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    Home ยป Recipes ยป Desserts (Baked) ยป Eggnog Magic Cake: a Magical Christmas Dessert recipe

    LAST UPDATED: November 4, 2022 โ€ข FIRST PUBLISHED: December 3, 2019 By Toni Dash 114 Comments

    Eggnog Magic Cake: a Magical Christmas Dessert recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    EGGNOG MAGIC CAKE

    Magic Cake is an enchanting (and easy) dessert recipe! A simple batter transforms when cooked to make different layers! This eggnog cake version is perfect for the holidays.

    EGGNOG MAGIC CAKE
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    EGGNOG MAGIC CAKE

    Having a fun and unexpected holiday dessert recipe keeps your entertaining on top of its game!

    There is no more enchanting recipe than Magic Cake!

    Adding a classic eggnog flavor turns it into a perfect easy dessert recipe for the holidays.

    The most fun part is after the cake has fully cooled, cutting into it to see the magical layers that formed.

    It’s a bit of science in dessert form and one you’ll love eating!

    Jump to:
    • What IS Magic Cake?
    • Eggnog Magic Cake Ingredients
    • Chef Notes: What to Expectย 
    • How to Make Magic Cake โ€“ Step-by-Step
    • Can I Double the Recipe In a Larger Pan?
    • More Holiday Recipes to Try
    • Recipe

    What IS Magic Cake?

    Magic Cake starts with one batter and has three layers when it is done baking!

    A thin crust, a custard layer and a lofty-cakey layer on top. And it happens without you doing anything!

    It’s cool to look at and it’s cool to eat.

    The magical part is how it goes from a watery ‘I’m-sure-I-must-have-done-this-wrong’ looking batter to the definitively layered end result.

    Eggnog Magic Cake

    Eggnog Magic Cake Ingredients

    What’s in this magical eggnog cake recipe? Nothing out of the ordinary!

    All the ingredients are easy to find in grocery stores.

    Prepared Eggnog. Store bought or homemade eggnog can be used. Eggnog, or Egg Nog (it’s the same thing) has a limited seasonal availability. In the United States it can usually be found in grocery stores from mid November through the first of the year.

    There are many brands, dairy and non-dairy. This recipe is made with a dairy eggnog.

    Unsalted Butter. Used for preparing the pan.

    Confectioners’ Sugar 

    Eggs 

    White Distilled Vinegar. Maybe a surprising ingredient for a sweet cake! The vinegar is used to stabilize the whipped egg whites so they keep they form. Adding the vinegar helps especially if baking at altitude. It does not negatively affect the flavor of the Magic Cake!

    All Purpose Flour. This cake can be made with traditional All Purpose Flour or a gluten-free blend. I have used King Arthur’s Gluten-Free Blend. You can also use a measure-for-measure gluten-free flour blend.

    Dark Rum. Three tablespoons of dark run are used in this eggnog cake recipe. It gives the flavor of traditional egg nog.

    Vanilla Extract

    Whole nutmeg. To grate on top or ground nutmeg to sprinkle. Ground nutmeg can also be used.

    Not an Eggnog Lover? Never fear!

    The flavor is light and pleasing. Not overwhelming or strong.

    You can also try these two recipes for other types of Magic Cake without eggnog:

    • Blood Orange Magic Cake with Candied Almond Slices
    • Lemon Baked Custard with Sponge Cake Top

    Substitution

    • If you do not want to add rum, substitute an additional 3 tablespoons of eggnog.
    • If you like the flavor of rum but not the booze, add a splash of rum extract to the eggnog swap out above.
    Eggnog Magic Cakes slice

    Chef Notes: What to Expect 

    Unlike any other recipe I’ve made, Magic Cake goes through some visual and textural changes that are worth noting. 

    My stomach always clenches when I haven’t made it for awhile because it’s very hard to believe the batter that goes into the oven could come out looking like a cake!

    Please refer to the video at the bottom of the recipe card below to SEE what to expect!

    We’ve added some Chef Notes in the recipe below regarding what you’ll experience!

    How to Make Magic Cake – Step-by-Step

    This recipe is not so different than regular cake recipes. Here are the main steps (refer to the recipe card at the bottom of the post for specifics):

    STEP 1. Preparation

    Preheat the oven to 325 degrees F. Grease an 8-inch by 8-inch square pan.

    STEP 2. Make the batter

    Warm the eggnog. It should be lukewarm (not cold, not hot) for the Magic Cake recipe.

    Combine the egg whites and vinegar. Whip into stiff peaks.

    In a small bowl mix together the egg yolks and sugar. Beat in the melted butter.

    Gradually add the flour, beating while adding to combine with the batter.

    Add the rum and vanilla to the eggnog. Drizzle into the batter while running the mixer to fully incorporate all the ingredients.

    Chef’s Note: By the end of this step the batter will look REALLY watery and you’ll think you did something wrong. You haven’t!  Every time I make Magic Cake I start to panic just a little bit around this step, thinking I over measured or forgot an ingredient.

    Fold in the egg whites by hand and pour into the prepared pan.

    Chef’s Note: When you have folded in the egg whites, it looks dreadful. Like a swampy mess of little bumps of egg white. Take a deep breath, know this is ‘normal’ for this recipe and keep going!

    STEP 3. Bake

    Bake 50-55 minutes and cool completely before serving.

    Chef’s Note: Remarkably the cake comes out of the oven looking golden-brown and nothing like what you put into the oven.

    Eggnog Magic Cake overhead

    Can I Double the Recipe In a Larger Pan?

    I have only made Magic Cake in an 8-inch by 8-inch pan.

    Baking is chemistry and this cake in particular has a very unique balance to the ingredients to achieve the outcome.

    I have researched and not found any other Magic Cake recipes using a larger pan.

    My recommendation: if you feel you will need more than on 8-inch by 8-inch pan will serve would be to make multiple cakes rather than doubling it in a larger pan.

    Eggnog Magic Cake side view

    More Holiday Recipes to Try

    • The Best Eggnog Recipe: A Boozy Party Punch
    • Sparkling Vodka Cranberry Punch
    • Wassail: a Classic Holiday Drink
    • Roasted Chestnuts

    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    EGGNOG MAGIC CAKE

    Eggnog Magic Cake

    There is not a more fascinating cake than Magic Cake. Transforming from an odd, liquid batter into a three layered delectable dessert challenges the imagination while delighting the taste buds! The light flavor of eggnog and nutmeg celebrate the season too.
    5 from 137 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 4 hours hours 10 minutes minutes
    Servings: 9 squares of Eggnog Magic Cake
    Calories: 213kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 cups prepared Eggnog lukewarm
    • 4 Eggs room temperature and separated
    • 1/8 teaspoon White Distilled Vinegar
    • 1/2 cup (1 stick) Unsalted butter melted and cooled (cannot be hot) (plus some unmelted butter for preparing the pan)
    • 1 ½ cups Confectioners’ Sugar (plus some for dusting the top of the finished cake)
    • 1 cup All Purpose Flour regular or or gluten-free measure-for-measure flour blend (I used King Arthur’s Gluten-Free flour blend)
    • 3 tablespoons Dark Rum (can be substituted for more eggnog if preferable)
    • 1 teaspoon Vanilla Extract
    • Whole nutmeg to grate on top or ground nutmeg to sprinkle

    Instructions

    • Preheat oven to 325 degrees. Butter an 8×8 inch baking pan and set aside.
    • To warm the eggnog: place eggnog in microwave container and warm in 15 second increments until lukewarm (about 1 to 1 ¼ minutes)
      2 cups prepared Eggnog
    • Combine the room temperature egg whites (4) and distilled white vinegar and whip eggs with a mixer on the highest speed until forming stiff peaks. Set aside (note: the vinegar helps stabilize the peaks which is a key to success especially at high altitude).
      1/8 teaspoon White Distilled Vinegar
    • In a second bowl, mix together the egg yolks (4) and sugar until fully combined and sunny yellow! Add melted butter; mix on low speed until the mixture is fully combined.
      1 ½ cups Confectioners’ Sugar, 1/2 cup (1 stick) Unsalted butter
    • Add the flour very gradually to the batter while mixing, to allow the flour to integrate with the rest of the batter.
      1 cup All Purpose Flour
    • Add the rum and vanilla to the warmed eggnog. While keeping the mixer running on low speed, trickle the eggnog mixture into the batter allowing it to incorporate with the batter. By trickling the eggnog, it has time to mix in easily. Note: by the end the batter will be very watery and should be so don’t worry!
      3 tablespoons Dark Rum, 1 teaspoon Vanilla Extract
    • By hand, fold in egg whites one fourth at a time, stirring to combine with the liquid batter. There will be small lumps of egg white in the end and the batter will still be fairly liquid.
    • Pour into the prepared pan and place in the preheated oven for 50-55 minutes.
      NOTE: The cake will have a browned top but may seem to have some movement when removing it from the oven which is normal.
    • Allow to cool on a cooling rack for until completely cool (about 3 hours) OR allow to cool on the rack for 30 minutes, then cover with foil (shiny side out) and place in the refrigerator for at least an hour.
      Whole nutmeg to grate on top or ground nutmeg to sprinkle
    • Cut, sprinkle with confectioner's sugar and freshly grated nutmeg; serve!

    Video

    Notes

    The majority of the Total Time is 3 hours for cooling at room temperatures. This can be sped up by placing the cake in the refrigerator as noted in the recipe instructions.

    Nutrition

    Calories: 213kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 106mg | Sodium: 58mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 220IU | Vitamin C: 0.8mg | Calcium: 93mg | Iron: 0.9mg
    EGGNOG MAGIC CAKE
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: December 17, 2015

    Magic Cake plus eggnog makes an enchanting eggnog cake perfect for holiday celebrating!

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    Reader Interactions

    Comments

    1. Damnedfood says

      January 07, 2024 at 4:37 am

      Hello! I’m wondering if we can freeze this magic cake?

      Reply
      • Toni Dash says

        January 07, 2024 at 11:16 am

        I would not recommend freezing due to the custard layer.

        Reply
    2. Emily says

      December 02, 2023 at 7:17 pm

      Would the cake be ok to store in the fridge overnight?

      Reply
      • Toni Dash says

        December 02, 2023 at 9:16 pm

        You can! Cover it snugly with plastic wrap first.

        Reply
    3. Shanna says

      November 30, 2023 at 2:56 pm

      What position should the oven rack be placed? Would time or temp vary if baked in a convection oven? Thank you!

      Reply
      • Toni Dash says

        December 02, 2023 at 9:21 pm

        This cake is not dependent on specific rack position. Baking in the middle of the oven will work fine.

        Weโ€™ve only made the recipe as written and recommend it be made that way for the results shown. We canโ€™t advise on convection oven conversion.

        Reply
    4. Angela says

      November 17, 2023 at 10:35 pm

      could I use alcoholic eggnog and leave out the rum?

      Reply
      • Toni Dash says

        November 18, 2023 at 8:00 am

        We recommend making our recipes with the ingredients and method as written. The results shown are reflective of testing with these ingredients and method. If you experiment with changing it up weโ€™d love to hear how it goes!

        Reply
    5. Laura says

      February 20, 2023 at 5:15 am

      Have you ever tried freezing this cake!

      Reply
      • Toni Dash says

        February 21, 2023 at 2:57 pm

        No. Typically custard based desserts do not weather freezing and thawing well. The texture of this cake does best eaten after it’s made.

        Reply
    6. De says

      October 25, 2022 at 9:26 am

      can I use regular all purpose flour?

      Reply
      • Toni Dash says

        October 25, 2022 at 9:07 pm

        Yes! You’ll note the recipe card says regular all purpose flour OR gluten-free.

        Reply
    7. Susie says

      December 15, 2021 at 2:08 pm

      5 stars
      I love this cak ! Do you think it could be doubled & baked in a 9×13″ pan ??

      Reply
      • Toni Dash says

        December 16, 2021 at 10:11 am

        Hi Susie! I think there is a note in the recipe post about this. We recommend making it as written and making two cakes if needed. This type of cake doesnโ€™t lend itself well to doubling in a larger pa unfortunately.

        Reply
        • Susie says

          December 17, 2021 at 8:43 am

          O.K. thanks for the quick reply.

    8. rachel says

      December 06, 2021 at 2:57 pm

      5 stars
      This is one of the most christmas cake I could have ever made! I love it!

      Reply
    9. Andrea says

      December 06, 2021 at 12:07 pm

      5 stars
      Oh wow! Magic is right. I had no idea cake could do this. Love that it’s an eggnog cake too!

      Reply
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    5 from 137 votes (107 ratings without comment)

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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