Magic Cake With Autumn Apples

Recipe Pin
1 hour 5 minutes
8 servings

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Magic Cake With Autumn Apples, also known as Custard Cake, requires one simple batter which uses only six ingredients! The apples are a little added bonus!

a slice of custard cake on a white plate
So, What the Heck Is Magic Cake?

This weirdly simple, one-bowl recipe yields an astonishing-to-see and even more astonishing-to-taste three-layer cake. A most unique cake that is! The first time you make it, you’ll be wowed. Sometimes referred to as Miracle Cake, there are no bizarre ingredients, and no difficult techniques. By combining eggs, flour, sugar, milk, vanilla, and butter in a precise order, a stunning 3-layer magic cake is achieved in just about one hour.

First let me say this exercise in baking isn’t really about having to be a good baker at all. No, no…this one is about science. And you all know that I point out REALLY COOL FOOD SCIENCE whenever possible! You see, in a Magic Cake, the batter consistency is more liquid to less dry ingredient. Once popped into the oven, the cake is baked over a longer period and at a lower temperature. Quite literally, the cake separates into three distinct layers on its own.

Three Layer Custard Cake:
Layer 1: a dense, fudge-like bottom layer abundant with sweet fall apples
Layer 2: a light delicate creamy pale yellow custard layer center similar to pudding
Layer 3: a lovely top layer crumb that is familiar if you’ve ever tasted a Genoise sponge

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a magic cake, with a red towel

My Ukrainian great grandmother made something called Sharlotka more than any other cake. Along with a few apples, the batter is made all in one bowl with eggs, flour, sugar, whole milk, vanilla, and butter. Nowadays, I call that cake Magic Cake and it is very popular in this house, especially in fall when I add fresh apples! Magic Cake With Autumn Apples is altogether decadent and requires one simple batter which uses only six ingredients!

Do You Have What’s Needed for A Magic Cake with Apples? Check The List!

large eggs, egg yolks and whites separated and at room temperature
granulated sugar
melted butter, preferably unsalted
vanilla extract
all-purpose flour
whole milk
powdered sugar
Granny Smith apples
lemon juice

How This Recipe Came About…

Since no recipe was left for me to follow, I have simply assembled Sharlotka from recipes I found online. Until that is, I found a recipe for Magic Cake.

To my surprise, the method is largely THE SAME! And the way this cake batter separates as it bakes is where the real magic happens.

I bake my Magic Cake as I would my Sharlotka – in a well-buttered springform pan that I’ve wrapped tightly with aluminum foil. You can also take the extra step of lining your pan with parchment paper if you like.

When the baking time is up and the cake comes out of the oven, it has a crisp and crackly crust on top that softens as it sits. Literally, it cools to become this awesome vanilla magic custard cake.

Just before serving, I cover the cake with powdered sugar for some sweetness on top. No folks, cake recipes like this are not to be skipped over…

a magic cake, with a red towel

How To Make a Magic Cake?

How Do I Separate Eggs So I Do Not Get Yolk into The Whites Accidentally?

The “hardest” step in this recipe is separating the eggs. But do start with room temperature eggs.

I separate by using my fingers to allow the whites to run through, the in-tact yolk left in my hand. Normally, I separate eggs by alternating the yolk between each half of the shell, but for this I do it by hand because I absolutely want uncompromised egg whites.

How Do I Prep the Apples for A Magic Cake?

Your apples must be peeled, cored, and cut into 1/2-inch pieces. I avoid the apple corer and opt for a paring knife for this step because I find it quicker.

I give them a squeeze of fresh lemon juice and toss them, so the majority are coated. This helps to avoid them browning.

Can I Use Baking Spray?

Use butter. Hey, you’re already planning to gobble up a piece of cake, so you may as well not worry about the calories and just use the right method for the pan.

You’ll need a well-buttered (preferably unsalted butter) springform pan for this cake, 10-inch or 12-inch but no smaller. A CAVEAT to the use of a springform: perform a water test by filling the pan with water while it’s tightened.

If your pan springs any leaks at the seams, consider using a 9 x 9-inch baking dish for this cake. Now, if your pan is like mine, and you do not appear to have anything less than a tight seal, use the springform.

Because the recipe creates a very thin, runny batter, you need a pan with a good seal. Lining a 9 x 9-inch with a parchment paper overhang on both ends will offer the same liftability that the removable sides springform pan provides.

I heavily grease with COLD butter, being sure to ‘seal the seam’ all the way around by pressing the butter into the seam. You can also line the bottom with a parchment circle cut to fit the diameter of the pan however I never do.

Once finished sealing the seam, place your prepared pan into the refrigerator. It is important to keep the sealed seam sealed. Prepare to bake up some pure magic!

What Can I Use to Easily Place the Springform into And Get the Springform Out of The Oven?

I find this cake is easiest when cleanup is easiest. Have a baking sheet at the ready along with a piece of aluminum wrapped to fit the springform.

If you spring any leaks, you’re not going to have a mess to tend to with, the aluminum ‘keeping it all in’ neatly like a levy.

Taking it a step further, if you should have on hand a cake pan slightly larger than your springform, heavily butter and wrap the springform with foil, then place it into the cake pan and atop a baking sheet. Look at all of this extra security.

pieces of apple in a springform pan
I use a tablespoon of VERY COLD butter to ‘seal the seam’ all the way around. I then assemble my apples and prepare to wrap the springform in aluminum tightly. Springform pans, no matter how good you may think they are, can leak at the seam. Given the batter for this cake is VERY THIN, you need to butter and foil. If in doubt, opt to use a 9 x 9-inch baking dish for this recipe instead.

Is A Magic Cake Recipe Really a One-Bowl Recipe?

Yes but no. Haha, I say this because you cannot use the same bowl or beaters laden with cake batter to beat the egg whites to stiff peaks. Therefore, you’ll be needing a separate bowl.

Grab your largest mixing bowl first. This recipe yields quite a lot of thin batter, so you’ll need the biggie for the batter.

To this bowl, add the yolks and some regular white sugar. Mix.

Then in goes the remaining 8 tablespoons of butter which you’ll have melted and cooled, and then the vanilla extract. Mix again. Last comes the sifted flour and warmed whole milk.

A smaller mixing bowl may be used for the beaten egg whites. The whipped egg whites are folded gently into the cake batter in 1/3 increments.

How Do I Measure the Right Amount of Flour for Recipes?

So, this is one of those “things” you learn along the way when you learn to bake. I am talking to all of you who rock the box cake mixes but seldom bake from scratch.

This is good to know – 8 ounces refers to 8 FLUID ounces. That is one cup.

When we talk flour, it must be added to recipes according to its weight. The weight of flour for 1 cup is 4.41 ounces or 3/4-cups.

For this recipe, I specify 3/4 cup flour. By weight, it’s technically a full cup. Confused?

Just measure 3/4 of a cup, level off using the back side of a butter knife, and sift…

I measure and level my flour before I begin this recipe. In fact, I measure it twice, once before leveling and again after sifting once.

Then, I sift the measured and leveled flour into the bowl with the wet ingredients. The milk follows gradually as I mix the batter until smooth.

hands adding batter to a springform pan

How Do I Assemble a Magic Cake Within the Spring Form Pan?

Press the apples into the bottom of the springform pan. They may be loose, but they must fall beneath the inside middle of the springform pan if you were to imagine a line going all the way around.

And really, if baking in a 9 x9-inch baking dish, follow this same guideline. A well-buttered dish, parchment paper overhang, and apples no higher than the halfway mark.

What To Do with The Whipped Egg Whites?

The batter is complete all but for the egg whites. I save this step until last. It is important to beat the whites to stiff peaks. If using a stand mixer, attach the whisk attachment for this step.

Now fold the beaten egg whites into the batter, one third at a time, until just incorporated. You needn’t worry if there are a few egg white lumps or streaks in the batter.

How Long Does a Magic Cake Bake?

The lot is poured over top of the apples and popped into a low oven for anywhere from 50 to 70 minutes which may seem like a long time, but it really isn’t. As a rule, I begin checking for doneness at 50 minutes.

The top of the cake will be slightly hard, nicely golden brown (the top browns as it bakes) and will not “jiggle” when you gently shake the pan.

If the top appears golden but the cake is not yet set, cover loosely with foil and return to the oven, 10 minutes at a time, until it no longer jiggles.

a slice of custard cake on a white plate

What Is the Best Kind of Apple to Use in A Custard Cake Recipe?

I doubt there is an apple that wouldn’t be good in this cake, however there are just a couple that are that much better. I do not consider any varieties other than Granny Smith or, if you have heirlooms growing, a Winesap.

Both of these varieties are best for baking because they stand up. That is to say, they will not become mush during the bake.

Additionally, either variety becomes sweet-ish as it bakes. Their lack of oomph is absolutely perfect for this cake, as this is meant to be an only mildly sweet cake.

Modifying The Norm to Make It Not Entirely Average…

This is a basic method for a vanilla magic custard cake to which I am adding fall apples for an apple magic cake. If you were inclined, this could very easily be made to suit an almond magic cake with the addition of real almond extract and sliced almonds as garnish.

I’ve also tried recipes for lemon magic cake and a raspberry magic cake. I’ve yet to assemble a chocolate magic cake for a black magic cake, but doesn’t that seem appealing for Halloween?

Everybody is harvesting just now. I have neighbors with pear trees and berry patches where those fruits will need to be used fairly quickly. Consider them for this dessert.

Treat the pears as you would the apples in the recipe card. For any kind of berry, add them atop the batter before baking.

They will largely remain slightly sunken at the top, but some will sink deeper which is very pretty when this cake is cut and plated. Stay tunes for another version of this 3-layer custard cake to post, a seasonal pumpkin magic cake.

a magic cake, with a red towel

Can I Make This Magic Cake Without the Apples?

Sure can, and the recipe card measurements are exactly the same. If you won’t be using apples, you will not require lemons for juicing either.

I would keep all exactly the same except begin checking for doneness at 40 minutes rather than 50 minutes. You will yield the best results by not over-baking this cake.

If you are not using apples but feel like you want more than just the cake itself, consider drizzling an icing sugar glaze or serving with fresh berries alongside. Both make simple, beautiful additions.

Can A Magic Cake Be Made Ahead?

Yes, but not by days, rather only by hours. This Magic Cake with Apples is one of those same day recipes meaning you bake it and eat it on the same day.

If planning to serve this Magic Custard Cake with Autumn Apples as an after-dinner dessert, bake in the morning to give the cake ample time to cool.

Pro tip: This cake must be 100% cooled before you slip a knife in, otherwise its walls will collapse. It must also be 100% cooled before adding Confectioners’ sugar or an icing sugar glaze.

hands dusting powdered sugar on a magic cake

Can A Magic Cake Be Frozen?

No. The consistency of this cake, especially that luscious custardy center, does not lend itself well to freezing.

Do however refrigerate any uneaten leftover portions. I love this cake even better the next day when it’s well-chilled.

How To Serve a Magic Custard Cake?

I go to town when dusting this cake with confectioner’s sugar. Then I slice and plate it and add more confectioner’s sugar.

I like to top it with only a dollop of whipped cream IF I feel like I must add anything at all. Really, it needs nothing.

If you really felt the need to garnish, sautéed apple pieces with vanilla bean in butter would be out of this world! Also, any kind of fresh berries such as strawberries or blackberries.

Sugared edible blossoms would be exquisite as would sliced almonds dusted with powdered sugar…I digress into the world of desserts…

featured image for Magic Cake With Autumn Apples

Magic Cake With Autumn Apples

Jenny DeRemer
Magic Cake With Autumn Apples requires one simple batter which uses only six ingredients!
4.29 from 14 votes
Servings: 8 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 314 kcal


  • use a 10-inch or 12-inch non-stick springform pan PRO TIP: perform a water test on your springform by filling it while it is tightened; if you lose water around the seam rapidly, consider using a 9 x 9-inch baking dish lined with parchment instead
  • or a 9 x 9-inch baking dish
  • parchment paper (if using a 9 x 9-inch baking dish) see notes in post above
  • electric hand mixer
  • small mixing bowl
  • rubber spatula for folding in the egg whites


Ingredients for Magic Cake With Autumn Apples

  • 4 large eggs
  • ¾ cup granulated sugar
  • 9 tablespoons unsalted butter 8 tablespoons melted and cooled; 1 tablespoon VERY COLD
  • 1 teaspoon vanilla extract
  • ¾ cup all purpose flour
  • 2 cups whole milk
  • 2 medium apples Granny Smith or Winesap varieties work best
  • juice of half a lemon
  • Confectioner's sugar


The Method

  • Preheat your oven to 325°F. Assemble a well-buttered springform pan atop a sheet of aluminum foil and tightly gather that foil around the springform. NOTE: use the single tablespoon of VERY COLD butter to "seal the seam" all the way around, pressing the butter into the seam like caulk. Place into a refrigerator until ready to assemble. Set all atop a baking sheet. Alternatively, butter a 9-inch x 9-inch baking dish, lining the bottom and sides with parchment paper. Leave a 2-inch overhang on the parchment. Set aside.
  • Pour the milk into a saucepan and set it over medium low heat. Stir occasionally.
  • Prepare the apples by peeling, coring, and chopping into 1/2-inch pieces. Toss in a bowl with the juice of the half lemon. Apple pieces should be coated with the juice, but LIGHTLY. You want just enough acid to keep the apple from browning, but not too much that the batter won't set properly.
  • Arrange the apple pieces in the bottom of the springform pan (or 9 x 9-inch baking dish). They may be loose, but they must fall beneath the inside middle of the pan if you were to imagine a line going all the way around.
  • Separate the eggs using your fingers by allowing the whites to run through. Place the yolks remaining in your hand in a large mixing bowl. Beat the egg yolks with the granulated sugar until light and fluffy. The mixture will be very light in color and should be almost double in size. Add butter and vanilla extract and continue beating for another minute.
  • After measuring and leveling your flour, hold a sifter or fine mesh sieve over the egg and sugar mixture and sift the flour into the mixture. Mix until fully incorporated. Slowly add the warmed milk. Beat until everything is well incorporated.
  • In a clean bowl using clean beaters, beat the egg whites until stiff peaks form.
  • Add the egg whites to the cake batter 1/3 at a time and gently fold them in. Do not fold the egg whites in completely. A few white streaks or lumps of egg white are encouraged.
  • Pour batter into the prepared pan. Smooth out the top making sure batter seeps in between the apple pieces. Bake for 50 minutes or until the top is lightly golden. Baking times may vary. Begin testing for doneness at 50 minutes. The top will be slightly hard, nicely golden brown, and will not "jiggle" when you gently shake the springform. If the top appears golden but the cake is not yet set, cover loosely with foil and return to the oven, 10 minutes at a time, until it no longer jiggles.
  • Cool the cake in the pan. For a springform, gently loosen the clasp to create a gap between the finished cake and the inside wall of the pan. If necessary, run the back of a knife all the way around. Keep the pan intact and cool the cake for at least 2 hours before cutting. For a 9 x 9-inch baking dish, use the parchment overhang to 'lift' the cooled cake from the dish. If necessary, run the back of a knife all the way around to loosen. Cool the cake the remainder of the way for at least 2 hours before cutting. NOTE: Slicing before the cake has fully cooled will result in the cake collapsing.
  • To serve, remove the sides of the springform and place the bottom of the springform with the cake on a cake plate. Dust generously with Confectioner's sugar. Slice the cake and plate. Dust again with more Confectioner's sugar.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Freezing: do not freeze this cake as its consistency will not be conducive to freezing well.
Storing: refrigerate any uneaten portions wrapped with plastic film for up to two days.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.


Serving: 1servingCalories: 314kcalCarbohydrates: 37gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 129mgSodium: 64mgPotassium: 181mgFiber: 1gSugar: 27gVitamin A: 608IUVitamin C: 2mgCalcium: 91mgIron: 1mg
Did you love this recipe?Leave a comment and Let me know how it was!

If You Like This Recipe…

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4.29 from 14 votes (12 ratings without comment)

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Recipe Rating


  1. I made this following the recipe but using 2% milk. I also skipped the step of ‘sealing’ the bottom of my springform pan. My cake took a full 85 minutes to bake but was perfect and delicious. There was no leakage at all. I have a 2nd one in the oven right now!5 stars

    1. Elizabeth, thank you for mentioning your steps in detail. I suspect the 85 minutes may stem from the 2% milk, but if the length of time did not bother you, then it worked out! It also sounds to me like you must own one of the “few good springform pans” on the market. Mine too, is able to be filled without any leakage, however that just is not the case for so many which is why I added ‘sealing the pan’ to the recipe card/notes only recently. A second cake so soon?? Somebody must have loved this! 🙂 – Jenny

  2. I have a great springform pan from WSonoma. Never had a problem with it.
    Half the very thin batter leaked out the bottom. Fortunately slipped a baking sheet under it, made a jelly roll cake (haha!?!?) outside the half height springform pan. What a disaster!
    🙁 Did anyone actually test this???1 star

    1. The biggie that pops out at me from what you said is that your springform pan leaked. I went through three pans before finding the only one that I can use to bake Magic Cake. Funny enough, the only use that pan gets is for Magic Cake. But because there exists no truly leak proof springform pan, the use of aluminum foil gathered around the springform is important as it offers protection from that disaster you referenced, as well as acting as an immediate insulator distributing heat along the bottom and sides evenly.

      The batter for this cake is thin – super thin. Whole milk plays an important role, and I am going to assume you used it and not a lesser fat content milk. Also, your oven, despite requiring a low temperature, must be fully preheated as soon as the cake batter is poured, as the consistency of that batter requires heat to immediately lessen viscosity. The caveat to all of the above is that if baked in anything else aside from a springform, you needn’t work as quickly to get it into an oven.

      Now, because it sounds like you spent a goodly amount purchasing your pan from Williams Sonoma, and because I really want you to feel like you can try this recipe again safely using that pan, I am attaching a quick video from the folks at America’s Test Kitchen. In my eyes, they are the Bible when it comes to workable kitchen hacks. Check out the video and (minus the water bath) see if taking these two additional steps (foil wrap and setting in a cake pan) offer a better finished bake for the Magic Cake.

      TJ, please let me know if you attempt this again, and how you enjoy it. I promise this recipe is tested more times over than not. I promise it works 😊

  3. Absolutely outstanding, visiting from GrammyGrid #40. This is perfect, just what the Dr ordered, apples. Delicious for sure. Will pin as reference for later use.

    1. Esme, thank you! Apples are just what the doctor ordered, aren’t they? Thanks for stopping by and for mingling over on Grammy’s Grid!

  4. There is a note about not substituting Table salt for Kosher Salt, but no salt listed in recipe ingredients. Is there supposed to be salt added?

    1. Hi Janice! Thank you for asking this question. To answer your question, no – there is NO SALT in this recipe. To explain, I have been doing this long enough to know that many will add salt whether I specify it or not. So I purposely add that notation regarding salt because if somebody really wants salt, it should as a rule always be Kosher salt.

  5. Looks delicious and sounds intriguing! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is amazing!

  6. Looks and sounds yummy. I have heard about Magic Cake, but I have never tried making it.
    Thank you for sharing your version. The added apples must be heavenly. Enjoy your week ahead.

    1. Linda, I made this cake again this weekend to much acclaim. The apples being added the first time were a last minute decision that turned out to be a lovely addition. Truth is, I was absolutely ‘channeling’ my Grandmother’s sharlotka cake! Thank you for stopping by the website 🙂 Jenny