Qudra Qader Cake (Magic Cake)
Qudra Qader Cake (Magic Cake)
Ingredients
For the Caramel Layer
- 1 cup sugar
- 1/4 cup water
For the Creme Caramel Layer
- 1 cup milk powder
- 1 cup sugar
- 1 cup water
- 3 eggs
- 1 teaspoon vanilla
For the Cake Layer
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup oil
- 1/2 cup milk
- 1 tablespoon cocoa
- 1 teaspoon baking powder
- Pinch salt
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
In a pot, combine 1 cup of sugar and 1/4 cup of water for the caramel layer. Place the pot over medium heat. Do not stir the mixture. Allow the sugar to dissolve and caramelize naturally until it turns a rich amber color, about 8-10 minutes.
⏱️ 10 min - 3
Once caramelized, carefully pour the hot caramel into the bottom of your chosen baking pan (a round bundt-like pan with a central tube works well). Ensure the bottom is evenly coated. Set aside.
⏱️ 2 min
- 4
In a blender, combine 1 cup of milk powder, 1 cup of sugar, 1 cup of water, 3 eggs, and 1 teaspoon of vanilla for the creme caramel layer. Blend all the ingredients thoroughly until the mixture is smooth and well combined, about 1-2 minutes.
⏱️ 3 min
- 5
Carefully pour this creme caramel mixture directly over the hardened caramel layer in the baking pan.
⏱️ 1 min
- 6
In a separate mixing bowl, combine 1 cup of flour, 1/2 cup of sugar, 1/2 cup of oil, 1/2 cup of milk, 1 tablespoon of cocoa, 1 teaspoon of baking powder, and a pinch of salt for the cake layer. Mix all these ingredients together until a smooth, uniform cake batter is formed, about 3-5 minutes.
⏱️ 5 min
- 7
Gently pour the cake batter over the creme caramel mixture in the pan. To help distribute it evenly and prevent it from mixing with the creme caramel layer below, you can pour the cake batter over the back of a spoon.
⏱️ 2 min
- 8
Place the filled baking pan inside a larger oven-safe pan. Fill the larger pan with hot water, creating a bain-marie (water bath), ensuring the water level comes partway up the sides of the cake pan.
⏱️ 2 min
- 9
Bake in the preheated oven at 180°C for approximately 40 minutes. The cake is done when a toothpick inserted into the cake layer comes out clean.
⏱️ 40 min•🌡️ 180
- 10
Once baked, remove the cake from the oven and carefully remove it from the water bath. Allow it to cool completely to room temperature, which can take 1-2 hours.
⏱️ 120 min
- 11
Once cooled, carefully invert the cake onto a serving dish. The layers should have magically separated during baking, with the caramel on top, followed by the creme caramel, and finally the cake layer at the bottom. Serve and enjoy.
⏱️ 1 min
Kitchen Tools
Qudra Qader Cake (Magic Cake)
For the Caramel Layer
- 1 cup sugar
- 1/4 cup water
For the Creme Caramel Layer
- 1 cup milk powder
- 1 cup sugar
- 1 cup water
- 3 eggs
- 1 teaspoon vanilla
For the Cake Layer
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup oil
- 1/2 cup milk
- 1 tablespoon cocoa
- 1 teaspoon baking powder
- Pinch salt
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
In a pot, combine 1 cup of sugar and 1/4 cup of water for the caramel layer. Place the pot over medium heat. Do not stir the mixture. Allow the sugar to dissolve and caramelize naturally until it turns a rich amber color, about 8-10 minutes.
⏱️ 10 min - 3
Once caramelized, carefully pour the hot caramel into the bottom of your chosen baking pan (a round bundt-like pan with a central tube works well). Ensure the bottom is evenly coated. Set aside.
⏱️ 2 min - 4
In a blender, combine 1 cup of milk powder, 1 cup of sugar, 1 cup of water, 3 eggs, and 1 teaspoon of vanilla for the creme caramel layer. Blend all the ingredients thoroughly until the mixture is smooth and well combined, about 1-2 minutes.
⏱️ 3 min - 5
Carefully pour this creme caramel mixture directly over the hardened caramel layer in the baking pan.
⏱️ 1 min - 6
In a separate mixing bowl, combine 1 cup of flour, 1/2 cup of sugar, 1/2 cup of oil, 1/2 cup of milk, 1 tablespoon of cocoa, 1 teaspoon of baking powder, and a pinch of salt for the cake layer. Mix all these ingredients together until a smooth, uniform cake batter is formed, about 3-5 minutes.
⏱️ 5 min - 7
Gently pour the cake batter over the creme caramel mixture in the pan. To help distribute it evenly and prevent it from mixing with the creme caramel layer below, you can pour the cake batter over the back of a spoon.
⏱️ 2 min - 8
Place the filled baking pan inside a larger oven-safe pan. Fill the larger pan with hot water, creating a bain-marie (water bath), ensuring the water level comes partway up the sides of the cake pan.
⏱️ 2 min - 9
Bake in the preheated oven at 180°C for approximately 40 minutes. The cake is done when a toothpick inserted into the cake layer comes out clean.
⏱️ 40 min•🌡️ 180 - 10
Once baked, remove the cake from the oven and carefully remove it from the water bath. Allow it to cool completely to room temperature, which can take 1-2 hours.
⏱️ 120 min - 11
Once cooled, carefully invert the cake onto a serving dish. The layers should have magically separated during baking, with the caramel on top, followed by the creme caramel, and finally the cake layer at the bottom. Serve and enjoy.
⏱️ 1 min