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Magic Cake – One Batter, Three Delicious Layers!

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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

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!

magic cake

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.

magic cake

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!

magic cake

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!

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.

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 long pin

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.

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

  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.

Notes


Adapted from Jo Cooks

Nutrition Information:


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

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14 Comments

  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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