Magic Cake is one of those Pinterest recipes everyone using the website has seen. It was in fact probably one of the food rages of 2013, in my humble opinion. It’s a beautifully easy recipe that whips up in about 15 minutes and cooks for an hour. The results are a magical custard-like cake that yields three layers: a firm custard which is almost crust like, a creamy custard middle, and a soufflé like custard top. I’ve seen vanilla, chocolate, lemon, and even red velvet. So with a surplus of Eggnog in my fridge I decided it was time for me to participate in this cake conundrum and create a new version: EGGNOG MAGIC CAKE.
So whether you have some Eggnog in your fridge lingering from your holiday festivities, you are an Eggnog lover and can never get enough, or you are planning ahead for next year’s special holiday dishes… I give you a dazzling, easy, and fun dish! P.S. my whole house smells like vanilla, spices, eggnog, and Christmas. You can never go wrong with something that makes your house smell lovely.
EGGNOG MAGIC CAKE
- 2 egg yolks
- 4 egg whites, at room temperature
- 1/3 cup + 1 Tablespoon sugar
- 1 stick butter, melted
- ¾ cup flour
- 2 cups Eggnog, at room temperature
- 2 teaspoons vanilla extract
Preheat oven to 325 degrees F.
Butter an 8 inch x 8 inch baking dish. (I used 7.5in, but I figure most people don’t have that and I won’t tell if you don’t!)
*Tip: Do not try to use a spring form pan as the batter will seep out of cracks before it sets. You don’t want any of that magic to leak out!
Mix egg whites until they begin to froth, while mixing add 1 Tablespoon of sugar and continue beating until stiff. Set aside.
In a large bowl, beat the two egg yolks with 1/3 cup of sugar and 2 teaspoons of vanilla until light and fluffy. Add melted butter and continue beating until incorporated. Then add the flour and mix until smooth.
Add the room temperature Eggnog, (if you use cold Eggnog the butter will harden and that will equal no bueno and no magic) beat until well incorporated. At this point the consistency reminds me of pancake batter.
Gently fold in beaten egg whites, until incorporated and the batter is light and fluffy like so.
Pour batter into your prepared dish and bake in preheated 325 F oven for about 60 minutes or until the top is golden. I set my timer and started checking at 45 minutes. Better safe than sorry.
Cool in the pan for at least 3 hours before serving. Makes 8 servings.
Slice up, sprinkle with powdered sugar, or whip up some spiced cream for serving. I recommend rum spiked cream with nutmeg, if you’re curious. Now, revel in the delight of your triple layer masterpiece. It’s sure to wow your guests and family and fill their bellies with joy.
P.S. I made this recipe twice to test the flavor and to do a little time testing. The first picture is with a cooking time of 45 minutes. The cake was not completely set in the bottom middle and the center layer was a little more pudding like, but the top was amazing! Lighter, fluffier, and overall a softer custard/cake.
I still recommend the full cooking time of 60 minutes, but remember you’re eating it so it’s about what you like. We preferred the more set custard cake. Happy baking y’all!