This popular magic cake has three distinct layers and requires only six ingredients to make. It disappears fast, too, just like magic!
Magic cake, or gateau magique, is a delicate French dessert that impresses at every level. Baked in a single pan, the batter produces three different layers while in the oven, earning the cake its name to the delight of many bakers and dessert lovers.
Although it looks stunning, it requires only a few simple ingredients—eggs, milk, brown sugar, butter and flour—and it’s quick and easy to assemble. And thanks to the surprising cake layers produced, it’s ideal for any occasion, whether you need a quick treat at home or are taking dessert to a potluck.
What is magic cake?
This classic French dessert gets its name from the way three layers are produced while it is baking, without the baker having to layer the batter or put together separate layers of baked cake. It’s just like magic—and it reminds us a lot of a Dutch funny cake.
Magic cake’s distinct structure creates a firmer custard-like bottom layer, a soft and creamy middle layer, and an airy sponge on top. Take this advice from the recipe developer Margaret Knoebel: “Many steps of this cake go against all the baking rules. Don’t be scared when the batter is thin or there are lumps of egg white, it will all turn out to a delicious cake!” The overall texture is light, with a simple flavor and just a hint of brown sugar. It’s delicious served chilled or at room temperature on its own, or top the cake with berries and confectioners’ sugar.
Ingredients for Magic Cake
Brown sugar: Brown sugar adds just a touch of sweetness and a depth of flavor. Use light or dark brown sugar; dark brown sugar adds more molasses flavor.
Eggs: Eggs are key to making this magic cake recipe. You’ll need four eggs at room temperature. Separate the eggs while they’re still cold to make the process simpler.
Whole milk: Milk adds moisture and enhances the rich flavor and texture.
Butter: Melt a stick of butter and let it cool to incorporate it into the batter.
Vanilla bean paste: Vanilla bean paste adds incredible flavor to enhance the cake. If you don’t have vanilla bean paste, use 1 teaspoon of pure vanilla extract instead.
All-purpose flour: A small amount of flour goes a long way to provide structure for this magic cake recipe.
Confectioners’ sugar: Dust this cake with confectioners’ sugar for a touch of extra sweetness and a beautiful presentation.
Directions
Step 1: Prepare the pan
Preheat the oven to 325°F. Grease a 9-inch square pan and line it with parchment.
Step 2: Start the batter
In the bowl of a stand mixer, using the whisk attachment, whisk the brown sugar and egg yolks until light and foamy, five to six minutes. Add the milk, melted butter and vanilla bean paste until well combined (the mixture will be thin).
Sift in the flour.
Step 3: Beat and add the egg whites
In a separate bowl, with clean beaters, whisk the egg whites to stiff peaks. Fold the egg whites into the batter (mixture may still have lumps).
Editor’s Tip: Whip the egg whites long enough to reach the proper texture. Here’s how to tell the difference between soft peaks and stiff peaks.
Step 4: Bake the cake
Pour the batter into the prepared pan.
Bake until golden brown and puffed, 40 to 45 minutes. Remove the cake to a wire rack and let it cool to room temperature.
Step 5: Chill and serve
Refrigerate until chilled, for four hours or overnight. If desired, garnish with confectioners’ sugar before slicing and serving.
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