Look in that baking pan!! Is it a custard?? Is it a cake?? It’s both!! It’s MAGIC CAKE!!! A two-in-one dessert that just melts in your mouth!!
The final recipe for 13×9 recipe is called Magic Cake!!! No, it’s not a cake that bake by itself,,, 😛 It’s called Magic Cake because it has layers!! It’s like eating two desserts in one!
To be honest with you, the first time I made this cake, I was a little skeptical. Really?? A MAGIC cake? Layers? How can it be? But every time I get a little skeptical about a recipe, I always remember my mantra, “If you don’t bake it, you can’t eat it!!” So, preheating the oven it is!
So, just a little disclaimer, this is not a one bowl recipe. I mean you can do it with one bowl and wash it after you make one mixture. But I just find it a lot easier if you do two bowls, one for the egg whites and one for the mixture. I like to use my stand mixture to make the egg whites because I can use my hand to make the mixture. Again, it is really up to your preference. Do as your heart desires!
When I make this cake, i do it at the same time. Multitasking rocks!!! I do my egg yolk mixture while the mixer do my egg whites for me.
When both are ready, you can put your egg white in 3 increments. You do want to mix it, but not mix it as if you are making a batter. You still want the egg whites to be there and not gone. This is why you have to be really gentle with the egg whites, and this is what you get.
As you can see from the batter above, there are still some bubbles. The key word is Be Gentle!!
After about 35-40 minutes, this purrty cake is what you are going to get!! Wait for it to cool for about 2 hours, sprinkle powdered sugar, and you are good to go!
Now the best part about this dessert is you can make different versions of it. There’s Nutella Magic Cake (Whaaaaaaa……) Lemon Magic Cake , Chocolate Magic Cake, and other versions of Magic Cake. This means you can try a version every week for the month!! #dessertgoals
Tips for making this Magic Cake:
- You want the eggs at room temperature.
- Remember to gently whisk the egg whites to the egg mixture. This is not like mixing a batter.
- This recipe is for 13×9. The original version is an 8X8 recipe that you can find right here.
Happy Baking!!
| Prep Time | 20 minutes |
| Cook Time | 35-40 minutes |
| Servings |
12 servings
|
- 6 cups eggs, room temperature
- 1 1/4 cups sugar
- 12 tbsp butter, melted
- 1 1/2 tsp vanilla extract
- 1 1/4 cups flour
- 3 cups milk, lukewarm
- 2 tbsp powdered sugar
Ingredients
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|
- Preheat oven to 325 degrees Fahrenheit. Grease a 13x9 baking dish.
- Separate eggs. In a stand mixer, beat the egg whites until stiff peaks form. While the egg whites are beating, make the egg yolk mixture.
- In another bowl, mix egg yolks with sugar until fluffy. Add butter and vanilla extract and mix again.
- Add flour and mix again. Slowly add the milk and mix again.
- Slowly add the egg whites into the mixture in 3 increments. Use a whisk to gently fold in the egg whites. Do not overmix. You still want to see the egg whites on top.
- Bake for 40 minute until the middle is set but still jiggly. Cool completely for about 2 hours.
- Sprinkle powdered sugar on top.
Adapted from: Jo Cooks
