Magic Cake
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 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 seeing how it ends up. They always act amazed like it truly was a magic show they performed!
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!
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.
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!
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!
For another magical recipe, try out my Carrot Bacon recipe, you will LOVE it.
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
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.