Get ready to discover the delicious coffee magic cake recipe! This Italian-inspired treat combines the rich flavors of espresso with a unique, three-layered texture that’s sure to impress. As you slice into this enchanting dessert, you’ll reveal a soft sponge-like top, a creamy custard center, and a dense, moist bottom layer — all in one bite!
The best part? It’s easier to make than you might think! Let’s explore how to make this enchanting Coffee Magic Cake that’s sure to become your new favorite recipe.
What is Magic Cake?
Magic cake is a viral dessert that’s taken the internet by storm. What sets this cake apart is its ability to transform during baking:
- The top layer bakes into a light, sponge-like texture
- The middle becomes a creamy custard
- The bottom forms a dense, moist cake base
All these layers come from one batter, separating as it bakes. It’s this “magical” process that gives the coffee magic cake recipe its name and allure.
To make this amazing dessert “more Italian”, I decided to combine the rich flavors of espresso with this unique baking technique that creates three distinct layers in a single batter. When you make a coffee magic cake, you’re not just baking — you’re performing a bit of culinary wizardry!
A Blend of Simplicity and Sophistication
While the result looks complex, the coffee magic cake is surprisingly easy to make. You’ll combine common ingredients like eggs, sugar, butter, and flour with a generous amount of cold espresso. The liquid-heavy batter might seem unusual, but it’s key to achieve the cake’s signature layers.
This dessert is perfect for coffee lovers looking to elevate their baking game. It’s a showstopper that’s sure to impress at any gathering, combining the comfort of a traditional cake with the sophistication of a gourmet dessert.
The Irresistible Appeal of Coffee Magic Cake
What makes this coffee magic cake so special? It’s not just the delicious taste, but also the mesmerizing way it transforms during baking. You’ll pour in a single batter, but the oven works its magic to create distinct layers with varying textures. The result is a visually stunning dessert that’s as fun to serve as it is to eat.
Coffee Magic Cake Video Recipe
How to Make a Perfect Coffee Magic Cake
Don’t let the impressive appearance fool you — this coffee magic cake is surprisingly simple to prepare. With just a handful of common ingredients and some basic baking skills, you can whip up this show-stopping dessert in no time. Whether you’re a seasoned baker or a novice in the kitchen, you’ll love how effortlessly this recipe comes together.
Coffee Magic Cake Ingredients
To create this enchanting coffee magic cake recipe, you’ll need:
- 4 eggs
- 180 g sugar (about 3/4 cup)
- 120 g butter (about 1/2 cup)
- 120 g all-purpose flour (about 1 cup)
- 250 ml cold coffee (about 1 cup)
- 250 ml milk (about 1 cup)
- Powdered sugar for decoration
Prepare the Coffee Magic Cake
Preliminary operations
Prepare 250 ml of espresso coffee and let it cool completely. Melt the butter in a double boiler or in a microwave on low and let it cool. Grease an 21×21 cm (8×8 inch) (or similar size) glass or ceramic baking dish with butter. Line the bottom and sides with parchment paper so it sticks well (1). Preheat your oven to 150 °C (about 300 °F) static mode. Separate the egg whites from the yolks in 2 mixing bowls.
Make the egg yolks mixture
With an electric mixer, whisk the egg yolks with the sugar until the mixture is pale and fluffy. Pour in the melted butter, continuing to whisk (2), then gradually add the sifted flour (3), stirring with a spatula until you get a smooth batter.
Mix in the cold coffee and milk (4), using a whisk to blend everything into a thin, liquid mixture.
Whip the egg whites
In another bowl, whip the egg whites until they form stiff peaks (5).
Combine the ingredients and Bake
Gently fold the beaten egg whites into the egg yolk mixture (6),
using slow, upward motions to keep them fluffy (7). Pour the batter into the prepared baking dish (8).
Bake in your preheated static oven at 150 °C (about 300 °F) for approximately 80 minutes, until the top is golden. If it browns too quickly, cover it with foil.
Once baked, let the cake cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours to set.
Serve the Coffee Magic Cake
Once set, remove the cake from the dish, discarding the parchment paper. Cut into cubes using a smooth, wet knife (9) or nylon thread for clean edges. Dust with powdered sugar before serving this unique three-layered delight!
Tips for Serving and Storing Your Coffee Magic Cake
Presenting Your Masterpiece
When it’s time to serve your coffee magic cake, presentation is key. Cut the cake into neat squares or rectangles using a sharp knife dipped in hot water. This ensures clean edges and showcases the distinct layers.
Arrange the pieces on a decorative platter or individual dessert plates for an eye-catching display. A light dusting of powdered sugar or cocoa powder can add an elegant finishing touch.
Pairing Suggestions
Enhance the coffee flavors in your magic cake by serving it alongside a freshly brewed espresso or cappuccino. For a contrasting taste, try pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. These accompaniments complement the cake’s texture and intensify its rich coffee notes.
Storage and Freshness
To keep your coffee magic cake recipe at its best, store it in an airtight container in the refrigerator. The cake will stay fresh for up to 3–4 days, though the texture may change slightly over time. For optimal flavor, let the cake come to room temperature before serving. If you’ve made a large batch, you can freeze individual portions for up to a month. Simply thaw in the refrigerator overnight before enjoying.
Craving a coffee dessert? Search in these recipes:
The Magical Coffee Cake: Frequently Asked Questions
How do I know when my coffee magic cake is done?
Baking this cake requires patience. It takes about 80 minutes in a 150 °C (ca. 302 °F) oven. The top should be golden brown, but if it darkens too quickly, cover it with foil. The cake might still jiggle slightly when done — that’s normal! To be sure that the cake is ready, you can do the toothpick test, which must come out of the cake not too wet. Let it cool completely at room temperature, then refrigerate for at least 2 hours to set properly.
Can I make this cake ahead of time?
Absolutely! In fact, the coffee magic cake benefits from chilling time. You can make it a day in advance and keep it refrigerated. Just remember to dust it with powdered sugar right before serving for that perfect finishing touch. The cake will stay fresh in the fridge for up to 3 days, making it a great make-ahead dessert for special occasions.
How to Make the Perfect Coffee Magic Cake
Equipment
- 1 21×21 cm (8×8 inch) (or similar size) glass or ceramic baking dish
Ingredients
- 250 ml cold coffee
- 120 g butter
- 4 eggs
- 180 g sugar
- 120 g all-purpose flour
- 250 ml milk
- Powdered sugar for decoration
Instructions
- Prepare 250 ml of espresso coffee and let it cool completely.
- Melt the butter in a double boiler or in a microwave on low and let it cool.
- Grease an 21×21 cm (8×8 inch) glass (or similar size) or ceramic baking dish with butter. Line the bottom and sides with parchment paper so it sticks well.
- Preheat your oven to 150 °C (about 300 °F) static mode.
- Separate the egg whites from the yolks in 2 mixing bowls.
- With an electric mixer, whisk the egg yolks with the sugar until the mixture is pale and fluffy.
- Pour in the melted butter, continuing to whisk, then gradually add the sifted flour, stirring with a spatula until you get a smooth batter.
- Mix in the cold coffee and milk, using a whisk to blend everything into a thin, liquid mixture.
- In another bowl, whip the egg whites until they form stiff peaks.
- Gently fold the beaten egg whites into the egg yolk mixture, using slow, upward motions to keep them fluffy. Pour the batter into the prepared baking dish.
- Bake in your preheated static oven at 150 °C (about 300 °F) for approximately 80 minutes, until the top is golden. If it browns too quickly, cover it with foil.
- Once baked, let the cake cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours to set.
- Once set, remove the cake from the dish, discarding the parchment paper. Cut into cubes using a smooth, wet knife or nylon thread for clean edges.
- Dust with powdered sugar before serving this unique three-layered coffee cake!
