Magic Three-Layer Vanilla Custard Cake
Magic Vanilla Custard Cake is an easy dessert that could be perfect for a potluck or a party. One batter, three layers of Heaven! It is easy to make because all the magic happens in the oven during baking when the batter separates into three layers of goodness. Enjoy!
Servings: 12 servings
Calories: 309kcal
Equipment
Ingredients
- 9 large eggs separated room temperature
- 4 cups whole milk lukewarm
- 2 cups all-purpose flour
- 1 cup unsalted butter melted but cool
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350F(180C).
- Separate the eggs.
- In a stand-up mixer, cream together the yolks with the powdered sugar.
- Add the melted butter slowly and keep mixing. When the butter is incorporated, add the milk.
- Keep mixing while you add the flour spoon by spoon and the vanilla. Set aside.
- Separately, beat the egg whites with salt until stiff peaks. Pour the egg whites over the batter and fold them slowly to incorporate the egg whites into the mixture. The batter will be thin, but this is normal.
- Lightly butter and flour a 9x13 baking dish.
- Pour the batter into the prepared cake pan and bake 10 minutes at 350F, then reduce the heat to 325F and bake for another 50 minutes, until golden brown on top. it comes out of the oven, it will wobble slightly. Let it cool completely, then put it in the refrigerator for at least 2 hours.
- Let it cool completely on a cooling rack, then put it in the refrigerator for a few hours. It is better if the cake sits in the refrigerator overnight to set completely.
- Sprinkle the cake with powdered sugar and serve.
Notes
Lukewarm milk: Warm milk blends more easily with the other ingredients, helping to create a smooth batter that's crucial for the layering effect.
Oven temperature: I highly recommend using an oven thermometer for this recipe. Many ovens can be off by quite a bit, and even a slight deviation in temperature can lead to a less distinct separation of layers, altering the magical effect we're aiming for. Trust me, this small step can make a big difference in achieving that perfect three-layer wonder!
Batter Consistency: After folding in the whipped egg whites, the batter will appear quite thin. Don't worry, this is perfectly normal and crucial for creating the cake's three distinct layers. This thin consistency allows the batter to separate naturally during baking, forming the layers.
Folding Technique: To fold egg whites into the batter, use a spatula and gently turn the mixture over from the bottom up. Move slowly and steadily to keep the air in the egg whites intact.
Cooling and Setting: Allow the cake to cool entirely at room temperature before refrigerating.
Storage Tips: For freshness, store the cake covered in the refrigerator. Properly stored, it can be enjoyed for up to 3-5 days.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 41g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 129mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 783IU | Calcium: 126mg | Iron: 2mg
