By now you all know magic cake recipes have simply filled out the web, everybody is making it and there are numerous variations as well. We also tried making some of these recipes, like chocolate, butterscotch and more, but this one remains my favorite. Weird enough, I am not a fan of home-made cakes and desserts in general, though I am known to break the rule every now and then. For example, this recipe, I wanted to know what was all the fuss about and the more I tried to understand, the more intriguing it became. If you look at the pictures you will notice a cake with three layers but only one batter will be used and that one is pretty thin as well, of crepe batter consistency.
Well, we made it and it was great, I mean I really, really like it. It is very easy to make and fast too. However, I am still trying to wrap my brain around how those layers separate from one another but I guess it is probably a consistency thing, temperature and baking time. In any case, it is really magic. Enjoy!!!
Ingredients
- 4 eggs (separate yolks from whites) at room temperature
- 1 tsp vanilla extract
- 150 g (¾ cup) sugar
- 125 g (1 stick or ½ cup) butter, melted
- 115 g (4 oz or ¾ cup) of all purpose flour
- 500 ml (2 cups) milk lukewarm
- powdered sugar for dusting cake
Preparation Instructions
- Preheat oven to 325° F / 160° C. Grease a 8 inch x 8 inch baking dish.
- Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
- Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
- Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
- Sprinkle some powdered sugar after cake has cooled.
cypriania says
In the magic cake, can you also put in the ounce, teaspoon, and such, for those of us who were never taught metrics?
baker says
Which ingredient do you want converted? I thought whatever was in the brackets was pretty self explanatory.
Petra says
Duh DU duh
Polly says
Hi,
I’m inquiring about the Magic Cake. You mentioned it will take anywhere between 40 and 70 min and cook to light golden brown. Will inserting a tooth pick in the center also confirm that it is cooked, or just go by the light golden brown color?
This Magic Cake sounds really good. I will be trying it soon.
Thank you
baker says
You have a custard layer inside so no, toothpic doesn’t work. You kinda have to touch it on top to see if it’s firm.
Carole Young says
I noticed the recipe calls for all purpose flour but no baking powder or soda. Do you
mean to use plain flour or self rising flour?
baker says
I though all-purpose flour is usually plain but if I am wrong, my bad. No baking powder or baking soda required.
Melody says
4 OZ is 1/2 cup
6 OZ is 3/4 cup
8 OZ is 1 cup
How much flour? 6 OZ or 4 OZ ( 1/4 cup would probably make a noticeable difference.)
baker says
Actually 4 to 4.5 oz of all-purpose flour is 1 cup. In metric system would be 125g to 128g, easy to find out with a simple Google search. Keep in mind flour has different density compared to other ingredients.
Irene says
Your written recipe is very easy to understand and I will be making it soon. I don’t understand all the questions about the recipe. It very self explanatory. It looks and sounds very good!
baker says
Thanks!
Nancy Corriveau says
I will be making this today can hardly wait
Shaheen Manta says
Do I have to let the cake cool down and then serve?
baker says
Yes I would, unless you can’t wait!
Kacy says
Regarding the Magic Cake : When you fold the beaten egg whites into the batter, do you fold until all the egg white lumps are gone to make the batter or are there suppose to be egg white lumps in the batter. I am confused, cause it looks like lumpy crepe batter.
baker says
No, you want some of those white bits left in the batter, it’s what makes the top layer spongy.
memere says
Do you grease the pan?
memere says
I just answered my own question. Sorry. Hadn’t looked properly
baker says
lol
Linda says
I love this recipe. It was very well explained. Only inexperienced cooks may have questions. That’s a good thing. It’s how we became experienced. We had to ask questions as well. Be patient. Great CAKE.
Linda Watson says
If you like a larger version what would be the measurements then
Linda Watson says
Can you use self-raising flour
baker says
magic cake does not require yeast so the answer is no.
Debbie says
What size eggs – small or large?
baker says
try medium ;)
Michele Dubois says
You say in the answer just above to try medium eggs. I only ever buy large. Would I still use the same amount of eggs? or less?
Linda says
Honestly, I see no reason for all the questions. It is perfectly clear and concise. Just wanted to comment on that , I’m just saying’. Aside from that, I’m on my way to the kitchen to made this sinful (I’m sure) dessert!! Thanks for the recipe.
Marilyn says
Can this recipe be doubled and made in 9×13 pan?
Katie Tate says
I made this cake and it was delicious! It was so easy to make and my family was thrilled. I am like you in that I’m not a fan of cakes, but I really really surprised and how tasty this cake is. Thanks for the recipe!
Katie Tate says
Oops.. I “meant” I was really really surprised at how this cake turned out…lol