Vanilla Magic Custard Cake

17 March 2020 Bookmark0
Vanilla Magic Custard Cake is soften-in-your-mouth gentle and creamy. you need to do this scrumptious, triple layered cake. A custard-like vanilla filling separates a mild, fluffy layer on top and a dense cake layer on the bottom, to create the closing vanilla cake recipe!

My favored Vanilla Cake Recipe
You’ve in all likelihood already seen and heard lots about those magic desserts, but agree with it or no longer I’ve never attempted them until now. although, pix of this cake continually look without a doubt tremendous, but I ‘ve always had a few other ideas to try to positioned this recipe on keep.

Vanilla Magic Custard Cake
Vanilla Magic Custard Cake

Considering that I had a stomach flu remaining couple of days and my blog changed into ready a new post, it become perfect timing to take out my emergency listing. That’s how I call my series of simple and clean 15 minutes dessert recipes which i exploit when I’m certainly not able to make some complicated treats.

Do you know who became the most pleased with this choice? My expensive husband ! And he surely helps me loads approximately my blog and seeing gorgeous pictures of the most decadent cakes all around the net but he maintains drooling over the ones magic cakes.

Vanilla Magic Custard Cake


  • 1/2 cup unsalted butter-melted and slightly cooled
  • 2 cups milk-lukewarm
  • 1 and 1/4 cups (150 g) powdered sugar
  • 4 eggs-separated
  • 1 Tablespoon water
  • 1 cup (115g) flour
  • 2 teaspoon vanilla extract
  • powdered sugar for dusting


  1. Preheat the oven to 325°F
  2. Lightly grease 8×8 inch baking dish, set aside
  3. Whip the egg whites until stiff peaks form, set aside.
  4. Beat the egg yolks and powdered sugar until pale yellow.
  5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
  6. Mix in the flour until evenly incorporated.
  7. Slowly beat in the milk and vanilla extract until well combined.
  8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
  9. 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.
  10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.


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