Vanilla Magic Cake, a delicious 3-layer dessert that uses only simple ingredients that can always be found in your pantry. Super easy to make, this is definitely the cake of all cakes.
This cake really is magic. Only one batter, and you get 3 amazing layers: sponge at the top, a vanilla custard in the middle and a firmer bottom layer. No need for a cream to fill, no need to bake a separate sponge, one single baking, and that's it!
In Romanian we call it smart cake, because of the way it separates into 3 layers. Not sure if baking is science, as some say, but it definitely is magic. Now, vanilla is the most common flavour, but you can also experiment with lemon, chocolate and any other flavours.
BE WARNED! The batter is totally unusual, way thinner than any cake batter you normally make for cakes.
Even thinner than a crêpe batter, but it's absolutely normal, so don't panic if you get a weird-looking batter, that's how it's supposed to be.
And, if patience is a virtue, it's even more when it comes to this cake. Do follow all steps closely, and leave the cake to bake at a low temperature, then leave to cool down in the oven, and refrigerate overnight before slicing it.
If there is a word to describe this cake, then this is PERFECTION! And, in order to get a perfect cake, you need not rush it.
How to make vanilla magic cake
If you look at the photos below, you can tell it's actually a lot simpler than you would think. Eggs, butter, milk, flour, sugar and vanilla, only 6 INGREDIENTS, nothing more.
- preheat the oven to 140 degrees Celsius (280 Fahrenheit)
- melt the butter and allow it to cool
- in a bowl, beat the egg yolks with the sugar until pale in colour and smooth
- add the flour gradually, mixing well after each addition
- in go the vanilla extract, butter and milk and beat again
- separately, beat the egg whites until the hold a stiff peak, then gently fold them in
- line a baking tray with non-stick paper, pour in the batter and bake for one hour until a skewer inserted in the middle comes out clean
- turn the heat off, then leave the cake in to cool down completely
- refrigerate overnight before slicing
Tips and tricks
There are some tips to ensure a perfectly layered cake:
- Make sure the ingredients are at room temperature, so I recommend removing them from the fridge at least one hour before you start baking.
- Beat the eggs very well, first the egg yolks are beaten together with the sugar, then the egg whites are beaten separately, again, very well.
- When you fold in the egg whites, use a spatula, and not a whisk or blender, there is no need to fully incorporate them until smooth.
- The oven has to be pre-heated when the cake goes in
- Leave to bake undisturbed for about an hour at a low temperature, if it still jiggles in the middle, leave to bake further until the top is golden brown.
- Use a good-quality vanilla extract, otherwise the cake will taste eggy.
And that's it, now let's grab a slice before it disappears!
If you’ve tried my VANILLA MAGIC CAKE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Vanilla Magic Cake, a delicious 3-layer dessert that uses only simple ingredients that can always be found in your pantry. Super easy to make, this is definitely the cake of all cakes.
- 9 eggs
- 4 cups milk
- 250 g icing sugar
- 200 g plain flour
- 200 g unsalted butter
- 2 teaspoon vanilla extract
-
Pre-heat the oven at 140 degrees Celsius (284 Fahrenheit).
-
Melt the butter, then leave to cool.
-
Separate the egg yolks from the egg whites.
-
Beat the egg yolks with the icing sugar until you get a smooth, light-coloured texture.
-
Gradually add the flour, one tablespoon at the time, and beat until fully incorporated, then add the vanilla extract, butter and milk, and beat again.
-
Beat the egg whites separately until you get stiff peaks, then use a spatuala to gently fold them into the batter.
-
Line a large rectacle baking tray with non-stick perchament paper, then add the batter.
-
Bake in the oven for one hour, or until the top is golden brown, and a tooth pick inserted in the middle comes out clean.
-
Turn off the oven, then leave to cool completely in there. Once it's cool, refrigerate overnight before slicing.
-
Optionally, you can powder some more sugar on top of the cake and serve it cold.
- Click on the US Customary link (under the ingredient list) to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure the ingredients are at room temperature, so I recommend removing them from the fridge at least one hour before you start baking.
- Beat the eggs very well, first the egg yolks are beaten together with the sugar, then the egg whites are beaten separately, again, very well.
- When you fold in the egg whites, use a spatula, and not a whisk or blender, there is no need to fully incorporate them until smooth.
- The oven has to be pre-heated when the cake goes in
- Leave to bake undisturbed for about an hour at a low temperature (140 degrees Celsius, 284 Fahrenheit), if it still jiggles in the middle, leave to bake further until the top is golden brown.
- Refrigerate overnight before slicing and serve cold
Big Jim
what size baking tray are you using for this recipe?
Daniela Anderson
Hi! Thank you for your comment! My tray is a 30x25 cm, or 12x10 inches. The walls are pretty high, as there is quite a lot of batter. I hope it helps.
Kate
Hi, do you use medium or large eggs please? Thanks
Daniela Apostol
Hi! I usually use medium eggs.