I’m completely in love with magic cake.
Magic Cake has been really popular on food blogs lately. It’s called “magic cake” because it magically becomes a three layer cake during the baking process.
The top layer is a soft cake. The middle layer is a silky custard. And the bottom is a dense crust.
I had the recipe bookmarked for a while. But every time I got around to it, I’d re-read the instructions and then I’d get lazy and put it off. It’s not a hard recipe, but you have to separate the eggs and that instruction always makes me super lazy.
Well, I finally got around to doing it this weekend, and I’m so glad I did. This is one seriously delicious dessert.
It also gave me a chance to try out my new OXO egg separator, which worked surprisingly well. I love that it just hangs off the mixing bowl.
There have been many variations on the dessert out there and I decided for my first one, I’d try making a Nutella one, modifying some of the recipes I came across. I worried it wouldn’t work with all my little tweaks, especially since my finished batter looked like this unappetizing lumpy mess.
There were definitely many steps along the way where I thought I had done something very wrong, but it ended up magically turning out beautifully.
I love how this cake came out. It even has three separate colors for the different layers. I was so busy admiring it that I only realized now that I didn’t decorate the cake slices with sugar or fruit. I still think it’s quite pretty on its own.
It’s pretty impressive to present this cake which takes less effort than a normal three layer cake. I would love to make this one again, especially to bring to a party. I already have a couple of other variations I want to try out.
Nutella Magic Cake
- 1/2 cup unsalted butter
- 2 1/2 cups milk
- 1 cup flour
- 4 eggs separated
- 1/8 teaspoon distilled vinegar
- 1 1/2 cups powdered sugar
- 1/2 cup Nutella
- Preheat the oven to 325°F. Lightly grease an 8 x8 inch baking dish.
- Whip the egg whites and vinegar on high speed until stiff peaks form. Set aside.
- Melt butter and set aside to cool. Warm the milk to lukewarm and set aside.
- Beat the egg yolks and sugar until light in color. Beat in the melted butter and Nutella until smooth.
- Mix in the flour on low speed into the batter until smooth. The batter will be very thick. By hand, whisk in the milk slowly about 1/2 cup at a time. By the time you finish, your batter will be very liquidy. If you have lumps in your batter, turn your mixer back on at low speed to beat out the lumps.
- Fold in the egg whites, 1/3 at a time, trying to mix in as much egg white as possible into the batter. The batter will be lumpy, with little bits of egg whites remaining. (See my photo above).
- Pour the batter into the greased pan and bake for 55-60 minutes. When you move the cake, it should shake slightly from the custard layer. If it moves too much, then the custard is not yet set. If you aren't sure if the cake is completely finished, insert a knife or toothpick and pry a little slit into a small section of the cake until you can see the custard layer to check.
- Let cake cool completely (at least an hour) before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.