In a medium bowl, whisk together:
½ cup melted butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
until smooth and creamy.
Sift in the dry ingredients:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
Gently fold or whisk until just combined. Do not overmix—a few lumps are fine.
Step 3: Make the Custard Mixture
In a separate bowl, whisk together:
3 large eggs
1 cup whole milk
½ cup sugar
1 tablespoon flour
1 tsp vanilla extract
A pinch of salt
Whisk thoroughly until smooth with no lumps.
Step 4: Layer the Batter
Pour the custard mixture evenly into the prepared baking dish.
Carefully spoon the cake batter over the top in small amounts, spreading it gently without mixing the two layers.
Important: Do not stir or swirl. The separation during baking is what creates the magical three-layer effect.
Step 5: Bake to Perfection
Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the top cake layer comes out clean.
Rotate the pan halfway through for even baking.
Step 6: Cool and Serve
Let the cake cool in the pan for 15–20 minutes.
For best results, refrigerate for a few hours—or even overnight—before slicing. This allows the custard layer to fully set.
Serving Suggestions
Dust with powdered sugar
Serve with fresh berries
Drizzle with caramel or chocolate sauce
Add a dollop of whipped cream or vanilla ice cream for an extra indulgent treat
Tips for Success
Don’t Mix the Layers: The cake and custard layers must remain separate. Their different densities are what create the magical layers during baking.
Use Room-Temperature Eggs: Cold eggs don’t incorporate as smoothly and can affect the batter’s texture and layering.
Chill Before Slicing: Patience pays off. Refrigerating the cake helps the layers firm up, making it easier to slice and enhancing the texture.
Adjust Sweetness: If you prefer less sweet desserts, you can reduce sugar in either layer by 2–3 tablespoons.
Make it Gluten-Free: Use a 1:1 gluten-free flour blend that contains xanthan gum to replicate the structure of regular flour.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve chilled or let it sit at room temperature for 20 minutes before serving.
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