Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!
If you love banana, you should check out this delicious Easy Banana Magic Cake too!
My Favorite Vanilla Cake Recipe
You’ve probably already seen and heard a lot about those magic cakes, but believe it or not I’ve never tried them until now. Although, photos of this cake always look really fantastic, but I ‘ve always had some other ideas to try and put this recipe on hold.
Since I had a stomach flu last couple of days and my blog was waiting a new post, it was perfect timing to take out my emergency list. That’s how I call my collection of simple and easy 15 minutes dessert recipes which I use when I’m really not able to make some complicated treats.
Do you know who was the most pleased with this decision? My dear husband ! And he really helps me a lot about my blog and seeing gorgeous pictures of the most decadent desserts all over the web but he keeps drooling over those magic cakes.
How to Make Custard Cake:
To be honest, during my flu he took upon himself all responsibilities about our son and home and really deserved to finally make him this Magic Custard Cake. The only thing I had to decide is whether it will be vanilla or chocolate. Well, for the first time I want to make it clean and simple. It will be Vanilla Magic Custard Cake, and if he does like the taste as he likes all those pictures, next time I might go with chocolate.
When I started it I almost gave up. I strictly followed the recipe but when I added egg whites in the rest of the batter the mixture looked so oddly. I had no confidence at all that it would actually work out. But I thought, when I’d come this far already (my oven was hot, the mixture was done) the, I will pour it in the pan and pop in to bake. And I had to see what would happen out of this this disaster. Since this cake is called ‘magic’ it may just work.
If the chocolate version sounds better than a vanilla for you, than you should check the Chocolate Magic Cake.
After 40 minutes I could not believe my eyes . The miracle really happened in the oven. That strange mixture was baked into delicious three layered cake- pretty golden crust on top, custard-like vanilla center and dense and a little gooey layer at the bottom-perfect!!!
There’s no need to tell you how happy my husband was. He wasn’t disappointed at all. Actually he commented that the chocolate version may have been even more perfect than vanilla. But that’s just his excuse to get another magic custard cake and to eat more chocolate.
More Similar Vanilla Magic Custard Cake Recipes:
If you are looking for a QUICK and EASY CAKE RECIPE with just few simple ingredients, this Easy Banana Magic Cake is perfect sweet treat.
Have you ever tried Cherry Clafoutis before?! It’s rustic French dessert dusted with powdered sugar and served lukewarm.
Vanilla Magic Custard Cake
Prep Time: 15 minutes- Cook Time: 45 minutes
- Total Time: 60 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!
Ingredients
- 1/2 cup unsalted butter-melted and slightly cooled
- 2 cups milk-lukewarm
- 1 and 1/4 cups (150 g) powdered sugar
- 4 eggs-separated
- 1 Tablespoon water
- 1 cup (115g) flour
- 2 teaspoon vanilla extract
- powdered sugar for dusting
Instructions
- Preheat the oven to 325°F
- Lightly grease 8×8 inch baking dish, set aside
- Whip the egg whites until stiff peaks form, set aside.
- Beat the egg yolks and powdered sugar until pale yellow.
- Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
- Mix in the flour until evenly incorporated.
- Slowly beat in the milk and vanilla extract until well combined.
- Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
- Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
- Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.
407 comments
Sounds great! Can hardly wait to try it.
I made this for the first time last night. I didn’t get the three layers but I think it was because I didn’t incorporate the egg whites enough into the batter. I am going to try it again… still very tasty but I want the 3 layers lolol!
I made this last night. It worked out very well. I got the 3 layers I was looking for and the top wasn’t over cooked. I did follow the recommendations others have suggested and it really made the recipe better. I added 1/4 cup is sugar and a teaspoon of vanilla to the egg whites. It really made the cake taste less eggy and have a stronger vanilla taste. Would recommend this to a friend.
When you added the 1/4 c to the egg whites, did you draw that from the total amount of sugar? Or was it an additional 1/4 c?
Thanks!
I believe its regular sugar not powdered so I would assume additional sugar not drawn from the powdered sugar used here. I’m using granulated sugar with the egg whites not powdered. I fear powdered will turn it into a paste.
Just tried this recipe and put it in the oven. Is it supposed to be runny before you cook it? I followed all the directions to a t but the batter is more runny than like a better.
It’s OK, the mixture should be runny.
Would it work to double the recipe?
Made this last night and it tastes great but I only got a very thin layer of cake in top and the rest was a more solid custard. What could I have done wrong to. It give me the three layers???
Try bake it less next time.
Could evaporated milk be used?
WOW! What a Gorgeous lip smacking cake! I made this. I followed the recipe to the t and worked out perfectly. It was gone by the next day so decided to make 2 more batches!! One with nutmeg on top since it’s like the Egg Custard you buy in the UK but without the pastry. So lush. The next with 3 tbsp lemon curd mixed in. OMG i can’t get enough. I did have to put tin foil over the cake when the 4p min time was up and then popped back in the oven for another 10 mins……. PERFECT. I love this recipe and have shared it with my daughter and some friends!
This recipe is definitely MAGIC and works every time so easy too
Want to make this bit in U.K and could you put into grams instead of cups
Google can translate/ convert that for you
Is the flour all-purpose or self-rising?
Hi Edna, it’s all-purpose flour.
I never use self rising unless the recipe specifically calls for it.
IT IS ALL PURPOSE UNLESS YOU SEE OTHERWISE.
Calm down Karen.
?
lol
Can you sub milk for almond milk ?
???????.
That made me lol for real. Thanks!
Can this recipe be doubled and baked in a 9 x 13 pan?
Hi Terry, I haven’t tried and I can’t say whether it will bake correctly.
Does this get served directly from the cake pan?
Hi Mary, you can serve it from the pan.
Powdered sugar is it icing sugar or caster sugar?
Debbie U.K.
HI Debbie, it’s icing sugar. Happy baking!
use your imagination!
I made this today and was wondering does it need to be refrigerated??
I’m going to say yes since it’s like a custard. I’ve made it twice and have kept it in the refrigerator each time. It doesn’t hurt it at all.
Haven’t made it yet. Can I make it ahead of time and store in the refrigerator
I bet it’s better cold anyway
I found after refrigerator the custard layer hardened into more of what the bottom layer was like. It became very rubbery. My suggestion is, serve it at room temp and if it cannot be consumed in one day, chill, and bring back to room temp to try and get that creamy layer again.
How do you make the chocolate version? Thanks!
Hi Lori, I haven’t tried chocolate version yet,but you have so many chocolate magic custard cake recipe on the web.
I made this tonight, I read all the other comments, and decided we would probably like this a little sweeter, so when the egg whites were beaten, I beat in 4 Tb granulated sugar and a tsp vanilla.
I followed rest of recipe, slightly warming milk in saucepan, but added a 1/4C of granulated sugar to egg yolk mixture. I still added a 2nd tsp of vanilla and a tsp of vanilla bean curd. Turned out perfectly!
How about adding lemon zest to it !
Hi Deb, you can do that if you like lemon.
This sounds delicious! Has anyone tried using gluten free flour?
I’m thinking of trying this with Bob’s red mill gluten free one to one baking flour. I would say measure it by weight though. It sounds yummy….I love custard!
Do I have to use unsalted butter or can it be salted?
HI Jodi, use unsalted butter.
I used salted it was still awesome
When it calls for unsalted and then asks for salt I just use salted butter and leave out any additional salt
Just made this tonight and it was delicious! Thank you for sharing 🙂 Excellent recipe and I will def be making this again.
If I want to make it chocolate what do I add?
HI Mary, I think you should add 1/2 cup cocoa and use only 3/4 cup flour.I haven’t tried chocolate version yet.
If you measure floir with kitchen scale,
1 cup should weigh in out five ounces.
I cup sugar weighs 7 oz.
1 cup confectioner’s sugar weighs 4 oz.
1 cup cocoa powder weighs 3 oz.
I use kitchen scale. Food scales are the secret to perfect results.
I followed the recipe and my battery is very liquidy, almost like egg nog, is this right?
Hi Julie, it’s OK.
Can this be doubled for a 9 x 13pan?
Hi Jeanne, I’m not sure whether it would be baked evenly.
The written instructions are missing the step where you mix the yolks and the powdered sugar. I left them out the first time because I didn’t realize that this step had been skipped. After watching the video, I realized the mistake. Delicious!
Has the above recipe been corrected?
Can you add coconut?
Sorry Tanya, I can’t help you, I haven’t tried it with coconut.
I used a bit of coconut extract when I made the custard pie and it was wonderful, I would do that and then maybe sprinkle some on top.
Made this today, not a fan. Baked it x 40 mins but it was bland and rubbery. Served it with strawberries as it was tasteless. Will not make again
my daughter makes this and the chocolate one…. for the baker above who’s product turned out tasteless – I think it might have been your vanilla. She forgot that ingredient once and it was pretty tasteless and bland. We use vanilla extract (not imitation flavoring) and this cake is incredible. Soooooooo smooth and delightful. I’d forgotten how good this custard cake is…. we have chickens now, and are looking for ways to use up the egg-stra eggs!
if you follow the directions as written I’m certain that she what you would get. Try beating the yolk/sugar mixture until foamy about 10 minutes and add 2 TblSp water. It will be almost white when done.
Next stir int the whites using a whisk until the lumps are no larger than a pea. Also, no need to use powdered sugar. Try 3/4 C granulated and up the vanilla to 2 tsp.
I made this twice, baked it 40 min, and both times the custard layer was rubbery. Suggestions?
Hi Jeri, I’m sorry to hear that. Maybe you use too much flour. Try to measure it correctly.
That happened to me too, but I think it’s because I baked it 60 minutes. I think it would have been perfect at 50 minutes. Trying again tonight!
I just made this. The top layer is good. The middle layer was very thin. The bottom layer was too thick, tasted like eggs, not sweet at all, sort of bland. I was really hoping it would have turned out. Trial and error.
I made this yesterday. It is unbelievably good!!
Thanks Donna 🙂
A note to everyone. If you are using a convection oven, it will bake more rapidly, thus baking all the way through in 40 minutes. Everything bakes more rapidly in a convection oven. Cut down on the time and I think it will help maintain the custard layer.
Is it 1/2 cup of butter after melted right?
Yes.
A 1/2cup of butter is 1/2cup whether melted or not. Something that is Chopped or diced, that’s a different story.
Was taught in culinary class years ago, 1/2 cup melted butter is not the same as 1/2 cup solid butter melted although it seems it should be. Especially important to know when following cake formulas as is knowing the difference between using granulated sugar and bakers/caster/super fine sugar, as one will produce a more pleasing cake to the palate and eye than the other.
Hello, not sure if anyone else asked already but can you use almond milk instead of regular milk?
I would also like to know if almond milk or oat milk could be a substitute for regular milk. Thanks!
It appears your question isn’t being answered. It’s been asked a few times with no results. I too need to know the answer to this question.
I can NOT have dairy, Especially milk. I will become Very ILL!
It’s sad we can not get the answer….I’m not going to waist the ingredients making it with almond milk if it won’t work right.
P.S. Have you tried it with almond milk?
No, sorry…
Is the flour self rising or all purpose ?
Hi Mel, it’s all-purpose flour.
Smells delish but unfortunately my top is too dark. I hope it tastes ok. I used convection bake. Maybe I shouldn’t have.
I will try this recipe it looks delicious
What am I doing wrong? My cake was firm from top to bottom with a very very thin cake top. No custard center at all. I’ve tried it a few times got same result each time. what I am doing wrong.?
Hi Dot, I’m so sorry about that. I don’t know what you do wrong.
Could the flour the cause? Now should it be sifted or not? Does it make a difference?
This cake looks delish, but I don’t get it. Is it all just one mix, and the custard comes out in the middle? The pic. looks like a layer of cake, custard in the middle and cake on the bottom. Please explain.
Hi Ida, it is just one mix, it will separate while baking.
I just made this for the second time. My husband loved it the first time I tried it. I added nutmeg to it before baking and I tried it with regular margarine as that was what I had on hand. This time I used butter, but the first one came out looking like the picture and it tasted good. Just for those who may wonder about it.
Tried this for the first tine today but i only ended up with two layers and and no custard. Do you know what I’ve done wrong? Still tastes good but will try again if I know where I know went wrong. Thank you,
Made this evening. I was very excited about making Not impressed at all . Very blah!!! I will try it with some fresh fruit tonight. No pizzaz to it! I won’t make it again. Needs more flavor
Paula Bounce I made it and it was wonderful! Maybe you made it wrong.
If it turns out a little bland, how would it work to replace some of the flour with a box of instant vanilla pudding mix? Or at least add another tsp. or 2 of vanilla flavoring or other flavoring?
Hi Lisa, you could add more vanilla or another flavoring.
I made a double batch and it turned out fine. I had to let it back for almost an hour but was really good. I added some nutmeg on top with the powdered sugar also.
Great! I really adore this cake !
I have had this lovely custard cake at a pastry shop in Asheville, N.C. This version has a thin crust on the bottom. Any idea have to bake it with a crust?
Hi Michele,I’m sorry but I can’t help you with that.
In response to the question about having a crust on the bottom, you can do so with most baked goods either by doing a sugar cookie crust or a pie crust. Line the bottom of the pan with crust. Bake until partially done (about 5 minutes) then pour desired recipe on top. This works for pies, quiche and other cakes. It should work well here, too!
I like the idea of a crust on the bottom. Do you think it would get “mushy” if it was eaten the following day? (or finished the following day)?
Miss Peggy, I love your idea of a sugar cookie crust. A two-fer lolol
Do u have a video link?
No,sorry.
Hello, Vera. Can You make a video please? I’m not a baker, but this looks so delicious I’d like to try my hand at it. I absolutely love egg custard! However, I can Not have cows milk any longer. The question of whether almond milk can be substituted for the milk has been asked a few times. But……You have Not answered it.
So……..Will the recipe work if I substitute Almond Milk for the cows milk?
Please give me an answer🙏
I am disabled and it wont be easy for me to make this recipe, and I don’t have the money to waste on something that won’t work. Thank you
Hi Joy!
I did not try this recipe with almond milk, so I can’t tell would it work. Sorry!
Looks great, haven’t tried it yet. For the milk, do you use whole, 1 or2%?
Thanks
Julie
Hi Julie, you can use whole milk or 2%.
My family are celiac, so I have to use GF flour. Have you ever tried substituting? If so, have you noticed a baking difference, in how long it takes to cook?
Hi Carlene, I’m sorry, I can’t give you any advice, because I haven’t tried substitute.
I made it with all purpose gluten free flour tonight with about 1/2 tsp of Xanthan gum and it tasted beautiful. The layers all worked, however it was a little bit firm which I think was more so down to me baking it for 5 mins longer than it should have been. At 40 mins it was very jiggly so left it for another 10 and it was slightly firmer than it should have been. Still tasted amazing though ?
Can you use gluten free flour with this?
I have made this many times (impossible tart) my recipe calls for coconut the secret to this tart is to mix all ingredients well otherwise it doesn’t come out like it should . Will try chocolate version today ……
How much coconut?
Do you think I could use skim milk and get the same results?
Hi Annette,I think it will work, too, but I haven’t tried.
The milk fat content will change the “pudding” layer. Less fat means less pudding.
Howdoes the middle have custard. Is that just the way it bakes or did you add a filling?
Hi Carrie, I did not add the filling. The batter is separated while baking,and the center stays like custard.
[…] Vanilla Magic Custard Cake recipe from OMG Chocolate Desserts […]
How did you get the custard filling. In the recepie you did not describe it
Hi Slava, the batter separates by itself while baking.
Just made this and its good but the bottom layer turned out very thick and rubbery any idea why?
Hi. Some of you might be getting different results because flours from different regions react /thicken to different degrees. Every time I have moved (Canada to Europe to middle east) I have had to adjust the amount of flour required in recipes.
Hi Vera, I would love to make this dessert for Christmas, I’m a little confused though. When comparing your recipe to others I see you use powdered sugar as apposed to regular or castor, as many of them have, doesn’t powdered sugar have corn starch in it? also most of the recipes call for 3/4 cup of flour, I like the way yours looks, it seems to have a nice balance, many did not have such a creamy custard for second layer and a lot of them had a much thicker cake for the top. Just wondering if you can answer any of these questions, I will follow your recipe, except to add more vanilla to the recipe and see how it comes out…thanks for any input!
Hi Nadine, thanks for stopping by. I haven’t tried it with crystal sugar. I found recipe like that uses powdered sugar on few blogs and decided to try that way. And about the flour measure it with kitchen scale if you have it, if you add to much flour the cake might not have much custard in the center. The batter must be very runny before baking.
thank you so much for getting back to me Vera, I will follow your tips!
What kind of gluten, corn, and rice-free flour would be best to use here? I’d love to make this and could use coconut milk and Earth Balance as I am also dairy-free. I think it will be great!
I have made a similar dessert using Bisquick. For those asking about GF, I believe that they have a GF version.
It serves 9 – 12 from an 8×8 pan?
Sounds wonderful…i am goint to sunstitute almond flavor instead of vanilla…and put cherry pie filling on top
I made a gluten-free version of this tonight and I learned some important things. It’s still cooling, but I sampled some and it worked. I used an equal amount of Bette Hagman’s “Featherlite” flour blend (recipe is out there on the web). Like someone said about the regular version is that the crust was rubbery. It’s not overly sweet, which I like about it, but others who are accustomed to sweeter treats might find lacking.
For those who didn’t get a custard, reduce the baking time and start watching it at 30 minutes. Yes, it goes in very liquidy, but remember that it’s a custard, so you’re baking eggs. What I saw was that as soon as it started to set up, it went from floppy to jiggly to a bit hard very quickly. I baked it at 325 for 35 minutes. Keep in mind that, like eggs, it will continue to cook when you pull it out, so get it away from the stove and to a cool place as soon as possible.
For those who found it bland, add a pinch of salt or use salted butter. I rarely make any baked good without at least a pinch of salt to bring out the flavors.
I also used a very strong vanilla and a bit more of it instead of the water combined with a coffee-flavored extract that I am making but is a bit underdeveloped (it hasn’t been steeping for very long, but it is being made with very strong, very oily, dark-roasted beans). It doesn’t taste like coffee, but has a more complex flavor profile. To make it, simply steep your favorite, fresh, whole beans in a bottle of vodka for at least a month, and shake it daily. Three months is better. Depending on the strength and freshness and oiliness of the beans, use about 1/2 to 1 cup of beans to a 1-L bottle of vodka. Make it and it will keep for years. I’m steeping a vanilla-coffee bean blend right now that I plan on sending as Christmas presents next year.
Since I saw this recipe, I’ve been looking forward to it as a chilled dessert. I’m hoping it’s a little less rubbery as it develops, but I’m OK with the texture and the flavor turned out well.
I don’t know how well doing this with granulated (regular) sugar would work. Possibly if is blended with the liquids long enough to dissolve, because if not, you will probably end up with a lot of sugar on the bottom as this wet recipe is designed to stratify into flours on the bottom, liquid (custard) in the middle and crusty puff on top.
Weather (dry or humid air) will likely affect the outcome of this greatly. Watch it closely during the last 10 minuets (and I think the recipe should read 35-45 rater than 40 to 50 minutes) and take it out when it is golden on top and still more jigggly than might seem appropriate. It will continue to set once you pull it out.
Thank you for all of the great tips!
I have made a crustless custard pie a few times and have always been pleased. This recipe looks real good and plan on making it this week. I have had a taste for this custard cake ever since I saw this recipe a couple of weeks ago. Yum! I know it will be good. Thank you for posting.
Like Shirley said a little pinch of salt can go a long way in bringing out the natural sweetness without making it overly sweet. I also tried it with regular vanilla extract but I love the taste of vanilla and found it a little lacking.
The second time I used the meat of a vanilla bean which gave it a nice speckled look but was still a little lack lustre so as with many baking recipes a little tweaking is necessary to find the way you like it best.
Third time is a charm so I used vanilla bean paste in place of the extract and used the scrapings from one bean to give the speckled look and it was awesome!! I also found that after about 35 mins. it was definitely ready to come out. I would say start checking it at 30 mins. rather than 40.
To those who had troubles with the custard part also don’t forget even a bit of white in your yolks can make this flop but if you’re extra careful when separating the eggs it should turn out beautifully! I think as someone else said too the cooking time and amount of flour needed is varying depending on the climate you live in for sure. Also I found this cooked way quicker in my glass baking dish than my nonstick one and I may be losing my mind but I think it had a nicer taste in the glass dish. 🙂
Ooh Shaz I’m going to try the coconut too next time! 🙂
Kate, Didn’t you mean “dont get any YOLK in your WHITES”? Some whites in the yolks wont hurt anything but yolks in the whites will prevent them from beating stiffly.
Dont mean to step on toes, but wanted to clarify for possibly less experienced readers.
Now, I am off to make this…it looks so good!
Any suggestions for high altitude baking?
Are all those ingredients just for the cake?
Where are the ingredients for the custard?
You should make just one mixture and it will separate in 3 layers while baking.
How do you get the custard portion like that when it’s all mixed in together? Doesn’t it have to be cooked separately, the custard?
HI Hana, it will separate while baking.
Looks fantastic! How would you make the chocolate? With cocoa or melted chocolate? Amounts?
You have the recipe for chocolate version on my blog https://omgchocolatedesserts.com/chocolate-magic-custard-cake/
You have the recipe for chocolate version on my blog https://omgchocolatedesserts.com/chocolate-magic-custard-cake/
Can this be made with less sugar or sugar substitute?
Can I use cake flour instead of all purpose flour? Thanks….
Hi Jennie, I haven’t tried this with cake flour.
Do you use a stand mixer or do you mix everything by hand? Can’t wait to try this!
I use mixer.
Being Custard, does the cake require refrigeration?
Just YUMMY!!!
Looking forward to trying this recipe. Should the cake be stored in the refrigerator?
Also, can you make the cake a day in advance or should it be eaten the day it is baked?
Hi Paula,you can make it in advance and store in the fridge. You can bring it to room temperature before serving.
What kind of sugar did you use – powdered or confectioner’s? Looks yummy, must try.
Hi Pat, it’s the same.
Hi the tablespoon water is it cold or hot
Hi Marlyn, it’s cold water.
I live at a mile high. Are their adjustments for altitude.
I have this cake in the oven now and I’m concerned because the batter was so thin. Is there really only 1 cup of flour compared to 2 cups of milk? Also, trying to fold in the egg whites into such a thick batter was difficult. Anyone notice that and is that how it’s supposed to be?
Made this yesterday, you are correct, funny looking batter. Did not like the raw flour taste, but it looked correct. Just did not like it.
how so you make this in chocolate?
Hi Sally, here’s the recipe for chocolate version https://omgchocolatedesserts.com/chocolate-magic-custard-cake/
Just looking at the recipe, I would think it needs some salt. That’s why it’s bland to some.
My husband made this for my birthday at my request! I think we may have overbaked it a tiny bit as we really only got two layers and the custard was thicker/denser than pictured. It is very mild tasting, but I enjoyed it. The closest flavor comparison we could think of was a German Pancake / Dutch Baby. Consequently I couldn’t help but squeeze a little lemon juice on top of my piece. I might make it again sometime and try to really get those 3 layers.
Made this tonight, so good! Thank you for sharing this recipe! Batter does look strange but it came out perfectly! It’s not too sweet, just right! Will make again!
It came out perfectly delicious but the middle layer is very thin, almost unnoticeable. Did I overcook it? It’s been sitting in the oven for exactly 40 minutes.
I just put this together and it is in the oven now. The mixture when all prepared, was like water. Is this normal to be so watery? Will it still turn out ok? I hope so I have been waiting to make this for weeks.
Hi Sonja, the batter should be very thin, I hope it turned out OK.
OMGOLLy. I used self rising
flour ?
Hi ! I have been searching for the chocolate version of this and the OMG Chocolate, but I cannot find it. I understand the need for sponsors, but why does it have to be so hard to find what you want?
Hi Sue, here is the link for the recipe https://omgchocolatedesserts.com/chocolate-magic-custard-cake/
Any idea why my top cake layer split? Haven’t tried it yet but was surprised it split and didn’t see any other comment regarding that happening.
Hi Suzanne, I don’t know why that happened, sorry.
can you use margarine or does it have to be butter?
Hi Tina, I haven’t tried it with margarine.
Hi there, is this dessert served warm or cold?
I have made this a couple times. The last time I used margarine because I didn’t have butter. It came out fine. I also use a dash of nutmeg. This has become one of my husbands favorites
For those who may want to know, I made this again the other day but I made a double batch and used a 9×13 pan and it came out excellent. The baking time is the same.
I’ve been reading these reviews for the past five minutes just to find THIS ONE comment about doubling in a 9 x 13. lol THANK YOU!
If others would watch the video and read the reviews, it wouldn’t have taken me sooo long. 🙂
I was wondering if you choose to put a crust on the bottom, will the crust
get too mushy if refrigerated overnight?
Hi Ellen, the cake is very moist so the crust will be mushy.
I want to try this. Looks wonderful. What if you sweeten the egg whites a little?
Looks so great! Reminds me of cakes I have eaten in Central Europe
With all these silly webtises, such a great page keeps my internet hope alive.
Different strokes for different folks — I loved this dessert, and so did my husband who usually likes dark rich chocolate desserts. My oldest son, who doesn’t like cake said he really liked it because it wasn’t over-sweet.
Ugh!!!!!! Recipe with the WORST infestation of POPUP ADS I’ve ever seen! Terrible!!!!
I just made it Omg we love this
Does it matter what kind (fat %) of milk?
I followed recipe exactly but the middle was more cakey than custardy and barely a crust formed. I think beating egg whites so early and setting aside made them foamy and weird so they did not incorporate smoothly- more like foam lumps. Crust barely formed although middle was seemingly overcooked. Disappointed bc I followed exactly and don’t know what happened! Baked about 40-42 mins. Tastes good but not what I wanted or expected.
Wait, 2 cups of milk? I mixed that in and just got liquid. Am I supposed to fold in the egg whites into a liquid?
Yes, the batter should be really thin, more like liquid.
just made it this afternoon, and just tasted it, very pleased with it, it looks like the picture!!
I was a bit worried because it looked a bit like scrambled egg when it went into the oven, but it came out great!
I notice it’s baked in 8×8 square dish which seems small and there’s no mention of using baking paper to lift cake out, do you turn cake out to enable slicing or cut in the dish? Was thinking of doubling & baking in 9×13 for easier slicing!
Hi Helen, you can line the dish with baking paper and left to overhang the sides. I won’t recommend using 19×13 baking dish. The ends might dried out to much while center stay more jiggly than it should.
Thank you Vera about the baking paper, read all the replies until I found your reply. I imagine you grease and flour the paper? I think you and your video are amazingly explicit, thank you!
I need a red, white & blue desert so was Thinking of making this with berries to put on top. however, the event is over 40 people so an 8×8 is way too small. I normally bring two large cakes. Can the recipe be doubled to make full size – or maybe in a bundt pan so I could put the berries in the middle?
Hi Lin, I’m not sure about that. Some people try it in 9×13 pan and said it was OK, but bundt pan doesn’t seems like a good idea.
Finally got it in the oven after struggling with pop ups about ten times not to mention the page keep going onto some offer or other! Hope it was worth all the stress when it comes out of the oven!
Does the magic vanilla cake need to be refrigerated?
Hi Mary, you don’t have to refregirated before serving, but if you have lefgovers store them in the fridge.
Would this work with margarine or does it have to be real butter?
It worked!! I can’t believe it! For anyone who’s wondering I cooked mine in a 9×13 pan, but without doubling the recipe so it came out quite a bit shorter, but still with all 3 layers. Since it was more thinly spread out I only baked it for about 25 minutes cuz I was paranoid about over cooking. Will definitely try again in an appropriately sized pan or will double the recipe. Love that it’s not too sweet!
Can I just double the ingredients for a 9×13 size. And how long should I bake it for? I’m making one for work and need a larger size than 8×8.
Hi Charlene, I haven’t tried it in 9 x 13 dish but some readers left the comment that it work for them in larger pan.
May i try the cake in heat proof pyrex glass difrom
may I try the recipe in Pyrex glass dish? the butter I m using is just softened ,not genuinely melted…would it work?
You can use Pyrex glass but for the rest follow the recipe.
Hi, sounds yummy. Can I freeze the custard cake? I like to have desserts/cakes in the freezer for unexpected company.
Took longer to bake and top layer came off. Too many lumps of egg white left in probably. Seemed to be too much mixture for tin, may try again as tasted quite nice.
Just put it in the oven…I’m a little worried if it’s right! The batter was very runny therefore there are lumps of egg whites! I’m sure I got all the ingredients right! Here’s hoping!
Hi Sue, batter us really thin and lumps goes to the top and form the crust for first layer, while the center stays creamy and smooth.
Hi
What is powdered sugar. The vanilla cake looks fantastic.
Thanks
Charlotte Potgieter
South Africa
Hi Charlotte, it’s the same as confectioners sugar or icing sugar.
hi when will be the egg yokes mixed ?
Hi Ritu, beat egg yolks with powdered sugar until that mixture get pale yellow color.
Delicious!
Stunning recipe!
Just make it for Family Dinner—Everyone Said “Very Delicious”, thank you.
Thanks Theresa,I’m so happy that your family like it.
It looks delicious, but I’m very confused about the egg whites being folded? Like that’s the last thing you put on the mix before putting it in the oven? I’m lost.
Hi Jenie, yes it’s last thing and you shouldn’t add and just gently fold in (stir in) using a rubber spatula, do not mix it.
Hi Vera,
I was just wondering what temperature I should be using if my oven is one of those really old gas ovens. I tried baking at 160C/325F today and my cake wasn’t setting more than an hour in. I eventually just had to ramp up the temperature. I also had trouble folding in the egg whites, they just floated at the top of the batter. How can I go about fixing this?
Thanks
Hi Maigraithe, maybe you should try 350 F. It’s OK if the egg whites haven’t completely fold in, after all they float on top when the batter is poured into baking dish.
Hi this looks great. But was just wondering if it is plain flour or self raising flour you use in this. Thanks
Hi Gerry, it’s all-purpose flour, not self raising.
I just made it and I’m very nervous!! It’s cooling now so I can’t cut to see how it looks inside. My batter was VERY thin and runny! I followed the recipe to a T! Is this normal?
Hi Diana, the batter is thin. I hope everything was OK at the end 🙂
Wow! That was a great description. Im So excited to try this out!!
[…] You can find complete recipes of this VANILLA MAGIC CUSTARD CAKE in omgchocolatedesserts.com […]
Wow! this looks great. I love custard so I will have to try it.
It was yummy thank you! Is there a chocolate recipe for this type of cake?
Hi Karen, you can find chocolate version here: https://omgchocolatedesserts.com/chocolate-magic-custard-cake/
Must try
The bottom came out all flour goo, no custard and no cake on the top. Are you mixing everything except the egg whites by hand??? Thank you !!!❤!!!❤
Hi Joni,i used electric mixer for everything just fold in egg whites in the rest of the mixture by hand.
I like the idea of this cake. I cannot wait to bake and taste it.
Vera, my husband and I made this cake this evening. It turned out just like your pictures and is absolutely delicious. Having our second piece now, at midnight. Happy New Year to you and your family.
Thanks Brenda 🙂
I’m really happy about that!
Happy New Year to you,too 🙂
I love real custard. Use to make custard puffs a lot. This cake sounds really good! Going to try the 8×8 pan and if i like it i will double it for family gatherings. Thank you for sharing this .
I just put it in the oven I will cross my fingers as the batter is watery with lumps of egg white. Very snug fit for an 8×8 pan. I’ll post a picture of the finished product.
Does this have to be refrigerated?
Hi Bridget, I suggest that. It could stay a few hours at room temperature
Well, darn your pics of this look fantastic. I was really looking forward to that custardy middle. I followed the recipe, but mine turned out with only two layers: a large dense chewy main layer and a thin kind angel food like top layer.
Hi Jasmine,I’m really sorry to hear that. You probably bake it too long or didn’t measure the flour correctly.
You should mention in the recipe not to try to make it smooth, that lumps are ok and even necessary to form the top layer
Came out pretty well in spite of the fact that my egg whites didn’t whip well. Against my better judgement I didn’t use cream of tartar in the whites because the recipe didn’t mention it. Won’t make that mistake again. By the time I got the batter together the whites had gone foamy and I had to risk a re-whip. Otherwise the recipe works well, though I did use salted butter and added a half teaspoon of almond extract just because. It tasted great. I think next time I will put a thin pie or cookie crust at the bottom because it just needs a little texture at the bottom.
The first time I read this recipe, I’m sure it called for a box of vanilla pudding. But when I printed it off it didn’t list the pudding. So I didn’t put it in. The top layer of the cake did not come out right. And you can’t fold egg whites into a batter that thin. Can you verify the correct ingredients for this cake?
Hi Bernita, you don’t use box vanilla pudding for this recipe. The batter should be thin and the egg whites will float on top when you pour the patter into baking dish, that way they will form top layer while baking. The center will have custard like texture.The batter is separating in 3 layers durring the baking.
Please mention this in the recipe
I just made I and it’s cooling but I live in Denver and it is a ile high! I cooked it for 1 hour here and it still seemed giggly when I took it out.. Hope it is still custardy ! Is there any advice about changes for the altitude?
I followed the recipe exactly and the cake looks exactly like the photo but it’s nearly tasteless. I’d never make it again, it was a waste of four organic eggs.
Surprisingly boring taste, looks nice but I wouldn’t make it again.
Looks so good need more recipes for
Using lots of eggsp
Do you use all purpose or self-rising flour? My instinct says self-rising because I see no other leavening agent listed, but maybe that’s where the magic comes in?
Hi Lynn, use all purpose flour.
Pictures of the process would have been useful, to know what the batter should look like after each step. Mine did not turn out, and I think at least part of the problem was that I didn’t beat the yolks long enough. “Light yellow” is kind of vague.
Mine cracked at the top and the custard didn’t set. I don’t know what I did wrong 🙁
Hi Alaina, sorry to hear that, I don´t know what went wrong…
What type of flour for this recipe?
Hi Marie, use all-purpose flour.
I’m going to get fat again. ‘Never been able to resist custard but managed to avoid them until I saw this recipe.
Thanks Carol 😉
[…] Try this easy dessert […]
Hi.
Can you please clarify. When I fold in the egg whites- must I mix until I don’t see any lumps or must I leave the lumps?
Hi Dees, leave small lumps. The lumps float on surface when pour the mixture in the pan and create top (sponge) layer.
Hi, this cake need to chill before serving? Thank you!
Hi Jas,it’s easier to slice and serve when it’s chilled.
can I use unbleached all purpose flour?
HI Judith, you can use it. Happy baking 🙂
Currently baking this custard cake but terrified because when I folded in the whipped egg whites, I was left with clumps of it. It just doesn’t have a smooth finish to it. So crossing my fingers I did it right (sweating!)
Hi Dee,how it turned out at the end?
I followed the recipe and the tip, especially the part that said mix very well. The batter was thin and seemed runny, but it was mentioned in the comment section that it should be like that. It was exciting to wait for it to finish baking. 40 minutes later, the cake came out with the three layers. Thank you for the fun
& delicious recipe 🙂
Thanks Luci, I’m really happy to hear that 🙂
OMG Awesomeness- I am a sucker for anything vanilla so the idea of this was right up my alley. Made it for a dinner with friends, it was a hit! My only regret- I wish I made 2!
Hi Chris:-) Thanks so much, you made my day 🙂
I’ve made this three times so far and LOVE it! It uses very simple ingredients which I appreciate so much. The hardest part of this was learning to fold! It’s delicious and never let’s me down. My family loves this sweet treat!
Thanks Ashley, you’ve made my day 🙂
It came out wonderful! But since it’s just the two of us, How should I store any leftovers? Thanks!
Hi Gina, you can keep it in air tight container for a few days n the fridge. I haven’t tried to freeze this.
I made this. I THOUGHT I messed up the meringue. But, it turned out exactly what the picture looks . It was DELICIOUS.
Additionally, it baked for nearly 90 minutes until it seemed to stand up. I probably dis something wrong but it turned out PERFECT. IT WAS SADLY EATEN UP BY MORNING . I WILL make this again soon!
Thanks Erica 🙂
Thanks!
[…] week Vera over at OMGchocolatedesserts.com has this Vanilla Magic Custard Cake that I WILL make. If you know Brits then you know how much we love our custards. This cake seems […]
[…] it to cool completely before you serve it. Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. As soon as my gorgeous Raspberry […]
[…] I wanted to try for a long time: Cream Cheese Strawberry Cookies. The week before I had made a magic cake and a peanut butter cheesecake – and although delicious – I wanted something different. […]
[…] Jello Cake, Lemon Poppy Seeds Muffins and not to forget one of my all-year-round favorites, the Custard Cake. When you run a food blog the fridge is always crowded with food (desserts in my case) which I […]
can one substitute coconut flour or some other type of flour and can you give a reading for the carbs and sugar. Trying to come up with diabetic substitute. I miss deserts.
Yum flavor top cake layer and custard awesome, bottom ok in taste but texture not to my liking. (Kind of robbery we thought)
The cake was a bland, so I’m gonna try it with salted butter, but it was still yummy. Like some others, mine turned out with no custard in the middle, just the thick bottom layer all the way up to the cake layer. I’ll try cooking it only half an hour next time, but I wonder if it could be from mixing the egg whites in too much or too little?? I had chunks at least as big as a quarter, and I don’t know if that’s right. Any advice would be appreciated!
Hi Laura, you’ve probably cook it too long, or maybe didn’t measure the flour correctly. If the batter is runny with pea sizes egg whites chunks, and do not overbake the cake, then you should get three layers.
There is a Facebook page that is using your photo and claiming they have the “paleo” recipe if you buy their book. I suggest reporting them, it’s called The Paleo Recipe Cookbook – Cheap and Easy.
A friend brought this to a party with a jar of Italian Maraschino cherries that were basically like pie filling to put on top. It was amazing! I plan on making it for Easter this weekend.
Printed the recipe but in the instructions the flour water AND butter were omitted. Added them in but was disappointed Came out looking good but tasted more like baked eggs
[…] Everyone is at home, so even in the case of no success and after having ate a sugary but very tasty magic cake and a Reese’s cheesecake, somebody will like this sweet/salty combination. And what makes […]
?
I made this recipe yesterday. Although the custard squares are delicious, I did not get 3 layers. As someone mentioned above, it came out like a Dutch baby pancake that had a layer of sweet mirangue on top. I baked it for 40 minutes so I think I’ll try 35 minutes next time and 3/4 flour. I reeeeaaaallly want that center layer! Haha. Anyway, still delicious!
[…] You’ll need just butter, flour, chocolate chips, vanilla (check out this great vanilla Custard Cake) and powdered sugar to make the shortbread cookies. These cookies simply melt in your mouth. […]
I made this recipe last night, I did not get the 3 layers but I think it was because I did not incorporate the egg whites enough… still very tasty and will try to make it again I want the 3 layers!!!! lolo
I’ve been reading these reviews for the past five minutes just to find THIS ONE comment about doubling in a 9 x 13. lol THANK YOU!
If others would watch the video and read the reviews, it wouldn’t have taken me sooo long. 🙂
[…] taste. For the friends or relatives who don’t like pumpkin you could make a equally delicious magic cake or a chocolate peanut butter cheesecake, they will love you for […]
Yuck. I’ve made custard sauce and puddings for years and they’ve been excellent. Thought this might b a new twist on yummy flavor but …yuck
This was fun to make and my husband really loves it but I felt it was a little bland….maybe next time I will make it with brown sugar and not forget the salt as I did this time. I didnt get the 3 layers either, more like two but that was my mistake, I think I over baked it a bit. Thank you for a nice recipe!
Thanks Susan!
Love the recipe… have made it few times already. Every time turns out fabulous. Thank you.
Thanks!
[…] cooked brown Basmati rice and made a beautiful green salad to go along. She also baked a Vanilla Custard Magic Cake for […]
OMG you have to be really patient with lots of repetitive questions if you have a blog! I just had to laugh reading through all the questions. My hat is off to you!
[…] 11. Vanilla Magic Custard Cake Recipe […]
[…] Homemade Pulled Pork Sandwiches; Black Bean Quinoa Cabbage Salad; Homemade Applesauce; Vanilla Magic Custard Cake […]
My goodness! I can’t believe the millions of repetitive “how do you get the custard like that” or “there’s no recipe for the custard” questions! Don’t people read???? This poor woman has had to answer the same stupid questions over and over and over just because some people are too lazy to spend a few minutes reading the article or the comments section. Actually, if you read the article, you would know the answer to your own question!!!!
This recipe has no salt. Desserts must have salt or they will be blah. I made this and it turned out like the picture but very bland. I suppose salted butter could be used. Please research this or add 1/4 tsp. of salt when baking if you don’t want a flop.
Vera, I think there a lot of different results because of various reasons. Here are some ideas: sift flour, large eggs, beaters, and bowl S hould be room temperature, pure vanilla extract, and preheat oven to temperature (oven thermostat to confirm oven is working well).
Thanks Nadine!
Omg I made this for the first time two days ago to take to meet the parents of hopefully future daughter in law. Everyone loved it ,I also made a blueberry sauce to top it off. My husband liked it so much he ask me to make it again the next day. Which I did!This recipe is a keeper for my files.
Thanks Debra!
I made the chocolate version you posted in my AIR FRYER. Halved the ingredients and it was perfect
Should you wait until it’s cool before you take it out of the pan and refrigerate them
This was so yum and easy to make! To all the people who didn’t get it to work, you’ve defs done something wrong because it was so simple and oh so yum! It’s not ridiculously sweet and the texture is what I expect of baked custard.
Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! I think he might even tell me it’s better than his mum’s custard cake (he’d bloody better ?) I halved the recipe so also halved the baking time and it worked perfectly.
Thanks Shannyn!
I made this a week or so ago and will make it again today for my mother in law. It was hard to not sit down and eat the whole thing. It reminded me of tapioca pudding but without the texture. It did firm up over night in the fridge. I am excited to try the vaiations on this recipe, except I am not sure I want the temptation in my house!
[…] Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“. Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake). […]
[…] and apples. If you ask me, I always prefer apple over pumpkin desserts although I love me some Custard Cake year […]
Hi, I’m from the UK, what is all purpose flour? I have self raising or plain flour? Thank you!
Hi Isla, you can use plain flour. Happy baking!
I tried out this recipe and it was runny. What did I do wrong?
Hi Carol, I suppose you should bake it longer…
I love custard and a good vanilla cake as well. This recipe for both!! Very very good!
[…] many delicious desserts recipes I shared recently (like this very popular Custard Cake), it was high time I baked a cake, DECADENT CHOCOLATE […]
[…] If you’re not into chocolate but are more of a vanilla person, check out this delicious custard cake […]
[…] They all sounds super simple to make, but I prefer real homemade cakes from scratch, with this magic custard cake as one of my favorites to make (and taste!). Especially when it comes to a holidays and family […]
[…] but it will also satisfy your sweet tooth! If you like custard desserts, then you should check my Vanilla Magic Custard Cake and Easy Banana Magic Cake, too. These two cakes are not vegan desserts, but they are […]
What would happen if you use salted butter instead of unsalted? Would it still bake and taste ok?
It will bake OK , but this cake is not too sweet at all, if you use salted butter it might be too blind.
[…] Vanilla Magic Custard Cake by Oh my Goodness Chocolate Desserts […]
Looks delicious!
Vera,
I made this custard dessert for my sons today and
it turned out perfect for them. It was more custard
texture then jiggly, but that’s how they prefer it.
I used Carol’s all purpose gf flour and baked it
for 45min. My boys ate it up. Thank you
[…] Try this easy dessert […]
[…] Breakfast Burritos (eggs, bacon and toppings); Lettuce Salad; Vanilla Magic Custard Cake […]
Hello! Is it ok if I use a round larger pan?? It’s a 9 inch round pan.
I made this cake twice and both times the top layer sinks. How can I fix this?
Wondering if I can use oat milk or soy in place of cow milk. It’s all we use.
Anyone try it?
I was nervous about how this cake would turn out but it came out in 3 layers to my surprise ! I too put 1/4 cup of sugar and about 2 teaspoons for vanilla in the egg whites at the soft peak stage. This added the perfect amount of sweetness and flavour. I baked mine in a glass baking dish for about 55min. I’m going to try the banana magic cake next!
can you use almond milk? I am lactose intolerant but I am very interested in the recipe
This was my first attempt to making this! I listened to the others and added 1/2 tsp vanilla to the milk and also 1/4 cup sugar and a little more vanilla to the egg whites. I used a 9×9 dish and it was perfect size! For those who are saying its “eggy” tasting, well custard is predominantly egg! So maybe this isnt the dish for you. But with the added touches it was a great dessert I will be making again. Mine did have the 3 layers even though the middle layer was thinner than the top and bottom, but the custardy bottom and light fluffy top is divine! I baked mine at 325 for 35 mins and it was perfect.
LOVE NEW RECIPES
I have one question Vera…how do I get more of the middle layer? If possible. My middle layer was thinnet than the other layers so I didnt get much of the custardy filling that looks so yummy! Thanks!
Maybe you should try baking it shorter.
Ive made this multiple times now and must say you have to shake the baking rack (approx 25-30mins), and if it has a slight jiggle in the very middle then take it out! This ensures the 3 layers. If you bake it all the way through it will not turn out as good (layer wise). I also find that how you fold in the egg whites might change consistency each time but it still comes out yummy. Lastly, I also add in some vanilla bean paste for extra flavor and also love the specks of vanilla 🙂
Well I’ve Made it and it’s in the oven now, however I’m in the UK and my conversion charts to US, both
say 1 1/4 Cups of icing sugar are 125 gm and not 150 gm, and the flour was 120 gm, not 115 gm , so fingers crossed it turns out .
Easy and delicious! Used the entire egg which I like too!.
Looks and tastes crummy . Just wondering how long it will keep in the refrigerator . There are only 2 of us and don’t want to eat it all in a day
Easy, just a few ingredients, and fun to make. The 3 layers look great. I will make it again.
Once I added the milk the batter was very runny and I couldn’t fold in the egg white well. The egg white was just floating over the batter. So the cake that came out tasted more like egg than vanilla. Also the entire cake was dense custard and there wasn’t any flour layer. Also I added just 1 cup of sugar as I prefer cakes less sweeter. Not sure if that was a mistake or incorporating the egg white wasn’t done right. I would be happy if you have any suggestions.
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
I used a bigger pan didn’t have the size you requested it was don in 40 min..looks delicious
Thank you for sharing your recipe. 4 stars all day. I made this for my husband, he was over the moon about this cake and didn’t share it with anyone. He couldn’t stop raving, about how great this treat was. I also added some vanilla to the egg white mixture along with the sugar. Unfortunately, I only achieved two layers, but it still tasted good.
I’ve made this cake so many times and yet I still don’t know why it succeeds or fails. Every magic custard cake recipe is identical so I’m pretty sure I’m the problem here but is this cake turning out completely random? I really like this cake even though I’ve only gotten the really poofy and distinct layers once so it’s not that a failed cake is bad. But why won’t it turn out?
I think the part where I fail is the folding. I don’t know how long or how much I need to fold it. It can’t be all the way til it’s smooth and free of lumps because I did that once and it took close to an hour and I still got a flatass cake. But if I don’t fold it at all its still flat.
But it tastes good no matter it’s appearance and is an interesting custardy cake.
love it
I make this recepie a lot but I have a convection oven so I set my oven 25 degrees lower and bake it 50 mins.
I also add a little more than an 1/8 teaspoon of all spice to the flour before I add it in to give it some flavor. It makes it a lovely spiced custard cake. I ate the entire thing myself in 24 hours. I love eating this warm or cold right out of the fridge.
I am missing where you add the pudding. Your instructions do not indicate how to do that.
That’s why it’s called magic cake. The pudding layer appears magically. I haven’t made it yet but I am today.
I have just made this cake and followed it to the letter on method yet has come out as a vanilla sponge not one separate layer in it. Not sure what happened but its is awful.
I tried this tonight and was super excited. It tastes good but it didn’t separate as expected and the middle wasn’t very custardy. It seemed more eggy and not creamy amor custard like as expected. I only cooked it for 40 min, should I have cooked it maybe less than that? I did use gluten free flour but it’s a 1 to 1 one blend so it’s supposed to work as normal flour does
Love this vanilla custard cake , will surely gonna try this delicious triple layered cake. Thanks for sharing ingredients, instructions and nutrition facts.
Love this Vanilla Magic Custard Cake , it looks so delicious, will definitely gonna try it, thanks for sharing recipe and instructions.
“Vanilla Magic Custard Cake” looks so delicious, eager to make this one, my kids gonna love this.
This “Vanilla Magic Custard Cake” looks so delicious, Now I have instructions will try for sure, thanks for sharing this .
Vanilla Magic Custard Cake Seem delicious and my favorite flavor is vanilla only , will love to make this one . Thanks for sharing this one .
The cake separated into layers like the picture, but the cake was very bland. There was no depth to this recipe. Too many good recipes out there to waste time on this one.
This Vanilla Magic Custard Cake seems so delicious , will love to make this one . Thanks for sharing this one with us .
Thanks for sharing this Vanilla Magic Custard Cake, this recipe seems so delicious and amazing . Will love to try this one
Why powdered sugar used instead of granulated in batter?
Fantastic. Added a quarter teaspoon of almond extract and a quarter cup of sugar.
Soooooo i made this today and all i have to say is: O-M-G!!! First bite had my eyes rolling back… Not to sweet and THAT TEXTURE!!!! Thank you for putting this out there…
Soooooo i made this today and all i have to say is: O-M-G!!! First bite had my eyes rolling back… Not to sweet and THAT TEXTURE!!!! Thank you for putting this out there…
This Vanilla Magic Custard Cake seems super delicious and unique . Super excited to try this Vanilla Magic Custard Cake, thanks for sharing this recipe with us . Will love to try this one.
Thanks to the author of this post for sharing this wonderful recipe with us. I really appreciate you visiting your site again for this kind of amazing recipe information.
Thanks for sharing this Vanilla Magic Custard Cake, this recipe seems so delicious and amazing . Will love to try this one
Vanilla Magic Custard Cake is watering my mouth. I will try to make it
can i use oat milk instead of regular milk
My egg whites came out lumpy and the mixture looked like clotted cream, is this wrong?
Hi Kimberly, it’s OK. I hope it turned out fine.
Great, Super excited to try this Vanilla Magic Custard Cake, thanks for sharing this recipe with us. I have tried it many times.
Can’t wait to try this delicious Vanilla Magic Custard Cake recipe. Thank you for sharing this one with and will love to try this one.
Would this custard work well inside a lady finger lined pan?
Thanks for sharing this Vanilla Magic Custard Cake, the recipe looks delicious and amazing. would love to try it
after read your full content I was try this cake at my home. I was surprised I got the actual test and my all family member love this dish. Thank you for your recipe.
Not sure. Still in the oven . But I’m thinking I didn’t fold in the egg whites enough. Did anyone else run into this issue??
wow super dear nice very nice post
Its like mouth watering situation for me. will surely gonna try this one. Thanks for sharing
Thanks for sharing this article it was quite insightful. Hoping to see more articles. Meanwhile, refer
Hi Vera ,
I made this a while age and just made it again my husband loves it and requests it often. Thought you would enjoy hearing it I follow your recipe and it comes out perfect. I do add fresh nutmeg on top.
Thank you again for the recipe.
Thanks so much Bev! I’m so happy to hear that!
Wow Great
I found the post to be highly good. The shared information are greatly appreciated
Looks really Delicious ! Must Try
very good .
thanks for all .
amazing .
I really like it .
thanks.
wow, great i like it . i want more posts like this. thank you so much.
My neighbor did us a huge favor, so I asked him what I could do for him in return. He said “bake me something”. He said his favorite flavor is vanilla. I searched for something other than vanilla cupcakes and found this recipe. I had to try it out on my husband first and he said it’s now his favorite flavor too. I made another one for my neighbor and it turned out even prettier. I can’t wait to take it over to him tomorrow. I have the best neighbors and I enjoy baking things that I know they will enjoy. I’m sure he will love this recipe too.
wow, great i like it . i want more posts like this. thank you so much.
Made this for supper tonight…deeelish. I followed the recipe to a T and it was great. I baked it for 43 minutes. Might bake it for 40 next time because it wasn’t very “puddingy”, but still good. My hubby loved it. Thanks for this great recipe. Reminds me of my Mom’s custard she used to make.
Images are amazing. Thankyou for sharing
Thanks a lot for this article!
Can you use a springform pan?
I haven’t tried, the cake mixture is like a liquid and it might leak around.
Very useful information.
Thanks a lot for this article!
Wow