Go Back
–+ servings
magic custard cake

Magic Custard Cake Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 9 people
Calories: 361kcal
Author: Becky Hardin - Easy Dessert Recipes
This magic cake is so creamy and delicious, and bakes into delicious layers!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 8x8 Baking Pan
  • Hand Mixer

Ingredients

  • 4 large eggs 200 grams, separated
  • 1½ cup granulated 300 grams
  • ½ cup unsalted butter 113 grams, melted (1 stick)
  • 1½ teaspoons pure vanilla extract 6 grams
  • ⅛ teaspoon kosher salt
  • 1½ cups all-purpose flour 180 grams
  • 2¼ cups milk 511 grams, lukewarm (110°F)
  • Powdered sugar optional, for dusting
  • Mixed berries optional, for serving

Instructions

  • Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper. Set aside.
  • With a hand mixer, whip the egg whites in a large bowl until stiff peaks form. Set aside.
    4 large eggs
    a white bowl of yogurt on a beige surface.
  • In a separate bowl, beat the egg yolks and sugar until the mixture turns a pale yellow color.
    1½ cup granulated
    a white bowl with eggs in it on a beige background.
  • Stir in the butter, vanilla extract, and salt. Gradually add the flour and stir just until combined.
    ½ cup unsalted butter, 1½ teaspoons pure vanilla extract, ⅛ teaspoon kosher salt, 1½ cups all-purpose flour
    a white bowl with a yellow liquid in it.
  • Add the milk and stir once again, then gently fold in the beaten egg whites until smooth but still slightly lumpy. Be careful not to deflate the egg whites.
    2¼ cups milk
    a bowl of yogurt on a table.
  • Pour the batter into the prepared baking pan and bake for 40-50 minutes, or until the center of the cake only jiggles slightly.
    a white baking dish with a white filling.
  • Let the cake cool for 2 hours before dusting the top with some powdered sugar and slicing and serving with berries if desired.
    Powdered sugar
    cake after baking

Notes

  • Make sure to separate your egg whites from the egg yolks before you mix them.
  • Bake the cake for a minimum of 40 minutes. The center of it should jiggle a bit when you remove it.
  • You can serve this Magic Custard Cake with fresh berries that pair perfectly with it.
  • Nutritional information does not include optional ingredients.
Storage: Store magic cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 361kcal | Carbohydrates: 52g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 85mg | Potassium: 145mg | Fiber: 1g | Sugar: 36g | Vitamin A: 520IU | Calcium: 93mg | Iron: 1mg