Magic Cake

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Looking for a cake that stands out from the rest? Try my Magic Cake and see how this simple batter transforms into three different layers of baked goodness. You will end up with a sponge cake top, custard-style flan center, and a fudge-like bottom layer. Just follow the directions and use these five simple pantry ingredients for a cake that will rock your world! This one-pan wonder is going to make you one delicious dessert later today! 

Magic Cake

Magic Cake is really popular right now, and for good reason. It is blowing up Pinterest and people are starting to pay attention to this delicious Magic Cake.  Why is it Magic?  This cake requires one simple batter, once baked, it bakes into 3 very different layers of yumminess.  The top layer is a sponge cake, the middle layer is custard, and the bottom layer is fudge-like.

This is a great recipe to make with kids, and let them help in making the batter, then see how it ends up. They always act amazed like it truly was a magic show they performed! 

magic cake

What is a Magic Cake

A magic cake, also known as a “cake magician,” is a type of dessert that’s known for its unique baking process. It’s called “magic” because it starts as a single batter but transforms into three distinct layers during baking: a dense, moist custard-like layer at the bottom, a creamy custard layer in the middle, and a light, fluffy cake layer on top. The layers separate naturally as the cake bakes, creating a visually appealing and delicious treat.

The magic cake typically contains basic ingredients such as eggs, sugar, butter, flour, and milk, but the way these ingredients are combined and baked is what creates the magic. The separation of layers occurs because the heavier ingredients sink to the bottom while the lighter ones rise to the top, and the cake’s consistency changes as it bakes.

To make a magic cake, you’ll usually start by mixing the ingredients into a thin batter. Then, you bake it in the oven at a relatively low temperature. As the cake bakes, the layers form, and you end up with a dessert that has a range of textures and flavors within a single slice.

Magic cakes come in various flavors, with popular variations including chocolate, vanilla, lemon, and more. You can also add additional ingredients like fruit, nuts, or spices to customize the flavor to your liking.

Magic cakes have gained popularity in recent years due to their intriguing appearance and delicious taste, making them a fun and unique dessert to try.

magic cake

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. For those of you that would like an instant pot version, you need to check out this incredible recipe!

Baking Tips For Your Magic Cake 

  • Ensure that you use the right size pan. It calls for an 8×8 pan. If you use a larger pan, it will cause the center portion (custard) to not work properly. So ensure you have the right size pan before you start baking. 
  • Follow the 325-degree temperature. Baking it at a lower temp will help define the layers and give you that creamy and silky smooth custard center. 
  • Make sure to follow the instructions correctly. Each step is set in place because there is a method to this magic cake recipe! 

Magic Cake


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.
Magic Cake

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

I love to make this for when we have guests that come over, it is super easy to make and gives a nice change to a classic frosted cake. Everyone always thinks it takes a lot of work because you have those defined layers, but little do they know it is a breeze to make! 

magic cake

How To Make A Magic Cake

This cake requires one simple batter, once baked, it bakes into 3 very different layers of yumminess.  Check out the recipe card just below for step by step directions.

So give this magic cake recipe a try and let me know how you like it! It is out of the box and something totally different, and that is what keeps me coming back making it over and over again! 

magic cake

For another magical recipe, try out my Carrot Bacon recipe, you will LOVE it.

Magic Cake
Yield: 6 6

Magic Cake

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This cake requires one simple batter, once baked, it bakes into 3 very different layers of yumminess.


  • 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


  1. Preheat oven to 325 degrees.
  2. Grease a 8 x 8" baking pan
  3. Separate the eggs. Mix the egg whites with a mixer until you have stiff peaks.
  4. Beat egg yolks with sugar until well blended.
  5. Add melted butter and vanilla, continue mixing with mixer.
  6. Start slowly adding in the flour until fully mixed in.
  7. Slowly start adding in the milk. Continue to add until completely incorporated.
  8. 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.
  9. Pour batter into your greased baking pan.
  10. 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.
  11. Sprinkle with powered sugar once cooled.


Adapted from Jo Cooks

Nutrition Information:

Amount Per Serving: Calories: 248Saturated Fat: 2gCholesterol: 117mgSodium: 78mgCarbohydrates: 41gSugar: 29gProtein: 7g

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  1. 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.

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