This is a very unique cake. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) Anddddd please check out my latest version….with strawberries!!!
You will need:
Click Here For —–> Parchment Paper
Click Here for Your —–>8×8 Baking Pan
Click Here for a —-> Sugar Shaker
Magic Custard Cake
Ingredients
- 4 eggs (whites separated from yolks), room temp
- 1 tsp vanilla extract
- ¾ cup sugar
- 8 Tablespoons butter, melted
- ¾ cup all purpose flour
- 2 cups milk lukewarm
- powdered sugar for dusting cake
Instructions
- nstructions:
- Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
- Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. 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 approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
Click HERE for the Chocolate Version!
adapted from best yummy recipes
Anna Bennett says
Magic Custard Cake, Oh I definitely want to try this.It looks & sounds so good that my mouth started to water.
wendy free says
Hi, love the recipe for Magic Custard Cake however, am I. Australia and not sure how much a ‘stick of butter’ weighs, can someone let me know please, cheers
danielle says
4 ounces 🙂
Charlotte says
About 113g
Rose says
I made the chocolates version, it was very good, but not as creamy as it look in the photo. What did I do wrong?
Hugs & Cookies xoxo says
Hmm, I am not sure?
Tina says
i made the custard cake, the chocolate version and the lemon version. the only one i didn’t like was the chocolate. just doesn’t come as good as others, going to try butterscotch version
Linda says
Probably overbaked it. I did the same.
Alli says
Oh my goodness,…There’s a LEMON MAGIC CAKE!?! ????????????Could you please send me the recipe for that???? Thank you for your time and all of your recipes
Joyce says
I don’t understand grease and also use parchment paper??? Are you saying grease the sides of the 8×8 pan and then line the bottom with parchment paper. You can’t grease parchment paper. Please let me know… Thank you.
Hugs & Cookies xoxo says
grease pan so parchment sticks and doesnt slide around
Elisabeth Smith says
You can certainly grease parchment paper. I ran out, so I just buttered the pan and that worked fine.
sharon says
it equals 113grams which is about just under a half block of butter which is 250grams, hope this helps
Geri says
8 tablespoons is 1 stick of butter. A pound of butter is 16 oz., therefore, 4 oz would be 1/4 not 1/2. 1/2 would be way too much,.
maureen retting says
1 lb of butter…16 oz…..4 sticks to a lb…. 1 stick..4 oz X4= 16 Oz ….1 lb.
Christine Smout says
A stick of butter equals Australian 114grams & 375 F is 150 c (is think this must be fan faust as most baking doesn’t go below 160 c. Good Luck. I baking it right now. Chrissy.
KK says
The recipe says 325 F which is 163 C.
Sue says
According to the web site I just looked up 375F = 190C
See: http://www.joyofbaking.com/OvenTemperatures.html
Nancy Blumberg says
In making a cake with egg whites it is important to know if they are beaten stiff or dry or what. Folding egg whites is kinda an art. Making a sponge cake is very similar to this kind of instruction. I always tend to over beat my eggs and am always sorry. I can’t wait to make this and going to do it today! I didn’t see an answer to the milk question, does the percentage of fat make a difference? Happy eating everyone!
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Hugs & Cookies xoxo says
I would guess you should stick with whole milk.
Lisa Camille says
I am waiting for my cake to cool as I type
it is very wet like almost impossible to take out of the oven is this normal I followed the directions very carefully
Lisa Camille says
on this recipe calls for sugar and on the strawberry recipe says to use powdered sugar instead of sugar please advise thanks for your time
Linda says
I made this Magic Custard Cake it came out great. I served it with strawberries and whip cream on top. Everyone loved it and it was so easy to make. I used 2% milk and it was fine.
Anastasia says
Nancy – re: “I didn’t see an answer to the milk question, does the percentage of fat make a difference?”
I’ve made this cake several times, using 2% (partly-skim) milk every time, and it works perfectly fine. I’ve never tried it with 4% but I expect that would simply make it more rich.
Donna Walker says
A stick of butter weighs 1/4 of a pound.
nate says
125 grams half a small block
Valerie Buchanan says
I know you asked about ‘weight’ however when it comes to a stick of butter, I think it’s easier to say that “one stick is the same as one half a cup” you just have to make sure that when you fill the cup there are no bubbles or voids hidden in the butter.
Lindsay says
Australia is on the metric system, so they bake way differently than we do. Grams vs ounces and so forth. Thus the confusion.
denise says
1/2 cup
Eleanor says
It’s 1/4#,
Elizabeth Paul says
Hi, I’m Australian too. When recipes refer to a stick of butter, they are talking about a 250g pack of butter. The usual size you find that is wrapped in paper. Wow, it’s a lot of butter to use, but to eat this on the odd occassion, would be wonderful. Enjoy!
Rene says
Hi Elizabeth……dont use 250g of butter as it will be waaaaaay too much. A stick of butter is wrapped the same as our 250g blocks but they are much smaller… all the people who are saying 114g are right!!
Joanne says
If you are in Australia, there is a recipe for Nana’s Impossible Pie you can search for. It is same as this, except it has coconut layer on the top and all the measurements are in metric.
Melody says
Oh my…… Coconut!!!! That sounds AMAZING! Think I’ll try that!
Debra Lynch says
In the USA a stick of butter is 1/4 of a cup….”HappyBaking”
Martha says
A stick of butter is HALF a cup!
Linda says
A stick is 1/4 of a pound, not of a cup. 2 cups to a pound, one stick is 1/2 cup.
Brenda says
no….. it is 1/2 cup.
Leslie says
Oooooooooo be so careful… this is not correct. The weight of of one stick butter is 4 ounces. The volume (how much “room” it takes up) is 1/2 cup. We here in America, measure butter and flour by volume. Countries on the metric system usually measure by weight.
Ingrid Briggle says
A stick of butter is 1/4 pound or 8 Tablespoons or 1/2 cup. I don’t know how this translates to metric measurements so I have listed all three possibilities. Hope this helps you.
Linda says
Their cup size is different too in Australia.
Nan says
Hi there, there are 4 sticks of butter in a one pound box. So it would be 4oz. or 1/4 of a pound. Hope this helps you! Be well, be safe and be sweet…Nan on Ky Lake
Nancy Russell says
For those outside the U.S., here’s the perfect exchange site. Sharon is correct in that it’s 113grams of butter…it’s the measurement I use all the time. If you use 125grams, it will be too much. So here’s the conversion site….
http://www.convert-me.com/en/convert/cooking/
You must first put in WHAT it is you are weighing, then fill in any measurement field and it will fill all the fields with equivalents.
carol mitchell says
stick of butter is 4ozs
Teresa G. says
A stick of butter weighs 1/4 pound and equals 8 tablespoons.
pat says
4 oz
Anne Easterwood says
It calls for butter by measurement, not weight
KAREN GUERRERO says
FYI baking ingredients outside the US are measured by weight, and metric at that; so 113/114 g. is correct. BTW the Germans make a terrific measuring cup for several dry & liquid measurements all in one container.
vaĺ says
I believe 1 stick of butter is 1/2 half cup of butter.
Hugs & Cookies xoxo says
yes
Barbara says
8 tablespoons equal 1 stick of butter …1/4 lb …. 1/2 a cup .. checked it out on butter wrapper..
Annette says
we are on the metric system as well. a pound of butter here is 454 grams, or one stick is a quarter of that…
Barbara Wagner says
One pound of butter is usually in 4 cubes, so 1 cube of butter is 1/4 of a pound.
Brea says
A stick of butter is 1/4 of a pound. A pound is 16 ounces. Therefore a stick of butter is 4 ounces.
Bobbi Brandewie says
a stick of butter weighs 1/4 of a pound.
Nancy says
I keep a scale on hand for alot of weights I need when cooking or baking…or check cookbooks with weights and measures or even go online to check there…good luck
Dee N. says
8 tablespoons
Bev says
A stick of butter is one half cup.
Sherry says
I stick of butter in the US is 1/4 of a pound or 4 oz.
Ruth Lloyd says
4 OZ
Peggy says
1/4 lb
Birdie says
8 Tablespoons = 1 stick of butter.
PATTI CHADD says
one stick of butter is1/4 pound, U S.MEASURE.
LOVE THIS, I ALSO MADE ONE WITH CREAM CHEESE UMMMM GOOD.
Jerrie says
Did you replace butter with cream cheese?
Jayev says
I made this with maple sausage for my husband only I added whopped eggs with the rest it was savory and he loved it for breakfast
Milly Keeling says
1/2 cup equals 1 stick of butter
Annmarie says
A stick of butter is 8 Tb Spoons
Joanne Lord MacLeod says
You are right ; but they must know how many mililitres there are in a tablespoon . There are 15ml in a tbsp , 5 in a teaspoon ,etc . Here, in Canada ,the youth know all of this as they’ve been taught it in school ; I am old school ,so , it’s not as easy . A pound of butter is 454 grams ; a stick (there are 4 in a 1 lb pkg would be 1/4 pound AND 1/2 cup . I still prefer linear measure recipes as conversion I find difficult .
SANDRA HAWN says
1 stick of butter is equal to one half cup
SANDRA HAWN says
its equal to 1/2 cup
Sharon says
113 grams or 1/4 pd or 1/2 cup or 4 oz
Betty MacNamara says
a stick of butter is 1/4 of a lb or 4 ounces or 113.4 grams
Linda Harris says
1/4th pound!
Karen says
You don’t need a weight reference the butter. Just use a whole stick. 8 TABLESPOONS
Helen says
a pound of butter is 4 sticks. so one stick is 1/4 pound.enjoy
nancy miller says
eight tablespoons
Mary says
1/4 a pound is 8 T butter…
Carol says
1 stick of butter is 8 oz. This is in U.S. measurement. Our butter is sold with 4 qtrs. ( sticks) of butter to a 1 pound package. I hope this is helpful.
Mary says
No!
Vera says
its a 1/4 of a pound = 1 stick of butter or 8 tablespoon
Tracy says
110 grams
Judy says
Each stick weighs 0.25 pound
Nancy Skipper says
120 ml = 14/2 cup = 8 Tablespoons = 4 ounces
Vicki says
8 tablespoons
tina says
butter volume weight chart:
Cup Gram Ounce Pound
stick 1/2 113.4g 4 oz 0.25 lb
half stick 1/4 56.7g 2 oz 0.125 lb
double stick 1 226.8g 8 oz 0.5 lb
tablespoon 3/50 14.2g 0.5 oz 0.03 lb
teaspoon 1/50 4.7g 0 .16 oz 0.01 lb
Shirley says
I stick of butter is a 1/4 Pound
Dorothy Capan says
1 STICK OF BUTTER IS 8 Tablespoons = 4 ounces
Carol says
Eight ounces or half a cup
Jolene says
1 stick butter 1/2cup 113.4g 4 oor 0.25 lb
Katherine says
8 TBSP. butter is one stick (1/2 Cup) or 4 0unces.
Brenda Taylor says
1 stick of butter is 1/2 cup or 8oz
Margaret says
Please remember that Australian tablespoons are 20g not 15g as in other countries. 1 stick of butter is 125gms in Australia. Love this recipe.
Jean Duranko says
1/4 pound
Mary Burge says
Me too!!! 🙂
Elaine says
Do you have to cook the custard until a knife inserted comes out clean or it will harden as it sets. Mine was in 1 hr. & is brown on top but still liguid.
Any ideas?
Hugs & Cookies xoxo says
I would think done at hour. Should be a little jiggly still
Elaine says
Thank you. I’ll let you know how it turned out after it has been refrigerated a couple of hrs.
Hugs & Cookies xoxo says
taste yet?
Elaine says
I decided to just put it in the frig. until morning so hopefully it will e completely set.
I will let you know.
Thank you for asking
Elaine says
The cake sat overnight in the frig. & it was still some liquid on the bottom. It didn’t completely set. I don’t know what I did wrong. It tasted okay though.
Thanks for answering my request.
Hugs & Cookies xoxo says
Hmmmmm, sorry about that! Glad u were able to eat some though!
D.Sebastiano says
I just made this cake and it was getting so brown I took it out of the oven after40 minutes. It appears to be o.k. I hope it’s not soup in the middle.
Hugs & Cookies xoxo says
That’s odd-did it turn out ok?
Connie says
When I make Flan, I cover the pan in foil and sit it in a water bath while it’s baking. This prevents the top from browning before it’s cooked. Perhaps you can try that next time
Nancy Biggers says
Husband loves custard or flan you get at some buffets, is there a Carmel or butterscotch sauce or variety?
Glenda Slinger says
This cake is looking so fine, making me slobber to think about it. I really love custard in anything like this.
Thanks for the recipe.
danielle says
hahaha you are welcome!!!
mary says
How many grams is a stick of butter please? 🙂
Aggie says
113 grams
Bev says
I absolutely LOVE custard so I can’t wait to try this cake. I looks and sounds fabulous.
Coral says
How much is in a stick of butter please?
danielle says
8 tablespoons
Jackie says
Have u made this gluten free?
danielle says
I have not.
mitchypoo says
I did try this with Bob’s Red Mill Gluten Free All Purpose Flour and it came out fantastic! I also used a sprinkling of cinnamon on top before baking bc I like cinnamon. It was really good, a nice treat for us GF people.
danielle says
so happy it worked out in gf style!
Pam says
I’m glad you asked the GF question as I was going to attempt it myself with Bob Red Mills flour. I also love custard so want to try this tomorrow.
Mary L says
I am making this Gluten Free right now! With the GF One to One flour, so no mistakes! 43 more minutes and I will let you know how it is!
Lindsay says
Has anyone tried this with coconut flour? I’m Autoimmune Protocol, so GF still doesn’t quite cut it.
Rose says
What is autoimmune protocol?
susan says
The recipe states flour, so no it isn’t gluten free unless you use gluten free flour
mary says
Not quite sure how to prepare the baking dish correctly. Do I grease the entire dish then line bottom and sides with parchment paper? If so, do I then need to grease the Parchment paper too? Does the parchment paper just go on the bottom or on the sides too?
danielle says
grease pan
add parchment on bottom and sides (greasing first helps paper stay put!)
Linda says
How do you put the parchment paper on the sides of the pan, so said grease the bottom, do I grease the sides too?
danielle says
I greased bottom and that kept the parchment in place good enough 🙂
Linda M says
is there anything that can be used in place of parchment paper as i don’t have any on hand ?
Hugs & Cookies xoxo says
grease some foil
Tracy says
How much in grams is 3/4 cup please
Liza says
Do you grease the pan and lay the paper or do you lay the paper and grease?
danielle says
I greased and then put the paper-helped it stay in place
Liza says
Thank you
Rae S. says
Can this be doubled to a 9×13 or larger. Doesnt make enough for my family.
danielle says
sure
dayna says
Did doubling the receipe work out for a 9×13 pan? Really wanna make this but don’t have a 8×8 pan. Lmk please
Leslie Herring says
I did not have an 8 x 8 either. I was afraid to use my 9 x 13. So Iused a deep dish 8 x 8 “round” pie dish. I did not put parchment on bottom, but greased it. The cake came out just fine without parchment, but….cake came out rubbery. The custard was better the next day, but buttery…oh well, I need to buy an 8 x 8.
Joan says
How many grams is a stick of butter? Danielle replied 8 tablespoons but doesn’t say of what?
Vicki says
113 gr.
angie says
Hi if this is the recipe for the pastry what custard is used?
danielle says
As it bakes the custard layer creates itself-that is the magic!!!
AnnJ says
Can I make this without the parchment or wax paper?
Hugs & Cookies xoxo says
If u try, I would grease and flour it very well-not sure it won’t stick though.
diane says
how can you more cake not more custard
Hugs & Cookies xoxo says
Hmmm, not sure!LOL
Donna says
Oh this has been a staple in our house forever my nana used to call it impossible pie. It’s lovely with grated lemon rind in it as well.
Marlene Hayward says
How much lemon rind would u use 4 this recipe?
Karen says
Hi, what does the custard come from ? sounds wonderful
danielle says
that is the magic part-it just creates itself!!
kathy sweeney says
g’day Danielle! i’m an aussie &need to know if all purpose flour is what we call self raising flour? cheers!
danielle says
no, all purpose has no leaveners
tanya says
All purpose flour is called plain flour in australia, this recipe uses plain flour
Tina says
I made this and it was really runny, to the point I couldn’t really “fold” the eggs in. I went back over the recipe and just can’t figure out why it was so runny. It wasn’t like cake batter at all. Any suggestions?
danielle says
It IS runny!!! I think that is how the custard layer creates itself-did u bake it?
Tina says
Yes, I baked it. It turned out ok. When I “folded” the egg whites in, they made it lumpy. I hit it with the mixer for just a few seconds and figured I’d take my chances. It was good, but a little more “set” than I wanted, if that makes sense.
Lyndsey says
Sonetimes with recipes its best to make it exactly how it says the first time. When something doesn’t appear right just go with it because that could actually be how it was intended to look. The recipe says fold in egg whites and the reason you do that is to incorporate air and after baking it should be light and fluffy. When you beat the mixture with a mixer because you thought it was lumpy you deflated the egg whites which left you with a more dense product. Also lumps in mixture is good sometimes because that means you didn’t over mix. Next time just go with it.
CD says
Happened to me as well. It’s in the oven now so we’ll see. couldn’t fold in eggs at all. It was very wet, no longer cake batter consistency?? We’ll see.
CD says
It came out fantastic!! Hubby and kids all loved it. Made another today and added about 1/4 cup coconut. Could be my new favorite- LOVE custard. Thanks so much for the recipe!!
Hugs & Cookies xoxo says
So glad it was a hit. We love it too!
Hugs & Cookies xoxo says
Def a weird texture but it should all work itself out in the oven-that is the magic!
Pat Graham says
I need to try this recipe! I live in Scotland now, but am originally from the St. Louis, MO area. We have a local cake called Gooey Butter Cake, looks very similar to this. But most of the recipes I find use yellow cake mix, which I cannot get over here. So I am really excited about your recipe!
I also noticed loads of folks asking about butter measurements, this was always an issue for me in the UK, I only knew Sticks of Butter…..but here is the link I live by now: http://www.onlineconversion.com/cooking_butter.htm
Thanks for all your interesting recipes. No time to try them all at the moment, but really am looking forward to this, eventually!
Pat
Joanne says
Thank you for this chart, now have it saved in my favourites…xo
sandra Blundell says
Can this be made with lactose free milk and butter ? I have a daughter that lactose intolerance.
danielle says
I’m sorry, I don’t know-have never tried.
Lindsay says
I’m going to try it with coconut flour and coconut milk because I’m Autoimmune Protocol. We’ll see how it does.
Cindy says
Thought this would be wonderful, I even used vanilla paste and vanilla extract and even with that we found it bland, I even added some salt to the mix. The “cake” was like a weird thick crepe. Custard was creamy but again very bland. Will not make this recipe again
danielle says
sorry u didn;t like it-i think it’s a texture thing on this one-my testers loved it but it is a very different texture!!!
mary says
Can u tell me what all purpose flour is broken down into aussie lingo
JC says
plain flour
Helene says
Use pure vanilla extract, NOT artificial! Flavor is wonderful.
Maria Evans says
I love custard but haven’t had it for ages so I am definitely going to have to make this!!
Maria Evans says
Pat Graham this is really strange, I’m from Indiana and just found these little snack cakes called “ooey gooey butter cakes” in a local grocery store, they are made here in the states and are delicious. I told my daughter we need to find a recipe to make it and then I came across this custard cake recipe and saw your comment about gooey butter cakes. I hope this delicious looking desert works out for both of us. Good luck.
Susan in Houston, Texas says
If you google Paula Deen’s Ooey Gooey Butter Cake Recipe you will find the recipe that is used in her restaurant.
Carol says
BUT Paula Dean’s Gooey Butter Cake isn’t nearly as good as what we get at Kruta Bakery in Collinsville, IL (metro St Louis). I tried it at her restaurant and was very disappointed but I suppose if you are not in the STL area, it would be ok.
Carol says
Can you use salted butter?
Hugs & Cookies xoxo says
absolutely
Terri says
I’ve just made this and it is smelling pretty good! Crossed fingers it comes out ok 😀 I’ll let you know 😉
Terri says
Lovely recipe! Yummy 😀
Jodie says
In my family we call it, the impossible pie. Kids love it
Susan says
Does it matter if the. Milk is lo fat or does it have to be whole milk!
Jennifer says
I wonder if it would taste good as chocolate custard cake? How would we change the recipe to get chocolate into it?
Jamie says
I think if you just added some cocoa powder it would do the trick to make it chocolate. 🙂
Marian Kovach says
This turned out great! I used “nimeste” sweet brown rice flour blend of glutin -free flour and xylitol (sugar substitute). The finished product had the texture of a soufflé. The flavor was very custard-like. We loved it
Marla Puckett says
Easy and delicious! Do leftovers(if any) need to be refrigerated?
danielle says
I would!
Robyn W. Ryan says
Please .. What weight is a “stick” of Butter ?? We get/buy butter in 500g “blocks” here in New Zealand …
sincerely, Robyn 🙂
danielle says
4 OUNCES IN A STICK
tanya says
1 stick is 113 grams
Bronwyn Arnold says
OMG this is sooo good!! Only baked it for about 45 minutes, and sprinkled cinnamon sugar on top before baking, sooo tasty!! Will def be making this again 🙂
Lynda says
I made this today. Tasted great. Is it suppose to rise.as mine was quite flat.
danielle says
mine did not rise much either-think that’s normal!
Laura says
How important is beating the eggs with an electric mixer? can it be done by hand? if so, how? thanks!
brigette says
I have cooked this cake l need to ask if it’s meant to taste eggs
Paige says
I also felt like mine tasted like eggs. I feel like I did something wrong!
janice says
what is 3/4 of a cup in ounce’s please so want to make this cake and what gas mark to I need
Jazmine says
Can you make this without a mixer and manually mix it?
Caroline says
I found this recipe on Pinterest and decided to make it since I was craving something sweet and love all things custard! The directions are really wonderful and easy to follow. I ended up with a wonderfully layered magic custard cake with a pie crust-like bottom, a custard center, and a light, cakey layer on top. My only complaint is that it tasted very egg-y. Did anyone else have this problem?
Daviana Jeanty says
Mine tasted very egg-y too. I don’t know why. I followed the directions exactly.
Hugs & Cookies xoxo says
I think since it is custard it does an have an egg taste.
Judi Miller says
Yes, I agree. That’s custard for ya. 😉
Colleen Ryan says
I make this all the time….but put toasted coconut in the mix!! It is DELICIOUS!!! 🙂
Jennifer says
Great to see so many Aussies here. Let’s get this recipe translated. Aussie aussie aussie.
Verine Cheesbro says
Wow, just made it. It was quick and easy and totally yummy.
danielle says
Woo hoo!!!!
Linda Dodson says
I just have one question! Danielle, are you completely exausted from all the questions? lol. You are really a good sport to answer everyone! Thanks.
danielle says
hahahahaha nooo problem!!!
Lynn says
Love custard so I am gonna try this today. YUM!!!
Nikki says
The amount of comments I had to scroll through to leave this review… Lol!
I’m eating this bad boy right now! SO delicious and easy to make!!
At first I was very worried as when you fold in the egg whites they become lumpy and the batter runny, but everything baked to PERFECTION!!
This cake is similar to “German pancakes” so I added a ton of powdered sugar as well as a small amount of lemon juice to help flavor It up!
Thank you so much for sharing!! <3
Marcia Miller says
These were amazing. Was a bit worried about an egg taste but this did not happen at all. I added 2oz coconut to the batter before adding the egg whites. I would also mention that the egg whites do not fold in completely and small lumps remained but the cakes turned out fantastic. I cooked at 170 degrees but only for 45 minutes as this was long enough. Will probably try adding some raisins soaked in brandy next time for a change. The best cakes ever. Thank you.
Anita says
Did u use unsalted or salted butter?
danielle says
SALTED
Cindy says
Does it suppose to be kind of soup looking? that how mine turned out… What I’m I doing wrong??
Pa says
Should we use salted or UNsalted butter? I can’t wait to try this recipe. thank you! 🙂
danielle says
I always use salted. 🙂
Judy says
Could have sworn your recipe said (“I use LandOLakes unsalted”)….
Hugs & Cookies xoxo says
no, maybe someone else’s?
sharon says
hi i just made this lovely cake this aft tasted sooo nice but my custard ended up at the bottom with a all the cake on the top, did i do something wrong?? x
Norma says
I tried this and Mine came out rubbery! What did I do
wrong?
danielle says
Hmmm, I am not sure???
Mechele says
Made this for a dinner party, without doing a test run and it was a HUGE hit!!!! You will not be disappointed, I promise!
danielle says
woo hoo!!
shelli says
I made this for a Christmas brunch & it was a HUGE hit! I will definitely be making this again.
pat says
Whoo Whoo!! Must try! Looks devine!!!
Barb Clark says
Made this last night exactly like the recipe except I added 1 1/2 teaspoons of vanilla because I love vanilla and it was “Wonderful” will certainly make this again!
danielle says
So happy it was a hit!
karen says
I have a dumb question. How do you fold in the egg whites to a liquid. When I added the 2 cups of milk, it turned everything into a liquid. When I went to fold in the egg whites, it was impossible to do so I used a hand mixer. The cake came out fine, but the way I did it didn’t seem right. Any suggestions? Thanks.
Beth says
Hello, A baker I am not. Its still in the oven. My question is do I cool it in the pan? I’m glad to read it was suppose to be runny before baking. Almost dumped it, to start over. Thanks for the recipe smells great. Fingers crossed.
Brenda says
Do you have to use parchment paper?
Susie says
I also would like to know if parchment paper is necessary
Hugs & Cookies xoxo says
yes, to line pan or use nonstick foil
Rach Warner says
Does the milk havevto be luke warm? Is room temp ok?
danielle says
I would just warm it a bit.
debbie says
Recipe looks great, I think I’ll try it tomorrow. Do you think I could add some fruit?
Hugs & Cookies xoxo says
Maybe when it is done for serving time.
Lyn says
made this last night , all gone this morning and there’s only two of us lol, making more now , really lovely, will try with coconut this time , love it
Jeni says
Hi. When I try to incorporate the egg whites, they remain lumpy in the rest of the batter. It seems to be baking with lumps too 🙁 Any advice?
Hugs & Cookies xoxo says
Sounds right!-was it yummy?
Desiree Bennett-Cason says
This is def a cool recipe. It really does turn into a custard layer cake that tastes very similar to egg custard pie. It’s a little weird to make though as folding the egg whites into the already soupy batter seems odd, but if you use a whisk it will come out tasting like scrambled eggs. And it’s tempting to use it, too. I will def make this again. I would like to figure out the baking time & temp to make thus in a muffin tin or ramekin. 🙂
Hugs & Cookies xoxo says
I am glad you liked it. Have you tried my chocolate version of this? It’ a must if you haven’t-I liked it even better!
Desirée Bennett-Cason says
Hugs & Cookies xoxo: do you have a guestimate of what temp and how long to bake this recipe if made in muffin tins? I really like the idea of making little mini round magic custard cakes! And I haven’t tried the choc version… yet. lol
Hugs & Cookies xoxo says
Oooh that’s a tough one!!!! Maybe just same temp and less time? Let me know if you try it!
Desiree Bennett-Cason says
I made it in muffin tins, and it came out great. I made the recipe as written, but I used paper baking cups in place of the parchment paper ( I did spray the insides of the cups with butter flavor cooking spray because they don’t have a non-stick coating). I baked them @ 300° for 30 mins, but basically until the tops start getting golden brown. I made 12 mini magic custard cakes and I put the leftover into a small baking dish. I probably could have done about 18 total, but I don’t think I could have gotten a full 2 dozen out of one batch. Anyway, it works, but the custard layer is smaller in the minis than in the 8×8. So I kind of like it better in the larger dish. But minis topped with a dollop of whipped cream and fresh fruit would be great for a party. Awesome recipe, btw. This is def a keeper!
Hugs & Cookies xoxo says
Awesome thanks for sharing your results!!!!!!!!
Sabine says
I just wondered the same thing, so I made 4 muffins in paper muffin forms and filled the rest in the square pan.
I baked them for about 20-25 min, until a little golden on top. They still taste yummy, but they don’t look as good as the square (all but one have sunken in quite rapidly) and the bottom is rather wet and the paper starts dissolving itself. But I didn’t wanna go trough the hassle and cut out little strips of parchment paper and I don’t have silicon forms.
You can’t really see the layers either in the mini version. It’s more of an upside down cake. Fluffy angel-fruit cake texture on top and then custard underneath. Maybe it just needs the 60min to fully set in its three layers.
Hugs & Cookies xoxo says
Thanks 4 trying it and reporting back. 🙂
Joyce says
I only buy self-rising flour…will that cause any problems?
Hugs & Cookies xoxo says
I think you need all purpose due to the rising agents in self-rising.
Julie says
i just took this out of the oven after 60 minutes…it looks jiggly in the center . Is that normal? Thx!
Hugs & Cookies xoxo says
How was it???
Rosalie says
I made this today . The custard came out a little firm ! but it was still delish.
If I double the amount how long should I bake it for? and should I bake it for less time so the custard comes out softer?
Hugs & Cookies xoxo says
Not sure as I have never doubled it. Yes, try a few minutes less next time. Glad u enjoyed it! Next try the chocolate version-my fave!!!!
Rosalie says
Thank you.
Hugs & Cookies xoxo says
🙂
debbie says
The 2 cups of water are for ?
Hugs & Cookies xoxo says
I am not sure where u r seeing water listed?
Sarah T says
So I made the cake and wasn’t hopeful of the results because the mixture was very thin (the consistency of milk) so when I folded in the egg whites they were bobbing around and there was nothing of substance to fold them in to. Anyone know what I might have done wrong? All my measurements were right I know that so its not like I accidentally put in too much milk. The cake tastes good but it is quite dense and not fluffy like in the picture….
Hugs & Cookies xoxo says
I think you are right-the egg whites don’t seem to absorb in well-was it yummy?
Martha says
I am going to try this tomorrow for dessert after dinner. I am a bit curious though about knowing when the cake is done and not under cook?
Melisa says
I made this the other day and it was amazing. I think it’s really important to not cut short the amount of time that you mix and whip the ingredients. I was scared at how everything looked when I folded in the egg whites. I wasn’t even sure how to fold into liquid. It turned out amazing though. Just have faith in the recipe and take the leap =) It was really yummy after it cooled for about an hour but it was really good after it chilled over night. I felt like I got two desserts in one. I don’t know how it makes the layers that it does- I’m sticking with the idea that it’s magic. The powered sugar seals the deal- it’s a little touch that makes a difference. Thanks for the great recipe!
Hugs & Cookies xoxo says
woo hoo-glad u enjoyed-try the chocolate version next!
Carol Atkinson says
I am positively longing for coconut custard. Would you recommend just adding some sweetened coconut to this recipe?
Hugs & Cookies xoxo says
Hmmm, I am not sure! Worth a try!
Rachel says
This was absolutely incredible! I did add 1/4 teaspoon of cinnamon and nutmeg because we like that with custard things. But I just had to say thank you because Wow! Just Wow! Readers reading this, don’t save it for later- make it. Make it now you won’t be sorry.
Hugs & Cookies xoxo says
woo hoo!!!
Jenny says
Amazing =) made the chocolate version sooo yummmmy!!
Hugs & Cookies xoxo says
I LOVE the chocolate, too!!!!
Valerie says
Can i make this and keep in the refrigerator overnight then cut and sprinkle with sugar before serving? Or is it best the same day?
Thanks!
Hugs & Cookies xoxo says
yes, you can do that!!!
SharonF says
I have fresh rhubarb. Am wondering if I could cut some up, put in the bottom of my baking dish, sprinkle some sugar on it, pour the custard ingredients over the rhubarb and bake. Or should I add some sugar to the rhubarb and place it on top of the custard ingredients and bake?
Norma S says
I have been waiting for some time to try this. Well it is a big WOO HOO! The hardest part is waiting for it to cool…..so I didn’t. I ate one corner while it was still warm. YES. A winner. One question. I baked it too close to an upper grate in the oven and it rose very high in the middle and stuck to the grating. The cake is ‘broken’ at the top but will still taste yummy. Is the cake supposed to rise a good deal in the center and then deflate while cooling? BTW I GENTLY wisked the milk in. Thank you so much for the recipe and for being so patient with the comments/replies. Norma S in New York
Priyanka says
Hi,
my question is how do u find out if the cake is done?
Astrid says
I made this cake today, and it turned out wonderfully. I think it is most delicious when it’s warm, after cooling from the oven for awhile. Next time I will add cinnamon to it, perhaps even some lemon rind, too. For other Aussies, I used 110g butter and baked at 160C for 1 hour. I was a little worried as I put the batter together and added the two cups of milk. It became very liquid, and as I folded the egg whites in, they were floating around and a bit lumpy. But, it all worked out. Also my eggs were cold out of the fridge, but again, still worked out great.
Tracy says
i just made this today and I doubled the recipe then split it between two 8 x 8 dishes (one for us and one for my dad who loves custard). I decided to bake each one separately as I was afraid I would undercook them if I baked them together at the same time. I too was a little concerned about the lumpiness when I folded in the egg whites (it reminded me of cottage cheese) but I’m crossing my fingers it turns out okay. I also sprinkled nutmeg and cinnamon on top before baking. The smell lofting through my house right now is divine! I’ll post back after tasting it.
Hugs & Cookies xoxo says
sounds goooood!!!
Tracy says
It tastes as good as it smells! The “cottage cheese lumps” disappeared during the cooking process and the consistency was perfect. Amazing how the bottom layer is cake like and the top layer is a creamy custard. I guess that’s why they call it magic. One thing I omitted was the parchment paper and just sprayed the pan with oil…it came out perfect. Next time I may try adding in some raisins for a little extra sweetness.
Hugs & Cookies xoxo says
AWESOME REPORT!!!! So glad it worked! Thanks for letting us know and enjoy!!!
Jen says
I liked it. Instead of powdered sugar, I dusted the top with coconut sugar. It gave it a nice subtle caramelized flavor.
I didn’t really get a gooey custard center though. I used my convection oven and halved the cooking time and I think the result left it a little overcooked. I’ll take the full hour without the convection fan next time and see how we do, I liked the dessert enough to mos def make it again.
Chris says
I just made this for the first time and I know it won’t be my last. If you are wanting to change the flavor of the cake try replacing some of the milk with your favorite coffee creamer.
Hugs & Cookies xoxo says
Glad you liked it!
Evey's Mia says
It’s fair to note that flavored coffee creamers contain lots of artificial ingredients, stabilizers, thickeners, etc.. Results could be very different if used!
Michelle says
I made this tonight…totally last minute….It turned out PERFECT!
However, LOL —-Not sure why the directions say “fold in egg white peaks”….The mixture after all was done, was nothing but liquid…How can you fold into liquid? You can’t….so I poured in the egg whites took my mixer and mixed it all up for about 30 seconds, and hoped for the best…………….Like I said it came out perfect, but the directions are ???????
Hugs & Cookies xoxo says
Liquid after u mix but should start as peaks-glad it was perfect.
Schane says
After putting the milk it became so watery that its hard to fold egg whites after.What went wrong 🙁 Without milk the consistency was real thick that you can fold with egg whites but after the milk it became soggy that the egg whites started to float above it when folded. Please help. Thank you.
Hugs & Cookies xoxo says
Yes, folding is way hard but was it good in the end? That is part of the magic!
Marisa says
I just made this for morning tea today. Very nice.
Debbie seegers says
that is some of the prettiest cakes I’ve ever seen in my life I do hope I’ll be able to make everyone that I see if at all possible thank you and God bless Debbie
Hugs & Cookies xoxo says
Thank you!!
Maudie Fortenberry says
This looks delicious!
isabella says
is it supposed to be super liquidy? I feel like 2 cups of milk was way too much… it is like water…
Hugs & Cookies xoxo says
It is super liquidy but then it does its magic.
Diane Giovannello says
The cake was wonderful, but my bottom layer was not like cake at all. It was like a thicker custard.
Did I do something wrong.
Bobbie says
Do you beat the egg whites until they are stiff or just add them unwhipped. ??
Christine says
I beat them until VERY stiff and slowly incorporated them to the rest of the mix as detailed – 1/3 at a time. hard to “fold” such stiffness into such liquid but stirred until it was pretty incorporated so as to not have it be “eggy”. The Whites being stiff whipped gives much of the lift. Worth it – my whole family RAVED over this!
Hugs & Cookies xoxo says
So glad it was a HIT!
Christine says
Saw this on Facebook and LOVED the name.. brought back a sweet memory. I brought it to Easter Dinner – it was AMAZING – and easy. Not too eggy – I added a dash of fresh grated nutmeg – as nutmeg is great for egg. I can see adding Cinnamon or doing this as coconut custard. Was quite the hit. Thank you for sharing this recipe! I have a new item for my repertoire!
Jean says
Made this earlier today and have taken my first bite. ..it is wonderful!!! Yes, it does taste a little eggy, but it’s a custard and most custards have a little eggy taste. Love this!!! Added toasted coconut to it.
Hugs & Cookies xoxo says
So glad u loved it-the coconut was a great idea!
Jeanette says
I just made this………….SO YUMMMMMMY!!!
Hugs & Cookies xoxo says
yay!
Rose says
Came out fantastic and looks amazing. I couldn’t help but trying it 5 mins out of the oven-awesome. When it cools is the pachment paper supposed to just be pulled off? Thanks for the post and amazing recipe rose????
Hugs & Cookies xoxo says
Yes peel it away and enjoy!!!
Tricia Romano says
Can you add lemon to make it lemon custard? And if so when should you add?
VeniceParrish says
Let’s move on from the butter issue….
My cake also came out very firm and rubbery, not soft and creamy like pictured. I KNOW I followed the measurements and prep EXACTLY; I was very careful about that, so what caused this? The batter was very runny. It made folding in stiff egg whites very difficult. Is that how it’s supposed to be? I live at high altitude, could that affect the texture?
Hugs & Cookies xoxo says
Folding is very difficult in this so that part sounds right. The texture though maybe has to do with high altitude. Do u normally adjust temps?
Annie says
It probably was not the folding in. It probably was the amount of time you baked it for. The recipe calls for 1 hour; however, mine was done in about 45 minutes using a clear pyrex pan.
Jami says
2 ounces is 1/4 cup.
4 ounces is a 1/2 cup.
A stick of butter is 4 ounces
katy mattingly says
has anyone used almond extract or lemon ? i am thinking almond then topped with toasted coconut
miriam greco says
just made it, its baking , im really hoping it turns out right , want my husband and so enjoy a custard cake, we love custard, and its their surprise for Fathers Day, — will let you know how it will turn out, love the way it looks and so i tried it, my next step will be the chocolate version
thank you again, , the egg whites did fold in quite well, thought it was liquidy but it looks like it
should be that way !!!??
will see the outcome and i will bake for 60 minutes as you require
miriam greco says
im baking it now, we love custard, followed directions to the t and will let you know how it turns out
next one will be the chocolate since we’re chocolate lovers
thank you again will let you know the outcome
Maureen Capano says
Does it have to be whole milk? Has anyone tried 2% milk?
Leslie says
Must the milk be whole milk, or can 1% be used?
Hugs & Cookies xoxo says
Not sure any other milk would give the same results.
Julie says
WOW!…I wonder what everyone would be talking about if the second person from Austrailia who commented , ” what the weight is on a stick of butter, never commented…..Maybe how good the custard cake was???
Joany says
I used unsweeted Almond milk and also did not have 8×8 pan, so I used 6×10 Pyrex. It’s in the oven now and with 9 minutes left it looks right. I’m wondering if I could substitute coconut flour? Possibly coconut milk! I’m trying Paleo.
Sheryl Koehler says
Hi, Joany
Just curious how it turned out for you? I’m not doing “paleo” but I am doing low carb…we have similarities here. Thanks! ~Sheryl
JUNE ADAMS says
THIS SOUNDS DELICIOUS, CAN’T WAIT TO TRY IT.
Maria says
My birthday is tomorrow and I’m making this for myself! It looks delicious!
Hugs & Cookies xoxo says
Happy Birthday!!!
Joan says
Has anyone actually made this recipe?
Hugs & Cookies xoxo says
I have-3x!
Samra says
This looks good, but can you use a gluten-free flour, such as rice flour?
Hugs & Cookies xoxo says
I haven’t tried but I would def give it a go with Cup4Cup gluten free flour!
Heidi Sage says
Just rice flour will not work. There are gluten free flour mixes available that already have Xanxan gum in it. Mine was very good using my own mix. It is very liquid when when your batter is done, but do not worry it will bake just fine.
Heidi Sage says
I made mine this afternoon for coffee with my gluten free flour mix. I added a little Xansan gum and it was wonderful. It was a hit and it is so easy. Thank you for a great recipe. It is best when still a little warm. What was left over I just put in the microwave for a few seconds and it is like fresh baked.
Hugs & Cookies xoxo says
sounds wonderful-glad u were able to make it gf!
Kari says
I just made this… My house smells so delicious! I didn’t have an 8×8 pan so I used the pan I use for brownies… (Also calls for an 8×8…) the cake rose just above the top of the pan. When I pulled it out of the oven it fell… Not sure what I did wrong. Never had a cake fall before… Looks like a deflated balloon…
Hugs & Cookies xoxo says
hmm, did u cut it yet? how was it?
Sherry Heim says
How about making a lemon version ( I love lemon custard) or for those who don’t do dairy, coconut milk and shredded coconut will make an excellent choice also. I will make this the first time as written but I will also try variations since the recipe is simple.
Diane says
Looks yummy 4 the tummy
Hugs & Cookies xoxo says
Thank u!
Vera says
Can I ask what is milk lukewarm or how I can do it? Thank you
Hugs & Cookies xoxo says
kind of warm
Natasha says
Can it be frozen?
Hugs & Cookies xoxo says
I haven’t tried so I am not sure.
A J says
Wow!!! Very entertaining! I’ve never seen so many comments! Thanks to everyone! This just shows that one can find enjoyment in the little things! AND YES, I’m going to make this recipe !!!! ???? ???? ????
Nancy Zawacki says
I would like to have the nutritional information for this cake. Looks yummy.
margo grzymski says
Wow, so many questions about the butter. I would like to make this cake as I really love custard,, but my question is how many calories in a square ?
Hugs & Cookies xoxo says
hahaha not sure on calories!
Lisa says
Can this be refrigerated after cooled? or is it best room temperature?
Hugs & Cookies xoxo says
you can chill it but serve room temp
Renee says
I made it it’s awesome and easy!
Hugs & Cookies xoxo says
Yay!!
Kalev says
Did it, tried it, loved it. One of the best I made so far.Have to do it again. Thank you for a great recipe.
Hugs & Cookies xoxo says
Yay!!!!
Eileen says
I wish you would say in the recipe to put the parchment paper up the sides. I only put it on bottom and am now trying to figure out how to lift it out without it falling apart. By the way, I used skim milk and it looks like it turned out fine.
Lisa says
(Post a comment should be at the top, hard to scroll thru this long list) was prepared to be underwhelmed but I love vanilla and I love pudding so I tried it. Fell in LOVE!
Wendy K says
WE made this as fast as we saw the recipe! Very light and delicious! We made as directed in a glass 8 x 8 minus the parchment and turned out perfect!
Hugs & Cookies xoxo says
yay!!!
Elisabeth Smith says
This was absolutely delicious. I would definitely use salted butter and/or add salt, as it is a flavor enhancer. (Don’t worry, it won’t taste salty. Pretty much all baked goods recipes have salt in them.) I am already thinking of variations… toasted coconut, lemon, or top with granulated sugar and torch it like creme brulee!
Janice says
please help me someone how do I print thr recipes that I want .Thank you Janice
Hugs & Cookies xoxo says
click “print” button on upper right of recipe box.
Cara says
I think the recipe should say how to beat the eggs until stiff, like how many minutes approximately as I think I overbeat mine and when I checked how to beat eggs till stiff, most recipes say to add sugar, which this recipe did not say to do, and it’s been too long for me since I last used egg whites to a stiff peak! And I am quite sure this cake will not turn out good!
Adriana Holland says
I baked for 50 mins and it was too long. 40-45 of bake time s enough.
Georgi says
I have made this cake a half dozen times and eaten the whole thing myself. I live alone and was really happy that I do. I am not a ‘cake person’ usually but when I came across this recipe, I just had to try it. It is SO GOOD! I love it and so I can not make it quite often because I would gain weight like crazy. If you think that this recipe sounds good, make it and be prepared to love it! I think that I need to make one now.
Juliet Gover says
Juliet in OZ. I’m sure we all possess kitchen scales, even if we live “down under”. Just weigh 113grams of butter. SIMPLE!!
Rose Downey says
where would i find the recipe for the lemon version?????? thank you
Margaret Lucas says
I cant wait to try this one.We love custard .
Kasey Mullin says
About to make this now. I have frozen mixed berries in freezer so would go nicely with this at this 40’C day 😀 😀
mitchypoo says
I think ounce measurements are by weight and 3/4 cup is a dry weight, so I don’t know the ounces.
JC says
12 tablespoons (measuring spoon). Also see: http://startcooking.com/measurement-and-conversion-charts
Robyn says
Just came across this recipe. Would it be good made a day or two ahead??
Hugs & Cookies xoxo says
I don’t think it would be as good.
Judy says
Your regular Magic Custard Cake recipe says “Grease and Line 8×8 pan with parchment paper. Your Chocolate Custard Cake recipe just says line pan with parchment paper. Why would you need to grease the pan if you are using parchment paper? Going to make this for Thursday company!!
Hugs & Cookies xoxo says
greasing the pan helps keep the parchment in place