eggs. Mix the egg whites with a mixer until you have stiff peaks.
- Beat egg yolks with sugar until well blended.
- Add melted butter and vanilla, continue mixing with mixer.
- Start slowly adding in the flour until fully mixed in.
- Slowly start adding in the milk. Continue to add until completely incorporated.
- Start adding in the egg whites, a third at a time. Gently fold into the batter. Repeat until all egg whites have been folded in.
- Pour batter into your greased baking pan.
- Bake for aprx. 40-70 minutes. You want the top to be golden brown. Once you see it golden, give it just enough time to bake all of those delicious layers. Pull from oven just before getting too brown.
- Sprinkle with powered sugar once cooled.
Notes
Adapted from Jo Cooks
Nutrition Information:
Amount Per Serving: Calories: 248Saturated Fat: 2gCholesterol: 117mgSodium: 78mgCarbohydrates: 41gSugar: 29gProtein: 7g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
Pinned! This looks amazing and I cannot wait to make it. The video was super helpful 🙂
Where does the fudge layer come from?
Just follow the recipe as it states and that layer will happen on its own. 🙂
The video skipped adding the milk to the batter. Made this in the Instant Pot, and it’s very good.
How long did you bake in instapot? Same time and temperature?
https://www.adventuresofanurse.com/instant-pot-magic-cake/
How would u suggest storing it for a couple of days?
I stored mine in the fridge. 🙂
I misread the recipe and added the sugar, flour, butter and vanilla to the whipped egg whites. I went ahead and mixed in the yolks and poured it in a pyrex dish, then realized I had forgotten to add the milk, so I slowly whisked it into the dish with a fork and cooked it in a toaster oven at 350F for 50 minutes. I figured even if it was totally messed up, it would still probably taste okay.
It turned out very well, with three distinct layers. The top cake layer was a little less cakey and a bit more greasy than the one pictured, probably because the whipped whites weren’t properly folded into the batter.
Can you substitute almond extract for the vanilla? Or use 1/2 tsp of each?
I think you should be fine substituting with almond extract.