The Delicious Vanilla Magic Custard Cake Recipe is a surprisingly simple yet utterly decadent dessert that creates three distinct layers – cake, custard, and caramel – right in your baking pan! This recipe is perfect for anyone looking for an impressive dessert with minimal effort, proving that magic can happen in your own kitchen.
Key Ingredients for Delicious Vanilla Magic Custard Cake Recipe
- For the Cake Batter:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) milk, at room temperature
- For the Custard Layer:
- 4 large egg yolks, at room temperature
- 1/2 cup (100g) granulated sugar
- 2 tablespoons all-purpose flour
- 2 cups (480ml) milk, warmed (not boiling)
- 1 teaspoon pure vanilla extract
- For the Caramel Sauce:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
How to Make Delicious Vanilla Magic Custard Cake Recipe
This Delicious Vanilla Magic Custard Cake Recipe is a marvel of simplicity, yielding a dessert that’s both incredibly easy to prepare and deeply satisfying. You’ll be amazed as the ingredients transform into a tender cake, a silky custard, and a luscious caramel sauce, all in one pan. The entire process, from mixing to baking, takes approximately 20 minutes of active preparation time, with about 45-60 minutes of baking.
Step-by-Step Instructions
Step 1: Prepare the Caramel Sauce
In a medium saucepan, combine the 1 cup of granulated sugar and 1/4 cup of water for the caramel. Heat over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the mixture bubble and turn an amber color. This will take about 5-8 minutes. Swirl the pan occasionally to ensure even coloring. Immediately and carefully pour the hot caramel into a 9-inch round baking pan or an 8×8 inch square pan. Quickly tilt the pan to coat the bottom evenly. Be very cautious, as the caramel is extremely hot. Set aside to cool and harden slightly.
Step 2: Make the Cake Batter
In a medium bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside. In a large bowl, cream together the 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Beat in the 2 large eggs, one at a time, then stir in the 1 teaspoon of vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. You should have a smooth, thick batter.
Step 3: Prepare the Custard Mixture
In a separate medium bowl, whisk together the 4 large egg yolks and 1/2 cup of granulated sugar until well combined and slightly lightened. Whisk in the 2 tablespoons of all-purpose flour until thoroughly incorporated and no lumps remain. Slowly stream in the 2 cups of warmed milk while whisking constantly. Stir in the 1 teaspoon of vanilla extract. This mixture will be thin, which is perfectly normal.
Step 4: Assemble the Magic Cake
Carefully pour about half of the cake batter directly over the hardened caramel in the prepared baking pan. The batter may spread unevenly at first. Next, gently and slowly pour the custard mixture over the cake batter. Again, it may not immediately spread. Finally, carefully spoon the remaining cake batter over the top of the custard. It will likely float on the surface in dollops, which is also expected. The magic happens in the oven as the layers separate.
Step 5: Bake the Cake
Preheat your oven to 325°F (160°C). Place the pan with the assembled cake inside a larger baking pan. Carefully pour hot water into the larger pan, creating a water bath or bain-marie. The water should come about halfway up the sides of the baking pan. This water bath helps the cake to bake gently and evenly, ensuring the custard sets beautifully. Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted near the center comes out clean. The custard layer will be set but may have a slight wobble.
Step 6: Cool and Chill
Once baked, carefully remove the baking pan from the water bath. Let the cake cool completely at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the layers to set properly and for the flavors to meld.
Step 7: Serve Your Magic Cake
To serve, run a thin knife around the edges of the cake to loosen it from the pan. Invert the cake onto a serving plate, allowing the caramel sauce to generously drizzle down the sides. The cake will now have a distinct top layer of cake, a creamy middle layer of custard, and a rich caramel sauce at the bottom.
Why You’ll Love This Delicious Vanilla Magic Custard Cake Recipe
What makes this Delicious Vanilla Magic Custard Cake Recipe truly stand out is its incredible “magic” transformation in the oven, creating three distinct, delectable layers from a single batter. You’ll experience a tender vanilla cake, a silky smooth custard, and a rich, luscious caramel sauce, all perfectly harmonized. This dessert is also wonderfully cost-effective; making it at home requires just a few pantry staples, saving you a pretty penny compared to purchasing a similar gourmet dessert from a bakery. The pure vanilla extract infuses every bite with a comforting, classic flavor that’s simply irresistible.
Imagine serving a dessert that looks and tastes like it took hours of intricate preparation, but in reality, was surprisingly straightforward. This magic custard cake rivals sophisticated French pastries in its elegance and flavor profile, offering a delightful contrast of textures that will have your guests raving. Don’t wait to impress your friends and family; try this enchanting Delicious Vanilla Magic Custard Cake Recipe this weekend and experience the wonder for yourself!
Storing and Reheating Tips
Proper storage is key to enjoying your Delicious Vanilla Magic Custard Cake Recipe for days to come.
- Refrigeration: Once cooled and preferably chilled (as recommended for best results), store the cake tightly covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: While this cake is best enjoyed fresh due to the custard’s texture, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then in foil, and place in a freezer-safe container. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before enjoying.
- Reheating: This cake is best served chilled or at room temperature. If you prefer it slightly warm, you can gently microwave individual slices for 10-20 seconds, but be mindful not to overheat, as this can affect the custard’s texture.
Final Thoughts
The Delicious Vanilla Magic Custard Cake Recipe is a delightful testament to the wonders of simple baking, offering an impressive dessert with minimal fuss. We encourage you to gather your ingredients and experience the magic for yourself – you won’t be disappointed by this truly enchanting treat!
Delicious Vanilla Magic Custard Cake Recipe
Ingredients
Equipment
Method
- In a medium saucepan, combine the 1 cup of granulated sugar and 1/4 cup of water for the caramel. Heat over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the mixture bubble and turn an amber color. This will take about 5-8 minutes. Swirl the pan occasionally to ensure even coloring. Immediately and carefully pour the hot caramel into a 9-inch round baking pan or an 8×8 inch square pan. Quickly tilt the pan to coat the bottom evenly. Be very cautious, as the caramel is extremely hot. Set aside to cool and harden slightly.1 cup granulated sugar, 1/4 cup water
- In a medium bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside. In a large bowl, cream together the 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Beat in the 2 large eggs, one at a time, then stir in the 1 teaspoon of vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. You should have a smooth, thick batter.1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 cup milk, at room temperature
- In a separate medium bowl, whisk together the 4 large egg yolks and 1/2 cup of granulated sugar until well combined and slightly lightened. Whisk in the 2 tablespoons of all-purpose flour until thoroughly incorporated and no lumps remain. Slowly stream in the 2 cups of warmed milk while whisking constantly. Stir in the 1 teaspoon of vanilla extract. This mixture will be thin, which is perfectly normal.1/2 cup granulated sugar, 2 tablespoons all-purpose flour, 2 cups milk, 1 teaspoon pure vanilla extract
- Carefully pour about half of the cake batter directly over the hardened caramel in the prepared baking pan. The batter may spread unevenly at first. Next, gently and slowly pour the custard mixture over the cake batter. Again, it may not immediately spread. Finally, carefully spoon the remaining cake batter over the top of the custard. It will likely float on the surface in dollops, which is also expected. The magic happens in the oven as the layers separate.
- Preheat your oven to 325°F (160°C). Place the pan with the assembled cake inside a larger baking pan. Carefully pour hot water into the larger pan, creating a water bath or bain-marie. The water should come about halfway up the sides of the baking pan. This water bath helps the cake to bake gently and evenly, ensuring the custard sets beautifully. Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted near the center comes out clean. The custard layer will be set but may have a slight wobble.
- Once baked, carefully remove the baking pan from the water bath. Let the cake cool completely at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the layers to set properly and for the flavors to meld.
- To serve, run a thin knife around the edges of the cake to loosen it from the pan. Invert the cake onto a serving plate, allowing the caramel sauce to generously drizzle down the sides. The cake will now have a distinct top layer of cake, a creamy middle layer of custard, and a rich caramel sauce at the bottom.