Magic Custard Cake Recipe

Introduction

Magic Custard Cake is a delightful dessert that transforms during baking into a light custard layer beneath a tender cake top. It’s simple to make yet impresses with its unique texture and subtle sweetness, perfect for any occasion.

Ingredients

• 4 large eggs, separated and at room temperature
• 1 cup baker’s sugar (superfine sugar)
• ½ cup salted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 ½ cups whole milk, lukewarm
• ½ cup heavy cream, lukewarm

Instructions

1. Step 1: Preheat your oven to 325°F and generously butter an 8”x8” square baking pan.
2. Step 2: In a mixing bowl, beat the egg yolks with the sugar until the mixture is pale yellow and creamy, about 1 to 2 minutes.
3. Step 3: Add the melted and cooled butter along with the vanilla extract, then beat until fully combined.
4. Step 4: Beat in the flour evenly.
5. Step 5: Combine the lukewarm milk and cream, then slowly pour them into the batter while mixing to incorporate smoothly.
6. Step 6: In a separate bowl, beat the egg whites with a standing mixer and whisk attachment until stiff peaks form.
7. Step 7: Gently fold the stiff egg whites into the batter in 2 to 3 additions using a large whisk, mixing lightly so the batter keeps a thin, runny consistency with egg whites floating on top.
8. Step 8: Pour the batter into the prepared baking pan evenly.
9. Step 9: Bake for 40 to 45 minutes. The cake is done when the center is still slightly jiggly but no longer sloshes, and the top is lightly browned.
10. Step 10: Remove the pan from the oven and allow the cake to cool completely.
11. Step 11: Let the cake sit for 2 to 3 hours before dusting with powdered sugar. Cut into 9 pieces, removing slices one at a time from the pan for best results.

Tips & Variations

• Use superfine sugar to ensure it dissolves completely, giving a smoother batter.
• Make sure egg whites are at room temperature for maximum volume when whipped.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter along with the vanilla.
• Try dusting with cinnamon or cocoa powder in place of powdered sugar for varied flavors.
• Ensure the milk and cream are warm but not hot to help maintain the batter’s smoothness.

Storage

Store the Magic Custard Cake covered in the refrigerator for up to 3 days. It can be enjoyed cold or warmed slightly in the microwave for about 15 seconds. Serve any leftovers within this time to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does the cake have a custard layer?

The custard layer forms because the liquid ingredients separate during baking, creating a creamy custard beneath the cake layer as it cooks.

Can I use regular granulated sugar instead of baker’s sugar?

While you can, superfine or baker’s sugar dissolves more easily, which helps keep the batter smooth and improves the cake’s delicate texture.

Magic Custard Cake Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

Magic Custard Cake is a delightful dessert with a unique texture featuring a creamy custard base topped with a light cake layer. This recipe uses simple ingredients like eggs, sugar, butter, and milk to create a luscious, melt-in-your-mouth treat that’s perfect for any occasion.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 60 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Cake Ingredients

• 4 large eggs, separated and at room temperature
• 1 cup baker’s sugar (superfine sugar)
• ½ cup salted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1½ cups whole milk, lukewarm
• ½ cup heavy cream, lukewarm

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Butter an 8”x8” square baking pan thoroughly to ensure the cake does not stick.
2. Beat Egg Yolks and Sugar: In a mixing bowl, beat the egg yolks together with the superfine sugar until the mixture turns pale yellow and becomes creamy. This should take about 1 to 2 minutes using a hand or stand mixer.
3. Add Butter and Vanilla: Pour in the melted and cooled salted butter along with the vanilla extract. Beat the mixture until all ingredients are fully combined and smooth.
4. Incorporate Flour: Gradually beat in the all-purpose flour, ensuring it’s well blended without lumps.
5. Mix Milk and Cream: Combine the lukewarm whole milk and heavy cream in a separate container. Slowly pour this liquid mixture into the batter, stirring gently to combine everything evenly.
6. Beat Egg Whites: Using a standing mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. This will add lightness to the final cake texture.
7. Fold in Egg Whites: Using a large whisk, gently fold the beaten egg whites into the batter in 2 to 3 portions. Mix lightly to keep the egg whites fluffy. The batter will separate into two layers, with a thin, runny batter underneath and lighter egg whites floating on top—this is expected.
8. Pour Batter and Bake: Pour the prepared batter into the greased baking pan. Place the pan in the oven and bake for approximately 40 to 45 minutes. The cake is done when the center jiggles slightly but does not slosh, and the top is lightly browned.
9. Cool the Cake: Remove the cake from the oven and let it cool completely at room temperature.
10. Refrigerate and Serve: Allow the cake to sit for 2 to 3 hours to set properly. Before serving, dust the top with powdered sugar and cut into 9 pieces. For best results, remove each slice from the pan one at a time to maintain the cake’s delicate texture.

Notes

• Use room temperature eggs to maximize volume when beating.
• Gently fold the egg whites to preserve their lightness and aeration.
• The center should remain slightly jiggly after baking—not fully set—for the perfect custard texture.
• Letting the cake rest before serving enhances its custard consistency.
• If you don’t have superfine sugar, pulse granulated sugar in a food processor to make it finer.
• The baking time can vary slightly depending on your oven; start checking around 40 minutes.

Keywords: Magic Custard Cake, custard dessert, baked custard, cake with custard, easy custard recipe