This Magic Custard Cake is truly enchanting, transforming a simple batter into a fascinating three-layered dessert as it bakes. It creates a dense, fudgy bottom, a creamy custard middle, and a light, airy cake top—all from a single pour. It’s a delightful surprise, perfect for impressing guests with minimal effort.

Magic Custard Cake

Ingredients:

For the Cake:

For the Custard:

Instructions:

1. Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper, allowing some overhang on the sides for easy removal later.
2. Step 2: Prepare the Cake Batter In a medium mixing bowl, whisk together the ½ cup melted unsalted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well combined. Sift in the 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; a few small lumps are okay.
3. Step 3: Prepare the Custard Mixture In a separate bowl, whisk together the 3 large eggs, 1 cup whole milk, ½ cup granulated sugar, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and a pinch of salt until the mixture is completely smooth and no lumps of flour remain.
4. Step 4: Add the Cake Batter Pour the custard mixture evenly into the prepared baking pan. Then, very carefully spoon the cake batter over the custard mixture, trying to distribute it as evenly as possible without disturbing the bottom layer. Do not stir or mix the two layers together—this is crucial for the “magic” separation to occur during baking!
5. Step 5: Bake Until Golden Bake in the preheated oven for 40–45 minutes, or until the top cake layer is golden brown and a toothpick inserted into the center of that top layer comes out clean. Rotate the pan halfway through baking for more even cooking.
6. Step 6: Cool & Serve Allow the cake to cool in the pan for at least 15–20 minutes before attempting to slice it. For best results, it’s often recommended to chill it completely in the refrigerator for a few hours (or overnight) before slicing, as this helps the custard layer set firmly. Dust with powdered sugar, add fresh berries, or drizzle with caramel sauce for extra flair before serving.

Tips for Success

• Don’t Mix Layers: This is the most important tip! Resist the urge to combine the cake and custard mixtures. Their different densities ensure they separate beautifully into distinct layers while baking.
• Use Room-Temperature Eggs: Using room-temperature eggs allows them to blend more smoothly and evenly into both the cake and custard batters, contributing to a better overall texture.
• Adjust Sweetness: If you prefer desserts that are less sweet, you can slightly reduce the granulated sugar in either the cake layer or the custard layer, or both, according to your taste.
• Make It Gluten-Free: For a dietary-friendly option, you can substitute the all-purpose flour with a good quality gluten-free flour blend in both the cake and custard layers. Ensure your blend contains xanthan gum, or add it if necessary.