Prepare to be amazed by the Three Layer Custard Cake, a Magic Custard Cake that transforms a single batter into a stunning dessert with a fluffy sponge top, creamy custard center, and dense fudge-like base. This layered custard dessert is surprisingly easy to make, perfect for impressing guests or adding a touch of magic to any gathering. With simple ingredients and a gentle bake, this vanilla magic cake is a showstopper. Let’s whip up this Three Layer Custard Cake and create some kitchen magic!
Why You’ll Love Three Layer Custard Cake
- Magical Layers: One batter forms three distinct textures for a unique custard sponge cake.
- Easy to Make: Simple ingredients and minimal effort for a stunning layered dessert cake.
- Versatile: Perfect for tea parties, holidays, or cozy family dinners.
- Customizable: Add flavors like chocolate or citrus to this vanilla magic cake.
- Make-Ahead: Tastes even better chilled, ideal for stress-free entertaining.
Ingredients for Three Layer Custard Cake
Here’s what you’ll need for this layered custard dessert (serves 9):
For the Cake:
- 4 large eggs, yolks and whites separated (room temperature)
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1 stick (125g / ½ cup) unsalted butter, melted
- ¾ cup (115g) all-purpose flour
- 2 cups (500ml) milk, lukewarm (full-fat or low-fat, not fat-free)
To Serve (Optional):
- Powdered sugar, for dusting
- Fresh strawberries
- Whipped cream
Equipment
- 8×8-inch (20×20cm) square cake tin
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
- Measuring cups and spoons
Ingredient Tips
- Eggs: Room-temperature eggs ensure a smooth batter and fluffy sponge for this Three Layer Custard Cake.
- Milk: Lukewarm milk blends better for this custard sponge cake; avoid fat-free to maintain creaminess.
- Flour: All-purpose flour is ideal; gluten-free flour works for a dietary-friendly vanilla magic cake.
- Butter: Melted and slightly cooled butter adds richness to this layered custard dessert.
- Sugar: Granulated sugar sweetens this custard sponge cake; reduce slightly for a less sweet version.
Directions for Three Layer Custard Cake
Let’s make this Three Layer Custard Cake—a perfect vanilla magic cake!
Prepare the Batter
I preheat the oven to 325°F (160°C) and butter an 8×8-inch cake tin. I beat 4 egg whites to stiff peaks and set aside. In a large bowl, I beat 4 egg yolks with ¾ cup sugar until pale yellow, then add 1 tsp vanilla and ½ cup melted butter, mixing well. I stir in ¾ cup flour until just combined, then slowly add 2 cups lukewarm milk, beating until smooth. The batter will be thin, like crepe batter, for this layered custard dessert.
Fold in Egg Whites
I gently fold the egg whites into the batter in three additions, using a spatula to keep it airy for the sponge layer of this custard sponge cake.
Bake the Cake
I pour the batter into the prepared tin, smoothing the top. I bake for 40–50 minutes until golden and set, with no jiggle. If browning too fast, I cover with foil to protect this vanilla magic cake.
Cool and Serve
I cool the cake in the tin for 10 minutes, then transfer to a rack to cool completely. I dust with powdered sugar and serve with strawberries and whipped cream for a stunning Three Layer Custard Cake.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Total Time: ~55–65 minutes
- Servings: 9 (1 square per serving)
- Calories: ~247 kcal per serving
- Macros per Serving: 27g carbs, 5g protein, 13g fat, 0.5g fiber
Variations for Three Layer Custard Cake
Try these twists on this layered custard dessert:
- Chocolate Twist: Add 2 tbsp cocoa powder to the batter, inspired by Layla Cooks’ Cake Costco Copy Cat.
- Citrus Zest: Mix in 1 tsp lemon or orange zest, inspired by Layla Cooks’ Mango Coconut Smoothie.
- Gluten-Free: Use gluten-free flour, inspired by Layla Cooks’ Cucumber Avocado Salad.
- Spiced Version: Add ¼ tsp cinnamon or cardamom, inspired by Layla Cooks’ Pumpkin Spice Matcha Latte.
- Dairy-Free: Swap milk for coconut milk, inspired by Layla Cooks’ No-Bake Pistachio Pudding.
Serving Ideas:
- Pair with Layla Cooks’ Protein Pancake Bowls for a delightful brunch.
- Serve with Layla Cooks’ Pomegranate Margarita for a festive touch.
- Enjoy with Layla Cooks’ Spicy Honey Garlic Chicken for a cozy dinner spread.
Storage
I store this custard sponge cake covered in the fridge for up to 4 days; it tastes better chilled as flavors meld. For make-ahead, I bake it a day early and refrigerate. I wrap tightly in plastic and foil to freeze for up to 1 month, thawing overnight in the fridge for a perfect vanilla magic cake.
Serving Tips
- Presentation: Serve this Three Layer Custard Cake in squares with a powdered sugar dusting for a stunning layered custard dessert.
- Garnish: Add sugared cranberries or a mint sprig for this vanilla magic cake.
- Pairing: Enjoy with coffee or Layla Cooks’ Pumpkin Spice Matcha Latte for a cozy treat.
- Portion Size: 1 square per person for a satisfying dessert.
- Occasions: Perfect for tea parties, holidays, or family gatherings.
FAQs About Three Layer Custard Cake
Here are answers to common questions about this dessert:
Why does my cake not have distinct layers?
Ensure egg whites are at stiff peaks and milk is lukewarm for clear layers in this layered custard dessert.
Can I use a different pan size?
An 8×8-inch pan is ideal; a 9×9-inch may result in thinner layers for this custard sponge cake.
Can I make it dairy-free?
Yes, use coconut milk for a dairy-free vanilla magic cake.
How do I prevent over-browning?
Cover with foil if the top browns too fast for this Three Layer Custard Cake.
Can I add other flavors?
Yes, try cocoa or citrus zest for a unique layered custard dessert, as in Variations.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Three Layer Custard Cake is a magical dessert that delivers three textures from one batter. This vanilla magic cake is easy to make and perfect for any occasion. Bake this custard sponge cake, garnish with berries, and enjoy a delightful, layered treat!
Three Layer Custard Cake
Ingredients
For the Cake:
- 4 large eggs yolks and whites separated (room temperature)
- ¾ cup 150g granulated sugar
- 1 tsp vanilla extract
- 1 stick 125g / ½ cup unsalted butter, melted
- ¾ cup 115g all-purpose flour
- 2 cups 500ml milk, lukewarm (full-fat or low-fat, not fat-free)
To Serve (Optional):
- Powdered sugar for dusting
- Fresh strawberries
- Whipped cream
Instructions
Prepare the Batter
- I preheat the oven to 325°F (160°C) and butter an 8×8-inch cake tin. I beat 4 egg whites to stiff peaks and set aside. In a large bowl, I beat 4 egg yolks with ¾ cup sugar until pale yellow, then add 1 tsp vanilla and ½ cup melted butter, mixing well. I stir in ¾ cup flour until just combined, then slowly add 2 cups lukewarm milk, beating until smooth. The batter will be thin, like crepe batter, for this layered custard dessert.
Fold in Egg Whites
- I gently fold the egg whites into the batter in three additions, using a spatula to keep it airy for the sponge layer of this custard sponge cake.
Bake the Cake
- I pour the batter into the prepared tin, smoothing the top. I bake for 40–50 minutes until golden and set, with no jiggle. If browning too fast, I cover with foil to protect this vanilla magic cake.
Cool and Serve
- I cool the cake in the tin for 10 minutes, then transfer to a rack to cool completely. I dust with powdered sugar and serve with strawberries and whipped cream for a stunning Three Layer Custard Cake.
Notes
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