I seem to be on a magic cake crusade. Everyday I wonder, what else can I turn into a magic cake? It might be on the border of obsessiveness. YIKES…is magic cake therapy in my future? If you’re new to this phenomena the magic cake is a dessert with a custard base and a cakey top. I’ve made a few variations before and they’ve all been welcomed into various happy stomachs. There’s the original, the chocolate Guinness version and recently the pumpkin which went ultra-bonkers on Pinterest!Since we’re hurtling at warp speed into the holidays, I thought I’d stay on the fall theme. I love pecan pie at Thanksgiving and it’s even better if it has chocolate and bourbon mixed in to it (personal favorite). To come up with this recipe, I took the typical ingredients for a pecan pie and squeezed them into the original magic cake from White On Rice Couple. It turned out sooooo good which made me a little teary eyed with happiness. After all, who needs an epic recipe fail when you’re using pecans which cost the same as a months rent? This magic cake really tastes like pecan pie but is a lot less sweet.
Magic cake is super easy to make, trust me. Try to stay positive especially when you add the egg whites and the whole thing looks like brown cottage cheese. It will right itself ending up with the crusty top and squishy bottom, and you’ll be twerking all around the kitchen in glee! Any ideas for the next magic cake?
Pecan Pie Magic Cake Bars Recipe
- 1/2 cup butter
- 3/4 cup light corn syrup
- 1 1/4 cups milk
- 4 eggs separated
- 1 1/4 cups packed brown sugar
- 1 tbsp water
- 1 cup flour
- 1 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups chopped pecans divided
- Grease an 8 x 8 pan with butter and sprinkle the bottom of the pan with 1 /2 cup of chopped pecans. Preheat the oven to 325 degrees F.
- Melt the butter.
- Combine the milk and corn syrup in a bowl. Heat in the microwave or on the stove until lukewarm. Stir to dissolve the corn syrup.
- Beat the egg whites until stiff peaks form.
- In another bowl add the egg yolks to the brown sugar and whisk until light in color, about two minutes.
- Add the water and melted butter to the brown sugar mixture and whisk again. Add the flour and mix until smooth.
- Whisk the milk and vanilla extract mixture into the batter mixing until smooth.
- Add the egg whites gradually, slowly using your whisk to combine them into the batter. If some egg whites are still visible that's okay.
- Pour into the prepared pan and sprinkle the rest of the pecans over the surface of the cake.
- Place in the oven for about 50 minutes.
- Let cool before cutting into squares and drizzling with caramel sauce (optional)
Ok, you are the magic bar king!! These are so awesome! I love pecan pie!
Can I get a crown Tieghan? :)
Wow these sound fantastic! Looks like you’ve mastered your way with Magic Bars. No doubt this version once set out on the table will just magically disappear. I look forward to trying these.
The whole twerking visual was hilarious! I’m glad I’m not the only one who literally tears up at great food. I’ve got to try one of your magic cakes, man! Soooon soon. <3
Sniff, sniff…I’m tearing up right now!
Like pecan pie but a lot less sweet? You’ve got a deal.
Also, what do you think about an almond magic cake?
Almond sounds like a logical next step Erin :)
I’ve always loved pecan pie, but sometimes I feel a bit of pecan overload after enjoying a slice. Your pecan pie magic cake seems like the perfect solution to that — just the right amount of crunchy pecans!
These magic bars look fantastic!
I still need to get on board the magic cake train. I am still seriously impressed each time I see the magical cross sections that are separated – amazing! These look so good Gerry!
You’ve convinced me that I need to try magic cake!
I think this cake has a magic hold on you. GREG
These would be magic if I could eat them and not end up in the hospital :) (allergic)
That would not be cool Chris!!
Are you kidding me with all of this deliciousness? Where do I even begin!?
Lift. Open mouth. Eat. ;)
I made these today & they are delicious! (Couldn’t wait until Thanksgiving to try them….). Do you recommend refrigerating until they are served or is room temperature okay?
Hi Kathleen, so glad you liked them!! I would keep them in the fridge covered for any extended length of time but would have them at room temp for serving. Good luck..
I have weird question….Would a Tbsp. Of “Jack” be OK to sub for the vanilla? It’s what I use in my Pecan Pies…&, it’s Yumm! What’s your opinion ?
Joanie in Texas (where else?…Pecan Pie is a given)
Made this tonight and it is absolutely delicious, however, it took double the time to bake. Any idea what would have caused that?
Are you at a higher altitude perhaps Candy?
No, I am in Texas. My oven is new and is always exact with the time in the recipes. Tasted great and looked just like your picture it took forever to bake.
It looked good in your pictures, but it turned out poorly for me. More like a set pudding than a “bar”. I suspect it may have needed a lot longer to cook, but there’s no good reason for that I can see. I followed the recipe exactly, even though a few steps seemed to be missing, salt, vanilla being added, what kind of pan, glass or metal? I used a glass pan, so that would have added some cooking time over a metal one, knowing that I cooked it for 65min rather than 50, but clearly that wasnt even close to enough. I cook a lot, and usually a recipes cooking time is right on, but not even close here.
Sorry to hear that Jason! It sounds like you did everything you should have but wanted to ask if you let it cool before digging in? It does come out of the oven fairly soft but firms up when cool.
cute! i like the pics!
Everything pecan is good, always looking for ways to bake and cook with them. My family doesn’t eat pecan pie like I do, and I end up eating most of it…so your recipe is certainly something everyone will dig in to! Can’t wait to try it, thank you!