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.
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:
Ingredients:
- 4 eggs (separate yolks from whites) at room temperature
- 1 tsp vanilla extract
- 150 g (3/4 cup) sugar
- 125 g (1 stick) butter, melted
- 115 g (4 oz or 3/4 cup) of all purpose flour
- 500 ml (2 cups) milk lukewarm
- powdered sugar for dusting cake
Instructions:
- Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
- 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.
- 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.
- 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.
- 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.
- Sprinkle some powdered sugar after cake has cooled.
Notes
Recipe source Pasteles de colores
Enjoy!
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!
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.
Looks amazing!!
Not sure if this has been asked yet, but what size baking dish did you use?
It’s in the instructions for the recipe, 8×8 inch.
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!!
Sounds amazing, let me know how they turn out.
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!
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
All purpose flour.
Good luck and let me know how it turns out.
Thank you ma’am!! It looks delicious
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!
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.
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!
That’s great, so glad it was a success, you need to try the chocolate version, it’s my favorite.
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!
Thanks Bob, so glad you guys enjoyed it.
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
Yes, you need to refrigerate leftovers.
Does anyone know if this would work the same if I substitute almond milk and gluten free flour? Thanks!:)
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!!
Woohoo, that’s great Tina, glad you liked it.
Sweety, margerine is so bad for you…stick to butter please!
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!
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!
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.
You’re welcome.
Glad it turned out.
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
Hola Susana,
Acabo de utilizar azúcar granulada regular. La receta original está en español por lo que podrÃa ser más útil para usted. Buena suerte con el pastel.
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!
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.
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.
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!
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!!
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.
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.
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.
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.
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.
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.
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!
I just put this in to cook it looks really good so far….
WOW! Just WOW, I am all about the healthy recipes, but I think I need to make this!
Lol, it’s only 267 calories a serving.
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.
I just put mine in the oven and my ingredients separated too… I’m hoping for the best!!!
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?
It could be, other people had similar issues.
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.
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.
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!
You’re very welcome. I think this cake can be very versatile, lemon flavor added to it would be amazing.
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! 
.
I also noticed on the video it said to add 2 teaspoons of vanilla to the egg yolk, sugar and water mixture.
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.
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?
Oh, haha nevermind didn’t see it at first I found it lol
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.
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!!!
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.
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!
Very clever recipe and yes magic too!
Oh I just had to try this for myself……yum. thanks for the recipe we will definitely be making it again. xx
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!
HEy Probably A StupiD Question BuT Mine Turned Golden Brown With STill 20Min Left Has That Ever Happened To Anyone?
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.
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.
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
Hi do you use plain flour or self raising flour in this recipe? Many thanks
Plain old purpose flour.
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?
That should say ‘have’
I have not, sorry.
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!
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!
When i cut the cake, it was fantastic….Husband loved it and asked for a second piece. I will be making this one again!
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?
Hi Gina,
Yes I would add the food coloring before adding the egg whites, I think it should be fine.
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
You’re welcome Angie, glad you liked it, the sliced bananas and the marmalade sounds like a very delicious idea.
Can you use margerine instead of butter?
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!
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
Sounds delicious Diane!
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!
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.
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
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!
Oh that’s good to know, another viewer was asking about using almond flour, glad to see it works with it.
Thanks Else.
I am sooo going to have to try this! It is very simple and looks delicious
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
I refrigerated mine.
I am trying this tonight – the “magic” definitely grabbed me too! Thanks for translating and sharing.
You’re welcome Julie.
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
You’re welcome Dianne. I used a whisk as well but to fold in the whites with it, I found it easier.
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
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.
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!!
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?
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.
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.
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?
I just used regular sugar.
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…
You’re welcome Judy
I would love to figure out how to make a chocolate version!! Definitely will bs making the original!!
You can find a chocolate version here.
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!
I just did it!! I thought i could have problems but… nothing at all!!!! It succeded, it’s different, easy and delicious. Thanks!!!
I know, it is very different.
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
Lol, good luck Jennifer, it should be fine.
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
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
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?
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.
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.
Lemon zest would be awesome!! Almond extract would work too…..
I just made this yesterday and I’m wondering if I did it right. I baked it for about 45 minutes and the top was really nicely golden, but the middle was still really liquidy, so I put it in for another 20 minutes on a lower rack. It tasted fine while it was still warm, but now that it’s been in the fridge overnight the bottom layer is really gelatinous and yucky. Did I bake it too long? I hate to only eat the top two layers, but the bottom layer is a bit too hard to stomach.
I’m not sure because I baked mine for 70 minutes but then again each oven is different. I was just watching a video on how to make this (in another language) and they said to put the baking dish on the top rack in the oven, you should try that, that might make a difference.
Hi Jo!
I’ve tried making this cake twice now, and I absolutely love the taste however it isn’t coming out well for me. It’s really only one layer, it rises nicely and once I take it out of the oven it sinks and the inside does not have any fluffy layers. Has this happened to before?
Thanks! Jo
Hi Jo,
If you click on the link for the source for the recipe, the blogger has a video on how she makes it, although the blog is not in english, you can at least see how it’s made.
No it hasn’t happened to me before, I only made it twice and each time I had 3 distinct layers.I’m not sure what you’re doing wrong, maybe try it again and third time’s a charm.
This is the same recipe for a pie I have made for years called Impossible Pie! It is so good and so easy! If you make it in a pie plate be sure to use a 9″ plate so it won’t run over. Any easy last minute dessert when you need it!
I just made this and I had to laugh at how it turned out. The corners of the cake puffed up and turned in on themselves (very much like pancake batter would in a muffin tin) hahaha. aside from that it tastes great. Just looked hilarious.
Hi, I’m making this now…hopefully it turns out for me
fter it is done and cooled, do you store this in the fridge due to the custard middle?
Hi Michele,
Yes you store it in the fridge.
Im watching it bake in the oven and the sides are rising pretty high over the rest of the cake. Is this normal?
It should be ok, mine did the same, though not too high up, it should even up.
I made this cake, and baked it for 70 minutes since it didn’t look set completely at 60 min. And I’m wondering if I should bake it more. Should it be completely set or still have some jiggle to it?
It will still jiggle a bit when it’s done, that’s the custard layer that’s making it jiggle. As long as it’s golden brown it should be enough.
Thanks, it came out beautifully! I think the next time I might add more sugar for those with a stronger sweet tooth in the family
I enjoyed it very much the way it is!
I just made this and it turned out wonderful! Although I used a nonstick 8×8 cake pan, which might have messed with the bake time. I say that because I put it in for exactly 60 minutes and it was a little over cooked.
Regardless, it was delicious.. reminiscent of french toast. So naturally it was great with a little maple syrup.
Yeah the time could differ as each oven is different, for me at 60 minutes it was still very light in color so that’s why I kept it another 10 minutes.
So tried this tonight and as I don’t have an 8x8inch tin I used a 8,5inch round springform tin. Lesson: don’t use springform tins with even remotely thin batters
it slowly leaked all over the oven. Rescued a small amount as it was only in for about 7min. So put remainder in a loaf tin. Guess we will see how my rescue attempt works out. Batter is tasty though 
Ouch, yes it would leak out because the batter is very thin, you probably could have lined it up with parchment paper, that might have worked. You know you could have used a round pan too, I’m thinking like a 9 inch cake pan, that might work.
Freshly ground nutmeg on top after cooling. Delish
Any idea on the calories pro piece. I think I would make it with skim milk.
It says so in the recipe, 267 calories.
I made this last night so I could take it to my knitting club. I think my milk was too cold. The butter lumped up in the batter and separated. Hope it didn’t ruin the cake. I doubled it and added just 1 teaspoon of vanilla. Silly me.. new recipe .. not tested.. taking out in public.. I’ll post later.. flop or fabulous .??
Did you put it in a 9×13? I have been wondering if a doubeled version of this recipie would still work… Please let me know.
I came here to see the cake but I’m in love with your font! pray tell, what font do you use?
For the title I’m using MurialScript and for the body it’s a weird font and it’s called 23BD3F_0_0.
For those who do not use milk, I used almond milk instead of regular milk, added some vanilla and sprinkled some organic coconut on top before I put it in the oven and ….yummmmm!
Thank you for posting!
You’re welcome, glad you loved it.
does nayone know if this recipie be doubled and put into a 9×13 pan? has anyone tried that? I was thinking about making it for a party but im not sure the 8×8 pan will yeild enough to go around.
I made it with coconut milk, delicious
Does it matter what kind of flour? All purpose or self rising?
I used all purpose flour, not sure what would happen with self rising flour.
Thank you for posting, this cake looks great!! So I have a question, I just make the cake but when folding in the egg whites nothing really was happening so thinking that the egg white where suppose to be chunky I baked it that way. It doesn’t look right
was I suppose to mix the egg whites more? Please help!
Yep, you’re supposed to fold them in, use a whisk, it might be easier.
I found this via pinterest and made it today. My sister dared me to make this and I did. It turned out great.
Yay, I just looked at it on your blog, and it looks awesome.
Just pulled mine out of the oven! It can’t cool quick enough! I did not add vanilla or anything but I may add some Nutella covered strawberries to the top!?! Thanks for the great recipe!
Mmmmm, nutella covered strawberries, sounds yummy.
I’ve seen versions of this cake where the custard layer was much fatter and the cake layer much thinner. I hope yours is the more likely outcome, I love that there are distinct cake layers as well. I am pinning this!
Hi Laura,
According to the blogger I got it from the layers have to be 3 distinct layers, otherwise it wouldn’t be so magic.
Hi Jo, this is a wonderful recipe – I’m trying it right now as a matter of fact!! The top turned golden brown after 40 min. What do you think, next time should I let stay in the oven for 60′, or take it out when the top is brownish? This one time I’ll take it out now, but what do you think? Should I let it stay full 60′ no matter how the top looks?
Hi Oana,
Well all ovens could differ, I know I kept mine for 70 minutes because the top didn’t turn golden until around 50 or 60 minutes so I wanted to make sure it’s done right. I would still let it for the full 60 minutes the first time and see what happens, if you notice it starts burning on the top then take it out. Let me know how it turns out.
Hi Jo, the cake turned out well, but a little overcooked, probably that’s why I had only 2 layers. For my oven, I will keep it only 30′ next time( it will happen this week for sure!). I will try adding some vanilla. Now I’m heading to your post for scones
. You have an awesome blog! Congrats!
Thanks Oana, you sure you’re using the right temperature? It’s 325 F degrees, because 30′ just doesn’t seem enough, unless your oven is totally different than mine.
Just put some foil over the cake, reflective side up.
Jo,
Please let me know what 0.6 cups means? I want to make this delicious dessert, but i need the exact measurements.
Thank you….Stephanie
0.6 of a cup is a bit over 1/2 a cup, so 1/2 a cup and about a tbsp or two of sugar.
I tried this with some coconut…. YUMMMMM!!!!
Yum, great idea
I made this last night after coming across the recipe on Pinterest and it is the best cake I’ve ever made! It didn’t come out in 3 layers like it was supposed to (it was 2 layers) so I will try and make it again. Not sure if the 2% milk used had anything to do with it. What I love most, is that I didn’t have to buy any ingredients. I can make this any time and I most definitely will! Thanks so much for the recipe!
You’re very welcome. ) That’s the beauty of it, its simplicity.
For the sugar, you put .6 or 5.3 oz. What is that in cups?
It’s says so in the recipe, 0.6 of a cup.
Is that more than half a cup right
Hi Jessie,
Yep, I’d say it’s about half a cup plus a tbsp or two.
Made this tonight and it turned out delicious. Thanks for posting. Next time (because there will DEFINITELY be a next time!) I think I’ll try adding a bit of vanilla…. But I think it definitely tastes good as is
Hi Bethany,
I’m glad it turned out. There will also be many next times for me as well. lol
This cake is so light and fluffy. And I love white cakes! And you say it’s easy to make. Definitely want to make it, so I am pinning this.
Does is matter what fat percent of milk you use? For example, do you think it will work with skim or not fat milk? Anyone tried it?
Hi Shelby,
I made this once and the first time I used skim milk and the second time 3.25% milk, and both times the cake turned out wonderful.
I’m not sure what I did wrong…although my daughter loves it which is great! But I baked the recommended time and it came out very wet like it had oil on top, it flopped down in the pan and it tastes a lot like eggs! I’ll have to try again
Wow! This really is a magical cake. I cooked it longer then 70mins & added vanilla paste.
Thanks for translating the recipe and providing the link to the original recipe (in Spanish)! FYI – The original recipe does list (essence of) vanilla but does not indicate a measurement. I am baking this as I type and looking forward to how it turns out!
Let me know how it turns out Maria.
Turned out perfect! I commented to my husband how it looks just like the picture
I can now add this to my favorite dishes to share at gatherings. Thanks again, Jo!
p.s. I added 1 tsp vanilla
You’re welcome Maria, next time I’ll try it with some vanilla too.
What could I have done wrong? Mine came out like a pancake, no hieght or layers. But tastey. I want to try again.
Not really sure, make sure you follow the instructions. I made it twice and it turned out great.
This is such a cool and yummy looking dessert! I can’t wait to give it a try
Wow! Just wow! I made this last night in my cast iron skillet. I did add a little splash of vanilla to the batter and then 30 minutes into baking I added fresh blueberries. I had to kind of push the blueberries through the upper crust but oh how heavenly it turned out. Thanks for translating and sharing. This is a total hit!
Hi Monica,
Hmm blueberries, so did the blueberries sink in, must have been delicious with the blueberries though.
I had to “push” them through the upper crust and then they fell in, but they didn’t fall all the way to the bottom since the cake was baking for 30 minutes already. Was awesome!
Sounds yummy.
I have tried this recipe and my family now thinks I’m a magician. So thanks for great recipe and I also had to share it my family and friends.
You’re welcome.
I added some vanilla – just felt it needed a little something-something. Sure glad you said the batter was runny, I would have had an all out meltdown if you hadn’t.
Lol, yeah that’s the beauty of this cake, the batter sure isn’t your usual cake batter, but I think that’s what makes the cake end up with 3 layers.
sounds wonderful. I’m ready to make this, but not sure whether to use self rising or plain flour??
Hi Regina,
I used plain all purpose flour.
Im thinking about adding lime to it. Do you think this would work?
Lime juice for some additional flavor might be nice, never tried it though, I only tried the plain recipe.
I wonder if it works also with rice flour? Or does it have to be wheat?
I have no idea, don’t use rice flour much.
This looks good and easy but …. there’s no vanilla in it? It seems it would be kind of ‘meh’ without vanilla, doesn’t it? Think I’ll add some!
Sure you can add vanilla to it, up to you.
Wow, another delicious recipe to add to my collection! Thanks a lot. Can’t wait to try this tomorrow! Yummy! All of your recipes are amazingly delicious Miss Jo. By the way, I’ve got orders for your cookies, I guess I can start my own cookie business by it. Thanks and more power!
You’re very welcome. You’ll love this cake, I made it twice now and it’s amazing.
YUM! I’m so making this tonight!! Looks super easy and so pretty like it took a ton of work LOL! Mmmmm can’t wait..
I remember making this as a child but with lemon! Will have to revisit it (about thirty years on!) and remind my mother too to see if she remembers! Thank you!
It’s Impossible Pie!
Yes, that’s what we call it too, my mom makes a pecan impossible pie which is awesome.
I’d love to know what the impossible pecan pie is, I love these sort of recipes, so easy and yet so spectacular.
I would love to see the impossible pecan pie recipe too.
Are you scalding the milk and letting it cool, microwaving to Luke warm, letting it sit out?
I just microwave it for 1 min and 30 seconds.
How did you fold in the egg whites, they didn’t really fold in completely!!
That’s OK, you’ll see little pieces of white floating around and that’s OK, you could use a whisk and it’s easier to fold in.
Looks wonderful! I don’t have a scale. Do you have measurements for ingredients since you’ve already weighed them? Can’t wait to try it!
I added the measurements in cups for sugar and flour, they may not be as exact as it is in grams or oz, but should still be OK.
You can also refer to my measurements page for more information on converting.
ok, I saw this on Pinterest and the name sucked me in … no way is there any such thing as a magic cake, I thought! Now that I see this recipe, I’ll be giving this one a shot tomorrow and planning to eat the whole thing all all
Lol, Noel I’m with you there, as a matter of fact I’m making it again right now.
Let’s eat cake!
This looks amazing! Thanks for sharing. Do you weigh the sugar and flour?
Hi Margie,
Thanks. Yes I weighed everything, because I only had the recipe in grams, so I had to weigh everything to make sure quantities were exact.
Does this need to be kept in the fridge? looks sooooooooo yummy
Only if you don’t eat it all.
How bizarre! Looks delicious, I must try it!
Trust me very bizarre, but it works.
Magic indeed! Three layers from one batter really intrigues me. Have to try this!
Hi there
I saw this recipe on Interest. It looks really good.
Would you please be so kind and send me the recipe?
Thank You.
The recipe is right here on this page.
I’ve gotta try this!