Don’t these look absolutely scrumptious? From the dusting of powdered sugar to the vanilla custard filling, there’s nothing I don’t like about this recipe. What makes it magic? Believe it or not, this is all the same batter, poured into a pan, and baked in an oven. The layers separate to make a crumbly crust and perfectly sweetened, creamy custard. The best part? It’s super simple to throw together!
The next time you need a dessert for a party, grill out, or another get together, ditch the brownies and cookies for this Vanilla Custard Magic Cake! I promise you won’t be disappointed. Plus, people will think you spent hours perfecting this delicious dessert when it really took you less than an hour!
One of the secrets to this recipe is to separate the egg yolks and egg whites and add them in separately. By beating the egg whites, you’ll get light, airy, stiff peaks, which adds to the velvety, rich, smooth texture of the egg yolks, which are mixed in with powdered sugar.
You’ll make a relatively normal cake batter, using egg yolks only and powdered sugar instead of granulated sugar. Then, fold in your fluffy egg white mixture and pour everything into a pan. Bake for 40 minutes at 325°, and you’re good to go!
If you find the top of your cake is browning too soon, you can cover it with aluminum foil for the remainder of the bake time. Top things off with a dusting of powdered sugar to really bring things together.
Vanilla Custard Magic Cake
Serves 9; 15 minutes prep, 45 minutes cook time
- 1/2 cup unsalted butter, melted & slightly cooled
- 4 eggs, separated into yolk & egg whites
- 1 1/4 cups powdered sugar
- 1 tablespoon water
- 1 cup flour
- 1 teaspoon cinnamon
- 2 cups milk, lukewarm
- 3 teaspoons vanilla extract
- Powdered sugar for dusting
- Preheat the oven to 325°. Prepare an 8x8 baking dish by lightly greasing the bottom and sides.
- Beat egg whites until stiff peaks form, set aside.
- Beat the egg yolks and powdered sugar until pale yellow. Add in butter and water, beating until evenly combined.
- Mix in the flour and cinnamon until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined.
- Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
- Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). If the top browns too quick before the minimum of 40 minutes, cover the cake with aluminum foil.
Let the cake cool completely before dusting with powdered sugar.
Recipe adapted from Omg Chocolate Desserts.