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5.0 from 3 votes

Easy Magic Custard Cake Recipe

Magic layer custard cake is a creamy, tender, fluffy and festive dessert is perfect for all holiday celebrations. It's a fabulously easy recipe that uses one simple batter to create three distinct and delicious layers - like magic!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 15 servings
Calories: 299 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 8 large eggs separated
  • 4 cups whole milk
  • 2 cups powdered sugar + extra for garnish
  • 1 ¾ cup all-purpose flour
  • 1 cup melted butter
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon salt
  • ¼ teaspoon cream of tartar

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease (or butter) a 9 X 13-inch baking dish and set aside.
  2. Separate the egg whites and egg yolks, being very careful not to get ANY yolk in the whites. Place the egg whites in the bowl of an electric mixer. Add the cream of tartar, then use a whip attachment to whip the eggs on high, into a firm meringue.
  3. In a separate mixing bowl, whisk the egg yolks, sugar, salt, vanilla extract, and almond extract together.
  4. Alternate mixing the milk and flour into the egg yolks, until the batter is thin and smooth. Then whisk in the melted butter.
  5. Finally, use a rubber spatula to gently fold the meringue into the batter. Mix the batter until it is mostly smooth, being careful not to deflate the meringue.
  6. Pour the batter into the prepared pan. Bake for 10 minutes. Then lower the oven temperature to 325 degrees F, and bake for another 40-45 minutes. The top should be golden-brown and the center should jiggle, JUST A LITTLE, when you shake the pan. If it jiggles a lot, like it is liquid in the center, leave in the oven another 5 minutes.
  7. Cool to room temperature, then chill until ready to serve. The colder the cake, the easier it is to cut into pretty pieces. If possible make the day before serving and refrigerate.

Notes

  • Cutting the finished cake is much easier to do when it has been chilled for several hours. If possible make it the day before serving and refrigerate.
  • The baking time on this is pretty important to get three distinct layers. If you bake the cake too long the creamy center layer will harden. However, if you don’t bake it long enough, the center layer will be runny. It is common for ovens to run up to 30 degrees too hot or too cool… Especially older ovens that get a lot of use. Make sure your oven temperature is accurate by placing a hanging oven thermometer off the center rack. (If you bake regularly replace the hanging thermometer every 6-12 months.)
  • The baking time on this is pretty important to get three distinct layers. If you bake the cake too long the creamy center layer will harden. However, if you don’t bake it long enough, the center layer will be runny. It is common for ovens to run up to 30 degrees too hot or too cool… Especially older ovens that get a lot of use. Make sure your oven temperature is accurate by placing a hanging oven thermometer off the center rack. (If you bake regularly replace the hanging thermometer every 6-12 months.)

Nutrition Information

Serving 1pc Calories 299kcal (15%) Carbohydrates 31g (10%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 126mg (42%) Sodium 325mg (14%) Potassium 147mg (4%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 610IU (12%) Calcium 93mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 299

% Daily Value*

Serving 1pc
Calories 299kcal 15%
Carbohydrates 31g 10%
Protein 7g 14%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 126mg 42%
Sodium 325mg 14%
Potassium 147mg 3%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 610IU 12%
Calcium 93mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.