Description
A delightful Pumpkin Magic Custard Cake featuring a creamy, custard-like pumpkin layer beneath a light, spongy cake layer. This autumn-inspired dessert combines warm spices and smooth pumpkin puree into a unique two-texture cake that wobbles lightly when baked but sets perfectly after chilling.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 cups milk
- 4 large eggs, separated
- 1 tablespoon water
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon vanilla extract
Dry Ingredients & Spices
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Optional
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and line an 8×8-inch baking dish with parchment paper to ensure easy removal and cleaning after baking.
- Melt Butter: Melt the butter in a small saucepan over low heat. Set aside to cool while you prepare other ingredients.
- Warm Milk: Warm the milk gently over low heat until lukewarm. Remove from heat and set aside to cool.
- Mix Egg Yolks and Sugar: In a large bowl, beat the egg yolks with the granulated sugar until the mixture is light and creamy. This will incorporate air and dissolve sugar for a smooth texture.
- Add Butter and Water: Incorporate the cooled melted butter and water into the egg yolk mixture, mixing thoroughly until combined.
- Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract, beating until the mixture is smooth and consistent.
- Sift Dry Ingredients: Sift together the flour, salt, cinnamon, nutmeg, and ginger. Gradually add these dry ingredients to the pumpkin mixture, beating continuously to avoid lumps and achieve a smooth batter.
- Incorporate Milk: Slowly pour the lukewarm milk into the batter, beating constantly to ensure a smooth, even mixture.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. This aerates the batter and lightens the texture of the finished cake.
- Fold Egg Whites: Gently fold the beaten egg whites into the pumpkin batter using a spatula. Avoid overmixing to keep the batter airy.
- Transfer Batter: Pour the batter into the prepared baking dish and smooth the surface for even baking.
- Bake: Bake for 50 to 60 minutes until the top is lightly golden and a skewer inserted in the center comes out clean. The cake center will be wobbly but will set once chilled.
- Cool and Chill: Allow the cake to cool at room temperature, then refrigerate for at least 2 hours to fully set the custard layer and enhance flavor.
- Serve: Before serving, optionally dust the top with powdered sugar. Cut into squares and enjoy this unique custard cake.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- Be careful folding in egg whites to preserve the airy texture.
- Chilling the cake is essential to allow the custard layer to fully set.
- The cake will be slightly wobbly when hot; this is normal and it firms up once cooled.
- You can serve with whipped cream or a drizzle of caramel sauce for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 3x3 inch square)
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
Keywords: pumpkin custard cake, magic cake, pumpkin dessert, autumn recipe, custard cake, spiced pumpkin cake
