I love this cake because it feels like a little kitchen miracle. You don’t need any complicated techniques — just careful mixing and patience while it bakes and sets. The magic happens in the oven as the ingredients naturally separate into layers. It’s perfect for when you want an elegant dessert that’s impressive yet approachable. Plus, it pairs beautifully with berries, cream, or a dusting of icing sugar.
Ingredients
Cake Batter
4 eggs, yolks and whites separated (at room temperature)
3/4 cup (150g) sugar (caster or regular)
1 tsp vanilla extract
125g (1/2 cup / 1 stick) unsalted butter, melted
3/4 cup (115g) plain all-purpose flour
2 cups (500ml) lukewarm milk (full fat or low fat, not skim or zero fat)
To Serve (optional)
Icing sugar, for dusting
Fresh strawberries or other fruit
Whipped cream
Directions
Prepare the Batter
Preheat the oven to 160°C (325°F). Grease an 8-inch (20cm) square cake tin and line with baking paper.
Beat the egg whites in a clean bowl until stiff peaks form. Set aside.
In a separate bowl, whisk egg yolks and sugar together until pale yellow and creamy, about 1 minute.
Add the vanilla extract and melted butter, beating until fully incorporated.
Add the flour, mixing gently until just combined.
Gradually pour in the milk while beating until smooth — the batter will be very thin, similar to a thick cream.
Gently fold in the egg whites one-third at a time with a spatula, being careful not to deflate them completely. Some small white lumps in the batter are fine.
Bake the Cake
Pour the thin batter into the prepared pan.
Bake for 40–50 minutes, or until the top is golden and the cake no longer jiggles when the pan is gently shaken.
If the top browns too quickly before the cake sets, loosely cover with foil and continue baking in 10-minute intervals until set.
Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a cooling rack.
Cool completely before slicing.
To Serve
Cut into squares (9 for generous portions, or 12 smaller ones). Dust lightly with icing sugar and serve with whipped cream and strawberries for a simple but elegant finish.
Servings and Timing
Serves: 9–12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Tips and Variations
Check early: Oven temperatures vary — start checking your cake at 30 minutes.
Milk temperature: Lukewarm milk helps create even layers; cold milk may affect separation.
For chocolate lovers: Replace ¼ cup of flour with cocoa powder for a chocolate version.
Add flavor: A few drops of almond or coconut extract adds a delicious twist.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.
FAQs
Why does this cake form layers? The thin, aerated batter separates during baking — the heavier liquid sinks, forming a custard layer, while the lighter, whipped portion rises into a sponge.
Can I use skim milk? No — the lack of fat prevents proper layer formation.
Why did my layers not form? Your egg whites may have been overmixed or folded too vigorously, or the oven temperature may have been too high.
Can I bake this in a glass dish? Yes, but the baking time may increase slightly — check for doneness after 50 minutes.
Can I make it ahead? Yes, it tastes even better after chilling overnight, as the custard layer firms up beautifully.
Conclusion
This Magic Three Layer Custard Cake is a delicate, creamy dessert that’s as impressive as it is easy. I love watching it transform in the oven and seeing those perfect layers appear when sliced. It’s smooth, light, and not too sweet — the kind of dessert that feels special without requiring a lot of effort. Dust it with icing sugar, add a few fresh berries, and you’ve got a magical treat that never fails to impress.
