Matcha Magic Custard Cake

The Magic Custard Cake craze happened… 2 years ago? Something like that. Maybe it was last year.

The point being, I’ve never been very trendy. Something exciting comes up and everyone is making it. 2 years later, I’ll suddenly be reminded of it at some odd hour of the night and just-cannot-stop-thinking-about-it. Just as everyone has stopped going on about this magical 3-layer-in-1-batter cake, it’s my time to shine. Haha! Late bloomer.

Truth be told, trends never bother or affect me very much. I’ll take my time with things. It just happened that I had all the right ingredients for this and then there was cake!

This recipe is exactly the same as all the others that have been circulating around.. except I wanted it to be a little different with the addition of Matcha/Green Tea powder.
Matcha Magic Custard Cake 1

The one and only leavener in this cake is air. No baking powder, no baking soda, no nothing. Just air.
Matcha Magic Custard Cake 2

So naturally it starts with beating all the air into egg whites!
Matcha Magic Custard Cake 3

And then beating all the air into egg yolks!
Matcha Magic Custard Cake 4

Loving the green. It was nothing more than substituting 1 tbsp of flour with Matcha powder. Do that with cocoa powder & some instant coffee in the milk, you get chocolate!
Matcha Magic Custard Cake 5-8

Matcha Magic Custard Cake 9

This looks so grody because the batter is so thin! It’s a little challenging to get fluffy egg whites to mix up in a watery batter because the air wants to float up instead of combining.
Matcha Magic Custard Cake 10

Those lumps are egg whites that I got tired of trying to mix in. You can go a little further and mix it more. I probably should have. 
Matcha Magic Custard Cake 11

And here’s the final spongy product!
Matcha Magic Custard Cake 16

See the distinct layers? The regular Magic Custard Cake has 3 layers but mine had only 2 distinguishable ones. Was it cos I underbeat the egg whites into the batter? Ah whatever.
Matcha Magic Custard Cake 15

I served it up with some Red Bean cream. I foolishly didn’t record the recipe or take any photos of the process. Some day!
Matcha Magic Custard Cake 14

The top layer is delectably spongy while the layer of custard at the bottom is so creamy and smooth. All from one magical batter!
Matcha Magic Custard Cake 13

I brought this to my church’s brunch and so many people asked me what that green thing was because it was not overtly sweet but delicious!
Matcha Magic Custard Cake 12

I feel like now I HAVE to make the chocolate version. Because chocolate is the answer to everything.


“How beautiful upon the mountains are the feet of Him that bringeth good tidings, that publisheth peace; that bringeth good tidings of good, that publisheth salvation.” {Isaiah 52:7}

Line divider

Matcha Magic Custard Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 25 cubes
  • 4 Eggs, room temperature
  • 1 tsp Lemon Juice or White Vinegar
  • 1 Tsp Vanilla Extract
  • 1 tbsp Matcha Powder
  • ¾ cup Sugar
  • ½ cup Butter, melted
  • ¾ cup (minus 1 tbsp) Flour
  • 2 cups Milk
  • *Optional: Powdered Sugar for dusting cake or Red Bean Cream to serve with
  1. Preheat oven to 325 F or 160 C. Grease a 8 inch x 8 inch baking dish & line bottom with greased parchment paper.
  2. Separate eggs.
  3. Place egg whites & lemon juice/vinegar in a large bowl & beat until stiff. Set aside.
  4. In another large bowl, beat the egg yolks with the sugar until light. Add butter & vanilla extract.
  5. Continue beating for another minute or two.
  6. Add the flour & matcha powder. Mix in until fully incorporated.
  7. Slowly add milk and beat until everything is well mixed together. Batter will be runny.
  8. Gently fold beaten egg whites into using a spatula, a third at a time until all egg whites are folded in. Egg whites won't be 100% incorporated but just gently keep going until there are no big lumps.
  9. Pour batter into baking dish and bake for 40 to 50 minutes or until the top is lightly golden.
  10. Cake will jiggle in the centre slightly when done but not overtly wobbly as though the insides are still liquid.
  11. Cool cake in the pan entirely. May refrigerate overnight if desired to firm up custard.
  12. To serve, carefully use spatula to ease sides off the pan. Be careful as custard is rather soft.
  13. Cut with sharp knife & serve at room temperature or chilled.
  14. Sprinkle with icing sugar or top with red beans or BOTH!

Recipe adapted from: Jo Cooks

Tell me more!