Introduction

Magic Custard Cake is a delightful dessert that appears as a simple cake but transforms into three layers as it bakes. This luscious treat features a light, airy cake layer on top, a creamy custard base, and a smooth pudding-like layer in between—perfect for impressing guests or enjoying a comforting homemade dessert.

A square piece of creamy layered dessert is shown close up, featuring three distinct layers; the bottom layer is pale yellow and smooth, the middle layer is thicker, white, and creamy with a soft texture, and the top layer is a light golden-brown crust dusted generously with powdery white sugar. The dessert sits on a spatula on a white marbled surface with some scattered powdered sugar around. In the background, more pieces of the same dessert are visible but out of focus. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 325°F (165°C). Butter an 8″x8″ square baking pan thoroughly to prevent sticking.
Step 2: In a mixing bowl, beat the egg yolks and sugar together until the mixture becomes pale yellow and creamy, about 1 to 2 minutes.

Step 3: Add the melted and cooled butter along with the vanilla extract to the yolk mixture. Beat until fully combined.
Step 4: Stir in the all-purpose flour until smooth and well incorporated.
Step 5: Combine the lukewarm milk and heavy cream. Slowly pour this mixture into the batter while stirring gently to combine everything evenly.

Step 6: In a separate bowl, beat the egg whites with a standing mixer or hand mixer until stiff peaks form.
Step 7: Using a large whisk, gently fold the beaten egg whites into the batter in 2 to 3 additions. Mix lightly to maintain the fluffy texture—it’s normal if the batter appears to have two layers.
Step 8: Pour the combined batter into the prepared baking pan and spread evenly.

Step 9: Bake for 40 to 45 minutes. The cake is done when the center is still slightly jiggly but does not slosh, and the top is lightly browned.
Step 10: Remove the cake from the oven and let it cool completely at room temperature.
Step 11: Allow the cake to rest for 2 to 3 hours to set fully. Dust with powdered sugar before cutting into 9 pieces. For best results, remove each piece from the pan individually rather than lifting out the entire cake.

Tips & Variations

Use superfine baker’s sugar for easy dissolution and a smoother texture.
Room temperature eggs help the batter mix evenly and rise properly.
If you prefer a richer custard, substitute half of the milk with additional cream.

For a flavored twist, add a teaspoon of lemon or orange zest to the batter.
Dusting with powdered sugar just before serving enhances presentation and adds a touch of sweetness.

Storage

Store the Magic Custard Cake covered in the refrigerator for up to 3 days. The custard layer keeps its creamy texture best when chilled. Reheat gently in the microwave if desired, or enjoy it cold for a refreshing finish.

How to Serve

The image shows several square slices of a creamy dessert with two distinct layers: a dense, smooth pale yellow bottom layer and a lighter, textured creamy middle layer. The top layer is a golden-brown crumbly crust sprinkled with white powdered sugar, giving it a slightly rough texture. The slices rest on a piece of parchment paper over a rustic wooden board, and a metal spatula with a dark wooden handle is lifting one piece. The background features a slightly out-of-focus white marbled surface and a cake stand holding more slices in soft light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does the Magic Custard Cake separate into layers?

The unique layering happens because the batter contains a runny custard base and stiff egg whites. During baking, the heavier custard sinks, while the lighter cake batter rises, creating three distinct layers—a light cake on top, creamy custard in the middle, and a soft pudding-like layer at the bottom.

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

While regular granulated sugar can work, baker’s sugar (superfine sugar) dissolves more easily, resulting in a smoother custard texture and better rise. If you only have granulated sugar, consider pulsing it briefly in a blender to make it finer before using.