Raspberry Magic Custard Cake #RaspberryDesserts
These cake bars magically form layers of raspberry deliciousness as they bake in the oven. Light, spongy cake tops a layer of creamy raspberry custard, with whole raspberries strewn throughout. A hint of orange brings out the berries’ summery sweetness, and piles of fresh raspberries, kissed with powdered sugar, adorn this showstopping dessert. Bring something new and different to your summer barbecues and picnics this year!
*This is a sponsored post, brought to you in partnership with Driscoll’s Berries. All opinions expressed herein are straight from my heart. Please visit the Driscoll’s website for more raspberry recipes, or follow Driscoll’s @driscollsberry, with the hashtag #raspberrydesserts*
It’s raspberry season, hooray! I just love raspberries (who doesn’t???) and especially when they are so fresh and plump and readily available, in those extra-large flats for just a few dollars. Now is the perfect time to stock up, especially with all the backyard barbecues and potlucks you are undoubtedly whisking off to every weekend!
Nothing says summer like a raspberry dessert, and I know you want something enticing, that you can whip up and transport easily, serve at room temperature, and that will get everyone talking!
Put this one on your list! It hits on all those levels, and then some! The bright, summery flavor of Driscoll’s raspberries comes through like whoa, but it’s accentuated by a subtle orange sweetness, and mellowed out by the creamy custard that magically settles at the bottom of the pan.
This is what magic cake (aka magic custard cake, magic bars, magic pie) is all about. The batter is really different, and you’ll probably be convinced that you’ve done it wrong, but something truly magical happens as it bakes in the oven. What goes in looking like a curdled, lumpy, runny, foamy mess comes out as a creamy, dreamy, light as air confection that just has summer written all over it.
The first time I came across magic custard cake was when I saw it on White On Rice Couple’s blog, and I was intrigued from the start. But then I started to notice that Foodness Gracious was getting all creative with it, developing recipes that were inspired by seasonal flavors like gingerbread, Guinness stout, and key lime pie. So smart! So I’ve followed Gerry’s lead and created this summery raspberry version with Driscoll’s berries.
Just look at all those juicy berries in there! And the batter is infused with pureed raspberries too. It gives the cake the loveliest dusty-rose hue. Go ahead and pile fresh berries ALL over the top too. Raspberry, raspberry, raspberry!
A little flurry of powdered sugar is all the adornment this showstopping dessert needs 😉
The next time you get asked to bring a dessert to a picnic, potluck, or barbecue, sure, you could go with the old standby of brownies, cheesecake bars, cookies, or cobbler. I’m sure you won’t get any complaints. Or you can totally knock everyone’s socks off with this mouthwatering creation! It’s like nothing they’ve ever tasted before!
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Raspberry Magic Custard Cake
- 30 ounces (850.49 g) fresh raspberries, , divided (about 6 cups)
- 4 eggs, (large), separated
- 1/8 teaspoon cream of tartar
- 1 1/4 cups (150 g) powdered sugar
- 2 1/2 tablespoons orange zest, (zest of half an orange)
- 1/2 cup (113.5 g) unsalted butter, (1 stick), melted and slightly cooled
- 1 tablespoon orange juice
- 1 cup (125 g) all-purpose flour
- 2 cups (473.18 ml) milk, (I used 1%0
- 1 teaspoon orange liqueur, (such as Triple Sec, Cointreau, or Grand Marnier)
- Preheat the oven to 325 degrees F, and lightly mist a 9x9 inch brownie pan with non-stick spray.
- Puree 12 ounces of berries in a food processor, and strain the puree into a bowl through a fine mesh sieve, pushing it through with the back of a ladle to remove the seeds and pulp. (You can also do this with a food mill or juicer.) Seeds and pulp can be discarded. You should have about a cup of puree. Set aside.
- Separate the eggs, placing the whites in a medium bowl and the yolks in a large mixing bowl.
- Whip the whites with the cream of tartar, until they hold stiff peaks, and set aside.
- Whip the yolks, powdered sugar, and orange zest on high speed until pale and thick (ribbon stage), about 5 minutes.
- Stir in the melted butter and orange juice, until incorporated.
- Add the flour and mix until smooth.
- With the mixer on its lowest speed, gradually pour in the milk, orange liqueur, and reserved raspberry puree.
- Fold in the reserved whipped egg whites. (Mixture may look curdled. Try to eliminate as many large lumps as possible, without losing too much volume.)
- Pour the batter into the prepared pan, and sprinkle 6 more ounces of fresh raspberries evenly over the surface. (Raspberries will sink to the bottom.)
- Bake for 45 minutes, or until the edges are spongy but firm, and the center is still a little jiggly.
- Cool completely, remove from pan, and top with another 12 ounces of fresh raspberries. Sprinkle with powdered sugar, garnish with orange zest, and cut into bars.
Hello! Was just wondering if I could use strawberries instead? Couldn’t find raspberries anywhere!
Would you suggest using a tart pan with removable sides for this cake? I think I would have trouble getting this out of a regular cake pan.
Hi there! I’m afraid I have not tested this recipe in a tart pan. I used a 9×9-inch square pan, as noted in the recipe. I did not have any trouble removing it from the pan. If you try it in a tart pan, please loop back and let us all know how it works. Thanks!
I’d like to try this once raspberries move into season, but just so I know what to expect – the photo you show looks like a tart shell encasing the custard. Is that an extra step or does the recipe as is produce a crust as well?
The recipe produces that! There is no tart shell. The dessert bakes up with a cake-like layer on the bottom and a custard-y layer on top. Good luck and I hope you enjoy!
I’m seriously in love with this recipe. Truly magical!
Thanks Beth! So happy you enjoyed; thank you for the great feedback!
Holy shizz, Allie. I’m blown away by how gorgeous these photos are. I hope you know what you are an outstanding photographer because seriously, these are like works of art. I’d blow them up and hang them on my wall. After devouring all of the cake of course because it looks delicious. Beautiful job, my friend!
My goodness, it’s soo pretty! I’ve never made a magic custard cake, this is definitely inspiring me to try it.
I hope you enjoy, Sherri! It’s really something fun and different 😀
This tart looks so beautiful! I love Summer when you have all those fresh raspberries in abundance! i can’t resist sprinkling them on everything 🙂
I know! Totally! I’m throwing handfuls of berries in and on everything these days, I just love it! Thanks so much for reading, Lilli, and for the sweet comment! 😉
You win my heart for this cake! I am a raspberry fanatic but when you put it with a magic cake, you have one heck of beautiful recipe! Pinning.. in love with this!
Thank you so much, Pamela! For the pin AND the sweet compliments! xoxo
Anything with raspberries, custard, and magic, and I’m in! This cake is so pretty, and your photos make me feel like I’m in a magical pixie land — so pink and pretty. 🙂 These are some of the most stunning photos ever, Allie!
Aw, thank you Marcie! I’m so glad to hear you liked the photos, I was worried they maybe looked too washed out. Hope you’re enjoying your week, sweetie!
I’ve never heard of a magic custard cake…but I’ve immediately become a fan! Perfect dessert to highlight the gorgeous spring and summer berries! Definitely a show stopper 🙂
Thanks so much Liz! I just love raspberries, especially at this time of year 😉
I’m so impressed! Such a lovely looking cake!
Thanks so much Jess! Fresh raspberries are just so beautiful, I really wanted to let them shine. So glad you enjoyed 😉
Oh Allie, your photo’s are amazing. Your going to have to share you secrets with people like me who struggle in the photography area. They look amazing, gotta love berry season 🙂
Thanks Laura you are too sweet! I don’t really have any secrets, I just use a Canon T31 and a 50mm lens. It’s a pretty basic setup and it does all the heavy lifting for me, so to speak 😉
I’m looking at this beautiful piece of art and thinking to myself why I never knew about magic custard cake!!!!! Allie!!!! This looks AMAZZZZZING!!!!! That custard-y base is making me drool!!!!!!! And all those delicious raspberries with powdered sugar just take it to another level!!!!!!
Thank you so much Samina! I know, I’d never heard of magic custard cake either, until recently that is. So glad you like the idea! Thanks for the sweet comment 😉
Oh my gosh, we just got a ton of raspberries and I was wondering what dessert to make for company tonight! This is the one! It is stunning, Allie, absolutely stunning. And as much as I love raspberries, I think I love your photos more!
It must be fate, Mary Frances! I hope you enjoy this dessert and thank you so much for the sweet compliment 😉
I love this…looks so delicious and rich in flavor! Not only that, it looks beautiful…thanks for sharing!
Thanks Jodee! So glad you enjoyed- thank you for reading and for the sweet comment! Enjoy what’s left of the weekend 😉
So pretty and I love things that automagically form their own layers. Adding these to my “to bake soon” list 🙂
I think automagically might be my new favorite word 😉 Thanks, Jennifer! Hope you enjoy it!
What a beautiful cake! I am defiantly trying this for sure! And your photos, amazing!
Thank you so much Sheila! I hope you enjoy!