Magic Cake

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


Magic Cake! Where do I begin? I started out very skeptical when I saw this cake on 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.



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:


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


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


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


4.6 from 40 reviews
Magic Cake
Prep time
Cook time
Total time
Serves: 9
  • 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
  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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  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

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