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Pumpkin Magic Custard Cake

Pumpkin Magic Custard Cake

Pumpkin Magic Custard Cake is a delightful, layered dessert with a fluffy cake top, creamy custard center, and rich pumpkin flavor. It’s perfect for fall gatherings and cozy nights at home.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 2 cups whole milk, lukewarm
  • 3/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • Powdered sugar for dusting

Instructions

  1. Preheat and Prep: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish or line it with parchment paper. This ensures your cake doesn’t stick, making it easier to serve.
  2. Beat the Yolks: In a large bowl, beat the egg yolks with the granulated sugar until the mixture is light and fluffy. This step adds air to the batter, giving it that magical texture.
  3. Mix in the Good Stuff: Add the melted butter and vanilla extract to the egg yolk mixture and continue beating until everything is well combined. Next, mix in the flour until it’s fully incorporated. Make sure there are no lumps!
  4. Gradually Add Milk: Slowly pour in the lukewarm milk while continuously mixing. The milk helps create that custardy middle layer, so it’s important to add it slowly and mix well.
  5. Pumpkin Time: Stir in the pumpkin puree and pumpkin pie spice until the batter is smooth and creamy. The pumpkin is what gives this cake its cozy, autumnal flavor.
  6. Whip the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. This step gives the cake its light, fluffy top layer.
  7. Fold Gently: Carefully fold the beaten egg whites into the pumpkin batter. Be gentle! You don’t want to deflate the air in the egg whites, which is what helps create the cake’s three magical layers.
  8. Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly. This slight jiggle indicates that your custard layer is perfect.
  9. Cool and Serve: Let the cake cool in the pan for at least 30 minutes. Once it’s cooled, dust it with powdered sugar for a final touch. Slice and enjoy!

Notes

  • Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. This helps everything blend smoothly, giving the cake its perfect texture.
  • Don’t Overmix: When folding in the egg whites, be sure to do so gently. Overmixing will remove the air, and the cake won’t rise as well.
  • Storage: Store any leftovers in the fridge. Since this is a custard-based dessert, it’s best served chilled after the first day.
  • Customization: Want to add a twist? Try incorporating some crushed pecans or a drizzle of caramel sauce for extra richness.
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 220kcal
  • Sugar: 20g
  • Sodium: 85mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 110mg

Keywords: Pumpkin Custard Cake, Magic Cake Recipe, Easy Pumpkin Dessert