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Vanilla Magic Custard Cake fresh out of the oven in a parchment-lined square baking dish, golden and slightly jiggly in the center.
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Vanilla Magic Custard Cake

If you’re a fan of simple desserts that dazzle both in taste and presentation, Vanilla Magic Custard Cake is a must-try. With just one batter, this cake creates three distinct layers of magic: a dense base, creamy custard middle, and fluffy sponge top. Perfect for any occasion, it’s a dessert that’s sure to impress.
Course Dessert
Keyword vanilla custard cake
Servings 9

Ingredients

Ingredients

  • 4 large eggs at room temperature
  • 1 cup granulated sugar
  • ½ cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 2 cups lukewarm milk
  • Powdered sugar for dusting

Instructions

Step-by-Step Instructions

  • Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease and line an 8x8-inch baking dish with parchment paper.
  • Separate the Eggs: Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and set aside.
  • Mix Yolks and Sugar: In a separate bowl, whisk the egg yolks with the sugar until pale and creamy.
  • Incorporate Butter and Vanilla: Add the melted butter and vanilla extract to the yolk mixture, stirring until combined.
  • Add Flour and Milk: Gradually sift in the flour, alternating with the lukewarm milk. Mix until smooth.
  • Fold in Egg Whites: Gently fold the beaten egg whites into the batter, leaving streaks for a light texture.
  • Bake to Perfection: Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden and slightly jiggly in the center.

Notes

  1. Room Temperature Ingredients: Ensure all ingredients, especially eggs and milk, are at room temperature for smooth mixing.
  2. Gentle Folding: When folding in egg whites, be gentle to retain the air and achieve the light sponge layer.
  3. Avoid Overbaking: The custard layer should remain slightly soft and jiggly when removed from the oven.
  4. Cool Completely: Allow the cake to cool completely before slicing to maintain its layers.