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How to make one batter magically turn into a three-layer cake

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Learn how to make a traditional magic cake topped by fresh berry compote

Have you ever heard of the batter that "magically" turns into 3 layers after baking? Magic cake really does work like magic.

The first time I made magic cake, I was sure it wasn't going to turn out. I had been hearing about it for years but hadn't given it a try until this year. I made this cake and was shocked it did in fact actually work out like magic. One batter really did turn into three totally different layers once baked. And even though the cake was amazing on its own, it was even better when topped with a homemade berry compote.

Learn how to make a traditional magic cake topped by fresh berry compote

Magic cake topped with fresh berry compote recipe

Adapted from Kitchen Nostalgia

Yields 1 8-inch round cake

Ingredients:

For the cake

  • 4 eggs, yolks and whites separated
  • 3/4 cup sugar
  • 8 tablespoons unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 teaspoon almond extract

For the berry compote

  • 2 cups fresh blueberries
  • 1/4 cup brown sugar
  • Balsamic vinegar

Directions:

For the cake

  1. Preheat the oven to 325 degrees F, and line the bottom of a round 8-inch cake pan with parchment paper.
  2. To the bowl of an electric mixer, add the egg whites. Whip on medium speed until stiff peaks form. Scoop the stiff egg whites into a small bowl, and set it aside.
  3. Wipe out the mixer bowl, and add the egg yolks and sugar. Beat on medium speed until the eggs are light in color. Slowly drizzle in the melted butter, and mix until combined, about 1 minute.
  4. Turn the mixer down to low, and slowly add in the flour. Once the flour is fully mixed into the batter, slowly pour in the milk and almond extract. Turn up the speed to medium, and mix until everything is fully combined. The batter will be extremely runny; this is normal.
  5. Using a whisk, fold in the eggs whites. Combine everything thoroughly.
  6. Pour the mixture into the prepared pan, and bake for 45 to 60 minutes. The top should be golden brown when fully cooked.
  7. Let the cake rest in the pan for at least 3 hours. I like to let mine rest overnight.
  8. To serve, top with powdered sugar and a big scoop of berry compote.

For the berry compote

  1. To a small skillet, add all the ingredients, and let simmer over medium heat.
  2. The berries will start to break down and release their juices. Let them simmer until bubbly and the mixture starts to cook down, about 10 minutes. Add in a splash of balsamic vinegar.
  3. Once the mixture looks thickened, remove the skillet from the heat, and let the compote cool.
  4. As the compote cools, it should thicken even more.

More cake recipes

Fruit and lemon curd cake
Gooey brown butter cake

Cranberry buttermilk breakfast cake

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