Miracle Cake Recipe
Servings: 9
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Cooling Time: 2 hours minimum
Total Time: ~3 hours
Ingredients
- 4 large eggs (room temperature, separated)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 2 cups (500ml) whole milk (lukewarm)
- Pinch of salt
- Powdered sugar, for dusting
Instructions
Step 1: Prep the baking equipment
Preheat your oven to 325°F (160°C). Lightly grease an 8×8-inch (or 9×9-inch for thinner layers) square baking dish and line the bottom with parchment paper. This helps with easy removal later.
Step 2: Separate and beat the eggs
Separate the egg yolks from the whites. Place the whites in a clean bowl and beat them with an electric mixer until stiff peaks form. Set them aside.
In a larger bowl, beat the egg yolks and sugar together until the mixture becomes pale and slightly thickened—this should take about 2–3 minutes. Add in the melted butter and vanilla extract, and mix until fully combined.
Step 3: Add the dry ingredients
Sift in the flour and a pinch of salt. Gently mix until no lumps remain. The mixture will look thick and smooth at this point.
Step 4: Add the milk
Slowly pour in the lukewarm milk, a little at a time, while continuing to mix on low speed. The batter will become very thin and watery—don’t worry, this is exactly what you want.
Step 5: Fold in the egg whites
Gently fold the stiff egg whites into the batter, a third at a time. The mixture will look lumpy and curdled—that’s okay! Just make sure not to overmix; you want to keep some of that airiness intact. The egg whites will float to the top while baking, forming the cake’s fluffy top layer.
Step 6: Bake the cake
Pour the batter into your prepared baking dish. Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and doesn’t jiggle too much when gently shaken. If it starts to brown too quickly, lightly cover it with foil during the last 15 minutes.
Step 7: Cool and chill
Let the cake cool completely in the pan. Once cooled, transfer it to the fridge for at least 2 hours (or overnight if you have the time). This chilling step helps the layers set and the texture to firm up.
Step 8: Serve and enjoy
Dust the top with powdered sugar before serving. Use a sharp knife to slice into squares or rectangles. You’ll see the magic: three beautiful layers—dense bottom, creamy custard center, and a light sponge top.
Optional Variations
- Lemon Miracle Cake: Add 1 tbsp lemon zest and 2 tbsp lemon juice for a bright twist.
- Chocolate Miracle Cake: Replace 1/4 cup of flour with unsweetened cocoa powder.
- Espresso Kick: Add 1 tbsp instant coffee granules dissolved in the milk.
Tips for Success
- Use room-temperature eggs—they whip up better and help keep the layers distinct.
- Don’t skip the chilling time; the cake really does need it to set up properly.
- Be gentle when folding in egg whites—overmixing can deflate the batter.
Miracle Cake is perfect for impressing guests or treating yourself to something whimsical and elegant. It tastes like custard, flan, and sponge cake all rolled into one—no wonder it’s called a miracle!
Would you like a printable version or want to try a flavored variation next?