Magic Cake

Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer cake, magic cake.

magic-cake-1

Magic Cake! Where do I begin? I started out very skeptical when I saw this cake on foodepix.com. The name intrigued me at first. I had to click to see the recipe just to see why this cake is called magic cake, because there really is no such thing. Unfortunately the recipe was in another language, but there’s always google translator, the only problem is you know you always lose something in the translation. But not to worry, it was enough for me to realize why this cake is called magic cake.

If you look closely enough you can see this cake has 3 layers, with a layer of custard in the middle. The way it looks it almost reminded me of a Napoleon dessert. So at first sight you might think this cake is a lot of work where you make the cake separately and the custard separately and you cut the cake in half and put custard in the middle and so on. Not at all! This truly is a magic cake and what happens is pure magic. OK maybe not, but close enough. You really only have to make the batter which is very thin, when you read the recipe you’ll see that the ratio of milk to flour is high, so the batter is very thin, similar to a crepe batter. The best part is that’s the hardest thing you have to do, is make the batter, pour the batter in a 8 inch x 8 inch baking dish, place it in the oven and let the magic happen. After an hour you have a perfect 3 layer cake with the most delicious custard layer.

magic-cake-1

This truly is one of the easiest cakes you’ll ever make and one of the most impressive and not to mention delicious. Now try and stop at eating only one piece, that will require some magic.

Click the image below for the Lemon Magic cake recipe:

lemon-magic-cake-1

And here’s the chocolate version, click on the image for recipe:

chocolate-magic-cake-1

Click the image below for the Butterscotch Magic Cake recipe with step by step photo instructions:

butterscotch-magic-cake-1

For an easy version of a impossible coconut pie, same ingredients, different preparation technique click here or the image below.

impossible-coconut-pie-1-2

4.6 from 40 reviews
Magic Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 125 g (1 stick or ½ cup) butter, melted
  • 115 g (4 oz or ¾ cup) of all purpose flour
  • 500 ml (2 cups) milk lukewarm
  • powdered sugar for dusting cake
Instructions
  1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
  2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
  5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  6. Sprinkle some powdered sugar after cake has cooled.
Nutrition Information
Calories: 267 Fat: 14.5 g Carbohydrates: 29.5 g Sugar: 19.5 g Protein: 5.8 g Cholesterol: 107 mg

Update: There have been a lot of questions on this cake so I’ve compiled a list of questions and answers for people. 

Frequently Asked Questions:

Question: Where is the chocolate magic cake recipe?

Answer: You can click on the chocolate magic cake picture or you can click here.

Question: If there are 8 oz in a cup, why is 3/4 cup only 4 oz.

Answer: There are 8 fluid oz in a cup, however the weight of flour for 1 cup is 4.41 oz.

Question: The batter is very thin, very liquidy, is this ok?

Answer: Of course, when you have 2 cups of milk and very little flour, it will be a very thin batter, but that’s the beauty of this cake, this thin batter turns into a 3 layer cake.

Question: Can I use soy milk, almond milk, skim milk?

Answer: I’ve only made it with 2% milk, however other readers have and have commented that the cake still turned out fine, however it might not be the same as with regular milk.

Question: Can I use gluten free flour?

Answer: I have only tried it with all-purpose flour, so I can’t guarantee that it will turn out the same. Other readers have and some said the cake turned out fine and for others it didn’t. It’s up to you if you want to try it.

Question: What is all purpose flour? Is it the same as self rising flour.

Answer: All purpose flour is just plain regular white flour. Self rising flour is all purpose flour with baking powder and salt added to it. I would recommend using all purpose flour for this cake.

Question: Can I use stevia or splenda instead of sugar?

Answer: I’ve only made it with regular white sugar, so I’m not sure what would happen if you substituted with stevia or splenda.

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Comments

  1. Kell says

    I made this cake today and it turned out great. Thank you for a fantastic recipe. I want to make it as a birthday cake next time, so wanted to serve it whole rather than cutting it in the pan then serving it. Have you ever taken it out of the pan whole to serve? I was wondering if maybe I used a springform pan, then maybe I could serve it whole as a birthday cake. What do you think.

    • says

      If you use parchment paper underneath it, it’s quite easy to pull out whole. Haven’t tried it in springform pan, but I think you’d still need the parchment paper, otherwise the batter might leak out.

  2. Nisha says

    Hi! These looks great. I have some Bird’s Custard powder and i’m wondering if I can use that instead of the egg… What’s your opinion?

  3. Cristine says

    I just have to thank you for sharing this! I made it for the first time today and it was fantastic. I was a little leery as I was mixing it all together and it looked lumpy and weird but when I checked your step by step pics for the butterscotch version I saw that I was right on track. It came out perfect following your instructions.
    Just FYI for others, this is a very eggy flavored dessert so it may not be for everyone. My family loved it though!

  4. Kathy says

    The recipe says cake batter, Is that a cake mix or are you referring to the cake batter the these ingredients form?

  5. Donna Cuic says

    Oh my …I have a gathering with some friends this wend and I’m going to make this. But my friend only eats gluten free so I’m going to try the all purpose GF flour…wish me luck. This just looks wonderful. I think I’ll serve it with some fresh fruits. Blueberries, raspberries and maybe some strawberries. Q…has anyone ever said they made it with Almond Flour…hmmmm that might be a heavier flour right. Naaa I’ll stick to the GF All purpose.

    • says

      I believe so, if you read through the comments you’ll find some people that have tried it with Almond flour and GF flour.

  6. Dolly says

    I may have missed something….the cake looks like there is a cream filling….but I do not see that in ingredients and direction’s… also have the egg whites been beaten to peaks….sorry I am old and need more direction I guess…..

    • says

      Well that’s why it’s called magic cake. You only make one simple thin batter and when you bake it, the cake turns into 3 layers with that custard layer.

  7. Jo says

    Thank you for this, Jo! This Jo cooks, too! But I especially love finding new things to bake. This looks really delicious, and I’m sure my hubby will love it, as well as some of my coworkers! I appreciate all the detail you gave, and the answers to all the questions we helpful, too! I will be trying this one SOON!

  8. Robin says

    I have made the pie a few times, we love it and so easy to make, I cut the nutmeg in half though after first time for my taste

  9. Ryan Ipschultz says

    I tried this last night, using bailey’s and ice cream. It was delicious. It didn’t turn into a cake, just a weird jelly that looks like coagulated blood. But not to waste food and booze, i put it in a blender with a banana, some vodka, and grand mariner, then i whipped up some heavy cream to make a thick whipped cream and folded it into the drink.

    It was served in highball glasses at the lake where i live next to and we all insist it was quite good. The girl i dated got sick and threw up on her ribs. Such a shame cause they were good ribs. Nothing a good dip in the lake wouldn’t clean off though. I wasn’t much for wet ribs but like i said, i hate wasting food.

  10. Dana says

    Ive just attempted to make this. It definitely didnt have 3 layers and tasted like sweetened scrambled eggs! Any idea what I may have done wrong?

    • says

      As I’m not in the kitchen with you when you’re making this, it’s hard for me to tell you what you may have done right. The only thing I can say is to read the instructions and follow the step by step photo instructions in the butterscotch version.

    • Sarah says

      I had the same custard type consistency to mine -it just never separated into layers. I am not sure why. I did what the recipe said and I’m a fairly good cook who normally gets the results I’m aiming for. I’m wondering if altitude affected it. ?? I live quite high. I might have to try again though to see if it was me or not.

    • Mal says

      It happens because the batter is thin and the flour settles to the bottom, leaving the egg mixture in the middle, as the even lighter ingredients float on the top. It’s the same concept as when any other liquid seperates upon standing.

  11. Marleen says

    Just use little more Splendia. Than recipe calls for..I substitute it for regular sugar all the time. Works fine

  12. Molly says

    I have tried this and the chocolate using both the recipe and a slight variation. Instead of whole milk I used buttermilk. I love the way it came out both ways. I got more of the cake part on the top when I used the buttermilk and more custard with the whole milk. Either way it’s fantastic!

  13. Traci says

    Just made this for our Easter dessert. It came out very tasty, but It didn’t turn out quite right. When I was trying to get the egg whites to stiffen up they wouldn’t as much as I needed them to. They did a little bit . I used them all anyways. It came out more like a custard cake dens all through out. It was still vey tasty, I will try it again. Why do you think this could have happened?

    • layla says

      I am making it now. I dont know if this pertains to you, but I watched a video on stiffening egg whites (since I have never done it) and it said if you use a plastic bowl it will not stiffen correctly due to some chemical in the plastic. I’m glad to hear it still tastes good. I’ll let you know how mine turned out!

    • Sandy says

      Layla is right, you can’t use a plastic bowl stiff egg whites. Also, I make a lot of lemon meringue pies so while I’m doing the rest of the work I keep my egg whites in the refrigerator so they stay cold. I’ve never done it any other way so I’m not sure if trying to beat warm egg whites makes a difference or not.

  14. Gina says

    In the oven right now!! When folding my egg white back in, the egg whites didn’t totally mix through the batter, a few lumps, but a watery batter…I was worried to over mix the egg whites…is this normal?

  15. Mellita White says

    So far I have made the Vanilla and Chocolate versions of this cake. Just thought I’d let you know I ‘experimented’ by adding 1/2 cup Lemon Curd to the mix when adding butter. The rest of the recipe is the same as for the “original recipe’. The finished product tastes like Lemon Meringue Pie without being overly sweet. (at least to me, but then I DO have a ‘sweet tooth” )

  16. Tanya says

    Hi,
    I made the vanilla flavour last month and turned out great, was delicious and everyone raved about it!
    I decided to try the choc flavour recipe this time & noticed your variation in ingredients ( add a pinch of salt & vinegar to egg whites)’
    Not sure what has happen but tastes really quite inedible, it must be the salt has overpowered the sugar, I only put a little pinch in, before I baked the mixture it was nice and sweet, but for some reason it tastes bitter and unsweetened???

  17. Erica says

    Hi Jo.

    I cooked the Butterscotch version today and IT ROCKS! I used Australian cup measures, and it turned out amazingly. I had to use an 8 inch round tin as hubbie has destroyed my square tin, but no matter. It ended up deeper with a thicker cake layer, and lots of yummy sauce in the middle and a thicker custard layer at the bottom.

    Excellent recipe – going to try the coconut version this weekend!

    Thank you!

  18. Theresa McKinney says

    Mine didn’t have much of a cake layer. I followed directions and even whipped the egg whites. Can you tell me what I might have done wrong please

  19. Sue M. says

    Hi Jo, I want to make the Chocolate Majic Cake BUT I can’t get the recipe…I click on the picture & McDonalds comes up ….PLEASE help me find the chocolate recipe or tell me what to add to the original magic cake recipe as you made it alittle different……Thanks a bunch!! Sue M

  20. Lyndi says

    Any suggestion on how to flavor the cake with lemon? It LOOKS like it would make a really yummy lemon-bar kind of cake, but I’m not sure if simply substituting the vanilla extract with lemon would work. I’m not much of a baker, so I have no idea how substitutions like that work. xoxo

    • says

      I would just add some lemon zest, probably from a whole lemon, and a couple tbsp of lemon juice and subtract that from the milk. I’d keep the vanilla though. :)

  21. ellen says

    Any ideas on how much longer it should cook if doubled and baked in a 13×9 cake pan? Or could do 1 recipe in the larger pan, it would be a thinner result. I might try this for the next office pot luck.

    Thanks!

    • says

      Not sure since I haven’t tried it, but you’d just have to watch it. It shouldn’t be that much longer because you are using a bigger pan, I’d just watch the middle and make sure it cooks.

  22. says

    My cake seems still watery after 40 minutes and the top of the cake is already brown. I covered the pan with foil so the top wont burn. Does the cake need to be fully cooked (inserting a knife and coming out clean)? Or does it gel when cooled? Thanks!

  23. says

    I’m allergic to eggs, and yet I love custard! This looks so yummy. I use lots of different things to replace eggs; one is whipped silken tofu. do you think it would work the same with the silken tofu?

  24. says

    with gluten free flour do you use the same amount as all purpose flour?
    I would like to try both ways, I bake a lot for “bake sale” fund raisers.

    • Mike says

      “Gluten free flour” is a blend of all sorts of ingredients to give it (most of) the same uses as flour. It should say right on the package that you can substitute it cup-for-cup in recipes. The only thing they caution against is long-rise breads (like a full-on loaf). Quick-rise things like this cake should be no problem.

      So while the answer is 99% yes, try it out and let us know how they turned out!

  25. Jan Higgins says

    Have not yet tried any of these recipes but am looking forward to making them soon. Only problem is I can’t decide which one first. Thanks.

  26. Pamela says

    Jo, I just made the magic cake and it is the best dessert I have tasted!! Can’t wait to try the coconut pie. Thank you for sharing! I’m not much of a cook so my family was surprised to taste something so good!!

  27. Suzie Somann-Crawford says

    Last night I made this Magic Cake it has a truly amazing flavor, like a beautiful egg custard, however moments after removing it from the oven (still in the tin) it flopped to approx half it’s height, any suggestions on how to avoid this next time?

  28. Josie Butterfield says

    So what flour do you use,plain or self raising,
    I know the difference but you say all purpose ,which is which one ?

  29. Luce says

    Just made this, because we didn’t have ANYTHING in the house for dessert… AMAZING. Hot dense custard with the crispy top. Thank you for sharing!

  30. Cheyenne says

    We tried this tonight. It was a huge hit. My daughter is requesting a strawberry version for her birthday. Have you made a strawberry magic cake or do you have a recipe for one?

    • says

      No I have not, but what a wonderful idea. Hmm, maybe some strawberry syrup to be substituted in for some of the milk? Might work!

      • Sonja Mullin says

        How about making strawberry milk b4 adding the milk to the other ingredients and then fresh strawberries on top!

  31. Doug Hein says

    I love dessert recipes that are easy to make and this looks delicious. Are there any adjustments that would need to be made for high altitude?

  32. Alexandra says

    Hi, this cake looks so delicious!
    Do you know if I could substitute the eggs with custard powder?(and how to do it?)

  33. sylvia says

    I already left a comment on the other page. My whole family is addicted to the vanilla Magic Cake — after we tried it for the first time, we made and ate FOUR Magic Cakes in ONE week! But I agree with one poster that it tastes best refrigerated. You have to make sure to get the egg whites very, very stiff, though… I had one cake that came out of the oven – same baking time as the others – still a bit liquid inside.

  34. says

    This looks interesting. I’ve done a number of pudding cakes in the past but haven’t encountered this three-layer magic cake. Looking forward to trying it. Lovely photos! :-)

  35. says

    I have an overabundance of eggs ( our chickens finally started laying) and made this cake doubled in a 9×13 pan. Came out perfect, though I think it was yummier the next day after being in the fridge. Have some lemons today and will make a lemon version since it was such a hit with my family.

  36. Rice says

    Made a double batch in a 9.5×15 pan (a 9×13 would be too small). It would definitely be better with unsalted butter (I didn’t have any) but quite good. I can’t wait to try it with nutmeg added, and the other flavours, too.

  37. SE says

    Hi, I was wondering how this cake holds. I ask because I’m teaching in Korea at the moment, and my classes don’t meet every day. The class I would like to make this meets Wednesday and Friday. Would you recommend holding the batter or holding a cake? I don’t particularly want to make this on my own to try myself since I don’t have a stand mixer.

    Thank you.

  38. Kathlene says

    Made it last night…absolutely delish!! My family loved it! Can’t wait to try the other flavors!! May even try adding coconut. And perhaps a lemon creme topping to pour over. The possibilities are endless! Thank you!

  39. Hailie says

    I was so excited to try this! I made the mistake of beating the egg whites with the sugar instead of the egg yolks because I think that I had the idea of a meringue in my head. At that point when I realized that I didn’t do it right, I just threw everything else together and hoped for the best. I would have redone it, but I had used the last of my sugar. Anyway, it turned out, just without the cake layer on top. It is also very firm. It first tasted like an eggy pudding, but after refrigerating it overnight, the custard layer formed on top. It would be great with a caramel sauce. Ill try it the right way soon.

  40. Simone says

    I am also wondering about the cake firming up. The top is getting pretty dark, and the middle seems like it needs to cook a lot more? Just wondering if it sets after it is out of the oven. Can’t take a bite! :) Thanks.

  41. Philip says

    Hi Jo Having tried to bake this cake 3 times, each time it sinks to the point the top layer disappears, is there any reason for this, and what can I do to bake the cake properly

  42. amy says

    how long does this cake take to settle? it finished at 530pm and its now 950pm and the center is still a bit loose

  43. Heather says

    Is there any adjustment for baking this cake at high altitude? I made it last night and the custard part seems to have overtaken the cake part. Not that it’s not delicious, because it is, but I wondered if there was an adjustment for the altitude, then maybe I could get the cake part, cake-ier? Thanks for sharing your recipe! And next time I’ll try the whisk method too. The spatula made it very lumpy for me as well. Thank you!!

  44. Mary says

    Being that I’m a sucker for lemon anything, I was wondering if there was a way to make this magic cake with a lemon flavor?

  45. Yolunde says

    Hi Jo,
    After about 20 minutes my magic cake had already browned (to the point where it nearly looked burnt) I cooked it for 50 minutes and it turned out beautiful (although I was to impatient to let it cool completely before having my first slice) but next time am I able to cover it with foil once it looks brown enough so that it doesnt go extremely brown?
    Such a yummy cake, I love custard and that part just makes this cake devine! I can’t wait to try the other flavours!!
    Thank you for an amazing recipe!!

  46. Kathleen says

    I’ve been wanting to make this for the past week and I finally did today which is fitting since it’s my husbands birthday. Your recipe if very easy to follow and understand. Clear and precise directions. At first, I started folding the egg whites in with a large rubber spatula. That was coming out clumpy so I chose the whisk and followed per your directions. Perfect blending. Total baking time was around 50 minutes. Started at 40 and went up 5 min. increments from there when it wasn’t quite brown enough. Then patience…Oh it seemed it took forever to cool. I flipped it out of the pan and onto a plate and then flipped it back, right side up onto another plate. I cut it into the 9 squares and sprinkled powdered sugar on them. Oh my..this is delicious. It is a wonderful, layered custard cake. Now, when hubby comes in from working he can have his dessert. It truly is not a difficult cake to make.

  47. HOLLY says

    WHY IS THERE SUCH A LARGE TIME SPAN TO BAKE THIS CAKE? 40—70 MINUTES????
    ALSO, WHAT IS THE BERRY SHOWN ON THE PICTURE??
    THANKS!

    • says

      The large time span is because every oven is different, so you have to try and see what works for you. The berry is a blueberry.

  48. Sum says

    Didn’t get the part abt folding the egg white in? What exactly does that mean? Also can I use artificial vanilla instead of vanilla extract?

  49. Shanon says

    I made this on Monday and it was really tasty. We added maple syrup on top, and it was the perfect accompaniment! I had to use lactose free 2% milk and vegan margarine (also for the zero lactose). It did not separate into 3 distinct layers like the photos, but they were there in a more gradual layering. Still tasted great!

  50. EA says

    Just made the Magic Cake – and by far the easiest masterpiece in the world.
    Is it best stored in the refrigerator – maybe taken out a bit before cutting? Just wanted to check.

  51. Celia says

    There is something I’m thinking might make a difference to the results people are reporting. A US cup is 8 fluid ounces, a British cup is 20 fluid ounces. 500mls is approx 18 fluid ounces and your liquid measurement for milk is 500ml or 2 cups. I’m wondering if too much fluid makes the top layer thin in the cases where thin tops are reported.

  52. Silvana says

    I made the cake today and it’s very very yummy but the only thing is that the top layer is thin n bottom is thicker. Is there somthing I did wrong?

    Thanks

  53. Kathy says

    I made this cake on a whim today for dessert. It came out as promised and I took a bite…then another bite…and before I knew it, 1/4 of the cake was gone. I thought it was yummy, but I’m almost 8 months pregnant and everything is delicious at this point and I wasn’t sure if it was a taste/texture the kids would like so I had a box of brownie mix on standby.

    Kid #1 comes in, asks what it is and wanted to try – “This is amazing!”
    Kid #2 enters the room, asks what was in the pan – “Holy crap…this is delicious!”
    Kid # 3 (not wanting to be left out) – “Can I try a piece?” “Oh wow! This is really yummy!”
    Kid #4 only wanted the bacon that was cooking for pasta salad, but she’s 21 months and doesn’t know what a good dessert is

    Considering this all took place before we even ate dinner, we now have a 13×9 (recipe doubled) baking in the oven.

    Thanks for posting!

    • says

      LOL, thanks Kathy for making me laugh! Maybe it should be called magic cake because it goes so quickly, now you see it, now you don’t.

  54. Monika says

    Just put it in the oven…I rechecked the temps of the ingredients a million times and it looks like a curdled mess with floaties on top. I’m baking it anyway…what could have caused it to curdle? Should it have been done with old school hand mixer rather than stand mixer?

  55. Jasmine says

    I have made this cake twice – the chocolate and butterscotch were both delicious- but each time I make it the top layer is thin and the bottom layer is very thick. The layers aren’t nearly as distinct as yours and won’t come out of the tray in a slice. Any clues what I can do to remedy the situation?

  56. Marci says

    Just tried this…looked great but after about 35 minutes the cake all split open…does this mean my pan was too small?? Or oven too hot?? It still looks tasty…just not as pretty as the picture.

  57. Linda says

    Made this over the weekend and my family LOVED it!! they asked for it again very soon please. Have you ever tried doubling it and baking in a 13×9 pan? I have a large family who doesn’t want to share next time!!
    thanks for sharing!

  58. Gill says

    I had a go at this last week. I kept getting interrupted by my grand-daughter crying and visitors and kept forgetting how far I’d got with the whisking/beating and I may have overdone it as a result. I was really worried when I put it in the oven as it looked liked dirty dish water with scum on top, however I’m delighted to report it actually turned out ok. The flavour is all that was promised and, for anyone here in the UK, it’s much like a kind of egg custard without pastry and with sponge on top instead. Give it a go, if I can get a result, anyone can – really!

  59. Nanci Taplett says

    Made it this weekend and use Xylitol as a sugar substitute. It is delicious. Very cool how it forms three layers.

  60. Beth Daggett says

    I made this magic cake today,… First time !! It turned out great, can’t wait to try the flavored ones !! Thanks for posting this !! :)

  61. Steven says

    Still a bit confused by the flour amount conversion that you mention in your FAQs. Are you saying 3/4 cup in a fluid oz measuring cup is the equivalent of 4oz of dry weight flour? I am confused if a fluid cup measure equals 4.41 oz in flour weight, wouldn’t 3/4 cup fluid oz be around 3.3 oz flour weight?

  62. Kathryn says

    Hello ! So I made the batter and everything was exactly as said in the directions until I folded in my egg whites . My batter was clumpy with the whites . It’s in the oven as we speak . I added them in 1/3 at a time . Is this how the batter is suppose to be right before the oven ?

  63. Denise says

    This looks great, but I want to make it for a crowd. Can I double it and use a 9×13 pan, or would using 2 8x8s work better?

  64. Emmalyn says

    I tried the first recipe and used a glass dish to bake. I’m not sure if I underbaked it but the cake part was very thin and on the wet side. Baked it for 50 minutes and when I touch the top it seemed firm enough. Also, do you let it cool before taking it out of the pan or would it stick ? Thank you.

  65. Sonia says

    I made the butterscotch version tonight and it was absolutely wonderful! I made it exactly as it is listed and it turned out just like the picture. I really liked that it was not extremely sweet and tasted so decadent. I will definitely be putting this recipe into the rotation and look forward to trying some of the substitutions like gluten free flour and coconut milk! I also wonder if it would alter things if I tried making a meyer lemon version? I suppose I would have to decrease some of the liquid? Overall, this is an excellent recipe which will become a household favourite! Thanks for the great recipe.

    • zaira says

      Im soo sorry.. I freaked out and didn’t see that u mentioned it was going to be watery . So I added some more flour! What a mess! I think I messed it up! :(

      • says

        Hi Zaira,
        As another reader mentioned it’s ok if you screw up, the ingredients are pretty simple and not costly, so just try again, you’ll get it right. :)

  66. Jacki says

    Thanks for posting the nutritional values, but it doesn’t say how many servings per recipe. I am assuming you cut it into 9 pieces?
    Thanks!

  67. Elizabeth says

    I just made this, and I’m disappointed. :( I set my oven to 325 and took it out after 35 minutes and it was way over cooked. :( My oven must cook way to hot or something.

  68. Jeany says

    Two comments. First, this reminds me of a cake sold at a local German bakery, called Beesting Cake, which is topped with sugared, sliced, toasted almonds.

    Second, it reminds me a little of pudding cake, which I remember my mother making about 60 years ago. I remember lemon, and with all the eggs and butter, I wonder what the best place to add lemon juice and zest to this recipe. Grate the zest with a microplane and mix some with caster sugar to dress the top…

    • says

      I just covered mine with plastic wrap and put it in the fridge. You’re right though, it’s best to eat it before you actually refrigerate it.

  69. Miss Tam says

    I just made this recipe… sort of. It is perfect! I used coconut milk and a little more vanilla. I also decided to use the “down under method” (i.e. threw it all in a bowl and beat the daylights out of it). I love to cook but hate to bake so I wanted it to be easy. It took a full 70 minutes to bake. It doesn’t have the lovely three layers that yours has. It is the exact texture and taste of bread pudding, which I love. Apparently the egg white beating produces the cake layer. This has none. Fine with me. I will try the butterscotch and chocolate next using the same method. We are all lactose intolerant or dairy allergic here and this makes a satisfying creamy dessert that we can eat. Win!

  70. Ryan says

    Hi Jo,
    I ran across this recipe somehow. I think someone has posted it on Facebook, but I don’t remember for sure. Needless to say it looks awesome. I do all the cooking in our home, so I get to decide what gers made and when. Since my birthday is in four days, I’m making this tonight for a little early birthday treat. It’s in the oven right now. As others have commented, Thank you so much for the recipe and the amount of detail you put into it. I read through the butterscotch version, and your tips are extremely helpful. I’d suggest anyone trying this for the first time should read the butterscotch version first, before making this one.

    My question/suggestion is, wouldn’t it make more sense to use a round cake pan in order to get a more evenly baked cake? I used a square glass dish, but after putting it in the oven, this question came to mind.

    One thing I did different was I just dumped the egg whites in the batter and gave a vigorous 20 second mix with my whisk attachment. It seems to have given the same results in the final batter, but of course I’ll know for sure once I slice into it.

    Lastly, I see a lot of people asking questions about substations. To that I suggest just give it a try. There are so few ingredients, with little amounts, the cost is so minimal, and the recipe is about as easy as can be, so I say experiment away. This is one cake you won’t have to cry over if you have to toss it out and try again.

    Thanks again,
    Ryan

    • says

      Hi Ryan,
      First of all Happy Birthday! I know some people made it with a round cake pan, so yeah you absolutely can use one. Also I did the same thing with the whisk attachment, it’s much easier than folding in the egg whites and like you I believe the end result would be the same.
      You are so right about the substitutions. The best thing to do is to try all these substitutions. Thanks so much for your comment and for dropping by. :)

    • Jeannie says

      My birthday is Feb 25th too. I plan to try this cake for my party. I just have to trust all the comments because I don´t have time to try it ahead…….Happy birthday!

  71. says

    Made the Magic Cake tonight. It turned out almost like the picture of it. After reading some of the comments, I baked the cake @320 degrees for 60 min. It tastes like a custard pie.

    D

  72. Karen says

    Just took gluten free magic cake out of the oven. Sifted xanthan gum (1/4 teaspoon) with King Arthur gluten free multi-purpose flour (3/4 cup) and tastes awesome! Yes, it was still hot! Will try Splenda and let you know.

  73. Hannah says

    Hi Jo,

    Thanks for posting easy cake, but the custard part for mine is runny no idea why. I used skim milk, reduced the sugar a tiny smidgen, and I live in Calgary Alberta high altitude n cold maybe have something to do w it. Argh. Love your pics though :)

  74. Stephanie says

    Just tried this recipe tonight! It’s still cooling, so I can’t say for sure how it turned out – but I would stress watching the cake during baking, mine was golden brown on top after just 30 minutes!

    • Marianne says

      Thank you for being so patient with all of us and our questions. Because there was so much detail, I felt comfortable giving this a shot, and the results were tremendous! The center of the cake stayed “jiggley” for a while, so I cooked it longer, but it was only about 40 minutes total.

      It is so delicious! I’m taking it to a gathering tonight, but I did sample a corner. (Quality control.) Now I’m looking forward to trying the chocolate and lemon versions!

      Thank you for a great and easy-to-make recipe!

  75. Connie Johnson says

    Thanks for the recipe, it is in the oven now. I am at 7,500 feet hope it works. Looks good so far about done.
    Thanks
    Conne

  76. says

    Will ask questions if this one post as the other didnt. Ok think this worked. Questions can you use margerine like parkay or country crock and does melting the butter is that what makes the butterscotch ? The folding part pour in one and reverse why not put half in mix then add rest? Will it work or just pour one mixture into the remaining egg mixture? Also THANKS FOR THE GREAT RECIPES so nice to have new ideas and the pictures really make me want to try them!!!!! THANK YOU””””

  77. Ellen says

    How incorporated are the egg whites supposed to be? I have been folding for a while and I have egg white “lumps”. Are the egg whites supposed to be completely incorporated?

  78. yummely says

    I didn’t have all the exact ingredients–so I used 1% milk, margarine instead of butter, and I was running low on sugar, so I used mostly sugar, but some splenda too. All these changes worked out just fine. There was 3 layers and the custard was great. I got a nice top too, but I made sure to beat the egg whites till they were really stiff, which may make a difference if you aren’t getting a nice top.

  79. says

    Hi Jo — We love how your blog is set up and that your recipes look just fantastic! We live in sunny Santa Barbara and have a blog about food and friendship. You might enjoy it. foodandfriendshipsantabarbara.com. Nice to virtually meet you!

  80. celia downunder says

    I’ve made this for years, inherited the recipe from old (often rural) cookbooks; in Australia we call it Impossible Pie.

    Except that I have never beaten the egg whites. I just dump everything together and beat it hard! (Easiest. Desert. Ever.) This one is probably a tad more elegant due to the beaten whites…but more work ;-)

    I make it with orange or lemon juice and zest all the time. Yes you can make it with gluten free flour, yes you should refrigerate any leftovers. I would guess that egg replacement would work — just give it a go!

  81. JoAnn Martin says

    I made this cake tonight and although it tastes great, seems all the “cake” went up the sides and on the bottom.. What did I do wrong? Also, had much more custard than cake..

  82. thanh boyer says

    Thanks for sharing this recipe. I will definitely try it. Love custardy kind of cakes. I do have a couple of questions though. Do you serve it hot, room temperature, or cold? Can you make it a day ahead? Thanks, Thanh

  83. ERIKA says

    I have made the batter twice and it seems to separate when I had the milk…dosent look right has little balls of stuff in it, not smooth…what am I doing wrong??

  84. Susan says

    Because I have many sensitivities to different foods, I made this recipe with Bob’s Red Mill gluten free flour, coconut milk and vegan margarine. It worked and was very good, especially when it was warm. The top wasn’t as fluffy once it cooled. My husband even liked it! I am going to try the chocolate version next.

  85. says

    I would enjoy easy, delish chicken, beef, pork, and fish recipes. I am a senior citizen and like easy in my retirement years,

    Thank you, Hazel.

  86. valerie says

    This is just like a recipe that my mom made when I was a kid, and I have since made a hundred times over, called Lemon Cake Pie. Same basic method, but lemon juice and zest added. I am not near my recipe box right now, but I’m sure if you google it, you’ll find it. I am going to try the chocolate version of this!

  87. Lori says

    I made the cake today. Very good, but I only got 2 layers–the cake layer on top and the custard on the bottom. I followed the recipe exactly–(except used skim instead of 2%). Could that have made the difference?

  88. kathy says

    I made the chocolate one this afternoon. I baked it for 45 minutes and the cake part rose high above the pan. I let it cool slightly and then cut a corner to see if I had three layers. Alas it appears I have a good moist chocolate cake layer about as deep as my thumb and a custard layer about 2 quarters thick. I don’t appear to have a third layer below the custard. Do I need to let it cool longer? If I put in the fridge to speed cooling will that damage the cake? Have the say the cake part is very tasty. Hoping it will “come together” as it cools.

    • Jan says

      I made the chocolate version this afternoon, too and it came out beautifully! So light and moist and I have custard … I had to look for the 3rd layer below the custard, and it’s there, although not as high as the top layer. I baked mine for 60 minutes – it’s almost totally cooled, but I had to try a small corner and I was NOT disappointed. This is a keeper, in my book!

  89. Bente says

    I wonder if you can use margarine instead of real butter. I’m not particularly crazy about buttery flavor in a lot of baked goods.

  90. Kelly says

    Cooking this now, and I have a light golden top, but when I take it out, it’s still very “jiggly”? And I pulled off a small piece and it’s as if the custard layer is immediately below the golden crusty top layer. Maybe I did something wrong. When I was folding in the egg whites, I noticed some of it had “melted” back to whites instead of stiff eggs, not sure.

    • Laura says

      It’ll be slightly jiggly no matter what. The egg whites will “fall” if you overbeat them. When they form stiff peaks, immediately stop! Keep a very close eye on them. You really should use them immediately after beating them too; so it’s a better idea to re-order this recipe so that the egg whites are whipped after the other ingredients are mixed.

      I’d like to add that it makes beating egg whites easier if you: Wait until the egg whites hit room temperature first, and also, once they start to get a little bit frothy, add 1/2 tsp of white vinegar to the whites and then continue beating. The acid helps them stiffen faster. If you’re beating them in a copper bowl, you don’t need to do this (the copper provides the same chemical reaction as the acid does).

  91. patricia says

    Finally made this & it came out really good, moreish & yummy, even my sons loved it, have to try the chocolate recipe very soon :)

    • Sally Nyhus says

      Patricia,
      What’s moreish? You used that word to describe the yumminess of the cake, and I’ve never heard that term before. Always interested in new words!
      Thanks,
      Sally

  92. says

    This is going to be made this afternoon by me and enjoyed with my latest batch of Columbian dark roasted coffee. That combination should warm me up as I look at all the snow outside my window, Thanks for the recipe!

    • says

      At the bottom of the post there are share buttons, use the last button share, when you hover over it, it will display a list of social media networks, I believe the second one is facebook, just click it and it will pop up a window where you can share it with the image. Hope this help.s :)

  93. Chrissy says

    I have this cooking in oven now but I accidentally folded the egg whites the realized I hadn’t put milk in yet so I just slowly pored in mixing at same time so I hope this doesn’t alter cake to much :-/

    • Chrissy says

      :-( my cake turned out like a custard cake no fluffy top
      Will try again though putting milk in before egg whites this time

      • lisa says

        mine was the same…but I think that I added the egg whites in all at once, and that’s why it happened…still yummy if you like custard…

  94. Kim O says

    Fantastic! Followed the recipe exactly. Would be great with a bit of cinnamon sprinkled on with the powdered sugar. Will make again for sure. And will try the chocolate version too!

  95. CW says

    I compared the white and chocolate Magic Cake ingredients. You mentioned that the chocolate had the exact ingredients as the white, however, two ingredients are not in the white cake…one is “pinch of salt” and “one tablespoon of water”. I also noticed that the combined tablespoons of flour/cocoa powder and white cake flour are drastically different, also more sugar in white cake. Could this be the reason so many people have said their white cakes did not rise? Please, would love your comments.

    • says

      I mentioned the changes to the ingredients in my post. The flour/cocoa powder measurements vs the white cake flour are different because of the weight of the cocoa powder.

  96. Gail says

    Hi Jo,
    Just made the plain cake and it was very tasty thank you for posting the recipe. Just wanted to ask about the three layers. I had a custard layer and a sponge layer but no bottom layer. Should it have been a hard base?? My pyrex dish was a little bigger that 8×8 – 10×10 could it have been that the mixture spread out too much? Also bit confused about being able to fold the flour in or whisk the flour in. These are two different methods. I folded and the mixture was a bit lumpy. Would whisking it so it was smooth better?? Will certainly have another go though. Practice makes perfect!!

    • says

      The base later is a bit harder, not like the top layer at all, the top layer is very cake like, and the middle is a custard. Are you talking about the flour or the egg whites? The egg white can be either folded in or I used the whisk from my mixer just because I was impatient and wanted it to go faster. The flour can be mixed in with the mixer.

      • Gail says

        Yes so sorry Jo I meant egg whites not flour duh!! I guess I will have to keep practicing as I only had top cake layer and middle custard layer and that was it, not bottom layer. I will try whisking the egg whites in. Thanks for your quick response.

  97. Dottiepark says

    Mine rose nicely after 40 minutes in the oven, sank a little upon cooling, but that is to be expected. My layers were not quite as distinct as the photo…the bottom two melded a bit. Still, it was an excellent and tasty cake…very much like bread pudding…and not so sweet it made your teeth ache.

  98. Deb says

    I wonder what would happen if I used chocolate milk instead of plain milk….. I guess I will let you know.

    I’m a recovering alcoholic and we alkies love our chocolate so I am planning on taking this to my next A.A. meeting.

    Thanks for sharing it!

  99. Tanya says

    This is a traditional south african crustless milktart recipe one that is many many years old, best served cold sprinkled with cinnamon

  100. Maggie Geal says

    How long will the 2 types of cake keep once made? In the fridge or not? should they be eaten at room temperature or cold?

    • says

      You can eat them either way. Not quite sure how long they’ll keep because mine were gone in less than a day, but I’d imagine about 3 days as long as you refrigerate them.

  101. says

    Hi there, thanks for this fab</B recipe but I have a quick question. Can you give me an idea of how 'wobbly' it should be when I take it out of the oven? I have just made this and although it's darker than lightly golden, it's still wobbly a little. I dont want to risk cooking it through & not having any custard so I've taken it out.

  102. Aysher says

    I have this cooking at the moment and this could be a silly question but i genuinely dont know the anwer haha!
    When folding the egg whites into the batter, the egg whites were just so lumpy..should i have left it lumpy or whisked out the lumps?

  103. Sheneka says

    Love this cake … I also but a lemon syrup on top as soon as it comes out of the oven … 1 cup of Sugur and 3 lemons bring to boil on stove stir until Sugur is dissolved … Pour over warm cake

  104. Donna says

    Just took cake out of oven a little while ago. While baking, it rose up high above the edges of the aluminium pan i was using so thought alright and that it worked out. Unfortunately after setting out for a few minutes, it reduced in height to about 1/2 inch under the pan edge. Although I haven’t tasted it yet, I’m sure it is good but what happened that it “fell”?

  105. Bernadine says

    this was one of the easiest from scratch cakes i have ever made but it did not rise like the picture but the flavor is delicious and it did have 3 layers. thank you. any input as to why it did not rise?

  106. Kim says

    I have passed this recipe many times while on Pinterest, and I just could not pass it by again. It is in the oven right now. I will keep checking to make sure the middle is set before taking it out of the oven. I was so anxious, and can’t wait to see what my little hands created tonight. Thank you for the recipe.

  107. Kim says

    What’s the trick here? I ask because I made it and it was a big flop. The whole cake looked like the bottom layer in the pictures. I didn’t get the nice, three layers. It still tasted delicious, like a bread pudding, but I was still disappointed. The only think I can think of is I beat the eggs with a hand blender, they were stiff, but then when I went to fold them into the batter, the bottom of the bowl had runny eggs. So I tried to make them stiff again with the hand blender and it wasn’t happening. Also, I did 4 oz of flour and will measure 3/4 cup if I try this again. I used room temp eggs (I separated the eggs, then let them get to room temp in separate bowls), used lukewarm milk (that I warmed in the microwave), and I mixed all the steps except for adding the egg whites with a hand blender. I’d like to try this again, but only if I know I can get it right. Thanks for your feedback.

  108. Lauren says

    Thank you for the recipe! I just made this and it came out great. I cut the sugar because I find that baking recipes are usually heavy on the sugar. I wish I would have added the whole 3/4 cup rather than the 1/2 cup that I used. I baked for 60 minutes and the three layers separated beautifully. I want to make the chocolate one but my husband wanted the original one. Because it’s the two of us I figured I should make something we both would eat!. This is really “magic” and I will be making this in the future!!

  109. Donna says

    Going to make both the chocolate and the regular magic cake tonight. Will be experimenting by putting a little coconut extract and a little flaked coconut into the mixture so hopefully will be something like a coconut custard type middle. Will let you know.

  110. Rena Anderson says

    I just made this & the middle seems extremely liquidy….will it set after it completely cools?? Its very golden on top almost dark even, do I need to put it back in for 20 minutes?? Does it set more if cooked longer??? Sorry so many questions we just really want this to turn out:)

  111. Maureen says

    Hi! Thanks for the recipe. I can’t wait to try it! I’m done baking it. Do I cool it on the counter until it reaches room temperature? Do I refrigerate it immediately after baking? Can I eat it hot? I want some NOW!!! LOL

    I’ll refrigerate the leftovers…if there are any! ;)

  112. Bobbi Pettett says

    I am going to try coconut milk (thinned out a bit with skim) . . . I suppose, at worst, I will end up with a coconut custard!!!) I will let you know how it turns out . . .

    • says

      The vinegar helps stabilize the egg whites after they’ve whipped to stiff peaks. If you have a copper bowl to whip them in, you can skip the vinegar. You can add vinegar to this version as well if you find your egg whites are not stiff enough.

  113. jean klinedinst says

    Can I use non fat (skim milk) I want to make this cake and all I have is skim milk. We’re in the middle of yet another snow storm so I can’t get to the store!

  114. Vickie says

    Why does the chocolate version have water in the egg yolks and vinegar in the egg whites when the regular version does not have either of these ingredients?

  115. Gary says

    Just poured the milk into the mix but it seems way too much as the batter is now completely liquid. shouldn’t it be 1 cup milk?

  116. Chris Gilgen says

    Beautiful flavour but no luck only rose 1″ made twice with plain flour then self raising with room temperature eggs.

  117. Bobbi says

    Think I messed up. My whites were cold when I beat them, then had trouble combining with yolk mix. Never fully integrated. In oven now, waiting with fingers crossed cuz it looks so dam good!

  118. KathyC says

    Hello :o)

    Other than having a golden brown top when it’s ready to come out, should the cake still be a bit jiggly in the center or more solid? Thanks so much!

  119. Vivian says

    This recipe looks delicious and easy! I think I’m gonna try it now since I actually have all the ingredients on hand. Thanks for posting! But one question, Would you refrigerate the leftovers or leave them out?

    • Janice says

      Coconut flour is much more absorbent than other flours and would not be a 1:1 substitute. It would be easier to try almond flour or sunflower seed flour as equal substitutes.

      Since the sugar adds volume to the cake, I would suggest trying coconut sugar, rather than stevia. I’m also planning to use finely shredded coconut for the topping, instead of the powdered sugar.

  120. Melody says

    Thanks Jo for your time to translate this recipe. I’m always printing off recipes I think I’m going to try them, and never have the exotic ingredients to make them. This is a real life recipe, with real life ingredients, and I’ve had fabulous success in making it for my daughters birthday just literally hours after seeing you post it. Appreciate your effort.

  121. Amy says

    I’d love to try this but I’m not sure what all purpose flour is? I’m assuming it’s the same thing as plain flour – would that be right (flour comes in plain or self-raising in Australia!)?

  122. Cydnie says

    This recipe fails to mention that the egg whites need to beaten before folded into mixture.
    It is logic for some but new bakers may not know this. :)

  123. Danielle says

    I made this today and had just a really thin layer of the cake but the top is completely browned should I cook it longer? Seems like more custard then the layers in the picture for the recipie

  124. Ora says

    With two snow days in a row my 9 year old daughter and I decided to make this cake. It was easy, yummy, and turned out just like the picture! I used half 1% milk and half skim milk because that was what I had. Baked for 50 minutes and it was perfect. Delicious! Looking forward to making the chocolate version.

  125. Becky says

    I made this last night and added a little maple extract and my kids adored it! I used candy flavoring extract as it is very concentrated and it only takes a small amount to add big flavor. That way you aren’t adding too much more liquid to the recipe. Next I am going to make the chocolate version and maybe add a little Irish Creme flavoring or raspberry. Yum! :)

  126. Maria says

    Hi Jo!
    I baked this last night and ate a piece for breakfast this morning. It was absolutely delicious! I let it cook for exactly 50 minutes in my oven and it came out perfectly! My office is closed today because of the snow, so now, I have to resist eating more of it. It’s gonna be a long day! I will definitely be making this again….and again…..and again….lol
    Maria :-)

  127. Jackie says

    If I use a 9×13 baking pan should I just double the recipe. Would like to make for a church function & need a larger amount. I don’t want to mess it up & can use 2 or 3 – 8×8 pans if that’s a safer way to go. Thank you!

  128. Lisa says

    Hi,

    I’ve just made it to surprise my family for breakfast, my girls are not into elaborate or complex flavors…only vanilla. I wanted to make them something special and different for Valentines Day. I read some of the post, am I gathering correctly that after I have allowed it to completely cool down we don’t flip it over like we do with cakes? We are simply cutting them in the baking dish and serving it piece by piece?

    Thanks you,
    Lisa

    • says

      I used calorie count to calculate calories and other nutritional information, but keep in mind that it can vary depending on the products you use. I’ve updated the nutritional information to include carb count.

  129. Jessica says

    I am wanting to make some heart shaped cupcakes with this recipe. Any idea of how long those will take to cook?? (The hearts are a little bigger than normal cupcakes of course :)

  130. Jimar says

    I made this recipe today and I cannot believe how easy and YUMMY this came out. I will try the cocoa one tomorrow.
    Thanks so much for this quick and easy awesome recipe!!!!!!

  131. Diana K says

    I have had this before at a church function and loved it so I couldn’t wait to try the recipe myself. I let my two 11yo girls help and we did it step by step. Everything looked fine until after 70 minutes I took it out of the oven and although the top is VERY brown and the sides have pulled in and are firm, the center sunk in and is still liquid. I’m just stumped. What do I need to do differently? Does it form while it’s cooking or do I need to cook longer? I just don’t want to burn it… Thanks!

    • says

      It forms while it’s baking, but if the center is still liquid I would bake it longer. Every oven is different, it could take anywhere from 45 minutes to 70+ minutes.

  132. lisette says

    hi!
    Just found your amazing blog via pintrest and tried this recipe as we had everything in stock and I sounded so good.
    The cake turned out perfect, the only thing I’m wondering, how do you guys get it out of the tin? I used a 8×8 inch one without a lose bottom and it slightly grew croucked (the top part was appr. 1 cm smaller all around) and we flipped it and flipped it again but as it was still hot and soft, the top part slipped a bit. It is probably better to use a tin with a lose base or am I mistaken?
    Great recipe though, kids are enjoying it very much to by the way, haven’t heard them in 10 minutes ;-).
    Thank you so much for your blog! Will be making lots more in the next weeks.

    • says

      Hi Lisette
      I would let it cool completely, I just used a 8×8 glass dish and after it cooled cut it in the dish and took out slice by slice. You could use parchment paper with the ends big enough so you could pull it out easily.

  133. says

    This was pretty good, I am not going to lie, it was not fantastic like some of the other comments said. I had to cook mine for 80 minutes to get it to not be liquidy. It did separate but only into two sections, there was essentially no top section. It had a good custard flavor but I would have loved to have more of a deliniated texture in the different areas. Maybe this was because we are at high altitude? Not really sure. I liked it pretty well though.

    • Jan says

      Altitude might be it, but nowhere in the first recipe does it say to beat the egg whites. When I read it, I thought that might have been missing, so I checked the chocolate recipe and sure enough, it says to make sure the egg whites are well-beaten, or something to that effect. I haven’t tried the recipe yet. I want to confirm that you do make meringue with the whites. Sounds like not beating the whites at all could account for all the problems with your cake, Leah.

    • Jan says

      Well, my mistake. I have egg all over my face! lol It does say at the end of instruction #2 to bet the whites. Wow, I missed it several times!

    • says

      I Rachel, I served it right away after it cooled off a bit. Whatever was left over I did refrigerate and had it the next day, but it’s not quite the same. If you want more that cakey texture I’d make it the day of serving. Hope this helps. :)

  134. Zhanna says

    Looks amazing! Do you think it will work if I use Gluten Free baking mix instead of the flower? Or any alternative Gluten Free flower (like coconut)? thank you!

        • TG says

          Well, it’s out of the oven and I’m eating it warm. I could not wait. It is very nice to eat, although I would call it more of a dessert rather than a cake. It did make three layers with the GF flour.

  135. says

    OMG this recipe is amazing! I’ve made it 3 times so far – the last two I made both at the same time because the first one disappeared so quickly! The last time I added a top layer of peach jello with fresh peaches and the combination is AMAZING! (If I could post my photo of it here it would make you drool!)

    I’ve had no problems with the recipe – just make sure your batter is still warm and liquidy and your egg whites are fully merangue consistency before combining them.

    Thanks for the great recipe!

  136. Judy says

    I want to make the chocolate cake and I noticed that there is quite a bit less flour than in the plain one. Could you verify this for me and get back to me? Many thanks. I’m

    • says

      Yep, the reason is because it’s substituted with the cocoa powder, so if you add the cocoa powder and the flour you get the same amount as the flour used in the plain version.

  137. Kathy says

    so I’m supposed to bring a dessert to a gathering, and wanted to make something summery, but more interesting that strawberr shortcake or whatever…. I haven’t made this yet, but I use costco’s 3 berry blend to make a warm berry topping for dutch babies, and am wondering if y’all think it would taste good as a topping on this too?

    • says

      You could definitely make a berry topping for this cake, I would probably top the cake with the berry topping as you serve it, instead of pouring the topping over the entire cake first, it might soak in.

  138. Judy says

    Somebody asked if it would turn out well in a gas oven. There’s absolutely no reason why it shouldn’t. The first 20 odd years of me in the kitchen I had a gas oven. Actually I prefer it to electricity but again you can only buy electric here. My first one came from England.

  139. AJ says

    I tried this cake last night and it was delicious but unfortunately I must have made some mistake because I didn’t get the 3 distinctive layers. I am thinking my problem was with the egg whites. For clarification, do you make sure they are completely blended in or leave the mix a little lumpy? I will try again, practice makes perfect…right?

      • Judy says

        I don’t understand why the whites are left lumpy. Mine mixed in no problem with the beaters on low and putting 1/3 each time.

    • Judy says

      Hi Jo. You should be proud of me. I told you when I first found you that I’ve been having a problem getting back into the kitchen. Well I made this cake today. I did what I was told including beating the whites up last but….I only used 2 eggs. Do not ask me why. Dah. So it took 70 minutes to set! Now I see it shouldn’t have set? The bottom came out very doughy but I suppose that’s because of the eggs. It certainly didn’t rise but you could see 3 layers. I made my ex taste it. He said the bottom was doughy but I could see that for myself. I also think I would prefer it with a different essence. Did you say you didn’t use vanilla extract? I will of course try it again. Tell me if you think it was the eggs that messed it up and how wobbly should it be s and why does it have to go into the fridge? I had to cool it in the oven as my cat almost started to lick it.

      • says

        Hi Judy,
        I didn’t use vanilla extract, but a lot of readers have and said it gave it more flavor, because for some it is too much like an egg custard, which is true, it does have a lot of eggs, so the middle layer definitely is a custard. I think you definitely need all the eggs, and I only put mine in the fridge after we ate it and there were left overs. I think cooling it in the oven might make it bake a bit more if the oven is still warm.

        • Judy says

          The vanilla extract I used was yukky. But then it was the taste of vanilla. So today I bought the real stuff. Cost about $6. Is it that expensive in America? It was an American import though.

  140. Sally says

    Hi Jo,
    I made this tonight for the first time and it tastes delicious. It looked amazing in oven and reached the top of the dish but when I took it out and it cooled it shrunk and the sponge layer went very thin from the shrinking. I cooked it for 45 minutes until it was golden brown and a skewer came out clean. It had three layers which is a good start I guess, but any advice on how to stop the sponge layer shrinking? Anyone tried letting it cool more gently in the oven like a pavlova?
    Sally :)

      • JoJean Dumont says

        I just made this tonight with almond milk. It is Fabulous! There was a bit of sinking in the middle, and the cake cracked across the top, so if you were worried about presentation it might be a problem. My family doesn’t mind the cracked top at all. The flavor was fantastic. The texture was nice and firm. We even ate it without the powdered sugar on top, that’s how good this is. In fact, I’m thinking breakfast. I mean, it’s mostly eggs, right? :)

    • Dominic says

      I tried it with almond milk and it did not work. Well, I may have screwed up the egg whites–I noticed a little liquid at the bottom of their bowl, leading me to think I had overbeaten them a little and they’d started to separate. And then I wasn’t sure how to “fold in” the somewhat solid egg-whites into the very thin batter. The result was still edible, but not really three-layered. YMMV.

  141. Sherin says

    Hi, really loved the recipe. But I got only two of the three layers….not sure what happened to the middle layer?.

  142. Roxy C. says

    I just made this, and it was awesome!!! All 3 layers were perfect! I made it in a 7×11 pyrex dish and was ready in 40 minutes. I read the comments, and noticed the biggest problem people had, is the step with the egg whites. The secret definitely is getting them just right. I used my kitchen-aid mixer with the whisk attachment for the egg whites. It took some time to get them perfect, but it worked! I also did leave that step till the end. Good luck to y’all! Thanks for sharing this recipe! Can’t wait to try the chocolate version! :)

  143. Lesli says

    So I’ve made this cake before and it was great!!! But I can’t help but think it would be soooo much better with a hint if lemon. I have lemon extract and lemons. Should I use lemon zest? Replace the vanilla with lemon extract?

      • Lesli says

        So I tried it with lemon I used 1 tbs of lemon extract. The zest of 1 lemon and 1 tbs of lemon juice from the zested lemon. Not very good! It had a slight lemon taste but it didn’t get the three layers. I has the top cakey like laker and the rest was custard like. Guess it wasn’t ment to be made with lemon. Ill go back to the original version.

        • Nolly says

          Since baking essentially is a science, I’m thinking maybe the lemon juice (which is highly acidic, having a pH of 2) was what threw the chemistry off. I’d try it with just the zest and extract.
          Good thinking though! I’d take lemon over vanilla any day!

  144. irene says

    I have had a recipe something like this for many years. I have known it as “impossible pie”.
    Impossible pie appears in two forms, one sweet like this one but another is a savoury version , a little like a quiche with salmon or bacon or asparagus or the like.
    Search for savoury impossible pie and get some ideas to adapt this one.

  145. Barbara says

    I stuck to the recipe, used an 8 x 8 glass dish, baked at 160 deg. in fan-force oven for 70 minutes. What a delightful 3-layered result! I did add the egg whites slowly as instructed, but used my electric mixer on gentle speed to combine. Will be introducing a new recipe to the Australian bakers!

  146. Pam says

    I did not read every response but want to clarify the egg whites…you do not beat them separate and then add…you beat as you add to the mix? Thanks!

  147. Amanda says

    Just made this and I love it already. All three perfect layers, and I used Splenda as opposed to sugar as we are a diabetic household. Took about 55 min in my oven and I can see making this again and again. Thanks for a wonderful versatile recipe.

  148. Rose says

    I just made this, but it has no layers! I don’t know what happened because I feel like I followed the recipe exactly.
    It still tastes delicious, but it turned out more like german pancakes (aka hootenany) but a little creamier. It still tastes great, but I want that really custardy layer!
    I only had to cook it for 40 minutes before the top was golden brown. I was also worried about over folding the egg whites because you said to do it gently.
    You should post a video of you making it or more step by step pictures so we know what it should look like! :)

  149. grace martinez says

    Does anyone know if you can make this cake in a larger cake pan? double the recipe. i would like to make it for a larger group of ppl and prefer not to make it in a bunch of 8×8 pans.

  150. Ada says

    Eating my second piece as we speak. So good!! Mine doesn’t have as thick of a top layer, but it is wonderful! Thanks for the recipe!

  151. Kayla says

    I just pulled mine out of the oven and well looks like a ufo. Lol I didn’t have a 8×8 so I used a 9″ pie plate. It rose up around the sides but created a well in the middle? Also I can’t see the layers ☹ do I need to let it cool room temperature or in the fridge? Dinner is at 6

  152. Blessy says

    Hey Jo
    I’d like to attempt this cake but in a 10″ springform pan: would it be possible or is an 8 x 8 dish only suitable for such a recipe?

    • says

      Hi Blessy,
      I don’t think I’d do this in a springform pan, the cake batter might leak out unless you use some parchment paper. The size might not matter the only issue I see with that is that the layers might be thinner.

  153. Dianne Johnson says

    Jo, I am a sucker for anything Amaretto. I think I might try substituting a little of the milk with Amaretto. Maybe 1/3 cup. Can’t wait to try this cake!!

      • Alanea says

        I also am a huge fan of Almond and Amaretto so instead of a tsp Vanilla extract I did 1/4 vanilla and 3/4 almond extract and it was FANTASTIC!! A slight hint of almond, but not overwhelming. Great recipe!

  154. Rabun says

    Jo, in looking at a few different versions of this recipe… Some ingredients call for unsalted butter. When you make your batter, do you use unsalted stick butter or regular stick butter. Also… I am baking in a gas oven. Will this cake bake differently than in an electric or convection oven?

    Thank you for your time.

    • says

      Hi Rabun,
      I always use unsalted stick butter. Hmm as far as the stove I am not too sure, I have an electric oven so I’m not sure what the difference would be, my guess is if the temperature is the same it should be fine. :)

  155. Nikki says

    Hi Jo!

    I absolutely love this cake but was hoping to ask some advice because I think I’m going wrong somewhere.

    I’ve made it twice and both times the top has gone quite dark before the custard layer is cooked. The taste is delicious, it’s just that the top looks more brown than golden. Am I baking it at too high a temperature?

    If it makes any difference, I am using a silicone baking tin and live in a tropical climate.

    Thanks so much in advance

    • says

      Hi Nikki,
      It’s important to remember that all ovens are different. It’s quite possible you’re baking it at too high a temperature, try lowering it down a bit by 25 or 50 degrees and see if it makes a difference. Also I only baked in a silicone baking tin a couple times before and wasn’t crazy about it just because the bottom of whatever I was baking was not getting nice and golden brown. I would try a glass baking dish if you have one. :)

      • Nikki says

        Thanks very much, Jo. I hadn’t considered a glass baking dish but I imagine it would look really pretty like that.

        I’ll definitely give it a go…not that I need an excuse to do this recipe multiple times!

  156. Jennifer says

    Like other commenters, I couldn’t wait to to try this right out of the over. I resisted for….5 minutes! I’m not sure this cake will make it until it’s fully cool. My husband said we could skip dinner and just have cake. Mine turned out simply fantastik! My layers look great! I did double the vanilla an addition 1/4 cup sugar. Thanks so much for this awesome recipe!!

  157. Daniela Paz from Chile says

    I’m so glad I’ve found your recipe on Pinterest! I followed your instructions “al pie de la letra” -as they say in Chile- wich means “very closed to the directions”. I wanna thank you for taking the time to explain it better than the original site (even when it was in my language, your directions are easiest!) And the results are just delicious :)
    thank you.

  158. Carrie says

    I made this today. It looks beautiful, I was able to get all 3 layers. For the egg whites, I used a silicone spatula and basically moved it back and forth in the bowl. No stirring, just back and forth. I would occasionally press big lumps of egg white against the sides to break them up. I added them 1/3 at a time. This may be how I was able to get such a thick cakey layer. I found that the taste was more egg-y than custard-y though. I think it needs more sugar, unless I did something wrong? Or maybe I just have a preference for sweeter desserts. I think I was expecting a more cake-y taste? I don’t know. It may just be my taste buds! I did find the execution simple though! Hopefully my egg white trick helps out those who couldn’t get the cake texture at the top!

  159. says

    This is my second time making the Magic cake and I hate to admit it but the 1st was a failure. This time I substituted all purpose flour for self rising and it turned out almost picture perfect this time!!!! Plus I added a little more sugar… just because I’m from the south and we like it sweet!!! Lol

  160. says

    I made this on Wednesday Night with my Grandson. My husband took it to work the next day, they were fighting over it. lol I didn’t have a small pan, so I doubled the recipe, It still turned out AWESOME !

  161. Kimar says

    I was just looking at the source recipe, and the chocolate recipe. I see that they both call for a tbsp of water, but the above recipe does not. What does the water do to the egg yolks, and is the above recipe supposed to have the water added to the egg yolks too?

    Thanks!
    P.S. I couldn’t wait for the cake to cool any longer and I’ve already had a piece. SO good!!!!

  162. Kimar says

    I just took this cake out of the oven about 5 minutes ago. It looks beautiful! I had to sneak a tiny taste from the corner. Now, I don’t think I’ll be able to wait for it to cool!! I just want to cut a big piece and dig in!!! It’s so yummy. :)
    I followed the directions exactly, except I got a bit of egg yolk in the whites and was worried they wouldn’t stiffen. But they fluffed up nicely in spite of the yolk, much to my relief as I used my last 4 eggs to make this and I REALLY wanted to make it tonight. LOL
    I did have to cook it for the full 70 minutes. I have a convection oven, but I just used the regular bake setting with no fan blowing as I was concerned the top would cook much faster than the custard could set up.
    Now, I just have to wait till it cools enough that it won’t burn my mouth when I eat it!

  163. katie says

    This is so easy to make and it was super delicious! I think that “magic” part of it is how it fast it disappears when you turn around. I am making it again for the 2nd time in 2 weeks. I might try to experiment with different extract flavors, such as almond or lemon. Thank you so much for sharing, Jo!

  164. Patti says

    I made this today exactly according to the recipe. Baked it for 45 minutes. It looks just like the picture, golden brown. I haven’t cut into it yet but the cake is so fragrant even if it doesn’t have 3 layers it wil still be awesome. I’m serving it tomorrow for Fathers Day with a lime honey fruit sald on the side. Thanks for the great recipe!

  165. Lori says

    I made this today with the help of my 3 year old son. Very easy to make and it tasted so delicious. My son even asked for a second piece.

  166. Sarah says

    Hi There!

    I made your dessert yesterday. My husband was, unfortunately, late at work, so we had it today. I baked it for 40 minutes and it was plenty brown on top. It was super jiggly in the middle when I removed it from the oven, but from reading the comments, I gathered that was normal. Tonight, when I cut into it, it was still runny in the center (but still holding together for the most part) and the edges were firm. I found the runnier pieces to be nicer than the firmer edges and I’m wondering now what would cause this? I’m pretty comfortable with baking and I followed your recipe, and the flavor is good, but the consistency is not uniform at all. Any tips?

  167. vanessa says

    made this tonight, tastes yummy :) wondering about folding in the egg whites, they just went all lumpy on the top while i was trying to fold it in. is it supposed to be like that or am i supposed to make them dissolve into the batter? TIA :)

    • says

      You can’t really make them dissolve all in the batter, so yeah you’ll see little bits of egg whites floating in the batter.

  168. Shelby sue says

    Hi Jo,

    I made this cake and it was pretty much all custard layer with a little bit of the top layer. I baked it for about 60 minutes the top of golden and the edges around the corners were getting on the darker side. I’m just hoping that I didn’t under cook it. Or maybr something happened when i was mixing all the ingrediants? it was good but It tastes a little eggy which is understandable

    • says

      Hi Shelby, you are right, it would be a bit eggy because it is a custard cake. I was thinking maybe you overcooked it a bit if the edges were getting darker.

  169. Michelle says

    I made this yesterday and it’s so good! My top layer isn’t as thick as your’s though. I will try folding with a whisk next time. Great recipe. Thank you!

  170. Shannon says

    This looks amazing– I’m going to make it for a dinner party this week! I do have a question, though– does it matter what kind of milk you use? I have 1% on hand… Thank you!

    • says

      I’ve only tried it with 2% milk, so I’m not sure if it would make a difference or not, though I would think it should be ok.

  171. VI says

    The batter is currently sitting in my oven right now., I used 2cups of milk exactly but its really liquidy. Please tell me this is normal , because the cake looks divine.

  172. Rebekah says

    This is kinda like the cake version of a less sweet egg custard pie, delicious! I might eat the whole pan..

  173. Rebekah says

    I was bored and started craving something sweet and luckily found this super simple recipe on Pinterest! It was so easy, to prepare, now its in the oven and the anticipation is KILLING me! Cant wait:)

  174. Amanda says

    This cake looked delicious so I decided to give it a try. I always like to read the comments before trying recipes so I know what to expect. I’m glad I knew how runny it would be so it didn’t make me nervous at all. I did my egg whites first so they were a tad runny, but it didn’t seem to affect the final product. The only thing I noticed that I don’t see someone comment on was the fact that when the cake comes out of the oven it will still be jiggly! After letting it sit it does firm up and firm the custard. This came out perfectly with 3 layers and tasted amazing! Cudos to however came up with this recipe.

  175. Cindy L. says

    Does one stick of butter equal 1/2 c. butter? I wasn’t sure if that’s standard or not. Thank you…can’t wait to try this!

  176. Dora says

    Oh my Gawwwd!!!!! It was so good!!!! I am nott that good in baking…but my husband is. I told him to make this today and I dont know what came into him he started right away. I ran downstairs as soon as he took it out of the oven. Aah heavenly. The aroma….the texture, the look. I just love everything abt it. Love you Jo for this recipe. He said it was easy to make also. Love it.

  177. says

    I’m making this now but wasn’t sure about “folding” the egg whites into the batter, which was very liquidy. It’s in the oven but not sure this will turn out. What is the secret to folding in the egg whites? I’ll be amazed if this turns out right. Oh well, first try. Looks so yummy in the picture! Keeping my fingers crossed!

    • says

      No secret Deb, I just used the whisk to fold the egg whites in because of how thin the batter was. Let me know how it turns out. :)

      • says

        Hi Jo, Thanks for explaining about folding in the egg whites. I will be a little more aggressive (and use a whisk) next time because I obviously didn’t get it mixed well enough. No visible layers but it did taste fantastic and had a very interesting combination of textures. Awesome recipe! Thanks!

  178. Brittany says

    Thanks so much for this recipe. just finished it and it is in the oven as i type! i decided to try coconut milk instead of the regular milk and i am going to be adding coconut flakes on top for the last few minutes to get a toasted effect. super excited!! im thinking about a lemon blueberry version next! thanks again!!

  179. Trish says

    Am eating my piece right now… still hot out of the oven. Couldn’t wait to try it. I LOVE IT, so does hubby. I used coconut oil 1:1 instead of butter and it gives it juuuuust the slightest hint of coconut, but not overwhelming. This WILL be made again!

    • Eleanor says

      I was thinking of spitting the butter with coconut oil myself. Thanks, glad to know it turned out well.

  180. says

    Quick question-my Mom showed this recipe to me and we are wondering if you use self-rising or all purpose flour? Does it make a difference? Thanks!! Looks yummy and can’t wait to try it :)

  181. says

    I have this in the oven right now!!! I hope it turns out, my batter looked VERY runny so I added some more flour until it got to the consistency of like a cake batter. I hope it didn’t mess it up! I did add some sliced almonds on top once i poured it into my pan!! :) It smells SO YUMMY!

    • says

      The batter is supposed to be runny, kind of like crepe batter if you’ve ever made crepes, much thinner than pancake batter. Let me know how it turned out. :)

  182. Kirstan says

    Jo,

    I made dinner and dessert for Mother’s Day yesterday and while my dinner was ho-hum, this cake stole the show! It was so easy and had a lot of bang for the buck. I am going to try to experiment with cinnamon or berries or lemon next time…it reminds me of cheese cake in that it has a wonderful base that can built upon.

    Thanks for sharing this recipe!

  183. Bob says

    Jo, thank you for this magical magic cake. It was the perfect Mother’s Day dessert. We loved it. A snap to put together, and look forward to the chocolate version. I too got mine GBD on top at 40 minutes, but it was still unset (jiggling in the middle). I baked it for another 20, the house smelled beautiful, and it set without getting overly brown. Happy Mother’s Day all!

  184. Angela says

    Does the leftovers need to be refrigerated?

    Im making it tonight and wanting to serve it tomorrow, just want to know what to do, any help would be great!

    Thanks

  185. Alanna says

    Does anyone know if this would work the same if I substitute almond milk and gluten free flour? Thanks!:)

  186. Tina says

    I have just made this after seeing a post about Magic cakes on Facebook..

    well…

    im ‘trying’ to be good so substitued 1 cup of milk for water, and used *Marg/spread not butter..

    wasnt sure if it would work BUT…it sure did..

    this is now a firm fave in my repertoire!!

  187. Susan says

    I made this today, and I LOVE it. Mine isn’t as pretty as the picture, but powdered sugar covers a multitude of sins….flavor is so so good! Having read the comments, next time I will use whisk to incorporate the egg whites. Thanks for sharing this recipe!

  188. Ken dalton says

    Madet magic cake last night, to my surprise i did get the three layers and it was amazing! It was very eggy, I enjoyed the cake and so did my daughter! When I made my batter, the milk was not room temperature and the milk made my butter reform I thought it was going to mess the whole thing up but like I said to my surprise it worked all I got all three layers. I will put more vanilla in next time and use a vanilla bean instead, I’m excited to try the chocolate!

  189. Karen King says

    I made this today and if you like custard pie, you will LOVE this. I followed the directions and used a wire wisk to GENTLY incorporate the egg whites. I had 3 distinct layers. I cooked it for 73 minutes in my oven. Yummm. Thanks for the recipe.

  190. susana says

    buenos dias, estuve viendo la receta y me super encanto, gracias por compartir tanta delicia una pregunta el azucar que se utiliza es , azucar comun osea granulada o el azucar impalpable o glass, proq vi el video y me parecio glass, me podria sacar de esta duda, atentamente y agradeciendo de antemano
    susana

    • says

      Hola Susana,
      Acabo de utilizar azúcar granulada regular. La receta original está en español por lo que podría ser más útil para usted. Buena suerte con el pastel.

  191. Victoria says

    So, I just finished baking it. When I took it out of the oven the top had cracked and it was giant. I took a quick picture of it for a “nailed it” moment, but it fell back down. I put a little cream of tartar in the egg whites to help them stiffen, but it might have made them too fluffy. Other than the crack, I certainly have three layers. I can’t wait for this baby to cool off so I can have some!

    • says

      Hi Victoria,
      My chocolate version of this magic cake cracked too, no biggie just sprinkle with powdered sugar or cocoa for the chocolate version and you’re good to go.

  192. Brittany says

    I made this spur of the moment tonight. Im 6 mo. Pregnant so cake is my best friend haha. Well first my egg whites wouldnt stiffen. Also im high altitude so i probubly should add a tad more flour. Idont really care that it doesnt look like the picture. I didnt get the different layers just one yummy moist custard like layer. This caketastes amazing! It tastes like yummy vanilla pudding cake. Definately will make again and again.

  193. Chrissie St. John says

    yum! I used palm sugar and added cinnamon with the vanilla and mine tastes like custard french toast. Thanks – can’t wait to try the chocolate version!

  194. Jody Lawyer says

    I did it! First time & it’s perfect! I was scared because of the comments about the egg whites too. But I remembered since my home ec classes in high school, I’ve always added just a pinch of salt to stabilze the egg whites…also, I beat them LAST instead of first because I remember you never want them to sit. One other thing I remember is never ever use a plastic bowl when beating egg whites. Maybe some people are using a plastic bowl & having trouble because of it??? BTW, it’s delicious. My mother-in-law is having it with a glass of buttermilk (gag me) right this moment!!

  195. Pfay says

    Jo, my cake came out just wonderful. Tastes like a “glorified” custard, which I LUV!!! I will have a hard time sharing this. Alas, I must, since I don’t think this is freezable :-(
    However, I wanted to make a suggestion. Why not edit your recipe and directions to incorporate some of the concerns that everyone seems to have? Mine was golden brown at 40 min, but was OK after 60. Folding in the egg whites with a hand-held whisk would have been so much easier than the recommended spatula.. (I tho’t there might be a special reason for using a spatula, so I follow directions exactly the first time. Mine didn’t run, but if one dilly-dallies after making them, they will begin to get liquid again, so I would change the order and do after the rest of the batter is completed.

    • says

      Hi Pfay,
      Thanks for the suggestion, I’ve updated the instructions a bit. There is no special reason for using a spatula other than you usually fold in egg whites with a spatula, so maybe there’s a reason there that only the baking gods know. I have used a whisk though for folding in the egg whites and my cake turned out just fine. :)

  196. Heather says

    So I whipped these up last night for a little treat. They were fantastic! I didn’t see as much of the separation as I see in your pictures though. It could be because I did use a Gluten Free flour blend (Better Batter) so I could eat it and I’m wondering if that might be why; and 2% milk. Any ideas?? Maybe I didn’t get the egg whites folded in right (too vigorous or over stirred. I was trying to get all the egg white lumps stirred in.
    Regardless of the separation not working out quite right, they were yummy and I’ll make it again! Just an easy desert that people think are hard to do! Honest, the worst part was the small powdered sugar cloud but it was worth it.

    • says

      Hi Heather,
      I can’t say I’ve ever cooked with Gluten Free flour so I’m not sure if that’s why. If you’ve seen my chocolate version of this cake I did try a different technique to folding in the egg whites, so give that a try next time. :)

  197. Laurel says

    I just made this. It was yummy, but I was really disappointed b/c I had no layers. I followed the directions and didn’t change anything. Wondering what I did wrong.

  198. Shanna says

    I just put mine in the oven, used soy milk since I don’t drink cow’s milk….hoping it comes out good. I will let you know.

  199. Catherine Edmund says

    I baked this cake a couple nights ago. Complete success! I was so thrilled to get THREE promised layers! But I think it’s imperative to watch the video to which someone gave the link above in the comments. It’s in Spanish but watching her technique of folding the egg whites in was extremely helpful. Also, I added the four drops vinegar to my egg whites as she does in the video. Thanks for the recipe, Jo and good luck to those adventuring to make this cake!

  200. Cakey Bakey says

    Just put ours in the oven. Something made the ingredients separate, then the butter resolidified. Not holding out hope for a success. We will let you know.

  201. Lily Sheng says

    Thanks, Jo, for the recipe! I made it today and everybody loved it. Didn’t have time to refrigerate it and the custard layer looked a little gray, hmm, kinda like that green ring when you hard boil your eggs for too long, but not that dark, you know what I mean? And I also only achieved two obvious layers, the top cake layer and the bottom custard layer. Is it because I over beat my egg whites? Or ’cause I’m at high altitude?

  202. Asha says

    Hi Jo! I made this cake using your recipe twice! I baked the first one in the oven just following your directions and the second one was made in the crockpot.

    About the crockpot one, it took 2,5 hours on high to cook in a 6,5 Litre slowcooker. Diferences: the bottom layer resulted wider than the middle one, but maybe I overcooked it. The upper layer browned surprisingly for me, I thought I wouldn. I will try to bake it again in the slow cooker for better presentation results but it tasted delicious.

    Greetings from Spain and thank you for sharing this recipe. :)

    • says

      Hi Ahsa, wow, I never would have thought of making it in a crockpot. Oh how I wish I were in Spain right now, must be nice and warm. :)

  203. says

    I knew the chocolate version but not this one! And it looks delicious! I think I’m gonna try it very soon…. It seems perfect for a hot Florida day. Maybe with some lemon flavour added to it… Sounds good! Thanks for sharing!

  204. Leyda M. (@macley) says

    Hi Jo, thank you for the recipe, it looks delicious, my Magic Cake is in the oven as I’m typing this note :). I took a look at the video showing how to make it, http://www.youtube.com/watch?feature=player_embedded&v=tRdEOUgYx3c and I noticed it said to add 4 drops of vinegar to our whites before beating them stiff, I’m not sure if you used the vinegar and if made a difference? I actually didn’t fold/mix in my stiff egg whites as much as the lady in the video but I hope all is well :). Somehow her batter didn’t look as loose as mine, but I’m crossing my fingers! :).

    • Leyda M. (@macley) says

      I also noticed on the video it said to add 2 teaspoons of vanilla to the egg yolk, sugar and water mixture.

      • says

        Hi,
        No I didn’t not add the vinegar or the vanilla and mine still turned out great. Obviously the vanilla is just for flavor so that one shouldn’t matter.

  205. Jessi says

    I dont know if anyone has asked this yet, but does the dimensions of the baking dish matter? I want to try this recipe, but am debating wether I should use my 9×13 dish or my 8×8 to bake it… Any suggestions?

  206. Amy says

    I just tried this. I then watched the video. Mine didnt look anything like that! Hope it tastes good! I think I need a better mixer because the egg whites never got that stiff. I will have to try again.

  207. Pamela says

    Hi Jo,

    I made this exactly as the recipe called for but still only ended up with 2 layers. Mostly the ‘custard’ or bottom layer. The top ‘cake’ was pretty well non existent. I mixed/beat the egg whites until they were stiff and they stayed stiff while I made the rest of the recipe. The only thing I wonder is if I over beat them? As I folded them into the rest of the cake, they stayed in ‘clumps’. Do you know if that’s what I did wrong? Everyone else seems to have had great success but me … notsomuch … please help! Ir tasted great, I just need it to look great now! lol I only baked it for 60 mins as the top was completely a dark golden brown, not quite burnt. Thanks a bunch!!!

    • says

      Hi Pam,
      I used the whisk from the mixer to manually fold in the egg whites, you can probably use a regular whisk, but not until it was completely mixed in with the batter, there were still white bits floating around. If you try it again, try that technique. I know from other recipes the egg whites need to be folded in slowly, but in this recipe this would take forever, however we still don’t want to completely mix in the egg whites, so be as gentle with the whisk as you can. Also don’t add all the egg whites at a time, do a third at a time. I hope this helps.

      • Pamela says

        Thank you Jo. I was very scared to over mix the cake with the egg whites so I folded them with a spatula (a third at a time, like the recipe instructed). Next time I iwill try to gently whisk it together. Thank you so much for your quick reply!!! I’m going to try some of your other receipes this weekend!

  208. Gaby says

    Hi there! I found this recipe in Pinterest, looks like real magic. After reading everything you wrote, I visited Mabel’s blog. Spanish is my first language. If you watch her video, you can see that she adds 4 drops of white vinegar to the egg whites, and she beats them right before adding them to the batter. She makes this cake in a different order, maybe that is why some people are complaining about egg whites back to liquid… She also adds vanilla extract to the batter, and says that you must melt the butter/margarine and let it cool down for a while before mixing it in.
    Ah! The reason why she uses an 8×8 pan is to create very defined, 3 layer spongy-on-top cake. If you’re using a bigger pan, double the recipe.
    Can’t wait to try it!

  209. Hayz Trutzel says

    HEy Probably A StupiD Question BuT Mine Turned Golden Brown With STill 20Min Left Has That Ever Happened To Anyone?

    • Meg says

      Not a stupid question at all. Mine turned golden brown pretty fast, too. I thought about covering it with foil but decided to just let it bake. It was fine. It didn’t get too much darker as it finished baking.

      • says

        It could also depend on the ovens, all ovens are different, for mine I had to keep it for the whole 70 minutes because it just wouldn’t turn golden.

  210. says

    Has anyone made this at high altitude? If so how did it come out?
    Does anyone know if there is any changes needed for high altitude.
    Thank you in advance

  211. Tina DeSouza says

    I made this last night and cannot stop eating this, it is so good! Hae you ever doubled the recipe to make it in a bigger pan? If so did the baking time change?

  212. Meg says

    I baked this today for our Easter dessert and it was fabulous! It looked just like the picture and tasted heavenly. I added a teaspoon of vanilla. Thanks for a keeper recipe!

  213. PJ says

    I just took this out of the oven and it looks beautiful…i haven’t cut it yet..However i had a problem ..I beat the egg whites stiff and set aside…then i completed the rest of the cake…when it was time to fold in the egg whites, the egg whites had turned back to lizuid again ??? i didn’t use them and decided to beat up four more egg whites until stiff and folded them in instead…but i am wondering about some of the comments above that said that their cake came out watery…thinking maybe the same thing had happened to them and they didn’t decide to beat up four more whites….thinking next time i won’t beat the egg whites until the last step , instead of the first step!

    • PJ says

      When i cut the cake, it was fantastic….Husband loved it and asked for a second piece. I will be making this one again!

  214. gina says

    I cant wait to try this! Do you think it would bake fine as cupcakes? What about putting a little food coloring for festive easter colored cakes? Would the food coloring affect
    The egg whites or anything? If I try that, would you suggest putting the food coloring into the batter before folding in the egg whites?

      • Angie says

        I made Magic Cake last night to take for a dessert on Easter. It is delicious. I sliced some bananas and drizzled on some melted orange-apricot marmalade with a dollop of cream. I love the fact the cake is not too sweet. I’ll be making this again, soon.
        Thank you for all the delicious recipes
        Angie

    • says

      Probably not– the two are rarely interchangeable in baking, because you need the fat content of butter. If you’ve ever made cookies with margarine, then you’ve experienced what a disaster it can be, when you pull them out and they’re flat, oily, oddly-textured, and stuck together. Custard is especially finicky, so I would not risk it!

  215. Diane says

    DELICIOUS! Tweeked also since I do very little carbs and I think it still turned out amazing. Substituted almond flour ( same amount), used coconut oil instead of butter and used vanilla flavoring for the tbsp of water. I did leave the regular sugar in since I hate the taste of subsitutes ( except for stevia was not sure how to measure that in). Was looking for a dessert for myself for Easter and wanted to test drive…I will be making for sure……..also with the molten lava cake for everyone else!!9

  216. Olivia says

    Hey! I was wondering if it would be possible to bake this in individual mason jars? And if so, do you know what the time and temperature conversion would be? Thanks!

    • says

      Hmm, interesting, that’s an awesome idea to make individual portions. I see no reason why it shouldn’t work, I’d keep the temperature the same, but as far as time, not quite sure, maybe 45 min would be enough, just watch them and when they turn golden brown remove them from the oven and let them cool.

  217. cd says

    crud- I didnt want the cake to “deflate” so I didnt thouroughly mix in the whites- now its been in for 20 min and Im flipping out- I was worried before now Im beyond worried about how seperated and watery it will be… ugh.. hope it works- next time I will whisk the sucker

  218. Else-Renate says

    I`ve tried this recipe today and it`s fantastic!! My husband and daughter loved it,but since I eat low carb I had to try to make this recipe without sugar and flour.And sucsess!! Instead of sugar,I used 75 gr of Tagatesse,and instead of flour I used 100 gr of defatted almond flour. Delicious almond taste. I`m sure you can use coconut flour instead of almond if you prefer coconut flavour.
    Thank you so much for this recipe!

  219. sharon says

    I just made it this morning, OMG I love it!! just wondering if it needs to be refrigerated or can it be left out on the counter

  220. says

    Just finished baking this for my husband who likes desserts that have custard. I was amazed that
    the batter bakes itself into three layers and once cooled put it in the fridge for an hour to set.
    We are now on our second piece each as this is soooo good. After folding in the egg whites
    I used a whisk to help smooth out the batter Thank you for a great recipe that I will be definitely
    making again.. Dianne

  221. Rebeccah says

    Hi Jo,
    I found you and this recipe on Pinterest and it looks and sounds divine!!!! However I have Celiacs Disease which means I can’t have gluten. This is a new diagnosis, I LOVE to bake but so far I have not tried baking with a gluten free flour. All this to ask do you think the recipe would turn out if I used a gluten free all purpose flour. It is a mix of Garbanzo bean flour, potato starch,tapioca flour, whit sorghum flour, and fava bean flour or I have almond flour. Which should I use??
    Any help would be greatly appreciated!!! THanks

    • says

      Hi Rebeccah,
      Well I have only made this cake with regular flour, but as far as I know almond flour can pretty much be substituted for regular flour in cakes, but please don’t be mad at me if it doesn’t work out. However, since there isn’t a lot of flour in this recipe, I don’t think it’s a big deal, if you give it a try can you please let me know. Thanks and I really wish you good luck with this. :)

      • Rebeccah says

        Hi Jo,
        Thank you so much for answering my question!!!! I decided to make the regular version first to get an idea of how it looks (my hubby and kids will make short order of it) and then try making it gluten free. It just came out of the oven and smells yummy!!! I am just curious is it suppose to rise and split? because mine did this!!

        • says

          Hmm, mine did rise in the oven, but then as it was cooling it deflated a bit, not sure what you mean by split, did it crack in the middle?

          • Rebeccah says

            Yes it cracked in the middle however as it cooled it fell!!! I have not cut into that one yet However,
            I made it with almond flour and it looked just fine until I cut into it and there was water on the bottom, I have 2 layers and then just a little bit of water, what happened?? Did I not cook it long enough?? I cooked it for 65 min and it has a nice golden crust on top.

          • says

            Not sure Rebeccah, haven’t really tried it with almond flour. But as I said it will fall a bit, but I really don’t know where the water at the bottom came from. I cooked mine for 70 minutes until it was golden so it seems you did the same.

  222. Jan says

    I can’t wait to try this! I noticed in the original recipe link that she used powdered sugar in the mix, did you use that as well or regular sugar?

  223. Judy says

    The Impossible Pies are made from Bisquick. Check the Betty Crocker site. It has the Impossible Pies. I have used these mixes for 35 years. Bisquick also has a recipe book out. It’s from Betty Crocker and is called “Best Bisquick Recipes”. I’ll be trying the Magic cake soon. I just got some cake flour. It would be even better than all purpose flour. Thanks for posting the recipe for the cake. :) I’m imagining a blackberry sauce for the top…

  224. Christie says

    I have made this 4 times in the last week for my family. Love it! I tweaked it a little bit. I use brown sugar instead of white and instead of water use pure maple syrup. All I can say is holy moly!

  225. Ivette says

    I just did it!! I thought i could have problems but… nothing at all!!!! It succeded, it’s different, easy and delicious. Thanks!!!

  226. Jennifer says

    Found this on Pinterest and it’s baking as I type. I started reading the comments here as soon as I put it in the oven because I wasn’t so sure about my folded i n egg-whites. Glad that I did! I quick ran down and pulled it from the oven and whisked it a bit (as it was pretty lumpy when I put it in initially). Hopefully I didn’t mess it up by whisking it about 5 minutes into it’s baking time. Eeeeek. We’ll see! But so far it smells divine and i t was pretty simple to do. I love all things custard-y so I’m really looking forward to this and also REALLY scared that the whole pan will be gone while I have my Twilight marathon tonight. Thanks for the recipe Jo! =P

  227. says

    Making this for the first time. I too had trouble folding the egg whites in. I got most of them in with out breaking it down too much I *hope* anyway. There were a few small lumps but not many so I’m hoping it turns out. Serving it to some friends for fight night tonight. We’ll see! LOL

    • says

      That should be ok, I actually ended up using the whisk from the mixer to fold in the whites faster, because I got bored. lol

  228. chelsea says

    Mine is baking right now… Tum! I just noticed though… you have flour listed as 115 grams (4 oz or 3/4 cup) but 115g or 4 oz is a 1/2 cup… did you mean half cup or is it really 3/4 cup?

    • says

      1 cup of flour is 125 g so 115 is less than that, that’s why I said 3/4 cup, roughly there, I’d say it’s best to measure in oz or grams.

  229. Megan says

    I love the idea of lemon–do you think you could substitute the 1T of water with 1T of Lemon juice.. Would that make it too lemony or not lemony enough? The idea of almond is also intriguing to me . . . hmmm.