It was about 3 years ago that Magic Cake popped up on my cyber radar. The name caught my attention (who doesn’t love anything ‘magic’?!) but then I began to see variations of it everywhere, most likely on Pinterest where recipes tend to spread their wings.
Loving the roots of anything new, I did some digging to find the originating recipes and history which I shared with my first attempt at making Blood Orange Magic Cake and Candied Almonds. I’m fascinated by the chemistry that is baking anyway but this cake really, well, ‘takes the cake’.
Magic Cake presents three layers when it is done; a thin crust, a custard layer and a lofty-cakey layer on top. It’s cool to look at and it’s cool to eat. But the coolest thing is how it goes from a watery ‘I’m-sure-I-must-have-done-this-wrong’ looking batter to the definitively layered end result.
We are a bit eggnog obsessed in December. Multiple cartons are usually open in our fridge all month long. If I have time on a weekend, I’ll whip some up. For adults I’ll make my Great Grandmother’s version which after tasting it I fondly renamed ‘Designated Driver Required Eggnog’. When I got the itch to make Magic Cake again I decided to make it Eggnog flavored (and yes with a little rum too; which can be omitted if desired).
I was reminded about what a strange recipe it is when mixing it up. The batter seems fairly traditional until the liquid overwhelms the dry ingredients; my stomach always clenches about then when I haven’t made it for awhile. Then when the lofty beaten egg whites are folded in it looks dreadful; a swampy mess with little bumps of egg white. This is where the leap of faith comes in. Fifty minutes later and out of the oven looks come a golden-brown cake, not anything like what was inserted into the oven originally.
The most fun part of course 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! For those non-nog folks, the flavor is light not overwhelming so I think you’ll love it too!
Eggnog Magic Cake
Ingredients
- 2 cups prepared Eggnog , lukewarm
- 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)
- 4 Eggs , room temperature and separated
- 1/8 teaspoon White Distilled Vinegar
- 1 cup gluten-free flour (I used King Arthur’s Gluten-Free flour blend); if making a gluten version, all purpose flour may be substituted
- 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 8x8 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)
- Combine the room temperature egg whites 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).
- In a second bowl, mix together the egg yolks and sugar until fully combined and sunny yellow! Add melted butter; mix on low speed until the mixture is fully combined.
- Add the flour very gradually to the batter while mixing, to allow the flour to integrate with the rest of the batter.
- 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!
- 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. 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. Cut, sprinkle with confectioner's sugar and freshly grated nutmeg; serve!
Recipe 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.
Stacie @ Divine Lifestyle says
That looks so yummy! I love eggnog, but I’ve never seen it like this before. I think eggnog cake is pure genius!
Catherine S says
This sounds so yummy. I can’t wait to make this for my Christmas party and I will be including the rum.
Toni Dash says
The rum adds to the depth of flavor in my opinion and is not so much that anyone will leave tipsy!
Chris Scheuer says
How fun Toni. I’ve seen the magic cakes but have never made one. You’ve got me intrigued – and an eggnog version sounds just wonderful!
Happy Valley Chow says
Holy cow that looks divine! Fantastic recipe that I can’t wait to try. You’ve been pinned! 🙂
Toni Dash says
Thanks Eric! Glad you like it.
Lindsey @ Redhead Baby Mama says
My dad loves both egg nog and christmas baked goods, so this is perfect for him. Maybe when he visits in January I can try this for him – he’ll miss it otherwise.
Pam says
This looks delicious! I love eggnog flavored anything around the holidays.
Chrysa says
Oh, yum! It’s so cool how those layers form like that. This is a must-try!
Chasing Joy says
This sounds interesting. I would love to see pictures of how the batter looks so that I won’t be freaked out when I make it.
diana elizabeth says
Custard! Egg nog? This sounds like heaven – I love the Santa mugs in the back too, so cute!
Liz Mays says
This sounds like the perfect Christmasy dessert! I’ve never made magic cake like this but that texture and light eggnog flavor sounds delicious.
Liz says
Looks delicious, Toni. Thank you.
Toni Dash says
So glad you like it Liz!
Robin (Masshole Mommy) says
This looks so delicious. I have never had “magic” cake before! It certainly looks like magic!
Carly Anderson says
Oh my gosh, I love EVERYTHING eggnog! This looks amazing!
Crystal says
You’ve definitely got me wondering. I’ve never heard of magic cake before, but I need to try it. This eggnog version sounds like the perfect holiday treat.
Jocelyn @BruCrew Life says
It has been so long since I have made or eaten a magic cake. I am absolutely loving the eggnog flavor in this one!!!
Toni Dash says
It’s so funny you say that Jocelyn, for me too. When it started floating around the internet a few years ago it was all the rage. I sort of forgot about it and it popped to mind last week thinking a renewed eggnog version was in order. So glad I made it! It’s too special to sit in the archives!
Donna says
I love eggnog but have never had eggnog cake. It sounds delicious.
Rosey says
I keep seeing all of these great recipes for using egg nog. This one looks amazing!
Joyce Brewer (@MommyTalkShow) says
Don’t call me crazy. I don’t like egg nog, but I like egg nog flavored desserts. So this would be right up my alley!
Toni Dash says
I promise, no name calling! I think that’s like people who don’t like coffee but like coffee-flavored desserts. I totally get it!
Ann Bacciaglia says
This cake looks so delicious and easy to make. It will be perfect to serve over the holidays.
Debra says
That looks delicious. My husband is trying this recipe for our church social this weekend!
Colleen Cayes says
I wish someone would make this for me. And I wonder how the person who “discovered” it ever persevered past the stomach-clenching point. I have some good baker friends in Sun Valley, Idaho, and I might suggest we give this recipe a try (we’re celebrating a birthday during the Christmas holidays) with confidence that even at altitude, we’ll be successful. Thank you for such an intriguing recipe.
Martine says
Hi
How much is a stick of butter ? In Australia a stick of butter is 250 grams ?
What would be the right for this recipe ?
Thanks
M
Toni Dash says
Ours are 4 ounces or 113 grams! Hope that helps.
Tricia @ Saving room for dessert says
I’ve never made magic cake but love this one! It is so pretty – Merry Christmas Toni – sharing!
TravelsOnTheRun says
I lived in the Boulder area all my life until moving to CA 6 years ago. Baking was a passion there, but has been frustrating here because everything bakes differently, takes longer, and is slightly unpredictable. I would really like to make this cake next week (and kudos to you, BTW for having Sweet Paul repost!) but I’m afraid that the swampy mess that goes in will be a swampy mess coming out. Any tips for coastal baking?
Toni Dash says
I have to laugh, as an ex-Californian, as I bemoan baking at altitude after loving baking at sea level so much! I’ve checked other Magic Cake recipe that I know were baked at sea level and the only difference I’ve found is a cooking time of 45-60 minute, vs. 50-55 in mine (the others were not with eggnog but the proportion of dry to liquid ingredients is the same). When the cake is done it will be browned on the top and may appear a bit jiggly still. You’ve got this! This cake is strange and magical, so don’t worry!
If you are concerned about baking in general (the length of time things take to be done) one thing I suggest to people is to be sure about the accuracy of their oven temperature. You can get a $5 oven thermometer and check it from time to time. The temperature accuracy can change over the lifetime of an oven and in turn can affect your baking times.
TravelsOnTheRun says
Thanks, Toni. I’ll let you know how it turns out. 🙂
TravelsOnTheRun says
I made it late last night, allowed it to cool for almost an hour on the rack, and then the fridge overnight. Cut a tiny piece this morning and was astonished by how firm it had become. Mine is not as cakey on top as the photos of yours, but it is delicious! I would imagine that if it were allowed to sit at room temp for a while it might soften up a bit. This was a dry run before making it for a party this week. Love that it was relatively easy and quick to put together, gluten-free, and creates such interesting textures. Thanks for sharing, and for the guidance. 🙂
Toni Dash says
Glad to get your report! The one in the photos was left out to cool fully at room temperature, overnight I believe. I don’t believe there is much difference when cooling it the way you did but you might want to try letting it cool fully at room temperature when you make it next time as a comparison. Isn’t it fascinating the way it turns out?! I love the firm custard layer myself.
michelle says
This looks like the perfect cake I’ve been searching for to make for Christmas Eve, but after reading the recipe, I seemed to have missed the cake pan size called for….Thanks for your creative and festive GF treats!
Toni Dash says
Hi Michelle! It’s in the first instruction step of the recipe; an 8 x 8-inch pan. Hope that helps!
Tracey says
This cake looks delicious!! I can’t wait to make this for my Christmas party this week!
Aggie @ Aggie's Kitchen says
This looks incredible! What a gorgeous dessert.
Serena | Serena Bakes Simply From Scratch says
I love magic cake and eggnog so I know this ones meant for me! Looks amazing!
Julie says
This looks so good! I love how it bakes up!
CiaoFlorentina says
Wow, I love these and the presentation is gorgeous ! Those cups awwww!
valerie says
made this today. just out of the oven and smells heavenly! thank you!
Sharon @ What The Fork Food Blog says
This cake does indeed look magical! Quick question, does the King Arthur’s gf flour contain xanthan gum?
Toni Dash says
No it does not include Xanthan Gum.
Charlie says
I love anything eggnog except store bought eggnog.
Thank you for the recipe.
I used to make a magic pecan pie, but lost the recipe.
Toni Dash says
It is a world of difference between store bought and homemade eggnog isn’t it? I hope you’ll love the cake.
Bob says
This looks so good, sorry to ask a stupid question but when you say stick of butter what do you mean? How many grams of butter is it I’m confused 🙂
Toni Dash says
In the U.S. butter is sold by the stick, and can be referred to by it’s volume in cups or weight in pounds. The conversion into grams would be 113 grams for a stick of butter.
Simone says
I pretty late to the party, but better late than never!! I have a question about the eggnog. I too, only drink homemade eggnog. Will it work the same as store bought? I realize baking is chemistry and the lack of stabilizers could impact the cake in the end.
Thanks!!
PS: I’m so excited you use gf flour!!
Toni Dash says
Hi Simone. I personally have only used eggnog I’ve purchased but have used different types some very similar to homemade. If you are up for an experiment I’d say give it a go and make a batch with your homemade eggnog to see how it turns out. Please let us know if you do about your findings!