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Raspberry Vanilla Bean Magic Custard Cake

Raspberry Vanilla Bean Magic Custard Cake

Raspberry Vanilla Bean Magic Custard Cake is the 3-in-one cake that you've been waiting for. One batter, three instant magic layers!
4 from 3 votes
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 9
Calories 266 kcal

Ingredients
  

  • 1/2 Cup Unsalted Butter Melted and Cooled
  • 4 Eggs Separated
  • 1 1/4 Cups Powdered Sugar
  • 1 Tbsp Water
  • 1 Cup Flour
  • 1 Vanilla Bean
  • 2 Cups Milk
  • 3/4 Cup Fresh Raspberries

Instructions
 

  • Preheat oven to 325.
  • Grease an 8X8 pan, set aside.
  • In a small mixing bowl, whip egg whites until stiff peaks form. Set aside.
  • In a separate mixing bowl, combine egg yolks and powdered sugar until the mixture turns a pale, creamy color.
  • Stir in melted butter and water. Mix in flour and stir until fully mixed through.
  • Split the vanilla bean in half lengthwise and spread open. Using a knife, scrape out the seeds and add it to the mixture.
  • Slowly mix in the milk.
  • Fold in the egg whites in small batches and then pour the batter into the pan. Sprinkle fresh raspberries on top. Bake for 45-55 minutes or until the edges have set but the center is still jiggly.
  • Cool cake completely (I recommend storing it in the fridge until just before serving) then slice. Enjoy!