Magic Cake

This Magic Cake recipe has one batter that bakes into three delicious layers.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 247kcal

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.

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.