Very Vanilla Magic Custard Cake

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Hey Vanilla Cake lovers!  Here’s a wonderful Very Vanilla Magic Custard Cake recipe that will make you swoon with each lovely, vanilla bite! This easy custard cake bakes up creamy, yet cake-like textures and it literally makes your taste-buds do the happy dance and sing.

More custard?  Amish Country Pumpkin Custard Pie, Creamy Lemon Coconut Custard Pie, this Super Fluffy Lemon Pudding Cake and this Pumpkin Magic Custard Cake!

Very Vanilla Magic Custard Cake recipe desserts

Why We’re Ga-Ga Over this Very Vanilla Magic Custard Cake

  • If you’re looking for an impressive dessert that will make an unforgettable end to any meal, look no further than Very Vanilla Magic Custard Cake and get ready to be spellbound!
  • Very Vanilla Magic Custard Cake is a delicious and easy dessert that will have your family and friends wondering if you put a magical spell on them.
  • You don’t have to be a master baker to make this classic cake – all you need is just six ingredients, 50 minutes baking time and an oven.
  • This easy custard cake recipe consists of 3 amazing layers of vanilla cake yumminess!  The top layer is a soft cake, with an eclair or angel cake texture. The middle layer is a creamy custard layer. And the bottom layer is a firm gelatin-like layer.  Ta-daaa!!  Now that’s some heavenly cake MAGIC!  
  • It’s incredible!  If you’ve never tried a magic cake, don’t wait any longer.  Really!

Very Vanilla Magic Custard Cake recipe desserts

Use A Good Quality Vanilla Extract for Very Vanilla Flavor!

This vanilla custard dessert is flavored with Singing Dog Vanilla Extract, because their vanilla is amazing!  Singing Dog Vanilla Extract, is a smooth, mellow Pure Vanilla Extract made from certified organic vanilla beans.

This pure vanilla extract contains no added sugar or fructose, it’s all natural and non-GMO. It is very, very serious about vanilla and you can taste the difference!

Singing Dog Vanilla products include pure vanilla extract, vanilla coffee, vanilla bean paste, vanilla lip balm, vanilla tea, and they have many new vanilla products in the works and if you would like to give it try, you can get it on Amazon or go to their website. Give it a try!

Very Vanilla Magic Custard Cake recipe desserts

I think some kind of supernatural forces come together while this magic dessert bakes. While baking, it magically transforms into 3 separate layers of vanilla heaven. Or as some say, it’s Baking Science. Either way, Who’s ready to dig in?

Ingredients You Need

Very Vanilla Magic Custard Cake recipe desserts

How to Make Our Easy Vanilla Magic Custard Cake Recipe

  1. Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
  2. Coat an 8-inch baking pan or baking dish that is 2 inches deep with cooking spray.
  3. Cut 2 (8- by 12- to 16-inch) sheets of parchment paper. Lay one sheet in the pan, leaving an overhang of at least 2 inches on each side.
  4. Lay the second piece on top, across the first, leaving an overhang on the other sides. These will be your “handles” when you take the cake out of the pan; set aside.

Make the Vanilla Magic Cake Batter

  1. Mix the yolk, sugar, and water until pale and fluffy using a mixer and until the sugar is dissolved, very fluffy, light in texture, and the mixture is a very pale whitish-yellow, 5 to 6 minutes. Do not undermix.
  2. Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
  3. Add in the flour and salt and mix until fully combined, scraping down the bottom and side of the bowl as needed.
  4. Add the milk or cream and vanilla and mix them in gently and on a slow to medium speed until fully incorporated.
  5. Using a mixer, beat egg whites on high speed until the egg whites hold stiff peaks, about 2 minutes.
  6. Add the whipped egg whites to the egg yolk and flour mixture and mix gently with a large spoon, rubber spatula or a whisk only, about a dozen stirs, making sure to leave a distinct layer of fluffy lumps and clumps remaining at the top. Do not overstir or overmix.

Baking The Vanilla Custard Dessert

  1. Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm to deep brown, and the center still wiggles when the pan is jiggled, 50 to 55 minutes.
  2. Let the cake sit in the pan at room temperature until completely cooled.
  3. Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.
  4. Add powdered sugar, whipped cream or fresh fruit on top if desired.

Storing Magic Custard Cake

  • This sponge cake can be stored in an airtight container in the refrigerator for up to 2 days.

Perfect Magic Custard Tips

  • Make sure you use the right size pan. A pan that is too big will be too shallow for the custard to form, so an 8 inch round or square, 2 inches deep.
  • Whipped Egg Yolks. The egg yolk/water/sugar mixture needs to be very fluffy, frothy, and a very pale yellow-whitish color and will take about five minutes, so the cake’s top layers work.
  • Stir the whipped egg whites lightly, do not fold.  The egg whites (whipped to stiff peaks) are stirred gently into the batter with plenty of small, fluffy, clumps left behind. You don’t want the whipped egg white to dissolve completely or give the whole batter any sort of traditional leavening or even a lightening up. Even though  you are always told to fold egg whites, this would be the exception, so just stir them in lightly.
  •  Bake at 325°F.  Custard needs slow baking to cook for creamy consistency throughout the cake.
  • Testing for doneness.  Since this cake has pudding, you can’t use a cake tester, because it will be wet.  The sides are set, when the center wobbles a little, and the top is a warm, golden brown.
  • Magic cake magic time. The cake needs time to come to room temperature and time to sit in the refrigerator (covered lightly) to really turn out best. Refrigerate for at least four hours and up to 12 before serving. (It can be served at room temperature or slightly chilled.) It can even be stored in the refrigerator for a few days (again, covered lightly). Unlike most cakes, it will not get stale in the refrigerator.
  • Here are some tips for Perfect Magic Cake Every Time from The Kitchn for a complete tutorial how the stages should look, as well as the recipe.

Very Vanilla Magic Custard Cake recipe desserts

As far as vanilla custard desserts go, this is one for the recipe books! Very Vanilla Magic Custard Cake is an easy and delicious treat that’s sure to please.This cake is perfect for any occasion, whether you’re baking it for a holiday gathering, a special occasion, or a weeknight dessert.

So whether you’re a novice baker or an old pro, this easy custard cake recipe is sure to be a hit! It’s time to start baking up some very vanilla magic!

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More Custard!  

Old-Fashioned Vanilla Bean Cream Cheese Pound Cake

Very Vanilla Magic Custard Cake

Kim Lange
3 amazing layers of vanilla cake yumminess!  The top layer is a soft cake, with an eclair or angel cake texture. The middle layer is a creamy custard layer. And the bottom layer is a firm gelatin-like layer.  Ta-daaa!!  Now that's some heavenly cake MAGIC! 
3.98 from 36 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Dessert
Servings 12 Servings
Calories

Ingredients
  

  • 4 large egg yolks
  • 4 large egg whites , at room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons ice cold water
  • 8 tablespoons unsalted butter , melted
  • ¾ cup all-purpose flour
  • ⅛ teaspoon fine salt
  • 2 cups whole milk , half-and-half, or heavy whipping cream
  • 1 tablespoon Singing Dog Vanilla Extract or Singing Dog Vanilla Bean Paste or vanilla of choice
  • Optional: Powdered sugar , fruit, fresh berries

Instructions
 

  • Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
  • Coat an 8-inch square pan that is 2 inches deep with cooking spray.
  • Cut 2 (8- by 12- to 16-inch) sheets of parchment paper. Lay one sheet in the pan, leaving an overhang of at least 2 inches on each side.
  • Lay the second piece on top, across the first, leaving an overhang on the other sides. These will be your "handles" when you take the cake out of the pan; set aside.
  • Mix the yolk, sugar, and water until pale and fluffy using a mixer and until the sugar is dissolved, very fluffy, light in texture, and the mixture is a very pale whitish-yellow, 5 to 6 minutes. Do not undermix.
  • Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
  • Add in the flour and salt and mix until fully combined, scraping down the bottom and side of the bowl as needed.
  • Add the milk or cream and vanilla and mix them in gently and on a slow to medium speed until fully incorporated.
  • Using a mixer, beat egg whites on high speed until the egg whites hold stiff peaks, about 2 minutes.
  • Add the whipped egg whites to the egg yolk and flour mixture and mix gently with a large spoon or a whisk only, about a dozen stirs, making sure to leave a distinct layer of fluffy lumps and clumps remaining at the top. Do not overstir or overmix.
  • Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm to deep brown, and the center still wiggles when the pan is jiggled, 50 to 55 minutes.
  • Let the cake sit in the pan at room temperature until completely cooled.
  • Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.
  • Add powdered sugar, whipped cream or fresh fruit on top if desired.

Notes

This cake can be stored in an airtight container in the refrigerator for up to 2 days.
Recipe from The Kitchn
Keyword cake, custard, pudding, vanilla
Tried This Recipe?Let us know how it was by commenting below!

This is not a sponsored post, I received the Singing Dog Vanilla Extract to try and wanted to share my own opinion my own experiences. 

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

48 Comments

  1. Pingback: Chocolate Heaven Magic Custard Cake | The Baking ChocolaTess
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  3. Pingback: Pumpkin Magic Custard Cake – Cookie, Brownie & Chocolate Obsessed The Baking ChocolaTess – Cookie, Brownie & Chocolate Obsessed!

  4. Denise,
    I apologize and trying to understand what exactly happened. I checked my settings on my end and everything looks fine, and I’ve not gotten any emails from others with this issue. But here is the link to the cookie ebook: https://www.thebakingchocolatess.com/wp-content/uploads/2016/05/Copyof10Melt-In-Your-MouthChocolateChipCookieRecipes.pdf

    I wonder if you subscribed in your email when it was sent to you; I see you in my email list. Again, I would love to get to the bottom of this and I don’t want you to be disappointed in me. 🙁 Not my intention at all. I hope this helps you see I’m trying to fix the issue!
    Thank you for letting me know!
    Kim

  8. Hi Tatiana! Yes but the cake will be thin. On the recipe it shows servings and you can adjust it by moving the slider. I would add 4 more servings and then make it accordingly to the measurements if that helps? Hope you enjoy!! xo

  9. Hello! Do you think this can work with a 9” round spring pan? Since I don’t have a 8×8” pan in hand!

  10. Didnt get the really distinct layers but it was wonderful tasting I think I over cooked.it a bit worrying about the jiggle being too loose. Its.still good and I’m trying again

  14. Pingback: Chocolate Heaven Magic Custard Cake

  17. I don’t know Jenny, I’ve only ever done this size, but I think it would depend on how shallow of a pan we are talking. This cake is approx 2 inches high so consider that and a 9×13 pan. 🙂 Happy baking!!

  18. Can you double this recipe for a shallow rectangular pan, or would mixing in higher quantities affect the “fluff” and separation somehow?

  19. I really wish I had seen this post earlier. I just made a magic cake earlier this week and the author of that recipe failed to mention the tips you have mentioned…
    Didn’t turn out the way it was supposed to, but still tasted pretty good I suppose.

  20. Vicki, I don’t know, I haven’t tried it. If you decide to try it and it works out, please come back and let us know your results! I love using almond milk but haven’t with this.

  24. You say to be sure to use the right sized pan, but there is a difference of 14 square inches between an 8-inch round pan and an 8-inch square pan, so it doesn’t seem to be so important. I guess, though, you just have to be sure not to use anything larger than an 8-inch square pan.

  27. Hi Reggie, no I haven’t. I would say bake them like you do actual cupcakes 15 – 20 and see how it goes. If you do, let us know how it worked out! 😀

  29. Aww, thank you so much Gin! I bet that custard was amazing!! Never too old to cook and bake! Keeps us all young at heart and thank you so much for your kind words! xoxo

  30. This looks luscious, and I can’t wait to make it. Reminds me of the baked custard I used to make in the 50’s–yep I am that old. Never too late to learn from you youngsters. Keep up the good work. Sincerely, Gin

  31. Suzy, congratulations on your brand new addition on the way! That is so awesome and those cravings you have to take care of for sure. You just aren’t satisfied until you do. I totally get it!

  32. I love this cake. I’m just going into my second trimester and this is hitting my pregnancy cravings in a big way since you can add fruit, fudge, whatever you want. I wanted to say while I’ve made this recipe multiple times, I love that you didn’t alter the ingredients and elaborated on technique. It is so dead on and I appreciate the detail. Love it and thank you! 😀

  33. Jendy, I would think it would work fine. The rule to substitute cake flour for all-purpose flour is to use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Enjoy and let us know! xoxo

  34. I bought some Swans Down cake flour a while back and have never used it. Could cake flour be substituted for the all purpose flour in this recipe. Thanks.

  35. Has anyone tried using almond
    flour for a keto version? Do you think it would work?

  36. Judy that is too funny! Good thing you were able to salvage it before it went in the trash. 🙂 You are most welcome and I hope you enjoyed it. It’s great trying new things!

  37. Thought I had gone to food heaven when I discovered vanilla beans, my mom thought my flour had bugs and was about to toss the fresh from the oven pound cake into the trash!! Seems the older I get the more I enjoy trying new things and thanks to other cooks and bakers there’s an endless supply of recipes and new ingredients to try!! Thanks for the tips as well.

  38. Hi Stella, I haven’t tried it but I always have great luck with Better Batter Gluten Free Flour and Orly’s Blended Gluten Free Flour when I bake. 🙂

3.98 from 36 votes (29 ratings without comment)

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