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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!

Vanilla Bean Magic Cake

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 9
  • Category: dessert, breakfast
  • Method: bake
  • Cuisine: American


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!


  • 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)


  1. Preheat oven to 350°F. Butter an 8×8 square baking pan and line with parchment paper so two sides overhang for easy removal.
  2. In a medium bowl, using an electric mixer, beat the egg whites for about 5 minutes or more until stiff peaks form. Set aside.
  3. 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.
  4. Gently and quickly fold the egg whites into the egg yolk mixture until just combined. Batter will be a little lumpy.
  5. 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.


Cake is best enjoyed at room temperature or slightly chilled. Dust with powdered sugar before serving if desired.

Keywords: magic cake recipe, vanilla magic cake, custard cake recipe, 3 layer custard cake

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