Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!
You’ve probably already seen and heard a lot about those magic cakes, but believe it or not I’ve never tried them until now. Although, photos of this cake always look really fantastic, but I ‘ve always had some other ideas to try and put this recipe on hold.
Since I had a stomach flu last couple of days and my blog was waiting a new post, it was perfect timing to take out my emergency list. That’s how I call my collection of simple and easy 15 minutes dessert recipes which I use when I’m really not able to make some complicated treats.
Do you know who was the most pleased with this decision? My dear husband ! And he really helps me a lot about my blog and seeing gorgeous pictures of the most decadent desserts all over the web but he keeps drooling over those magic cakes.
Vanilla Magic Custard Cake melts in your mouth soft and creamy. This triple-layered cake is a must-try! To make the best vanilla cake recipe, a custard-like vanilla filling separates the light, fluffy layer at the top from the dense cake layer at the bottom.
1/2 cup unsalted butter-melted and slightly cooled
2 cups milk-lukewarm
1 and 1/4 cups (150 g) powdered sugar
1 Tablespoon water
1 cup (115g) flour
2 teaspoon vanilla extract
powdered sugar for dusting
Preheat the oven to 325°F
Lightly grease 8×8 inch baking dish, set aside
Whip the egg whites until stiff peaks form, set aside.
Beat the egg yolks and powdered sugar until pale yellow.
Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
Mix in the flour 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). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.