Magic Custard Cake

If you’ve never tried Magic Custard Cake before, you’re in for a treat. This one-layer batter somehow turns into three magical layers as it bakes—fluffy sponge on top, silky custard in the middle, and a soft, rich base at the bottom. It’s pure dessert alchemy.

Now I’ll be honest: the first time I made this, I had serious doubts. The batter looked thin, almost too thin. I double-checked the ingredients thinking I’d missed something—but nope, it’s supposed to look like that. And I’m so glad I stuck with it, because what came out of the oven was nothing short of amazing.

This cake is gentle, simple, and a little nostalgic. It’s perfect when you want something sweet but not too heavy, and it feels just fancy enough to impress guests (even though it’s actually super easy to make).

Why You’ll Love This Recipe

One batter, three layers – no tricks, just science (and eggs).
Vanilla and custard lovers’ dream – creamy, soft, and slightly chewy.
No special tools – just a whisk, a mixer, and some patience.
Great for gatherings – slice into squares and dust with sugar for an elegant finish.

Ingredients You’ll Need

Eggs – separated; room temp eggs whip better and hold their shape.
Caster sugar – gives the cake a fine, soft texture.
Melted butter – adds richness.
Vanilla extract – for that warm, comforting flavor.
Plain flour – sifted so the cake stays smooth.
Milk – lukewarm is best, so it blends easily into the batter.
Icing sugar – for dusting on top once cooled.

Quick Tips Before You Start

Don’t panic if the batter looks runny and slightly lumpy—it’s supposed to.
Use a square 8-inch (20cm) pan with high sides and line it well with baking paper.
Room temperature eggs and warm milk are key to helping the cake rise and separate into layers.
A little jiggle in the center when you take it out of the oven? Perfect.

Let’s Get Baking

Start by preheating your oven to 340°F (170°C fan-forced). Line your baking dish with parchment, making sure there’s some overhang to help you lift the cake out later.

Separate your eggs carefully—whites in one bowl, yolks in another. Beat the whites until stiff peaks form and set them aside.

In the other bowl, beat your yolks with the sugar until they’re pale and fluffy. Slowly mix in the melted butter and vanilla. Add the flour a bit at a time, then gently pour in the warm milk while mixing on low speed.

Now comes the fold. Take your egg whites and gently incorporate them into the batter. Don’t overmix—you want those fluffy clouds to stay somewhat intact.

Pour the batter into your pan and bake for about 35 minutes. The top should be golden and slightly firm, while the middle stays custardy.

Let the cake cool completely in the tin (fridge is fine once it’s no longer hot), then dust with icing sugar and slice into squares.

How to Store It

Refrigerator: Keep in an airtight container in the fridge for up to 4 days.
Serve chilled or at room temp. Just let it sit a few minutes before serving if it’s straight from the fridge.

One Last Tip

This cake might not look impressive when it goes into the oven, but it’ll wow you when it comes out. Trust the process—it really is magic.

Magic Custard Cake

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12 slices

Ingredients

4 large eggs, separated (room temperature)
¾ cup caster sugar
125 g (about 9 tbsp) unsalted butter, melted
1 tsp vanilla extract
¾ cup plain flour, sifted
2 cups (500 ml) milk, lukewarm
¼ cup icing sugar (for dusting)

Instructions

Preheat oven to 340°F (170°C fan-forced). Line a 20cm (8-inch) square baking tin with parchment paper, leaving overhang on the sides.
Beat egg whites in a clean, dry bowl until stiff peaks form. Set aside.
In another bowl, beat egg yolks with caster sugar until light and creamy.
Slowly add melted butter and vanilla extract, mixing until smooth.
Add sifted flour a little at a time, then pour in the lukewarm milk while mixing on low speed until fully combined.
Gently fold in the egg whites in 2–3 batches. The mixture will be slightly lumpy and watery—this is normal.
Pour the batter into the prepared tin and smooth the top.
Bake for 35–40 minutes or until the top is golden and the center still has a slight wobble.
Cool completely in the tin. Refrigerate for a couple of hours if needed before slicing.
Dust with icing sugar, slice, and serve.