Magic Cake

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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.

4.6 from 53 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

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.


Here’s the latest addition to magic cakes, the irresistible magic flan cake!


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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    • says

      No a clean knife wouldn’t really do because the middle layer will be a custard layer. It should be golden brown on top, and when you shake it it really shouldn’t be jiggly anymore.

  1. Leslie says

    Made the lemon magi cake it didn’t separate and I can taste the egg which makes me think it wasn’t beaten enough what’s ur opinion. Also what do u think of orange In place of lemon. Going to try again love the recipe

  2. Laura Iverson says

    Wondering if fruit could be added to the batter or to the top once the batter is poured in the pan, before baking? Has anyone tried this? Thanks!!!

  3. Tina says

    Hi, Jo

    Thanks for sharing your Magic cake recipe,

    My Magic Cake turned out into 2 layers– thin layer was at the bottom,and the rest was cake,the mustard part was missing.

    Can you let me know where did I do wrong?

    Thanks .

    • says

      Hi Tina,
      Unfortunately since I’m not with you in the kitchen when you’re making this it’s hard for me to tell you what went wrong. Please take a look at the butterscotch magic cake because it has step by step pictures and a more detailed description on how to make the cake, it might help. :)

    • says

      Hi Nagi,
      I’ve never tried a bundt cake form with this cake before. The only reason I’m concerned a bit is because the batter will be quite deep so I’m not sure what will happen to the layers, more layers, or maybe not set at all. For sure the bake time would be different. I don’t know, if you give it a try I’d love to hear what happens.

  4. says

    I made this recipe today and I can’t believe how beautifully it turned out! I wanted to jazz it up just a touch, so I also made a blueberry sauce (from frozen berries) to go with it. Complements the cake perfectly. Thanks so much for sharing this!

  5. Bev says

    Can you make this recipe with egg substitute? I am trying to cut the cholesterol. Or could I make it with half real eggs and half egg substitute? Also what about the milk, skim, 2% or whole? Thanks.

    • says

      Hi Bev,
      I’m not really sure about the egg substitute though I think it would be better if you used half egg substitute and half real egg. About the milk, I used 2% milk.

  6. Marie says

    First, I’d like your suggestions on how to make this an orange one. Can I just do the exact same as the lemon cake but with an orange then?

    Second, I like that this cake isn’t too difficult, but still very impressive. It’s also delicious and not heavy. I was looking for a light dessert to serve after a heavy italian main dish. I figured something lemony would be a good choice, similar to italian desserts. At least, it reminds me of italian desserts. So, I did the lemon one. I need to get an 8×8 pan to get the three layers. Due to my 9×9, I only got two layers> It still turned out with interest and deliciousness!!! yay! This cake will be a staple in my house. Me being a newlywed, I’m trying to find recipes to build my repertoire, to fill my go-to recipes book. This is one of them. So, thanks! I just love the presentation!

    I made a blueberry compote to top it off. A suggestion for ya’ll! I chilled it btw, not served warm. The cake is even more delicious the next day as it was able to “get happy” in the fridge over night and have the powdered sugar seep into the cake to make it a little more sweet. Had to add more powered sugar before serving again the next day, but that was perfectly fine with me! It needed a little more sweetness for my liking. IN the end, it had the perfect balance of tart and sweet.

    • says

      Glad you liked it Marie! Yeah, for an orange version I’d use the same method and quantities as for the lemon version, I might even add a bit more orange zest for a more subtle orange flavor. :)

    • says

      Hi Rachelle,
      I personally haven’t tried the gluten free flour, but a lot of people have left comments, and said they have tried it and for some it worked and for some it didn’t.

  7. Dian says

    This recipe is heaven for a custard lover like me. Just made it today. I reduced the sugar and used vanilla bean. It turned out delicious. Thank you for sharing the recipe. I’ll try the chocolate and coconut version. They look tempting.

      • Judy says

        had way too much batter for an 8 x 8, so used a 9 x 13. Is this going to be a problem – it’s baking right now. Know it’s a little late for this question, but is this normal?

        • says

          It should have been just the right amount of batter for the 8×8 pan. If you use a 9×13 you might not get all the layers of the cake because it’s not thick enough. Let me know how it turns out.

          • Judy says

            You’re right – pudding layer is almost nonexistent, but the taste is good. Think I went into panic mode and thought it would be all over the oven. Will try again and follow directions.

            Thanks for sharing receipes.

          • says

            You’re welcome Judy :) Actually if you’re afraid it would make a mess out of your oven, I’d just put the 8×8 baking pan into a big cookie sheet and this way that will catch any spills, though there should not be any spills. :)

  8. annette says

    Just made the”magic cake”. Cooked it for 50 minutes. Left it a little longer past golden brown. It is not firm, What should i do?

  9. Diane says

    Do you think you could make cupcakes with this batter vs. cake? Can’t wait to make it. Thanks for sharing the recipe!

    • says

      Absolutely you can, you will just have to adjust the baking time. I’ve never tried it as cupcakes but I know others have and it turned out fine. Good luck. :)

  10. Kimberly says

    Hi Jo,
    Quick question? Can you make this ahead of time? I wanted to make tonight and have ready for when friends arrived for dinner tomorrow night.

    • says

      You could but it’s best served on the day that you make it, it’ll still be good but just not as good. Also make sure you refrigerate it. If you want to sprinkle some powder sugar over it I would leave that till tomorrow night.

  11. Dee says

    I have made the original version and the lemon version. OH MY GOODNESS this cake is wonderful, especially if you like custard. I used a loaf pan 9×6 and instead of powdered sugar on the top I used whipped cream and a Cherry.

    Thank you for such an easy and deliciousrecipe

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