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-1-2

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.

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

4.7 from 35 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.

Comments

  1. 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?

  2. 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” )

  3. 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???

  4. 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!

  5. 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

  6. 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

  7. 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. :)

  8. 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.

  9. 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!

  10. 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?

  11. 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!

  12. 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.

  13. 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!!

  14. 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?

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