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 43 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. says

    I have this in the oven right now. My top is browning faster than the middle is gelling up. When I move it, it looks really jiggly. Should I bake longer at a lower temp?

  2. isis says

    Is this a cake that has to be refridgerated if there’s leftover? Also can it be “plated” or is it best left in baking dish til served?

  3. Katya says

    Could you help me? What should I fix if the sponge layer doesn’t remain thick when I take the cake out of the oven? I’ve repeated this effect for 4 times already…

  4. Wardah says

    My son has ‘bring-and-share’ event in school today. Baked the plain vanilla version last evening (made lemon version last week) and it came out awesome, much better than the lemon version in terms of texture and layers (though I prefer the little tangy taste of the lemon one). So this time the layers are much more distinct and I baked the cake for 70 mins – my son was making a fuss and couldn’t take it out of the oven at 60 mins – though I’m pretty sure it would have been done by 60 mins. I have been reading the comments on the lemon version of the cake, which I baked for 40 mins. I had left the fan option of the oven on and the cake raised very quickly and by 40 mins it was firm to the touch but the sponge part kind of ‘deflated’ when cooling. But this time without no fan, at 40 mins, the cake was still jiggly. And the sponge layer kept it texture much better when cooled. I’ll suggest not to use the fan option when baking this cake.

    Your recipe is wonderful! I was thinking of other flavours such as chocolate with orange. You think we could mix both recipes together by making 1¾ cup milk
    + ¼ cup orange juice + orange zest + 65 g flour + 50g cocoa powder all in one recipe??

    I’m from Mauritius and right now we are entering summer and we are having loads of fruits like mangoes, pineapples, watermelons, litchis (coming soon this one). The cake is so refreshing and perfect for summer! I was wondering if we would play around with different flavours!

  5. says

    I just made one but mine did not have 3 layers. I can see only the thin layer of crust at the top and the custard at the bottom. No “cake” layer. Where did I go wrong?

  6. Vivian says

    Mom and I had a piece while it was still warm. It came out just like the picture and we liked it very much. It’s not overly sweet which is nice and was very quick to put together. I will be trying some of the other flavors very soon. Thank you for the recipe!

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