And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Vanilla Magic Custard Cake

Cakes and Cupcakes, Vera's Recipes

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert. It’s like hocus pocus!!! You put one simple and easy cake batter to bake and then the magic happens!!! You will take from the oven delicious, triple layered cake. Creamy, custard like, vanilla layer is separated between light and fluffy layer on top and dense cake layer on the bottom.

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert.

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. 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 ! 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.

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert.

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) I will pour it in the pan and pop in to bake. I had to see what would happen out of this this disaster. Since this cake is called ‘magic’ it may just work.

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert.

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.

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert.

Yields 9-12

Vanilla Magic Custard Cake

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert. It’s like hocus pocus!!!

15 min

45 min

1 hr

Save RecipeSave Recipe
Recipe Image


1/2 cup unsalted butter-melted and slightly cooled

2 cups milk-lukewarm

4 eggs-separated

1 1/4 cups (150g) powdered sugar

1 Tablespoon water

1 cup (115g) flour

1 teaspoon vanilla extract

powdered sugar for dusting


  • Preheat the oven to 325°F
  • Lightly grease 8x8 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.


206 thoughts on “Vanilla Magic Custard Cake

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

    1. 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.
  1. 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
    1. 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!
    2. 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.
  2. 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.?
    1. 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.
    2. 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.
      1. 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,
  3. 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
  4. 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?
  5. 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.
  6. 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?
    1. 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!
      1. 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)?
  7. 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?
  8. 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 ......
  9. 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.
  10. 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!
    1. 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.
  11. 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!
  12. 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.
  13. 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.
  14. 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! :)
    1. 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!
  15. 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?
  16. 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?
  17. 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?
  18. 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.
  19. 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!
  20. 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.
  21. 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.
  22. 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?
  23. 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.
  24. 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
  25. For those who may want to know, I made this again the other day but I made a double batch and used a 9x13 pan and it came out excellent. The baking time is the same.
  26. 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.
  27. 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.
  28. I notice it's baked in 8x8 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 9x13 for easier slicing!
    1. Hi Helen, you can line the dish with baking paper and left to overhang the sides. I won't recommend using 19x13 baking dish. The ends might dried out to much while center stay more jiggly than it should.
  29. 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!
  30. 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!
  31. 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 8x8.
  32. Hi, sounds yummy. Can I freeze the custard cake? I like to have desserts/cakes in the freezer for unexpected company.
  33. 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.
  34. 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!
  35. 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.
  36. 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
  37. 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?
  38. 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 !!!❤!!!❤
  39. 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.
  40. I love real custard. Use to make custard puffs a lot. This cake sounds really good! Going to try the 8x8 pan and if i like it i will double it for family gatherings. Thank you for sharing this .
  41. 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 8x8 pan. I'll post a picture of the finished product.
  42. 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.
  43. 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.
  44. 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?
    1. 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.
  45. 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?
  46. 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.
  47. 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?
  48. 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.
  49. 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?
  50. I've made this recipe twice, but both times the custard layer in the middle failed to form. I'm sure I followed the recipe exactly both times, but it just didn't ended up the way it was supposed to. Do you know what might be causing this?

Show All Comments

Close All Comments