Hey Vanilla Cake lovers! Here's a wonderful dessert that will make you swoon with each lovely, vanilla bite! The cake I'm raving about is Very Vanilla Magic Custard Cake. It is creamy, yet cake-like and it literally makes your taste-buds do the happy dance and sing.
I think some kind of supernatural forces come together while this magic dessert bakes. While baking, it magically transforms into 3 separate layers of vanilla heaven. Or as some say, it's Baking Science. 🙂
3 amazing layers of vanilla cake yumminess I said! The top layer is a soft cake, with an eclair or angel cake texture. The middle layer is a creamy custard layer. And the bottom layer is a firm gelatin-like layer. Ta-daaa!! Now that's some heavenly cake MAGIC!
It's incredible! If you've never tried a magic cake, don't wait any longer. Really!
Using Vanilla for Very Vanilla Flavor!
This dessert is flavored with Singing Dog Vanilla Extract, because their vanilla is amazing! Singing Dog Vanilla Extract, is a smooth, mellow Pure Vanilla Extract made from certified organic vanilla beans.
This Pure Vanilla Extract contains no added sugar or fructose, it's all natural and non-GMO. Singing Dog Vanilla is very, very serious about vanilla and you can taste the difference!
Singing Dog Vanilla products include pure vanilla extract, vanilla coffee, vanilla bean paste, vanilla lip balm, vanilla tea, and they have many new vanilla products in the works and if you would like to give it try, you can get it on Amazon or go to their website. Give it a try!
Perfect Magic Custard Tips
- Make sure you use the right size pan. A pan that is too big will be too shallow for the custard to form, so an 8 inch round or square, 2 inches deep.
- Whipped Egg Yolks. The egg yolk/water/sugar mixture needs to be very fluffy, frothy, and a very pale yellow-whitish color and will take about five minutes, so the cake's top layers work.
- Stir the whipped egg whites lightly, do not fold. The egg whites (whipped to stiff peaks) are stirred gently into the batter with plenty of small, fluffy, clumps left behind. You don't want the whipped egg white to dissolve completely or give the whole batter any sort of traditional leavening or even a lightening up. Even though you are always told to fold egg whites, this would be the exception, so just stir them in lightly.
- Bake at 325°F. Custard needs slow baking to cook for creamy consistency throughout the cake.
- Testing for doneness. Since this cake has pudding, you can't use a cake tester, because it will be wet. The sides are set, when the center wobbles a little, and the top is a warm, golden brown.
- Magic cake magic time. The cake needs time to come to room temperature and time to sit in the refrigerator (covered lightly) to really turn out best. Refrigerate for at least four hours and up to 12 before serving. (It can be served at room temperature or slightly chilled.) It can even be stored in the refrigerator for a few days (again, covered lightly). Unlike most cakes, it will not get stale in the refrigerator.
- Here are some tips for Perfect Magic Cake Every Time from The Kitchn for a complete tutorial how the stages should look, as well as the recipe.
If you LOVE Custard! You Love...
- Amish Country Pumpkin Custard Pie
- Creamy Lemon Coconut Custard Pie
- Pumpkin Magic Custard Cake
- Raspberry Vanilla Custard Pudding Pie
- Creamy Custard Pie
- Chocolate Heaven Magic Custard Cake
Now let's do some Very Vanilla Magic Custard Cake any time of the year!
Very Vanilla Magic Custard Cake
- Cooking spray
- 4 large egg yolks
- 4 large egg whites , at room temperature
- ¾ cup granulated sugar
- 2 tablespoons ice cold water
- 8 tablespoons unsalted butter , melted
- ¾ cup all-purpose flour
- ⅛ teaspoon fine salt
- 2 cups whole milk , half-and-half, or heavy whipping cream
- 1 tablespoon Singing Dog Vanilla Extract or Singing Dog Vanilla Bean Paste or vanilla of choice
- Optional: Powdered sugar , fruit
- Coat an 8-inch square pan that is 2 inches deep with cooking spray.
- Cut 2 (8- by 12- to 16-inch) sheets of parchment paper. Lay one sheet in the pan, leaving an overhang of at least 2 inches on each side.
- Lay the second piece on top, across the first, leaving an overhang on the other sides. These will be your "handles" when you take the cake out of the pan; set aside.
- Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
- Mix the yolk, sugar, and water until pale and fluffy using a mixer and until the sugar is dissolved, very fluffy, light in texture, and the mixture is a very pale whitish-yellow, 5 to 6 minutes. Do not undermix.
- Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
- Add in the flour and salt and mix until fully combined, scraping down the bottom and side of the bowl as needed.
- Add the milk or cream and vanilla and mix them in gently and on a slow to medium speed until fully incorporated.
- Using a mixer, beat egg whites on high speed until the egg whites hold stiff peaks, about 2 minutes.
- Add the whipped egg whites to the egg yolk and flour mixture and mix gently with a large spoon or a whisk only, about a dozen stirs, making sure to leave a distinct layer of fluffy lumps and clumps remaining at the top. Do not overstir or overmix.
- Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm to deep brown, and the center still wiggles when the pan is jiggled, 50 to 55 minutes.
- Let the cake sit in the pan at room temperature until completely cooled.
- Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.
- Add powered sugar or fruit
This is not a sponsored post, I received the Singing Dog Vanilla Extract to try and wanted to share my own opinion my own experiences.
Kim Lange says
I apologize and trying to understand what exactly happened. I checked my settings on my end and everything looks fine, and I've not gotten any emails from others with this issue. But here is the link to the cookie ebook: https://www.thebakingchocolatess.com/wp-content/uploads/2016/05/Copyof10Melt-In-Your-MouthChocolateChipCookieRecipes.pdf
I wonder if you subscribed in your email when it was sent to you; I see you in my email list. Again, I would love to get to the bottom of this and I don't want you to be disappointed in me. 🙁 Not my intention at all. I hope this helps you see I'm trying to fix the issue!
Thank you for letting me know!
Kim Lange says
Yes you can Susie! Hope you enjoy!
Can you use ordinary vanilla extract?
Kelly @ Kelly Lynns Sweets and Treats says
This looks delicious! So thick and luscious! Pinning!
Kim Lange says
Hi Tatiana! Yes but the cake will be thin. On the recipe it shows servings and you can adjust it by moving the slider. I would add 4 more servings and then make it accordingly to the measurements if that helps? Hope you enjoy!! xo
Hello! Do you think this can work with a 9” round spring pan? Since I don’t have a 8x8” pan in hand!
Didnt get the really distinct layers but it was wonderful tasting I think I over cooked.it a bit worrying about the jiggle being too loose. Its.still good and I'm trying again
Kim Lange says
I'm so happy you enjoyed it Ana! You are very welcome dear!
I made this cake last night and my whole family loves it!!!! thank you!!!!
Theresa Powers says
Has anyone tried adding coconut to this recipe?
It's like a vanilla custard cake, so not overly sweet. I don't think layering it would be a good idea, it's pretty heavy. 🙂
Emily Waite says
Hey! Is this cake two sweet? Also, If I make two can I layer it?
I don't know Jenny, I've only ever done this size, but I think it would depend on how shallow of a pan we are talking. This cake is approx 2 inches high so consider that and a 9x13 pan. 🙂 Happy baking!!
Can you double this recipe for a shallow rectangular pan, or would mixing in higher quantities affect the “fluff” and separation somehow?
I really wish I had seen this post earlier. I just made a magic cake earlier this week and the author of that recipe failed to mention the tips you have mentioned...
Didn't turn out the way it was supposed to, but still tasted pretty good I suppose.
Vicki, I don't know, I haven't tried it. If you decide to try it and it works out, please come back and let us know your results! I love using almond milk but haven't with this.
Can you use almond milk or soy milk instead . Thanks, the recipe looks great.
You are very welcome Geri! 🙂 Thank you so much for your kindness!
Geri Cicero says
A perfect confection. Love it. Thank you.
You say to be sure to use the right sized pan, but there is a difference of 14 square inches between an 8-inch round pan and an 8-inch square pan, so it doesn't seem to be so important. I guess, though, you just have to be sure not to use anything larger than an 8-inch square pan.
Thank you so much Cakedeliveryin! This is a wonderful cake to serve up for any occasion! 🙂
What a nice vanilla cake with custard. It's really looking awesome. Really I love it.
Hi Reggie, no I haven't. I would say bake them like you do actual cupcakes 15 - 20 and see how it goes. If you do, let us know how it worked out! 😀
Have you ever done this as cupcakes? Thoughts on changes to cook time, etc? Thanks!
Aww, thank you so much Gin! I bet that custard was amazing!! Never too old to cook and bake! Keeps us all young at heart and thank you so much for your kind words! xoxo
Gin Bell says
This looks luscious, and I can't wait to make it. Reminds me of the baked custard I used to make in the 50's--yep I am that old. Never too late to learn from you youngsters. Keep up the good work. Sincerely, Gin
Suzy, congratulations on your brand new addition on the way! That is so awesome and those cravings you have to take care of for sure. You just aren't satisfied until you do. I totally get it!
I love this cake. I'm just going into my second trimester and this is hitting my pregnancy cravings in a big way since you can add fruit, fudge, whatever you want. I wanted to say while I've made this recipe multiple times, I love that you didn't alter the ingredients and elaborated on technique. It is so dead on and I appreciate the detail. Love it and thank you! 😀
Jendy, I would think it would work fine. The rule to substitute cake flour for all-purpose flour is to use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Enjoy and let us know! xoxo
Jendy Hays says
I bought some Swans Down cake flour a while back and have never used it. Could cake flour be substituted for the all purpose flour in this recipe. Thanks.
Has anyone tried using almond
flour for a keto version? Do you think it would work?
Judy that is too funny! Good thing you were able to salvage it before it went in the trash. 🙂 You are most welcome and I hope you enjoyed it. It's great trying new things!
Thought I had gone to food heaven when I discovered vanilla beans, my mom thought my flour had bugs and was about to toss the fresh from the oven pound cake into the trash!! Seems the older I get the more I enjoy trying new things and thanks to other cooks and bakers there's an endless supply of recipes and new ingredients to try!! Thanks for the tips as well.
Hi Stella, I haven't tried it but I always have great luck with Better Batter Gluten Free Flour and Orly's Blended Gluten Free Flour when I bake. 🙂
Looks Delish. Can I use gluten free flour.
Thank you so much Dina!
Delicious! Thanks for linkin' up with What's Cookin' Wednesday!
Maria @ kitchenathoskins says
That is so sweet of you Kim 🙂
I've seen what you can do Maria! This would not be that hard for you 🙂 Thanks for your kind comments!
Maria @ kitchenathoskins says
I've never been brave enough to bake up some magic in my kitchen. This cake looks divine and not too intimidating...got to try sometime:)
It's so good Kelly, it's hard to stop once you start! <3
Kelly @ Kelly Lynns Sweets and Treats says
Ooooh. This looks magically delicious!! I just want to take the whole pan of cake and go at it with a fork. Yummmmm!