Magic cake is an amazing cake that is made with a single cake that magically separates out into three distinctive layers as it cooks. It’s made with a super simple batter that uses pantry staples so it’s a great recipe to have in your baking arsenal.
Today we are using the base recipe that most of the magic cakes on the internet are using from Jo Cooks. I’m not entirely sure who invented the magic cake but Jo’s version has definitely inspired an entire generation of magic cakes on the internet. We bumped it another level with one of my addictions… vanilla bean paste and a delicious blueberry lemon sauce. Heaven.
Let’s jump in! You’ll need sugar, flour, eggs, milk, vanilla bean paste and melted butter.
Start with adding your egg whites to a stand mixer with the whisk attachment.
Whisk on high until you reach stiff peaks.
When the peaks stand fully erect and do not topple over at the peak then they are ready.
Remove the whites from the mixer bowl and add the egg yolks, and sugar. Mix for several minutes until the eggs are nice and fluffy and lightened in color. Then add the milk slowly.
Vanilla bean paste is one of my all time favorite ingredients. I like to use the Nielsen Massey Madagascar Bourbon Vanilla Bean Paste but there are lots of good ones on the market.
Add the flour in slowly and mix until combined.
The mixture should be light and fluffy.
Then gently fold or whisk in the egg whites into the batter. They will not fully combine, the batter will be lumpy this is necessary to form the layers.
Pour into your greased 8x8 pan. We very much prefer a metal pan over a glass one. The layers seem to form better, I assume this is because the metal pans heat up faster than the glass.
Once it is full it’s into the oven!
Bake for 50-70 minutes and cool completely. Serve with the blueberry lemon sauce and dust with powdered sugar.
For the Magic Cake:
For the Blueberry Lemon Sauce:
For the Magic Cake:
For the Blueberry Sauce:
*Base recipe credit to Jo Cooks