If you love custard, this Vanilla Magic Custard Cake recipe really is for you!
I’m calling it, this Magic Custard Cake really is magic. There were more than a few occasions I almost gave up and tipped the mixture into the bin while I was making this. After looking at all the gorgeous photos of this three layered gooey custard cake online, when I looked at the dodgy cake mixture in front of me, I had no confidence at all that it would actually work out.
The mixture just didn’t look right to me, yet I continued with the thought I’d come this far already, I at least had to see what happened when I popped this disaster into the oven
My few sneaky peeks into the oven thankfully gave me some assurance that cake may just work. After 35 minutes it had developed a lovely golden crust on top and when tested with a skewer it was still a little wobbly in the middle – perfect
Ingredients:
You will need:
- Eggs,
- Milk,
- Flour,
- Vanilla Extract
- Caster Sugar
- Butter
- Icing Sugar to Dust
Tips for Making this Custard Cake:
- Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
- I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
- The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it!
- When testing to see if your cake is ready, you do want there to be some ‘jiggle’ in the middle still.
- I try to put my eggs out the night before I’m planning to make this cake to ensure that they are at room temperature.
- I also heat the milk in a microwave safe jug until it’s just warm.
- To serve, I prefer to let this cake cool completely in the tin (you can also pop it in the fridge when cool enough to do so) and then dust with icing sugar and cut into pieces.
- This cake is best stored in an airtight container in your fridge and enjoyed within 3 – 4 days.
You can watch how to make this Cake below:
Once you’ve made this vanilla version, make sure you try my Chocolate Magic Custard Cake or this Salted Caramel Magic Cake – you can find the recipe here.
Magic Custard Cake
Equipment
- 1 x 20cm square baking dish
Ingredients
- 4 eggs – room temperature
- ¾ cup caster sugar
- 125 grams butter melted
- 1 teaspoon vanilla extract
- ¾ cup plain flour – sifted – sifted
- 2 cups milk lukewarm (500 mls)
- ¼ cup icing sugar to decorate
Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
- Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
- Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
- With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
- Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
- Add the egg whites to the bowl and gently fold together the mixture.
- Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.
Notes
- Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
- I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
- The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it!
Nutrition
Enjoy!
For more simple and delicious cake recipes, check out our Cakes and Cheesecakes for all Occasions eBook – also available in a Thermomix version. You can view all of our ebooks here.
Amy (HandbagMafia)
Seems similar to the old impossible pie mum used to make, but hers had coconut too.
Lauren
It is very similar Amy, I want to try an impossible pie next.
jan
this is the same as impossible pie which has a slight base at the end
Lauren
Yes, it is similar 🙂
Kate
Where did you find this recipe? It looks amazing and definitely worth trying.
Lauren
There are a few recipes floating around Kate, this one was from my Brother in Law’s Footy Club recipe book!
Ingrid @ Fabulous and Fun Life
This cake intrigues me. I’m challenging myself to make it this weekend! Fingers crossed it works!
Lauren
Good luck Ingrid, let me know how it goes!
JodiGibson (@JFGibsonWriter)
I made these the other day after seeing them here, and they were delicious! Mine seemed to rise a little to much on top, but wow they are so yummy!
Lauren
I’m so glad you enjoyed it Jodi! I think it’s a pretty temperamental recipe and it doesn’t take much for the layers to turn out a little differently.
Malinda @mybrownpaperpackages
I’ve actually seen these a few times on Pinterest and have been so intrigued but I just haven’t got around to trying it yet. I might try and remember to give it a go this weekend.
Lauren
It’s the perfect weekend for it I think Malinda!
Danielle L
The custard looks absolutely perfect!!
Lauren
Thanks Danielle 🙂
Nancy | Plus Ate Six
OK you’ve convinced me. This has been on my to do list for ages 🙂
Lauren
Do it!! I can’t wait to hear how it turns out 🙂
Lucy @ Bake Play Smile
That looks so good!!! I need to make this!
Lauren
You sure do!
Vicki @ Knocked Up and Abroad
This sure does appeal to my preggie self. Not surprising considering I’m a lover of Vanilla slices.
Lauren
haha, it’s a VERY good substitute for vanilla slice I think!
Wendy c
Oops made in a loose bottom cake tin. Yes it leaked so had to find another tin pdq. Turned put flat so my fault for causing a disastet
Sammie @ The Annoyed Thyroid
I’ve seen and heard so much about those magic cakes but yours looks amazing! Abracadabra! I love custard so much, I’m going to have to give this a go!
Lauren
Thanks lovely, it’s a really amazing cake!
Melissa
Isn’t this the old Impossible Pie that’s been around for years? Can remember my grandmother making this.
Carole Drennan
Can American granulated sugar be used in place of caster sugar? I googled it and found that caster sugar dissolves faster than granulated, and don’t want to ruin the cake. It looks like a great recipe.
Lauren Matheson
Hi Carole, thanks for your lovely comment. I’d suggest using a finer sugar than granulated sugar – if you can use ultra fine or superfine sugar instead that should be ok. I hope that helps. Thanks xx
nat @nataliecartertalksfitness
Such a custard fan too! Lauren, Would this work with rice malt syrup, surely yes?!
Franny65
If you got a good processor machine you can yourself thinner your sugar it might help