Desserts

Vanilla Magic Cake

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.

A white plate with a slice of vanilla magic cake and a dessert spoon

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.

A collage of 6 photos to show step-by-step instructions on how to make a magic cake

How to make the perfect MAGIC CAKE

If you look at the photos above, 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.

However, 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 (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

And that’s it, now let’s grab a slice before it disappears!

A slice of vanilla magic cake on a white plate with a dessert spoon on it

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.

5 from 2 votes
Vanilla Magic Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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.

Course: Dessert
Cuisine: International
Servings: 12 slices
Calories: 360 kcal
Author: Daniela Anderson
Ingredients
  • 9 eggs
  • 1 liter milk
  • 250 g powdered sugar
  • 200 g plain flour
  • 200 g unsalted butter
  • 1 tsp vanilla extract
Instructions
  1. Pre-heat the oven at 140 degrees Celsius (284 Fahrenheit).

  2. Melt the butter, then leave to cool.

  3. Separate the egg yolks from the egg whites.

  4. Beat the egg yolks with the powdered sugar until you get a smooth, light-coloured consistency.

  5. 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.

  6. Beat the egg whites separately until you get stiff peaks, then use a spatuala to gently fold them into the batter.

  7. Line a large rectacle baking tray with non-stick perchament paper, then add the batter.

  8. 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.

  9. Turn off the oven, then leave to cool completely in there. Once it's cool, refrigerate overnight before slicing.

  10. Optionally, you can powder some more sugar on top of the cake and serve it cold.

Recipe Notes
  • 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
Nutrition Facts
Vanilla Magic Cake
Amount Per Serving
Calories 360 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 166mg 55%
Sodium 85mg 4%
Potassium 177mg 5%
Total Carbohydrates 37g 12%
Sugars 24g
Protein 8g 16%
Vitamin A 14.6%
Calcium 11.9%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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2 Comments

  • Reply
    Big Jim
    April 23, 2018 at 4:02 pm

    what size baking tray are you using for this recipe?

    • Reply
      Daniela Anderson
      April 23, 2018 at 5:55 pm

      Hi! Thank you for your comment! My tray is a 30×25 cm, or 12×10 inches. The walls are pretty high, as there is quite a lot of batter. I hope it helps.

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