magic cake

Let's have some magic on the blog today! And before we go further, have you ever heard of the magic cake? If not, you will soon adopt it forever, it's so simple!

Lemon Magic Cake

eggs

(150 grams) sugar

(125 grams) butter, melted

vanilla extract

(115 grams) all purpose flour

¼ cup (60 milliliters) fresh lemon juice

lemon

¾ cup (42 cl) lukewarm milk

Icing sugar

Preheat the oven to 325°F (160°C). Grease a 8 x 8 inch baking dish, or line it with parchment paper.

Separate eggs, and beat the egg whites in a medium-sized bowl until they become stiff. Set aside.

Beat the yolks with the sugar until light and fluffy. Add butter, vanilla extract, and continue beating for one or two minutes.

Pour the flour, and mix until well incorporated.

Add lemon juice and zest, then slowly start adding the milk, and beat until everything is well mixed together.

Add the egg whites, one third at a time, and gently fold them using a spatula. Repeat until egg whites are folded in, but there should be still white bits of egg whites floating in the batter.

Pour the batter into the prepared baking dish and bake for about 50 minutes, or until the top is lightly golden and the cake is firm to the touch. The baking time could vary depending on the oven, so take a peek around 45-50 minutes and see how it looks.

Let cool completely and sprinkle some icing sugar on top.

Lovely cake! Turned out perfectly. I sprinkled half a cup of desiccated coconut over the top before it went in the oven but followed this recipe exactly other than that. Thank you very much! Would definitely recommend.

Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer cake, magic cake.

Magic Cake

eggs (at room temperature)

sugar

butter (unsalted and melted)

all-purpose flour

milk (lukewarm *)

sugar (for dusting)

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it's easier to get the cake out.

Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

Add the egg whites to a mixer and mix until stiff peaks form.

Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don't fold the egg whites in completely, you still want to see some of the white bits floating at the top.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.

Sprinkle some powdered sugar after cake has cooled.

https://content.jwplatform.com/videos/84lzcYTd.mp4

Lemon Magic Cake - One simple batter that transforms into a 3 layer cake - pure magic. The ever popular magic cake, now in lemon flavor!

butter (unsalted, melted)

milk (lukewarm)

lemon juice (freshly squeezed)

lemon zest

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.

Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.

This Pumpkin Magic Cake is made of two delicious layers, one of vanilla cake and a layer of pumpkin pie! As it bakes the pumpkin layer falls to the bottom, thus the magic! Finally, this cake is finished off with a luscious pudding frosting.

Pumpkin Magic Cake

yellow cake mix

milk

vegetable oil

pumpkin (canned)

evaporated milk

heavy cream

brown sugar

pumpkin pie spice

vanilla pudding

milk (cold)

Cool Whip (or whipping cream (8 oz))

Preheat oven:

Prepare the Cake:

Prepare the Cake: Mix according to package instructions or using the ingredients in the cake layer, then pour into a lightly greased 9x13-inch cake pan. DO NOT BAKE. Set aside.

Combine Wet Ingredients:

Combine Wet Ingredients: In another bowl whisk together the ingredients for the pumpkin pie layer until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix.

Bake:

Bake: Carefully place the cake pan into the oven and bake for 50-60 minutes or until the center is no longer jiggly and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal so don&#039;t worry, it&#039;s not burnt. You&#039;ll notice the cake layer is on top now. Let the cake cool to room temperature.

Make the Frosting:

Make the Frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starts to thicken. Gently fold in the Cool Whip until it&#039;s completely combined. Spread on top of the cooled cake.

Serve:

Serve: Cut into slices and serve immediately or chill the cake for a couple hours.

https://content.jwplatform.com/videos/WCpak1jL.mp4

This Pumpkin Magic Cake is made of two delicious layers, one of vanilla cake and a layer pumpkin pie! As it bakes the pumpkin layer falls to the bottom, thus the magic! Finally, this cake is finished off with a luscious pudding frosting.

This Lemon Bar Magic Cake has three gorgeous layers of deliciousness in one super easy cake!

Lemon Bar Magic Cake

Vanilla cake mix (plus ingredients needed to make - eggs, oil, water)

lemons (zest)

lemon juice

1.4 oz sugar free instant lemon pudding mix

oz Cool Whip (thawed)

Preheat oven to 350 degrees F. Lightly grease a 9x13" cake pan and set aside.

Prepare the cake mix according to package instructions and pour into the prepared cake pan. DO NOT BAKE, set aside.

Combine the 2 cups sugar, flour, eggs, lemon zest and lemon juice in a bowl and whisk together until sugar is dissolved. Pour over the prepared cake mix. Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean.

Let the cake cool completely before frosting! Whisk together the lemon pudding mix with the cold milk until smooth and thickened (about 2 minutes), then fold in the thawed Cool Whip, until fully combined.

Spread the frosting over the cake and enjoy right away or chill, covered, in the fridge until ready to serve. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653512759/iLQAlh0aG.mp4

This multi-layerd cake is always a hit at parties!

Pumpkin Magic Cake is a must for the holidays. The yellow cake and pumpkin pie layers magically separate into a delicious treat.

water

canola oil

pure pumpkin (15 oz)

brown sugar (packed)

cinnamon

salt

ginger

cloves

tub Cool Whip, thawed (16 oz)

Preheat oven to 350 degree F. Spray 13x9 baking dish with non-stick baking spray. Set aside.

Prepare cake layer by blending ingredients together until smooth. Beat 2 minutes and pour into prepared baking dish.

For the pumpkin layer, combine ingredients and beat until smooth. Pour into cake layer. Pumpkin will sink down to the bottom, as it should. No need to swirl or smooth.

Bake for 60 minutes. Remove from oven and cool completely. The cake will look a little more "done" than usual, that's okay. Frost cooled cake with Cool Whip and refrigerate until ready to serve (at least 4 hours or overnight). ENJOY!

was wondering if you can use a cake from scratch but don't  bake it until pumpkin filling on top

https://mediavine-res.cloudinary.com/video/upload/t_original/v1506441463/msyf91yakyporaxtjksf.mp4

Vanilla Magic Custard Cake - 1 batter during baking magically separates into 3 layers: dense on the bottom, custard in the middle, sponge on top

MAGIC CAKE:

eggs, separated,

lemon juice vinegar

+ 2 Tablespoons (5.3 oz; 150 g) sugar

tsp vanilla extract

+ 2 tsp butter, melted (125 g)

(4 oz; 115 g) cake flour

milk, lukewarm (500 ml)

Magic Cake baking directions: Mix egg whites until stiff. You can add 4 drops of lemon juice or white vinegar to stabilize the egg whites.

In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.

Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.

Gently fold in beaten egg whites using a spatula or a spoon. Do not use mixer for this step because it will ruin the air bubbles trapped in beaten egg whites. Do not fully incorporate batter and egg whites. There should still be some little "clouds" of egg whites floating on top of the batter.

Pour batter into a greased and floured 8 inch x 8 inch (20 x 20 cm) square or 8 inch (20 cm) round baking dish. Do not use spring form because batter is too liquid and the pan could leak. Bake Magic Cake in preheated 325 F (160 C) oven for about 60 minutes or until the top is golden and cake is still soft, but not jiggly any more.  If the top starts browning too quickly (after about 30 minutes of baking), cover the cake with aluminum foil.

Cool in the pan for at least 3 hours. Serve Magic Cake sprinkled with powdered sugar.

Wow! Works exactly as advertised and tastes great. A 9" round cake tin worked fine and I didn't adjust the time or cover it at all.

Great recipe!
I just made this last night.
I am only an enthusiastic home baker without most of the correct tools but I fluffed up the egg whites quite well using a tiny wand type milk frother for making cappuccino. I am still considering buying a whisk style mixer but worry I will be eating too many sweets if I can make them better! I added some lime juice and frothed it up. I used vanilla sugar and instead of butter, I used oil which admin said wasn't ideal but I had no butter at home. I added some caramel candy tablets which are sold here in Japan for dropping in a cup to make caramel pudding.So,I messed with the recipe a bit but it came out pretty good but was much wetter and puddingy that I had hoped. I tried it and it was yummy but would need to eat it with a spoon as the layers are pretty indistinct. This is usually the way when I try cakes. Too damp even though delicious.I wonder if I add too much of the liquid ingredients?
I attempted a jam sponge roll and the sponge part was too firm and cracked when I tried to roll it. Do you think my measurements are out?
Best wishes!

Hi i already make this cake three times, the cake actualy very delicious but my problem is the cake layer / upper layer, always fall too much after taking out from the oven and look like very skinny. just fyi i'm using milk powder with the ratio 125 gr full cream milk powder and 375 ml warm water for the milk. Thank , i need your advice

Just made it and it was delicious!!!!
I just have one problem...how do you store it?  I covered it in aluminum foil over night and it was sweating and the top part was now soggy, so I reheated it and it came out okay.  Then the next night i covered it with parchment paper and it still started to sweat.  Am I supposed to refrigerate it uncovered?

https://content.jwplatform.com/videos/FkSgg38G.mp4

1 batter during baking magically separates into 3 layers: dense on the bottom, custard in the middle, sponge on top

Top 7 magic cake recipes from across the web

The most viewed magic cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Magic Cake

Magic Cake

Lemon Magic Cake

Pumpkin Magic Cake

Lemon Bar Magic Cake

Pumpkin Magic Cake

Magic Cake

Top 7 magic cake recipes from across the web

The most viewed magic cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Magic Cake

Magic Cake

Lemon Magic Cake

Pumpkin Magic Cake

Lemon Bar Magic Cake

Pumpkin Magic Cake

Magic Cake

The most viewed magic cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine