Magic Vanilla Cake Recipe: Add Some Magic to Your Life With This Easy Cake Recipe by Donna John

13 hours ago
Magic Vanilla Cake Recipe: Add Some Magic to Your Life With This Easy Cake Recipe

The magic of this vanilla magic cake recipe is that it separates into two layers from one batter. Some of my family thought it tasted like bread pudding, some said egg custard and others thought the top layer was like a sponge cake. You can't go wrong with any of those. We did think it needed a sauce of some kind, so consider serving it with bourbon butterscotch sauce, maple caramel sauce or a fruit sauce like raspberry, blueberry or lemon curd.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes

Servings: Makes 1 8-inch square cake


  • 4 egg yolks
  • 3/4 cup sugar
  • 2 tablespoons cold water
  • 1 stick butter, melted
  • 3/4 cup flour
  • 1/8 teaspoon salt
  • 2 cups whole milk or half and half (I used half and half)
  • 2 teaspoons vanilla
  • 4 egg whites, at room temperature

Here's how to make it:

Cut two pieces of  parchment paper so they fit into the bottom of an 8-inch square baking pan and overlap the edges. Spray the bottom of the pan with nonstick cooking spray, then lay the first piece of parchment paper inside. Lay the second piece going the other way. This will make it easy to remove the cake once baked.

Put the egg yolks, sugar and water into the bowl of a  stand mixer (you could also use a mixing bowl and handheld electric mixer). Beat until it turns pale yellow and is fluffy, at least 5 minutes. Don't undermix.

Slowly add in the melted butter.

Stir in the flour and salt. Scrape down the sides of the bowl. Pour in the milk and vanilla and mix on low until combined.

In another bowl, beat the egg whites until stiff peaks form, about 2 to 3 minutes.

Gently fold the egg whites into the egg yolk mixture. Do not overmix. You want to leave some unincorporated clumps on the top of the batter.

Pour the batter into the prepared baking pan.

Bake in a preheated 325-degree F oven for about 50 minutes. The top should be golden brown but the center should still jiggle. Cool the cake on the counter until it's at room temperature, then cover and refrigerate at least 4 hours.

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What a fun baking project (looks so tasty, too).
Do you use white eggs or brown eggs can you use castor sugar or another type of sugar is it all-purpose flour does have to be a certain brand it looks really thick and looks really yummy does it have to be in a square rectangular or round pan non-stick and what kind of parchment paper is it be the one you suggested only thanks when you have a chance I'm sorry to ask so many questions for everything looks so good and I want to follow the directions thanks so much when you can any tips involved and how long can you store it is it for the freezer thanks so much
Donna John
This recipe needs to be followed exactly if you want the right end result. Rosseyes
Elisa A. Schmitz 30Seconds
This looks so delicious, Donna John . I want to make it for my mom's birthday coming up soon!
This looked so very good I had to try
I didn't have a square pan so used round but came out of oven looking awesome going to make caramel drizzle to put over it
Can't wait to try it
Donna John
So glad to hear that, MinkyK ! It was a lot of fun to bake. I agree it needs a sauce. We used a caramel sauce as well.
Awesome I read your comment so grabbed my recipe for caramel drizzle figured be great

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