A Spicy Perspective

Easy Magic Custard Cake

Magic Custard Cake – A fabulously easy recipe that uses one simple batter to create three distinct and delicious layers of cake. This creamy, tender, fluffy and festive dessert is perfect for all holiday celebrations!

close side view of magic cake with 3 distinct custard layers, on a plate with fresh berries

Magical 3 Layer Cake

While just about everyone adores a lovely and delicious layered cake, let’s be real – we aren’t all crazy about making a layered cake. Typically, to get those distinct sections you have to either bake several cakes or masterfully carve one cake into several sections. The process can be a bit tedious, if not nerve-wracking. But not with this recipe!

Here we have a fun and simple dessert that’s perfect to make for holiday parties. It’s made with just one fluffy batter that separates and bakes into 3 individual layers… Like Magic!

The bottom layer is a dense flan-like layer. The middle is a creamy custard layer. And the top is a soft sponge cake layer. Each individual section has a delicate vanilla-almond flavor that pairs perfectly with fresh berries or raspberry preserves.

Make this magic layer cake recipe and watch everyone fall-la-la-la-la in love!

top view of three pieces of magic layer cake on plates with berries on each plate

Ingredients You Need

  • Eggswhites and yolks separated
  • Milkwhole is best
  • Powdered sugarfor the batter and to garnish
  • All-purpose flouror preferred gluten-free flour
  • Buttermelted
  • Vanilla extract and almond extractfor just the right festive flavor
  • Salt
  • Cream of tartar cream of tartar is essential to make the rich and fluffy layers
bowl with egg yolks, sugar, salt, and extracts

Note: Cutting the finished cake is much easier to do when it has been chilled for several hours. If possible, make it the day before serving and refrigerate.

How to Make Magical Custard Cake with 3 Layers

First, preheat the oven to 350 degrees F. Grease (or butter) a 9 X 13-inch baking dish and set aside.

Separate the egg whites and egg yolks, being very careful not to get ANY yolk in the whites. Place the egg whites in the bowl of an electric mixer. Add the cream of tartar. Then use a whip attachment to whip the eggs on high, into a firm meringue.

In a separate mixing bowl, whisk the egg yolks, sugar, salt, vanilla extract, and almond extract together. 

Next, alternate mixing the milk and flour into the egg yolks, until the batter is thin and smooth. Then whisk in the melted butter.

adding milk mixture to mixture of egg yolks

Finally, use a rubber spatula to gently fold the meringue into the batter. Mix the batter until it is mostly smooth, being careful not to deflate the meringue. 

folding meringue into egg mixture

Pour the batter into the prepared pan.

Get the Complete (Printable) 3 Layer Magic Custard Cake Recipe Below. Enjoy!

Bake for 10 minutes. Then lower the oven temperature to 325 degrees F, and bake for another 40-45 minutes. The top should be golden-brown and the center should jiggle, JUST A LITTLE, when you shake the pan.

Pro Tip: The baking time on this is pretty important to get three distinct layers. If you bake the cake too long the creamy center layer will harden. However, if you don’t bake it long enough, the center layer will be runny.

It is common for ovens to run up to 30 degrees too hot or too cool… Especially older ovens that get a lot of use. Make sure your oven temperature is accurate by placing a hanging oven thermometer off the center rack.

top view golden brown cake baked in a large white pan

If it jiggles a lot, like it is liquid in the center, leave in the oven another 5 minutes.

When done, remove the cake from the oven and set it aside to cool for a few minutes. Then dust the top of the cake with a thick layer of powdered sugar for an extra festive flair.

sifting the top of the golden brown baked cake with powdered sugar

Continue to cool to room temperature, then chill until ready to serve. The colder the cake, the easier it is to cut into pretty pieces.

three pieces of magic layer cake with custard on silver plates, topped with powdered sugar and raspberries, blackberries, and blueberries

Frequently Asked Questions

What toppings go best with vanilla custard cake?

The light flavors and beautiful textures go really well with fresh berries. I recommend blueberries, raspberries, blackberries – or a bit of each! You can also garnish with candied cranberries for an extra festive dessert for the holidays.

Why did my layers not set properly?

If the center layer is too runny, the cake was not baked long enough. If the bottom layers are hard and/or rubbery, the cake was likely baked for too long.

How long do leftovers keep?

Because this cake is best when completely chilled before slicing, we recommend that you make it the day before you plan to serve. Cover the cooled baking pan with foil or plastic wrap before placing it in the refrigerator. The magic layer custard cake will keep well for up to 5 days in the fridge.

fork taking a bite of magic layer cake with vanilla custard, topped with powdered sugar and fresh berries

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Easy Magic Custard Cake Recipe

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Magic layer custard cake is a creamy, tender, fluffy and festive dessert is perfect for all holiday celebrations. It's a fabulously easy recipe that uses one simple batter to create three distinct and delicious layers – like magic!
Servings: 15 servings

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Grease (or butter) a 9 X 13-inch baking dish and set aside.
  • Separate the egg whites and egg yolks, being very careful not to get ANY yolk in the whites. Place the egg whites in the bowl of an electric mixer. Add the cream of tartar, then use a whip attachment to whip the eggs on high, into a firm meringue.
  • In a separate mixing bowl, whisk the egg yolks, sugar, salt, vanilla extract, and almond extract together.
  • Alternate mixing the milk and flour into the egg yolks, until the batter is thin and smooth. Then whisk in the melted butter.
  • Finally, use a rubber spatula to gently fold the meringue into the batter. Mix the batter until it is mostly smooth, being careful not to deflate the meringue.
  • Pour the batter into the prepared pan. Bake for 10 minutes. Then lower the oven temperature to 325 degrees F, and bake for another 40-45 minutes. The top should be golden-brown and the center should jiggle, JUST A LITTLE, when you shake the pan. If it jiggles a lot, like it is liquid in the center, leave in the oven another 5 minutes.
  • Cool to room temperature, then chill until ready to serve. The colder the cake, the easier it is to cut into pretty pieces. If possible make the day before serving and refrigerate.

Notes

Cutting the finished cake is much easier to do when it has been chilled for several hours. If possible make it the day before serving and refrigerate.
The baking time on this is pretty important to get three distinct layers. If you bake the cake too long the creamy center layer will harden. However, if you don’t bake it long enough, the center layer will be runny. It is common for ovens to run up to 30 degrees too hot or too cool… Especially older ovens that get a lot of use. Make sure your oven temperature is accurate by placing a hanging oven thermometer off the center rack. (If you bake regularly replace the hanging thermometer every 6-12 months.)

Nutrition

Serving: 1pc, Calories: 299kcal, Carbohydrates: 31g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 325mg, Potassium: 147mg, Fiber: 1g, Sugar: 19g, Vitamin A: 610IU, Calcium: 93mg, Iron: 1mg
Course: Dessert
Cuisine: American, Holiday
Author: Sommer Collier

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One comment on “Easy Magic Custard Cake”

  1. this cake is a game changer! I love this cake so much and cannot wait to make it again!