Brandy Spiced Custard Magic Cake

Brandy Spiced Custard Magic Cake
An easy fall recipe for Brandy Spiced Custard Magic Cake.

Guys, it’s already the middle of October. How did that happen? Time is just slipping away from me. So you know what that means: another easy recipe! That’s where this Brandy Spiced Custard Magic Cake comes into play.

For a while now, I’ve been side-eyeing the Magic Custard Cake that has been floating around Pinterest. The basic claim is that you make one batter, and it magically creates 3 layers while baking. I know, it sounds too good to be true. But I bravely tested this super easy, magical recipe for all of you and I’m happy to report the magic is real! This is like Harry Potter magic for baking! Sorry, I had to get my Harry Potter reference in.

The classic custard cake is pretty amazing, but my favorite part about this recipe is how easy it is to adapt for other flavors. I immediately started testing different takes on this custard cake—five to be exact. I’m pretty thrilled with all of them, so of course, I’m going to share them with you. First up is this Brandy Spiced Custard Cake. It’s a great Fall dessert for a dinner party. Effortless dishes with huge impact are my obsession. The brandy and spices are ah-mahzing in this custard cake. I’m a brandy and bourbon kind of girl, so I welcome any excuse to add these lovely golden liquors to a recipe.

What’s your favorite alcohol to bake with? Maybe I’ll whip up a recipe with one of your favorites!


Yields 8-inch cake, serves 9

Brandy Spiced Custard Cake
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Ingredients

  • 4 Eggs, yolks and whites separated and at room temperature
  • ¾ cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 stick Unsalted Butter, melted
  • ¾ cup All Purpose Flour
  • 1 1/2 cups Whole Milk (lukewarm)
  • 1/2 cup Brandy
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cardamom
  • 1/2 teaspoon Nutmeg

Instructions

  1. Preheat oven to 325 F.
  2. Grease a 8" x 8" square cake tin and set aside.
  3. Beat egg whites with a mixer until stiff peaks form. Set aside.
  4. Place the egg yolks and sugar in a bowl and beat until it turns pale yellow for about 1 minute.
  5. Add the vanilla extract and butter and beat for about 30 seconds to a minute until well incorporated.
  6. Mix the flour, cinnamon, cardamom, and nutmeg in a small bowl until fully combined. Pour into the stand mixer bowl and beat until just combined.
  7. Pour the milk and brandy in slowly while beating, and beat until well combined (or if using a hand held mixer, add ¼ milk at a time, beating in between).
  8. Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
  9. Pour the batter into the prepared cake tin.
  10. Bake for 40-50 minutes until the top is golden brown and the cake does not "jiggle" when you gently shake the tin. Check the cake at 30 minutes—if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
  11. Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack. Cool completely before serving.
  12. Cut into 9 even squares.
  13. Dust with powdered sugar just before serving.

Notes

Adapted from Magic Cake by Jo Cooks

7.6.4
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https://www.litosupply.co/brandy-spiced-custard-magic-cake/


An easy fall recipe for Brandy Spiced Custard Cake.
An easy fall recipe for Brandy Spiced Custard Cake.
An easy fall recipe for Brandy Spiced Custard Cake.
An easy fall recipe for Brandy Spiced Custard Cake.
An easy fall recipe for Brandy Spiced Custard Cake.
An easy fall recipe for Brandy Spiced Custard Cake.

I know convention would lead some to believe that I should be hardcore dieting and planning a rigorous workout routine—you know, since I’m getting married. But the fact is, I love cakes like these way too much to do that to myself. I will eat a few more salads and workout slightly more than usual, but I can’t cut out dessert. I’m too committed to taste testing amazing recipes for all of you. No regrets.