This post may contain affiliate links. Please read our disclosure policy.
Magic Custard Corn Cake is a creamy layered custard cake infused with fresh corn flavor. Top it with fresh fruit and whipped cream for the ultimate summer dessert!
What is Magic Custard Cake?
Sometimes called ‘magic cake’ or ‘magic custard cake’, this French dessert has a batter that separates as it bakes, forming different textured layers. The bottom is a firm custard layer, the center is light and creamy, and the top is like moist spongy cake.
We incorporated fresh corn flavors into our Magic Custard Corn Cake – with corn kernels infused into the milk in the custard, plus corn flour in the batter. The result is a sweet, rich, flavorful “magic custard cake” with distinctive corn flavors.
We cut our Magic Custard Corn Cake into triangles, then served with fresh whipped cream and fresh summer blueberries. This is the ultimate summertime dessert!
Why you’ll love Magic Custard Corn Cake
- It has fresh and delicious summertime flavors in every bite.
- To make this extra easy to prepare, we used a blender to mix the custard then folded in dry ingredients and whisked egg whites by hand.
- This is a great dessert to bring to a neighborhood potluck or cookout.
Key Ingredients & Substitutions
- Corn – Fresh corn on the cob is essential for the best, fresh corn flavor in the custard.
- Whole Milk
- Light Cream
- Melted Butter
- Eggs – Six whole eggs are separated, with the yolks add directly to the custard, and the whites whipped and folded in at the end just before baking.
- All-purpose flour
- Corn Flour – If you can’t find corn flour, buy yellow corn meal and process it to a fine powder using a mini food processor or grinder.
- Corn Starch
- Granulated Sugar
- Vanilla extract
- Pan Spray
- Whipped Cream and Fresh Blueberries, for serving.
Special Tools Needed
- 9×9-inch Baking Pan
- Parchment Paper Sheets (2)
- Small bowls, to separate the eggs and mix the dry ingredients
- Fine mesh strainer
- Medium bowl, to whisk the whites
- Mixer with whisk attachment, to beat the eggs whites (or whisk by hand with a whisk)
- Large bowl, to combine the ingredients
- Rubber Spatula
How do I make Magic Custard Corn Cake?
- Prepare a 9×9-inch baking pan by lining it with a parchment sling. Sprayed with non-stick pan spray.
- Separate egg yolks and whites.
- In a blender, puree corn with milk, cream, sugar and vanilla.
- Add egg yolks and puree.
- Add melted and cooled butter and puree again.
- Strain liquid by pressing through a strainer into a large bowl. Discard any sediment or solids.
- Whisk egg whites to stiff peaks.
- Mix all-purpose flour, corn flour, and corn starch in a small bowl.
- Gently whisk dry into wet, being careful not to over mix.
- Gently fold beaten egg whites into mixture, do not over mix.
- Pour into prepared pan and bake 45-50 minutes.
- Cool then refrigerate until cold and firm.
- Lift cake from the pan using the paper sling and place onto a cutting board.
- Cut 3 rows X 3 rows to yield nine squares, then cut each piece in half, corner to corner, to yield 18 total pieces.
- Serve with fresh whipped cream and fresh blueberries.
Frequently Asked Questions
- Can I make Magic Custard Corn Cake ahead of time? Yes, this dessert should be baked and chilled before serving.
- How do I store leftovers? Store refrigerated for up to three days
- Can I freeze? No, this will not freeze well.
Click here for more delicious Cake Recipes!
3 cups fresh corn cut from cobs, about three ears
1 cup whole milk
1 cup light cream or half and half
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
6 whole eggs, separated
10 tablespoons butter, melted and cooled
3/4 cup all-purpose flour
1/2 cup corn flour
1 1/2 tablespoons corn starch
1 pint heavy whipping cream, for garnish
2 tablespoons powdered sugar, to sweeten the cream (optional)
1 pint fresh blueberries, for garnish
- Preheat oven to 325 degrees F.
- Line a 9×9-inch baking pan with two long pieces of cut parchment paper folded over each way to completely cover the inside with paper hanging over all four sides. Spray inside with kitchen pan spray.
- Cut corn from the three ears of corn. Should be three cups, but more than three cups is fine.
- Place the cut corn kernels with milk and cream into a blender and puree for one minute on high.
- Add sugar and vanilla and puree for 30 seconds on high.
- Separate yolks from whites and add egg yolks only and puree for 30 more seconds on high.
- With blender running on low, slowly pour in the melted cooled butter through top opening. Put cap back on and puree for 30 seconds on high.
- Pour this liquid through a strainer over a large bowl, pressing the ingredients through the strainer with a rubber spatula. Discard sediment and solids in strainer.
- In a medium bowl, beat egg whites to stiff.
- In a small bowl mix flour, corn flour and corn starch.
- Sprinkle the flour mixture into the large bowl, gently whisking to incorporate into liquid. Just whisk to break up lumps but do not over mix.
- Add one third of the beaten egg whites and use the whisk to incorporate. Then switch to a rubber spatula and fold in the remaining egg whites in two batches. Do not over mix. The batter will not be fully mixed with bits dry ingredients and egg whites showing.
- Pour this batter into the prepared pan and bake uncovered for 45-50 minutes or until a toothpick inserted into center comes out clean and the batter no longer jiggles when moved. As it bakes, the custard sinks to the bottom and the corn cake rises to the top, creating three layers.
- Cool on a wire rack then move to the refrigerator and cool completely.
- When ready to serve, lift the parchment handles and lift the whole custard-cake out. Slide out the parchment and cut three by three into nine pieces then cut each piece in half corner to corner into 18 servings.
- Whip the heavy cream and powdered sugar and serve over each piece with some of the fresh blueberries.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.