Just made this tonight and it was delicious! The batter should be thin and the egg whites will float on top when you pour the patter into baking dish, that way they will form top layer while baking. Please explain. Try 3/4 C granulated and up the vanilla to 2 tsp. I’m lost. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Being Custard, does the cake require refrigeration? Very very good! Thank you for sharing your recipe. Very blah!!! I still added a 2nd tsp of vanilla and a tsp of vanilla bean curd. She also baked a Vanilla Custard Magic Cake for […]. Every time turns out fabulous. “Light yellow” is kind of vague. Does the magic vanilla cake need to be refrigerated? For those who didn’t get a custard, reduce the baking time and start watching it at 30 minutes. If the chocolate version sounds better than a vanilla for you, than you should check the Chocolate Magic Cake. This yummy Chocolate Magic Custard Cake recipe is super easy is the perfect dessert for any party. We use vanilla extract (not imitation flavoring) and this cake is incredible. It is unbelievably good!! Reminds me of cakes I have eaten in Central Europe. I would be happy if you have any suggestions. Trying again tonight! Which I did!This recipe is a keeper for my files. When I started it I almost gave up. Hi Ida, it is just one mix, it will separate while baking. Any advice would be appreciated! It turned out just like your pictures and is absolutely delicious. […], […] and apples. These cookies simply melt in your mouth. That strange mixture was baked into delicious three layered cake- pretty golden crust on top, custard-like vanilla center and dense and a little gooey layer at the bottom-perfect!!! If you are using a convection oven, it will bake more rapidly, thus baking all the way through in 40 minutes. The egg white was just floating over the batter. Thank you for sharing Excellent recipe and I will def be making this again. I love this recipe and have shared it with my daughter and some friends! By using this vanilla custard recipe you’ll obtain great results because the gelatin hardens the cream, so the cake will be not just delicious, but it will also look great! Chocolate Brownie Cake. Hi Karen, you can find chocolate version here: https://omgchocolatedesserts.com/chocolate-magic-custard-cake/, The bottom came out all flour goo, no custard and no cake on the top. I didn’t get the three layers but I think it was because I didn’t incorporate the egg whites enough into the batter. Is this normal to be so watery? OMG i can’t get enough. Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake). Took longer to bake and top layer came off. […] 11. Happy New Year to you,too . I’ll post a picture of the finished product. I am lactose intolerant but I am very interested in the recipe. Decorate if you like, then cut into pieces and serve. Trial and error. get too mushy if refrigerated overnight? Can’t wait to try this! I think it will be great! I followed the recipe, but mine turned out with only two layers: a large dense chewy main layer and a thin kind angel food like top layer. Wait, 2 cups of milk? Three months is better. I have made this a couple times. I’m hoping it’s a little less rubbery as it develops, but I’m OK with the texture and the flavor turned out well. There is a Facebook page that is using your photo and claiming they have the “paleo” recipe if you buy their book. It did firm up over night in the fridge. I just put it in the oven I will cross my fingers as the batter is watery with lumps of egg white. How can I go about fixing this? Especially important to know when following cake formulas as is knowing the difference between using granulated sugar and bakers/caster/super fine sugar, as one will produce a more pleasing cake to the palate and eye than the other. Add the cake mix, pudding mix, sour cream, eggs, melted butter and water into a stand mixer. Does it matter what kind (fat %) of milk? Consequently I couldn’t help but squeeze a little lemon juice on top of my piece. Hi Jenie, yes it’s last thing and you shouldn’t add and just gently fold in (stir in) using a rubber spatula, do not mix it. 1 cup cocoa powder weighs 3 oz. Thank you. I like the idea of a crust on the bottom. The hardest part of this was learning to fold! I was just wondering what temperature I should be using if my oven is one of those really old gas ovens. Hi Helen, you can line the dish with baking paper and left to overhang the sides. Added them in but was disappointed Came out looking good but tasted more like baked eggs, […] Everyone is at home, so even in the case of no success and after having ate a sugary but very tasty magic cake and a Reese’s cheesecake, somebody will like this sweet/salty combination. Just looking at the recipe, I would think it needs some salt. This cake looks delish, but I don’t get it. Vanilla Custard Fruit Tart 70 mins Ratings. Made this yesterday, you are correct, funny looking batter. Happy New Year to you and your family. Is that just the way it bakes or did you add a filling? I just made this. Vanilla Custard: ¾ cup soy milk; 2 Tbsp maple syrup; 1 tsp vanilla extract; 1.5 Tbsp tapioca flour; ½ tsp agar agar; Dash of turmeric powder; Chocolate Custard: ¾ cup soy milk; 2 Tbsp maple syrup; 1 Tbsp cacao powder; 1.5 Tbsp tapioca flour; ½ tsp agar agar; Coconut whipped cream: ½ cup coconut cream (the firm part) 1 Tbsp maple syrup; ½ tsp vanilla extract […], I made this recipe last night, I did not get the 3 layers but I think it was because I did not incorporate the egg whites enough… still very tasty and will try to make it again I want the 3 layers!!!! Thank you, I used a bigger pan didn’t have the size you requested it was don in 40 min..looks delicious. Hi Jennie, I haven’t tried this with cake flour. Too many lumps of egg white left in probably. What would happen if you use salted butter instead of unsalted? Not sure if that was a mistake or incorporating the egg white wasn’t done right. it turned out perfect for them. I have this cake in the oven now and I’m concerned because the batter was so thin. Defrost the custard … How do you make the chocolate version? of salt when baking if you don’t want a flop. If possible. The 3 layers look great. Thanks. I’d love to make this and could use coconut milk and Earth Balance as I am also dairy-free. OMG you have to be really patient with lots of repetitive questions if you have a blog! I have self raising or plain flour? With all these silly webtises, such a great page keeps my internet hope alive. I baked it at 325 for 35 minutes. Thank you, Made this evening. lolo, […] taste. Bake at 325F for 50 minutes. I also use a dash of nutmeg. I’m going to say yes since it’s like a custard. The center will have custard like texture.The batter is separating in 3 layers durring the baking. I made this a week or so ago and will make it again today for my mother in law. Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! This cake sounds really good! Chocolate Magic Custard Cake. Should the cake be stored in the refrigerator? I’m going to get fat again. The written instructions are missing the step where you mix the yolks and the powdered sugar. I followed all the directions to a t but the batter is more runny than like a better. Additionally, it baked for nearly 90 minutes until it seemed to stand up. Use this cake recipe to deliver rich, dark, moist, and light chocolate custard cake your family will love. IT WAS SADLY EATEN UP BY MORNING . Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). The milk fat content will change the “pudding” layer. It was gone by the next day so decided to make 2 more batches!! Hi Michele,I’m sorry but I can’t help you with that. But with the added touches it was a great dessert I will be making again. Pour the batter into the baking dish. Like Shirley said a little pinch of salt can go a long way in bringing out the natural sweetness without making it overly sweet. You probably bake it too long or didn’t measure the flour correctly. The last time I used margarine because I didn’t have butter. For those who may want to know, I made this again the other day but I made a double batch and used a 9×13 pan and it came out excellent. And he really helps me a lot about my blog and seeing gorgeous pictures of the most decadent desserts all over the web but he keeps drooling over those magic cakes. Everyone loved it ,I also made a blueberry sauce to top it off. I was very excited about making Not impressed at all . Place egg yolks, water and sugar into a mixing bowl and beat on high until eggs are light and creamy. It was yummy thank you! however, the event is over 40 people so an 8×8 is way too small. Thank you for sharing this . custard filling and chill for 20 minutes. Thanks…. My oldest son, who doesn’t like cake said he really liked it because it wasn’t over-sweet. I also added some vanilla to the egg white mixture along with the sugar. Just put it in the oven…I’m a little worried if it’s right! Do you use all purpose or self-rising flour? by Belinda . Finally got it in the oven after struggling with pop ups about ten times not to mention the page keep going onto some offer or other! You have to try this delicious, triple layered cake. What did I do wrong? Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Hi Slava, the batter separates by itself while baking. or 2 of vanilla flavoring or other flavoring? I just made this for the second time. Place into a pipping bag and apply on top of the cakes. Place in the oven for 5-10 minutes (depending on how crunchy you want the crust). I probably dis something wrong but it turned out PERFECT. The first time I read this recipe, I’m sure it called for a box of vanilla pudding. I will try this recipe it looks delicious. I mixed that in and just got liquid. this looks great. Every magic custard cake recipe is identical so I’m pretty sure I’m the problem here but is this cake turning out completely random? I made a gluten-free version of this tonight and I learned some important things. Amounts? But I thought, when I’d come this far already (my oven was hot, the mixture was done) the, I will pour it in the pan and pop in to bake. My family are celiac, so I have to use GF flour. It is creamy, yet cake … Also, no need to use powdered sugar. One cake batter magically creates 3 layers in the oven! Thanks for stopping by! I’d never make it again, it was a waste of four organic eggs. I just put this together and it is in the oven now. I made this. Preheat oven to 160C/140C fan forced and line cake tin of your choice. This poor woman has had to answer the same stupid questions over and over and over just because some people are too lazy to spend a few minutes reading the article or the comments section. In the meantime, prepare the coconut whipped cream, by simply mixing all ingredients together in a chilled bowl. It could stay a few hours at room temperature. And about the flour measure it with kitchen scale if you have it, if you add to much flour the cake might not have much custard in the center. Looking forward to trying this recipe. I will try it with some fresh fruit tonight. It tasted great. But when I printed it off it didn’t list the pudding. I used an equal amount of Bette Hagman’s “Featherlite” flour blend (recipe is out there on the web). Looks so good need more recipes for (Kind of robbery we thought). It doesn’t hurt it at all. Anyone try it? Hi Chris:-) Thanks so much, you made my day . Add the tapioca flour and agar agar and bring to a boil, while stirring. Can you please clarify. Turned out perfectly! Baked it x 40 mins but it was bland and rubbery. Slowly beat in the milk and vanilla extract until well combined. This information will not be used for any purpose other than enabling you to post a comment. My family loves this sweet treat! Hi Carol, I suppose you should bake it longer…. Remove from the heat and stir in the icing sugar, and vanilla. I also had trouble folding in the egg whites, they just floated at the top of the batter. Thanks. Or was it an additional 1/4 c? Any idea have to bake it with a crust? And I had to see what would happen out of this this disaster. Hi Maigraithe, maybe you should try 350 F. It’s OK if the egg whites haven’t completely fold in, after all they float on top when the batter is poured into baking dish. It was exciting to wait for it to finish baking. Baked about 40-42 mins. I eventually just had to ramp up the temperature. It’s still cooling, but I sampled some and it worked. Thank you for the fun Cut down on the time and I think it will help maintain the custard layer. A note to everyone. Hi Jeanne, I’m not sure whether it would be baked evenly. You’ve probably already seen and heard a lot about those magic cakes, but believe it or not I’ve never tried them until now. Slowly beat in the milk and vanilla extract until well combined. I need a red, white & blue desert so was Thinking of making this with berries to put on top. Chocolate Magic Custard Cakes […] I have been searching for the chocolate version of this and the OMG Chocolate, but I cannot find it. Make it and it will keep for years. This recipe is definitely MAGIC and works every time so easy too. Healthier then the cakes we buy at bakery stores, so why not doing it at home! Batter does look strange but it came out perfectly! Mix in the flour until evenly incorporated. Is the flour self rising or all purpose ? eggs, semi sweet chocolate chips, devil's food cake mix, semi sweet chocolate chips and 8 more South African Beesting Cake With Custard Filling Food.com vanilla, milk, superfine sugar, salt, cream, baking powder, eggs and 12 more Is there really only 1 cup of flour compared to 2 cups of milk? Is there any advice about changes for the altitude? He wasn’t disappointed at all. I was wondering if you choose to put a crust on the bottom, will the crust If you are looking for a QUICK and EASY CAKE RECIPE with just few simple ingredients, this Easy Banana Magic Cake is perfect sweet treat. Hi Laura, you’ve probably cook it too long, or maybe didn’t measure the flour correctly. By the time I got the batter together the whites had gone foamy and I had to risk a re-whip. I haven’t tried it with crystal sugar. This time I used butter, but the first one came out looking like the picture and it tasted good. 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