Vanilla Bean Magic Cake

One simple batter that bakes into 3 different delicious layers; a chewy dense base, a creamy custard centre, and a fluffy sponge cake on top. It’s truly magic!

VANILLA BEAN MAGIC CAKE. One simple batter that bakes into 3 different delicious layers, a chewy dense base, a creamy custard centre and a fluffy sponge cake on top. It's truly magic!The first time I came across this cake was on one of my favorite blogs, Dave Bakes. The recipe intrigued me, one batter becomes 3 different layers when baked? What the? So I had to try it as soon as I got the chance and I was super excited the first time I made it. It is seriously the coolest thing I’ve ever baked.

VANILLA BEAN MAGIC CAKE. One simple batter that bakes into 3 different delicious layers, a chewy dense base, a creamy custard centre and a fluffy sponge cake on top. It's truly magic!One of the keys to this recipe is to have all your ingredients at the right temperature. Make sure your eggs are at room temperature, your butter is melted and cooled, and your milk is lukewarm. I start by placing my eggs in a bowl of warm water for about 5 minutes or until they are no longer cool to the touch. I heat up my butter in the microwave until just melted and let that cool for about 5 minutes. Then I warm up my milk in the microwave for about 1 minute and gather my other ingredients. The other key to this recipe is to beat your egg yolks and egg whites well before combining the two batters. Other than that, it’s a pretty simple recipe made with just 6 staple ingredients; eggs, milk, flour, butter, sugar, and vanilla.

vanilla bean magic cake-7Make sure you take your time and beat the egg whites till stiff peaks form, this will take about 5 minutes or so. You want to have as many tight air bubbles as possible.

vanilla bean magic cake-8Then beat the egg yolks, sugar and vanilla for about 3 minutes until pale and fluffy. Add the butter and beat until it starts to thicken again. Add the milk one cup at a time and mix until incorporated. Sift in the flour and beat until all the flour is mixed in. The batter will be very thin and frothy.

vanilla bean magic cake-9Add the eggs whites to the egg yolk batter, then gently and quickly fold together until just combined. As you can see, the batter is still a little lumpy and that’s fine. Slowly pour the mixture into your prepared baking pan and bake until golden on top.

VANILLA BEAN MAGIC CAKE. One simple batter that bakes into 3 different delicious layers, a chewy dense base, a creamy custard centre and a fluffy sponge cake on top. It's truly magic!And voila, a delicious cake consisting of 3 different layers, all made from one simple and easy to make batter.

VANILLA BEAN MAGIC CAKE. One simple batter that bakes into 3 different delicious layers, a chewy dense base, a creamy custard centre and a fluffy sponge cake on top. It's truly magic!

Happy Fiesta Friday #34 to everyone. Thank you Angie@The Novice Gardener for hosting such a wonderful party every week. Thank you to Selma@ Selma’s Table and Elaine@Foodbod for co-hosting this week. Can’t wait to mingle with all of you!

VANILLA BEAN MAGIC CAKE. One simple batter that bakes into 3 different delicious layers, a chewy dense base, a creamy custard centre and a fluffy sponge cake on top. It's truly magic!

Vanilla Bean Magic Cake

Ingredients

4 large eggs, separated and at room temperature

150 grams (3/4 cup) sugar

1 vanilla bean (or 1 tsp vanilla extract)

125 grams (1/2 cup) butter, melted and cooled

500 ml (2 cups) milk, lukewarm

115 grams (3/4 cup) all-purpose flour

powdered sugar for sprinkling (optional)

Instructions

1) Preheat oven to 350F. Butter an 8×8 square baking pan and line with parchment paper so two sides overhang for easy removal.

2) In a medium bowl, using an electric mixer, beat the egg whites for about 5 minutes or more until stiff peaks form. Set aside.

3) In a large bowl, beat the egg yolks, scraped vanilla bean seeds and sugar until pale and thick, about 3 minutes. Add butter and mix until it starts to thicken again. Then add the milk, one cup at a time, mix well. Sift the flour into the bowl and beat until all the flour is mixed in.

4) Gently and quickly fold the egg whites into the egg yolk mixture until just combined. Batter will be a little lumpy.

5) Slowly pour cake batter into the prepared baking pan and bake at 350F for 10 minutes. Then keeping the cake in the oven, reduce the heat to 325F and bake for another 40-50 minutes until the top is golden. Let cool completely.

Cake is best enjoyed at room temperature or slightly chilled. Dust with powdered sugar before serving if desired.

Recipe adapted from Dave Bakes.

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A decadent, 3-layer chocolate cake surrounded with the most luxurious, rich chocolate frosting.

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My first son would only cry when he wasn’t feeling well, my second was colicky. My first would smile back at anyone who smiled at him, my second would stare at new people with a serious look or cry, which would scare them away. My first started sleeping through the night on his own at 4 months, my second still is waking up multiple times at night. So, I haven’t slept well in over a year, which equals grumpy mommy.

CHOCOLATE BIRTHDAY CAKE. A decadent 3-layer chocolate cake surrounded with the most luxurious rich chocolate frosting. Perfect for any occasion.But all in all, life is good. My family is complete, I have 2 beautiful boys and a very patient and loving husband. There are moments when my baby won’t stop crying, my toddler is whining over something ridiculous, and I just want to run away. But, when my baby smiles at me and my toddler tells me he loves me in the cutest little voice, it makes it all worth it. xoxo

CHOCOLATE BIRTHDAY CAKE. A decadent 3-layer chocolate cake surrounded with the most luxurious rich chocolate frosting. Perfect for any occasion.Both my boys love chocolate, they get that from my husband and I. So, that’s why I decided to make the chocolate truffle cake from the cover of Martha Stewart’s Cakes cookbook. I have to warn you, this cake is for chocoholics only. It has layers upon layers of chocolate cake surrounded by a deep, rich chocolate frosting. I used 1 & 1/2 pounds of chocolate and over a cup of dark cocoa for this cake, so it’s not for the faint of heart, but it is for chocolate lovers.

CHOCOLATE BIRTHDAY CAKE. A decadent 3-layer chocolate cake surrounded with the most luxurious rich chocolate frosting. Perfect for any occasion.

Chocolate Birthday Cake

Ingredients for cake

1 cup unsalted butter, softened

1/2 cup plus 1 tbsp unsweetened cocoa

1/4 cup plus 2 tbsp boiling water

3/4 cup warm milk

2 & 1/4 cups sifted cake flour

3/4 tsp baking soda

1/2 tsp salt

1 & 3/4 cup sugar

2 tsp vanilla

3 large eggs, lightly beaten

Instructions

1) Preheat oven to 350°F. Butter and line three 9″ round cake pans.

2) Sift cocoa into a medium bowl. Stir in the boiling water and half of the milk, gently whisk until smooth and add remaining milk. Set aside to cool.

3) In another bowl, whisk together cake flour, baking soda and salt, set aside.

4) Using an electric mixer, beat butter for 3-5 minutes until light and fluffy, gradually beat in sugar and vanilla. Then mix in eggs, one third at a time.

5) With the mixer on low, add the flour and cocoa mixture a little at a time in alternating batches, starting and ending with the flour. Beat until just combined.

6) Divide batter among the 3 prepared pans, smooth tops with an offset spatula and bake for about 20 minutes or until a toothpick inserted into the centre comes out clean. Be careful not to overbake. Sit pans on wire racks to cool for 15 minutes, then turn out cakes onto the wire racks to cool completely. Trim tops of cake layers to level before frosting.

Ingredients for chocolate frosting

1/2 cup plus 1 tbsp unsweetened cocoa

1/2 cup plus 1 tbsp warm water

1 & 1/2 cups unsalted butter, softened

3/4 cup powdered sugar

1 tsp salt

1 & 1/2 pounds (about 4 & 1/2 cups) semi-sweet chocolate chips, melted and cooled

Instructions

1) In a small bowl, whisk together the cocoa powder and warm water until all of the cocoa is dissolved.

2) Using an electric mixer, beat butter, sugar and salt until pale and fluffy.

3) Slowly beat in melted chocolate and then cocoa solution until smooth and what you’ll get is a lovely dark, glossy and rich chocolate frosting. It will be hard not to put your face in the bowl.

4) Spread about 1/3 of frosting between each layer and spread the remainder of the frosting on top and sides of cake.

I had made my cake the day before and refrigerated it overnight, so the frosting had hardened and lightened up as you can see in the initial pictures. I took the cake out just before my guests started to arrive and by the time the it was ready to be served after dinner, the frosting softened back to its original dark and glossy form.

Recipe from Martha Stewart’s Cakes cookbook

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