Magic cake recipe transforms one simple batter into three distinct layers of custard, cream, and cake as it bakes. It’s a fun and delicious dessert that feels like magic in every bite!
Magic Cake lives up to its name! It transforms one batter into three layers with endless wow factor. Made with just a handful of basic ingredients, the batter separates into a custard base, a creamy center, and a light sponge cake top as it bakes.
This recipe is perfect for when you want a dessert that’s as impressive as it is comforting. Whether you serve it for a holiday dessert, with a special dinner, or just as a cozy weekend treat, this magic cake is sure to please.
Ingredient notes and substitutions
- Milk: Using whole milk gives you the richest, moistest cake.
- Butter: You can substitute salted butter and omit the kosher salt.
- Kosher salt: If you don’t have kosher salt, sea salt is a good substitute. If you only have table salt, use half the amount.
- Cinnamon: The cinnamon just adds a depth of flavor; however, you can omit it if you prefer.
How to make magic cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 325 degrees F. Prepare a 9-inch square metal baking pan by spraying it with nonstick spray. Place parchment paper in the bottom of the pan to create a sling. This will make it easier to remove the cake.
Step 2: Add milk and butter to a small saucepan. Set over low heat, just until the butter melts. Remove from heat. The mixture should not boil or simmer.
Step 3: In the bowl of your stand mixer fitted with the whisk attachment, add egg whites. Beat on medium-high speed for about 4-5 minutes, or until stiff peaks form. Set aside. Your mixer’s power may vary. Just be sure to beat the egg whites until stiff peaks form.
Step 4: In a separate large bowl, add egg yolks, sugar, vanilla, salt, and cinnamon. Whisk for about 2 minutes, until pale and creamy.
Step 5: Add the flour. Whisk again until just combined.
Step 6: While slowly whisking, pour in the warm milk mixture.
Step 7: Add the whipped egg whites, and carefully fold them into the rest of the batter. Carefully fold in the egg whites as to avoid deflating the egg whites.
Step 8: Pour the batter into the prepared baking pan.
Step 9: Bake for about 45-55 minutes, or until the top is lightly golden brown. The center of the cake may still jiggle when the pan is lightly shaken.
Step 10: Let cake cool in the pan for about 30 minutes, then chill in the refrigerator for at least 1 hour.
Step 11: Dust the top with powdered sugar, slice, then serve.
Recipe Tips!
- Baking: It’s important not to overbake the cake. If you overbake, the cake will have less defined layers.
- Variations: You can change up the flavor of the cake by using different flavors of extracts and different spices.
Storage
Store any leftover magic cake in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
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Magic Cake
Equipment
- 9×9 metal pan
Ingredients
- 2 cups whole milk at room temperature
- ½ cup unsalted butter cut into 1-tablespoon pieces
- 4 large eggs cold from the fridge, whites and yolks separated
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ¾ cup all-purpose flour
- Powdered sugar for dusting over top
Instructions
- Preheat oven to 325 degrees F. Prepare a 9-inch square metal baking pan by spraying it with nonstick spray. Place parchment paper in the bottom of the pan to create a sling.
- Add milk and butter to a small saucepan. Set over low heat, just until the butter melts. Remove from heat. The mixture should not boil or simmer.2 cups whole milk, ½ cup unsalted butter
- In the bowl of your stand mixer fitted with the whisk attachment, add egg whites. Beat on medium-high speed for about 4-5 minutes, or until stiff peaks form. Set aside.
- In a separate large bowl, add egg yolks, sugar, vanilla, salt, and cinnamon. Whisk for about 2 minutes, until pale and creamy.⅔ cup granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, ⅛ teaspoon ground cinnamon
- Add the flour. Whisk again until just combined.¾ cup all-purpose flour
- While slowly whisking, pour in the warm milk mixture.
- Add the whipped egg whites, and carefully fold them into the rest of the batter.
- Pour the batter into the prepared baking pan.
- Bake for about 45-55 minutes, or until the top is lightly golden brown. The center of the cake may still jiggle when the pan is lightly shaken.
- Let cake cool in the pan for about 30 minutes, then chill in the refrigerator for at least 1 hour.
- Dust the top with powdered sugar, slice, then serve.
Notes
- Milk: Using whole milk gives you the richest, moistest cake.
- Butter: You can substitute salted butter and omit the kosher salt.
- Kosher salt: If you don’t have kosher salt, sea salt is a good substitute. If you only have table salt, use half the amount.
- Cinnamon: The cinnamon just adds a depth of flavor; however, you can omit it if you prefer.
- Nutrition values are estimates.
Nutrition
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