Vanilla Magic Cake Recipe

Introduction

Vanilla Magic Cake is a delightful dessert that magically separates into three layers as it bakes, creating a creamy custard base, a soft cake layer, and a light meringue topping. This simple yet impressive cake is perfect for any occasion and will wow your family and friends.

Ingredients

• 4 large eggs, separated into whites and yolks
• 1 cup granulated sugar
• 1 cup milk (whole milk works best)
• 1 cup all-purpose flour
• ½ cup unsalted butter, melted
• 1 tablespoon vanilla extract
• Pinch of salt
• Powdered sugar (for dusting the finished cake)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and grease a 9×9-inch square baking dish. Line it with parchment paper for easy removal.
2. Step 2: Separate the eggs into two bowls—one for yolks and one for whites.
3. Step 3: Beat the egg yolks and sugar together until light and fluffy. Add the melted butter, milk, vanilla extract, and a pinch of salt. Mix well.
4. Step 4: Sift the flour and gently fold it into the wet ingredients. The batter should remain thin.
5. Step 5: Beat the egg whites until stiff peaks form, then gently fold them into the batter without deflating the mixture.
6. Step 6: Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the top is golden and the cake has separated into distinct layers.
7. Step 7: Allow the cake to cool completely in the pan. Dust with powdered sugar before slicing and serving.

Tips & Variations

• Use room temperature eggs for better volume when whipping the whites.
• Try adding lemon zest or almond extract for a twist on the classic vanilla flavor.
• If you don’t have a 9×9-inch pan, a similar-sized round cake pan will work as well.
• Be gentle when folding to preserve the airy texture of the egg whites.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. Reheat gently in a low oven or eat chilled. This cake is best enjoyed fresh but can be kept cool to maintain its layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does the cake separate into layers?

The separation happens because of the unique batter composition and baking temperature. The heavier custard sinks to the bottom, the cake layer cooks in the middle, and the whipped egg whites rise to form a light meringue layer on top.

Can I use low-fat milk instead of whole milk?

Whole milk is recommended for the best custard texture, but you can use low-fat milk if needed. Just note that the cake may be less rich and creamy.

Vanilla Magic Cake Recipe

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★★★★★

4.7 from 102 reviews

Vanilla Magic Cake is a delightful dessert featuring a unique batter that magically separates into three distinct layers during baking: a dense custard layer, a light sponge cake layer, and a creamy whipped topping. Made with simple ingredients like eggs, sugar, milk, and vanilla, this cake is both elegant and easy to prepare, perfect for any occasion.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggs

• 4 large eggs, separated into whites and yolks

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• Pinch of salt

Wet Ingredients

• 1 cup whole milk
• ½ cup unsalted butter, melted
• 1 tablespoon vanilla extract

For Finishing

• Powdered sugar, for dusting

Instructions

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Grease a 9×9-inch square baking dish and line it with parchment paper to ensure the cake releases easily after baking.
2. Separate the Eggs: Carefully separate the eggs, placing the yolks in one bowl and the whites in another. This step is crucial for creating the cake’s layered texture.
3. Mix the Wet Ingredients: Beat the egg yolks and granulated sugar together until the mixture is light and fluffy. Then, add the melted butter, whole milk, vanilla extract, and a pinch of salt, mixing well to combine all ingredients.
4. Add the Flour: Sift the all-purpose flour into the wet mixture and gently fold it in, making sure to keep the batter thin and smooth without overmixing.
5. Whip the Egg Whites: Using a clean mixer, beat the egg whites until stiff peaks form. This aeration is key to the cake’s elevated texture.
6. Combine: Gently fold the whipped egg whites into the batter, taking care not to deflate them, ensuring the batter remains airy and light.
7. Bake the Cake: Pour the delicate batter into the prepared baking pan and bake for 40 to 45 minutes. The cake will turn golden and separate into its signature three layers during this time.
8. Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, dust the top generously with powdered sugar. Slice and serve to enjoy the layered magic.

Notes

• Use whole milk for the best texture and flavor; skim or low-fat milk may affect the custard layer formation.
• Do not overmix the batter after adding flour to keep it thin and allow proper layering.
• Be gentle when folding in the whipped egg whites to preserve the airiness that creates the fluffy top layer.
• Ensure eggs are at room temperature for better whipping volume.
• Cooling the cake fully before slicing helps maintain the distinct layers and easier cutting.

Keywords: Vanilla Magic Cake, magic cake, layered cake, custard cake, easy dessert, vanilla cake