Vanilla Magic Custard Cake Recipe – Creamy Layered Cake with Vanilla & Simple Ingredients
This Vanilla Magic Custard Cake is a dreamy dessert that separates into three irresistible layers as it bakes—airy sponge on top, silky custard in the middle, and a rich, dense base. Made with simple pantry ingredients and infused with vanilla, it’s a nostalgic treat that’s perfect for tea time, holidays, or any moment that calls for a little sweetness. Light yet indulgent, this cake is a true baking marvel that’s as magical to eat as it is to make.
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Sifter
- Spatula
- Parchment paper
- Cooling rack
Ingredients
- 4 large eggs, separated (room temperature)
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 1 tbsp water
- ¾ cup all-purpose flour (sifted)
- 2 cups whole milk (lukewarm)
- 1 tbsp vanilla extract or 1 tsp vanilla paste
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Line an 8x8-inch pan with parchment paper.
- Separate eggs and beat egg whites with a pinch of salt until stiff peaks form. Set aside.
- Whisk yolks and sugar until pale and creamy. Add melted butter and water; mix until smooth.
- Add flour gradually, mixing until just combined.
- Slowly add milk and vanilla, whisking until smooth. Batter will be thin.
- Fold in egg whites gently in three additions. Some lumps are fine.
- Pour batter into prepared pan and bake for 50–60 minutes, until the top is golden and the center jiggles slightly.
- Cool completely, then refrigerate for at least 2 hours.
- Slice and serve with powdered sugar or toppings of choice.
Notes
- Use room temperature eggs and lukewarm milk for best results.
- Don’t overmix after adding egg whites—some lumps help form the layers.
- Bake until the center is just set; overbaking can dry out the custard.
- Best served chilled for clean layers and optimal texture.
- Not freezer-friendly due to the custard layer.
- Try flavor variations like lemon zest, almond extract, or espresso for a twist.