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Close-up of a three-layer magic custard cake slice served with berries.
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Magic Custard Cake

Magic custard cake bakes from one thin batter into three layers: a dense base, creamy custard center, and light sponge-like top.
Prep Time15 minutes
Cook Time45 minutes
Chill Time2 hours
Total Time3 hours
Course: Desserts
Cuisine: European
Keyword: baking, magic custard cake, vanilla magic custard cake
Servings: 9 servings
Author: Dahn Boquist

Ingredients

  • 4 large eggs separated
  • ¾ cup granulated sugar 150 grams
  • ½ cup butter melted and slightly cooled, 113 grams
  • 1 cup all-purpose flour 120 grams
  • 1 ¾ cups whole milk slightly warmed, 400 grams
  • ¼ cup heavy cream slightly warmed, 57 grams
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 325°F. Line an 8×8-inch pan with parchment paper.
  • In a mixing bowl, whisk the egg yolks and sugar until pale and slightly thickened. (Save the egg whites for later).
    Whipping egg yolks and sugar in a glass mixing bowl.
  • Stir in the melted butter until smooth. Add the flour and salt, mixing until fully incorporated.
    Adding flour to the cake batter.
  • Gradually add the warmed milk and cream in 2 to 3 additions, mixing well after each addition. Stir in the vanilla. The batter will be very thin.
    Pouring warm milk into the custard cake batter.
  • In a clean, grease-free bowl, beat the egg whites until soft peaks form.
    Whipping egg whites in a mixing bowl.
  • Gently fold the egg whites into the batter in 2 to 3 additions. Do not fully incorporate them; small lumps and streaks of egg white should remain visible.
    Folding whipped egg whites into vanilla custard batter.
  • Pour the batter into the prepared pan. Bake for 40 to 45 minutes, until the top is lightly golden and the center still has a slight jiggle.
    Custard cake batter in a square cake pan prior to baking.
  • Let the cake cool completely in the pan, then refrigerate for at least 2 hours before slicing.
    A freshly baked custard cake in a square pan.

Notes

Do not worry about the thin batter: The batter will be very thin before baking; this is expected.
Leave some egg white streaks: Small lumps and streaks help create the cake's distinct layers.
Look for a slight jiggle: The center should be set but still slightly jiggly when removed from the oven.
Chill before slicing: Chilling helps the layers firm up and makes cleaner slices.
Storage: Cover and refrigerate for up to 4 days. For the cleanest slices, keep the cake chilled until serving. If desired, dust with powdered sugar just before serving.
 
Adapted from Prajitura Desteapta.

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 130mg | Sugar: 18g
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