This delightful custard cake is the perfect easy dessert for your next special occasion!
Learn how to make a creamy custard cake the easy way, for a delicious layered dessert your guests will love.
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If you’re looking for a dreamy dessert that is perfect for any holiday gathering, you’re going to love this custard cake!
This is one of those desserts that seems like it would be complicated, but it’s actually quite simple to make.
After you’ve made it the first time, you’re sure to want to include it on every dessert table for your family gatherings or any other upcoming special occasion.
What is Magic Custard Cake?
This magical dessert is made with a simple cake batter, but when it’s baked, it separates into a creamy custard layer (similar to leche flan) and a vanilla chiffon cake layer.
These distinct layers and unique texture are what makes the cake so special! In French, it’s known as gateau magique, and it makes a stunning, luscious dessert for your friends and family.
It’s perfect with some fresh berries sprinkled over the top of the cake, or you could simply give it a dusting of powdered sugar or a drizzle of a fruit compote.
Pretty much anything you would consider serving with a sponge cake would be delightful with this custard cake.
How to Make Custard Cake
It’s so easy to make this delicious dessert!
Ingredients You’ll Need:
- Eggs, separated into yolks and whites
- Powdered sugar
- Butter
- Pure vanilla extract
- Cake flour
- Milk
How to Make It:
(Full printable magic custard cake recipe is available below)
Whip egg whites. To start, you’ll add the egg whites to a mixing bowl and whip them with an electric mixer on high speed until stiff peaks form. Set aside.
Start the batter. In a separate large bowl, combine egg yolks and powdered sugar (sometimes called icing sugar). Use an electric mixer to beat until pale yellow.
Add the wet ingredients. Add in the melted butter and vanilla extract and mix on low speed to combine.
Then, add the dry ingredients of the cake flour and mix just until combined.
Add milk. Then, you’ll add in the room temperature milk, mixing until incorporated.
Fold in egg whites. Add half of the beaten egg whites to the bowl of batter and gently fold to combine. Add the remaining half and fold until incorporated. There may still be some “lumps” of egg whites in your batter, but that’s fine.
Bake and cool. Pour the custard mixture into a greased and floured 8×8″ cake pan.
Bake for about 40 minutes baking time, or until the edges are lightly golden brown but the center is still jiggly.
Remove the cake from the oven and let the cake cool in the refrigerator for at least an hour before slicing and serving.
If desired, dust with powdered sugar before serving.
Notes and Adaptations:
- For a lemon custard cake, simply replace 1 teaspoon of vanilla extract with 1 teaspoon of lemon extract.
- For different flavor profiles, you could try adding vanilla bean paste instead of vanilla extract, or adding orange zest or lemon zest to the batter.
- Whole milk or 2% milk produce best results with this cake.
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Easy Magic Custard Cake
This delightful custard cake is pure magic! Layers of custard and chiffon cake create a delicious dessert that's perfect for special occasions.
Ingredients
- 4 eggs, yolks and whites separated
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup cake flour
- 2 cups whole milk, lukewarm
- Optional: Powdered sugar for dusting
Instructions
- Preheat the oven to 325F. Grease an 8x8 baking pan with butter and dust lightly with flour. Set aside.
- In a medium mixing bowl, use an electric mixer to beat egg whites until stiff peaks form, about 2-3 minutes. Set aside.
- In a large mixing bowl, use electric mixer to cream together egg yolks and powdered sugar until the mixture turns a pale yellow color, about 1 minute.
- Add melted butter and vanilla extract to the mixture, beating just until incorporated.
- With mixer on low speed, gradually add cake flour, mixing just until combined.
- Add milk and mix until well combined.
- Using a rubber spatula or wooden spoon, gently fold in half of the beaten egg whites until incorporated, then add the remaining half and fold into the batter.
- Pour batter into the prepared baking pan and bake for about 40 minutes. The cake should jiggly slightly when finished baking.
- Remove from the oven and let it cool in the refrigerator for one hour before serving. If desired, dust top of cake with powdered sugar before serving.
Notes
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 342Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 136mgSodium: 58mgCarbohydrates: 46gFiber: 0gSugar: 34gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
