Magic Custard Cake Recipe

Magic Custard Cake Recipe
Lately there have been dozens of recipes published, all slightly different, for what is called “Magic Custard Cake.” The magic part of this cake is that when baked, it forms a creamy custard layer in between two buttery cake layers. After testing several of the different recipes, I found that the following is my favorite. Since the batter is very thin, I decided to mix it in the blender, saving lots of time, and resulting in a perfectly smooth batter. The egg whites are beaten in a mixer, and the batter is poured into them, saving time again, since the bowl doesn’t need to be washed before beating the egg whites.
Magic Custard Cake is a very simple cake; it requires no frosting – just a sprinkling of powdered sugar – and doesn’t look particularly fancy. It can be served with fresh summer berries (as pictured), for a nice presentation, but that isn’t absolutely necessary. This cake stays moist for several days, but don’t expect it to last that long.

12 Servings

4 eggs, separated
3/4 cup sugar
1/2 cup melted butter, (1 stick)
3/4 cup flour
1/2 teaspoon salt
2 cups milk, heated to lukewarm in the microwave
1 teaspoon vanilla

Powdered sugar
  1. Preheat oven to 325°.
  2. Spray an 8" x 11" or 8" x 8" glass baking dish with non-stick spray, and line with parchment.
  3. Place the egg yolks, sugar, melted butter, flour, salt, and half of the milk in a blender container; blend for about a minute.
  4. Add the remaining milk and vanilla; blend until smooth.
  5. In a separate bowl, beat the egg whites until they are stiff, but not dry.
  6. Pour the milk mixture into the egg whites.
  7. Carefully fold them into the custard mixture; there will be a few lumps, but that is as it should be.
  8. Pour the batter (it is very thin) into the prepared baking dish.
  9. Bake about 1 hour or the top is puffed and golden brown and the center is set.
  10. Remove from the oven, cool thoroughly, and dust generously with powdered sugar before cutting into 12 squares.

Amount Per Serving
Calories 199 Calories from Fat 97
Percent Total Calories From: Fat 49% Protein 9% Carb. 43%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 97 mg
Sodium 216 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 13 g
Protein 4 g

Vitamin A 9% Vitamin C 1% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.