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Magic Cake Layer Bars

August 22, 2013 by Angie 50 Comments

Angie's Magic Cake BarsThis is a layer cake I made for our coffee hour this week. I have had this cake recipe a really long time. Did not plan to post but had several request so here is the recipe. This cake recipe and similar ones are all over Pinterest. It really does as the title says it is like magic. This cake is SOOOO easy. But I am warning you…do not over mix it, then you will lose the magic. To me it is like a custard cake. Great to serve in place of a coffee cake. I did double the batch since I had a large number to feed, recipe below is for one batch.

Magic Cake

4 eggs, separated, at room temperature
½ cup + 2 Tablespoons or 150 g sugar
1 stick or 125 g melted butter
¾ cup or 115 g flour
2 cups or 500 ml milk, lukewarm
1 tablespoon vanilla paste
pinch of salt
Angie's Magic Cake Bars
Beat egg whites until stiff, set aside. In another bowl, beat the egg yolks with the sugar and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in. Add the milk, the milk has to be lukewarm, otherwise the butter will harden, beat until incorporated. Gently fold in beaten egg whites using a spatula. Do not over mix, egg whites should not be completed mixed in, I know this seems odd but it will make the magic happen. It will be rather runny, all most like a pancake batter.

Pour batter into a greased 8 inch x 8 inch buttered baking dish and bake in preheated 325 oven for about 60 minutes or until the top is golden. Cool in the pan for at least 3 hours. Serve with powdered sugar sprinkled on top.
Angie's Magic Cake Bars
Vanilla Paste Product ~ I purchase this at many different stores. I have found it at Whole Foods, William Sonoma and Trader Joe’s. This is a wonderful product and think it is far better than regular vanilla. It is a little thicker and filled with vanilla beans. You can see the vanilla beans in your end product. Wonderful stuff…If you do not want to invest in the additional product use vanilla extract in it’s place. Thanks!
Vanilla Paste Product

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Filed Under: Dessert, Entertaining, Recipe Index Tagged With: Angie's, Angie's Southern Cooking, Angie's Southern Kitchen, Baking, cake, custard cake, easy layer cake, easy make ahead desserts, Food Stylist, magic bars, magic cake, magic layer cake, New Food Blog Atlanta, Southern

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  • 50 Replies
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Last reply was March 30, 2016
  1. Bernard Robidoux
    View November 22, 2013

    Lovely Recepies

    Reply
  2. darlene
    View November 22, 2013

    what is vanilla PASTE???

    Reply
  3. Angiereplied:
    View November 23, 2013

    Darleen….vanilla paste is like vanilla extract with the little tiny vanilla beans in it. If you do not have vanilla paste use vanilla extract. Many of the grocery stores now carry this product and if you get the chance this is a wonderful product ~ Try it ! Thanks happy baking Angie

    Reply
  4. Diane Knickerbocker
    View November 22, 2013

    Have never seen vanilla paste?

    Reply
  5. Angiereplied:
    View November 23, 2013

    Diane….Vanilla Paste is a product that is made by Nielsen Massey and I have purchased this at Whole Foods, William Sonoma and Trader Joe’s. It runs about $10- $12 and last a good long while. A wonderful product. Many other grocery store do sale this item…if you do not wish to buy this just use vanilla extract in its place. Thanks

    Reply
  6. JEROME
    View November 23, 2013

    wHAT IS VANILLA PASTE? YOU WONT ANSWER US! WHERE DO YOU GET IT? HAVE NEVER SEEN IT AT ANY STORE.

    Reply
  7. AngieSarrisreplied:
    View November 23, 2013

    Jerome…Sorry I answer emails once a day. Have son come in last night from College for the 1st time this year….he comes 1st when he comes home sorry! Have not seen him since August.

    Vanilla Paste is a product that is made by Nielsen Massey and I have purchased this at Whole Foods, William Sonoma and Trader Joe’s. It runs about $10- $12 and last a good long while. A wonderful product. Many other grocery stores do sale this item…if you do not wish to buy this just use vanilla extract in its place. Thanks Will post a photo of the product shortly Angie

    Reply
  8. Jan Brown
    View November 23, 2013

    Think you could substitute 1 teaspoon of vanilla extract in place of vanilla paste. Hope that helps.

    Reply
  9. AngieSarrisreplied:
    View November 23, 2013

    Jan …Correct you can Thanks

    Reply
  10. Nancie Jones
    View November 23, 2013

    I am going to try this .

    Reply
  11. DJ HIXSON
    View November 23, 2013

    what does “once all add beat until” mean? 4th line

    Reply
  12. Maryannreplied:
    View November 23, 2013

    I think that means ‘once all added, beat until…………’

    Reply
  13. AngieSarrisreplied:
    View November 23, 2013

    Correct….Thanks Maryann

    Reply
  14. AngieSarrisreplied:
    View November 23, 2013

    Once all ingredients are added in mix well at this point. Then add egg whites….do not over mix at this point Thanks…Angie

    Reply
  15. sandra lowrance
    View November 23, 2013

    My family was from tenn so I’m so happy to get some recipes from the south. My mother past when I was 30 and my sister in law threw away all of my mothers recipes befor I could go threw the 2 drawers thank you for taking me to happy times Sandra

    Reply
  16. AngieSarrisreplied:
    View November 23, 2013

    Sandra….Thanks,
    So, happy you found me and hope you will follow along. You made my day. Happy Thanksgiving to you!! Smiles and happy baking ~ Angie

    Reply
  17. Cynthia
    View November 23, 2013

    none

    Reply
  18. Frances Carreno
    View November 23, 2013

    What is Vanilla Paste, and where can I find it.

    Reply
  19. AngieSarrisreplied:
    View November 23, 2013

    Frances, I have put in the above comments and will post a photo of the product to show everyone what it is ~ Thanks
    Angie

    Reply
  20. Debbie
    View November 23, 2013

    If you double the recepie, how long do you bake it for?

    Reply
  21. AngieSarrisreplied:
    View November 23, 2013

    Debbie…If you double the recipe, I would cook for the same amount of time and check the cake maybe go another 5 -10 minutes at most.
    Thanks…Angie

    Reply
  22. Debbiereplied:
    View November 23, 2013

    Thank you for your response Angie. Cannot wait to try this today. Wishing you and your family a very Happy and blessed Thanksgiving.

    Reply
  23. AngieSarrisreplied:
    View November 23, 2013

    Debbie…Awww Thanks dear! I hope you have a wonderful Thanksgiving as well. Smiles Angie

    Reply
  24. Elsie
    View November 23, 2013

    Something my grand kids would like

    Reply
  25. AngieSarrisreplied:
    View November 23, 2013

    Elsie…thanks Dear…I hope everyone loves it ~ Happy Thanksgiving to you all. Angie

    Reply
  26. Judy
    View November 23, 2013

    I want to make this for the holidays
    Thx

    Reply
  27. Doris
    View November 23, 2013

    I can’t wait to try this.

    Reply
  28. pat
    View November 23, 2013

    What is wrong with Jerome? He seems to be very stressed and not at all being nice. All Caps??? Does he not know that is rude, and to comment about you not answering quickly enough for him?? Hope he gets in a better mood if he comments again.

    Reply
  29. AngieSarrisreplied:
    View November 24, 2013

    Pat….Thanks!! I feel better already! Happy Thanksgiving to you!
    Angie

    Reply
  30. Moona
    View November 24, 2013

    Will make the magic today!

    Reply
  31. marie
    View November 25, 2013

    Looks delicious, Angie, and I have two questions. When you double the recipe, do you use a 9×13 pan? And, have you tried making it using other flavors? I was wondering how chocolate or lemon would taste. Thanks for the recipe.

    Reply
  32. AngieSarrisreplied:
    View November 25, 2013

    Marie….I have not tried other flavors. That is a great idea and I will have to try that. If you try another one let us know what you think. Thanks for the idea…Happy Thanksgiving! oh and yes…a 13 X9 pan is a great size for double batch. Angie

    Reply
  33. Millie Duell
    View December 8, 2013

    Marie already asked my question, Thanks Marie great minds think alike. Can’t wait to try this thinking Lemon

    Reply
  34. Dot
    View December 8, 2013

    Is this all purpose or self rising flour?

    Reply
  35. AngieSarrisreplied:
    View December 8, 2013

    Dot….it is all purpose flour. Thanks and happy baking Angie

    Reply
  36. Doris
    View December 16, 2013

    Can’t wait to try some of these recipes!

    Reply
  37. AngieSarrisreplied:
    View December 18, 2013

    Doris…thanks and welcome!!

    Reply
  38. Janet Preuss
    View January 6, 2014

    I can’t wait to try this recipe

    Reply
  39. Wanda Garbee
    View January 11, 2014

    Really enjoy your food selection!

    Reply
  40. AngieSarrisreplied:
    View January 11, 2014

    Janet and Wanda ….Thanks!! Thanks for visiting!! I wish you a lovely day!! Happy Baking ~ Angie

    Reply
  41. Cindy Leonard
    View January 25, 2014

    Ohh…this looks sooo good! I can’t wait to try it! Thank you for sharing it!

    Reply
  42. Cindy Leonard
    View January 25, 2014

    Do you think it will matter if I use skim or fat free milk? That’s all we usually buy anymore. Thank you!

    Reply
  43. AngieSarrisreplied:
    View January 25, 2014

    Cindy, I am not sure it would work…let me know if you do try it and how it works. The skim milk/fat free is almost like water. In most recipes you will not get the same or desirable results when baking, sorry I know that is not what you wanted to hear.

    Reply
  44. Mary Bohanan
    View February 13, 2014

    Great website, wonderful recipes!

    Reply
  45. AngieSarrisreplied:
    View February 13, 2014

    Mary…Thanks Dear!!
    Smiles, Angie

    Reply
  46. Debbie
    View April 10, 2014

    Looking forward to making Magic Bars

    Reply
  47. AngieSarrisreplied:
    View April 10, 2014

    Debbie…hope you enjoy them! Happy Baking!
    Angie

    Reply
  48. Dee
    View June 15, 2014

    Thanks for the recipe! Was going to try in a jelly roll pan as i need squares for a lot of ppl – how much does it rise and what about tripling the recipe to accommodate the 11 1/2″ x 16 1/2″ pan? Any suggestions would be appreciated – Happy Baking!!

    Reply
  49. AngieSarrisreplied:
    View June 15, 2014

    Dee, this recipe does rise a little but not as much as a normal cake. I would double it if you are using a 11 X 16 pan. Thanks , Hope you enjoy! smiles, Angie

    Reply
  50. Elizabeth Edwards
    View March 30, 2016

    Subscribe please

    Reply

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angieHello ~ well let me start by saying I am not a writer. This I know….but, I do love to cook. I love to try new foods, new restaurants and any thing to do with food. Read More...

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