Vanilla Bean Magic Cake
One simple batter that bakes into 3 different delicious layers; a chewy dense base, a creamy custard centre, and a fluffy sponge cake on top. It’s truly magic!
The first time I came across this cake was on one of my favorite blogs, Dave Bakes. The recipe intrigued me, one batter becomes 3 different layers when baked? What the? So I had to try it as soon as I got the chance and I was super excited the first time I made it. It is seriously the coolest thing I’ve ever baked.
One of the keys to this recipe is to have all your ingredients at the right temperature. Make sure your eggs are at room temperature, your butter is melted and cooled, and your milk is lukewarm. I start by placing my eggs in a bowl of warm water for about 5 minutes or until they are no longer cool to the touch. I heat up my butter in the microwave until just melted and let that cool for about 5 minutes. Then I warm up my milk in the microwave for about 1 minute and gather my other ingredients. The other key to this recipe is to beat your egg yolks and egg whites well before combining the two batters. Other than that, it’s a pretty simple recipe made with just 6 staple ingredients; eggs, milk, flour, butter, sugar, and vanilla.
Make sure you take your time and beat the egg whites till stiff peaks form, this will take about 5 minutes or so. You want to have as many tight air bubbles as possible.
Then beat the egg yolks, sugar and vanilla for about 3 minutes until pale and fluffy. Add the butter and beat until it starts to thicken again. Add the milk one cup at a time and mix until incorporated. Sift in the flour and beat until all the flour is mixed in. The batter will be very thin and frothy.
Add the eggs whites to the egg yolk batter, then gently and quickly fold together until just combined. As you can see, the batter is still a little lumpy and that’s fine. Slowly pour the mixture into your prepared baking pan and bake until golden on top.
And voila, a delicious cake consisting of 3 different layers, all made from one simple and easy to make batter.
Happy Fiesta Friday #34 to everyone. Thank you Angie@The Novice Gardener for hosting such a wonderful party every week. Thank you to Selma@ Selma’s Table and Elaine@Foodbod for co-hosting this week. Can’t wait to mingle with all of you!
Recipe adapted from Dave Bakes.
Vanilla Bean Magic Cake
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 9
- Category: dessert, breakfast
- Method: bake
- Cuisine: American
Description
One simple batter that bakes into 3 different delicious layers; a chewy dense base, a creamy custard centre, and a fluffy sponge cake on top. It’s truly magic!
Ingredients
- 4 large eggs, separated and at room temperature
- 150 grams (3/4 cup) sugar
- 1 vanilla bean (or 2 tsp vanilla extract)
- 125 grams (1/2 cup) butter, melted and cooled
- 500 ml (2 cups) milk, lukewarm
- 115 grams (3/4 cup) all-purpose flour
- powdered sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F. Butter an 8×8 square baking pan and line with parchment paper so two sides overhang for easy removal.
- In a medium bowl, using an electric mixer, beat the egg whites for about 5 minutes or more until stiff peaks form. Set aside.
- In a large bowl, beat the egg yolks, scraped vanilla bean seeds and sugar until pale and thick, about 3 minutes. Add butter and mix until it starts to thicken again. Then add the milk, one cup at a time, mix well. Sift the flour into the bowl and beat until all the flour is mixed in.
- Gently and quickly fold the egg whites into the egg yolk mixture until just combined. Batter will be a little lumpy.
- Slowly pour cake batter into the prepared baking pan and bake at 350°F for 10 minutes. Then keeping the cake in the oven, reduce the heat to 325°F and bake for another 40-50 minutes until the top is golden. Let cool completely.
Notes
Cake is best enjoyed at room temperature or slightly chilled. Dust with powdered sugar before serving if desired.
Your recipes and photograph’s are wonderful.
Thank you for your kind words, Deborah – much appreciated!
Could you make this a layer cake? or would it cave in if you put another one on top?
The top layer would flatten if you put another cake on top, so no.
Would spraying the pan vs. putting parchment paper make a difference in the outcome?
Hi Mariby,
You can spray the pan if you prefer. The parchment just makes it a little easier to remove from the pan because you can lift the whole cake out. I hope you enjoy the magic cake and have a great day!
I baked these earlier today and they taste absolutely amazing! They are so full of flavour and I love how they are not only chewy, but also creamy and fluffy.
This was easy to make and simply delicious! I served with a drizzle of homemade caramel sauce. Thanks for the wonderful recipe😊😊
You’re very welcome, Bev. The caramel sauce sounds delicious. Thank you for your kind words and have a great week!
Making this cake on New Years Eve with my son. So far, so good. Simple ingredients and should taste great thanks for the cool recipe!
You’re very welcome and happy New Year!
Hi, I just made the cake and I thought I followed your directions exactly. The cake was very thin and “caved in” after it cooled.. it wasn’t thick and fluffy like yours. Nevertheless it was still delicious, it worked for me but what can I do better to make it more presentable for guests? Thank you!!
Hi Madeeha, try beating your egg whites a little longer next time to ensure you have stiff peaks and as many tight air bubbles as possible. Also, fold it into the egg yolk batter very gently and quickly in order to keep as many of the air bubbles intact. The foam in the batter is what makes this cake thick and fluffy. I hope that helps. Thank you for your feedback and let me know if you have any further questions:)
Wow! Looks so soft, tender and delicious! Does it taste similar to the NY cheesecake?
The top layer tastes like a chiffon or sponge cake, the middle tastes like a egg custard or flan and the bottom layer is dense and chewy similar to a cassava cake texture or butter bar, thanks for stopping by, hugs:)
OMG!!! these magic cakes look so so amazing!!! flavourful and delicious!! Love it! 🙂
Well I think all cakes are magic 🙂 but this one is certainly fantastical too! I can’t wait to try this, and then figure out the science behind it. Super delicious and perfect with some summer berries on the side. Thanks for sharing Lily 🙂
You’re welcome Amy and thanks for stopping by:)
Oh, yum! This looks sooo yummy!
Thanks Kloe, nice to see you again:)
Love it! I’ve heard of it but never seen it before. Looks great, will have to give it a go 🙂
Thanks Nicky X
I just made this and it’s amazing!! In taste and the magic! I won’t lie, I expected it not to work for me and waiting for it to cool so I could cut it and see was torture!
I’m so happy you liked it Michelle! I was the same way the first time I made it:)
Just took the eggs out of the fridge. Can’t wait to make it tonight. Thank you for sharing!
Awesome! Let me know what you think and you’re welcome:)
Looks amazing Lily – wonderful photos and love the cape gooseberry accents. Just a reminder to edit your post to include a link to Angie’s FF 34 post and a line about the party if you want to be considered for a feature next week!! Thank you so much for sharing this with us at Fiesta Friday!
Done! Thanks Selma and always nice chatting with you, hugs:)
Wow, never heard of magic cakes before! Sounds like a brilliant idea, will definitely try this soon! and lovely pictures! 🙂
Thanks Manali X:)
Wow this is amazing! It really is like magic! Earlier this week my best friend’s mum was telling us about a dessert she used to have when she was a kid called Jello 123, it was one mix that when set separated into a jello layer, a mousse layer and a creamy foamy top! This is like the cake version. I’m definitely going to have to make this just to see it for myself!
Please do and let me know what you think:)