Magic Cake

Magic Cake - one simple thin dough, bake and voila! You end up with a 3 layer cake, with a delicious layer of custard in the middle. Truly magical.

If you look closely enough, you will be able to see this cake has 3 layers, with a custard layer in the middle. The way it looks almost reminds me of a Napoleon dessert. So at first glance, you might think this cake is a lot of work where you make cakes separately and puddings separately and you cut the cake in half and put the pudding in the middle and so on. Not all!

This is truly a magic cake and what happens is pure magic. OK maybe not, but close enough. You really only need to make a very thin dough, when you read the recipe you will see that the ratio of milk to flour is high, so the dough is very thin, similar to crepe dough.
The best part is the hardest thing you have to do, is make the dough, pour the mixture into an 8-inch x 8-inch baking pan, place it in the oven and let the magic happen. After one hour, you have a perfect 3-layer cake with the tastiest layer of custard.
Many people ask me why the cake ends with 3 layers and I've been thinking about this for a long time and especially after making it dozens of times I really think it's because of the thin dough and folded egg whites.

My trick to make sure you get 3 layers is to make sure you don't fold the egg whites completely, you want to make sure you still have a few pieces of white in them. This is just my tip, really.

This is one of the easiest cakes you will ever make and one of the most impressive and yet delicious. Now try and stop eating only one piece, which will require magic.


  • 4 eggs at room temperature
  • 3/4 cup of sugar
  • 8 tablespoons unsalted and melted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 2 cups of lukewarm milk *
  • powdered sugar for dust


  1. Preheat the oven to 325 degrees F. Brush an 8-inch x 8-inch baking sheet or coat it with baking paper so it is easier to remove.
  2. Separate the eggs and beat the yolks with sugar until they are light and fluffy. Add the butter and vanilla extract and keep stirring for a minute or two after that you can add flour and mix until fully mixed.
  3. Slowly add milk and shake until everything is mixed evenly.
  4. Add the egg whites to the mixer and stir to form a stiff peak.
  5. Add the egg white to the cake mixture and gently fold it. Another variation for folding egg whites is by shaking them into cookie dough, which is much faster and easier. Make sure you don't fold the egg whites completely, you still want to see some white pieces floating above.
  6. Pour the mixture into the pan and bake for 40 to 70 minutes or until the top is lightly golden. The baking time can vary greatly depending on the oven, so look around for 40 minutes and see how it looks.
  7. Sprinkle with powdered sugar after the cake is cold.
This recipe is inspired by jocooks

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