Have you ever heard of a cake that magically creates three distinct layers as it bakes? That’s exactly what a Magic Cake (or Gâteau Magique) does! With just one batter, you’ll get a light sponge on top, a creamy custard center, and a dense base—like culinary magic in your oven.

This delightful dessert is perfect for impressing guests or indulging in a little treat-yourself moment. And guess what? You don’t need wizard skills to make it happen, just some pantry basics and a bit of patience. Let’s dive into the magic!

How to Make It

This recipe might look like it’s casting a spell, but it’s actually pretty simple once you get the hang of it. The trick lies in the preparation and understanding how the batter separates during baking.

The Batter: Start by whipping egg whites until they’re fluffy and airy. This is crucial to forming the cake’s top sponge layer.
Layering Magic: Once the batter is mixed, pour it into your pan—it’ll be thin. Don’t worry, the layers form naturally during baking!
The Bake: Low and slow is the key here. This ensures the custard layer stays creamy without overcooking.

With just one bite, you’ll taste the magic of this three-layered wonder.

Make Ahead Recipe Method

Magic Cake is a fantastic make-ahead dessert. After baking, let it cool to room temperature, then refrigerate for a few hours (or overnight). This helps the custard layer firm up and makes slicing easier. Serve it chilled for the best texture and flavor.

Pro Tips

Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature for a smooth batter.
Use a Water Bath: For an ultra-smooth custard layer, place your cake pan in a larger dish filled with hot water before baking.
Don’t Skip the Whisking: Be gentle when folding the whipped egg whites into the batter. It’s okay if some lumps remain—this helps create the layers.
Cooling Time: Resist the urge to slice it too soon. Let the cake cool completely to set those layers.

Storage

Store your Magic Cake in the refrigerator, tightly covered, for up to 3 days. It’s best served chilled, making it a perfect dessert for entertaining or casual snacking.

Tools For This Recipe

Mixing Bowls: You’ll need separate bowls for whipping egg whites and mixing the batter.
Hand or Stand Mixer: A good mixer is essential for achieving fluffy egg whites.
8×8-inch Baking Pan: This size works best for even layers.
Spatula: For gently folding the egg whites into the batter.
Cooling Rack: To help the cake cool evenly after baking.

Magic Cake (Gâteau Magique)

A single batter that transforms into three magical layers—sponge cake, creamy custard, and dense base.

Print Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine French

Servings 8 people

Ingredients

4 large eggs separated
¾ cup granulated sugar
1 stick ½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 cups whole milk warmed slightly
Powdered sugar for dusting

Instructions

Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch pan with parchment paper.
Whip Egg Whites: In a clean bowl, whip egg whites until stiff peaks form. Set aside.
Mix Batter Base: In another bowl, beat egg yolks and sugar until pale and creamy. Mix in melted butter and vanilla. Gradually add flour until fully combined.
Incorporate Milk: Slowly whisk in the warmed milk until the batter is smooth.
Fold in Egg Whites: Gently fold the whipped egg whites into the batter, leaving some lumps for texture.
Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden and the cake jiggles slightly in the center.
Cool: Let the cake cool completely in the pan before removing and slicing. Dust with powdered sugar before serving.