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Magic Layered Custard Cake

Magic Layered Custard Cake
Magic Layered Custard Cake
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This Magic Layered Custard Cake is unbelievably easy to make and delicious. This is the perfect type of cake to serve anytime during the day. Whether you are looking for a sweet treat for breakfast or looking to curve that sweet tooth after dinner, this quick and easy cake recipe is exactly what you need. Plus, you can make this yellow cake recipe in just a few hours and be serving it to your friends or family. Guaranteed people will be begging you for this magic cake recipe! 



  • 4 eggs, separated, at room temperature
  • 4 drops white vinegar
  • 5 1/3 ounces sugar
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 125 grams butter, melted
  • 3 cups flour
  • 2 cups milk, lukewarm
  • 1 pinch salt

Magic Layered Custard Cake

Custard Cake Recipe

  1. Grease and flour an 8X8 square baking dish. Set aside. 

  2. Preheat your oven to 325 degrees F. 

  3. Begin to beat egg whites and add vinegar. Beat until stiff. 

  4. In a separate bowl, beat the egg yolks and sugar together. 

  5. Add the water, salt, and vanilla extract as you continue to mix everything together. 

  6. Add the melted butter and continue to beat everything together. 

  7. Slowly add the flower and mix it in. 

  8. Add the warm milk and beat until it is well incorporated. 

  9. Fold in the beatened egg whites using a spatula or a spoon to mix it in gently. 

    Tip: Be sure not to overmix this part, you still want to see some of the egg white floating on top of the batter. 

  10. Pour your batter into your already greased and floured baking dish. 

  11. Bake your cake for about 60 minutes or until the top is golden and cake is still soft. 

    Let your cake cool in the pan for at least 3 hours before serving with powder sugar sprinkled over top. 

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A simple recipe but it sounds yummy! I am a great fan of frosted cakes, but this layered custard cake is till intriguing. I have all of the ingredients so I think I will give it a whirl this weekend.

This custard cake looks amazing and I can't wait to try it but I'm curious, does the top layer end up being something similar to the meringue and the bottom layer a flan-like texture? Do you think different flavored extracts would be ok to switch up this dessert, or would it not be the same results? Because I'm thinking maybe of trying a lemon custard and then topping with a blueberry compote.

5 1/3 ounces sugar is 3/2 cup and the 125 gms of butter is just shy of 9 tbs.

5 1/3 ounces of sugar is what measurement in a cup? 125 grams butter is how many ounces or tablespoons?

Wow. This cake looks incredible. I've got to try it!

I just LOVE that this dessert is baked from scratch! No packets of cake mix or tins of custard or whatever. Call me weird but sometimes I find it quite satisfying to add ingredients one by one and to actually BAKE something. Anyway, enough about me, lol! This Magic Layered Custard Cake is a very good recipe and the layers really to appear as if by magic so do not overmix.


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