Description
Pumpkin Magic Custard Cake forms three luscious layers while baking — a dense bottom, creamy custard middle, and fluffy cake top. A fall dessert that lives up to its name!
Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled
- 1 1/4 cups milk, lukewarm
- 4 eggs, separated
- 3/4 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1/4 tsp salt
- Powdered sugar, for topping
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a bowl, beat egg yolks and sugar until pale. Add melted butter, pumpkin puree, vanilla, and mix until smooth.
- Sift in flour, cinnamon, nutmeg, ginger, and salt. Stir to combine.
- Slowly whisk in warm milk until the batter is smooth and thin.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter. Batter will be thin and slightly lumpy.
- Pour into the prepared pan and smooth the top. Bake 50–60 minutes or until the center jiggles slightly when shaken.
- Cool completely, then chill for at least 2 hours. Dust with powdered sugar before slicing.
Notes
This cake separates into layers as it bakes — don’t overmix the egg whites. Serve chilled for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: pumpkin custard cake, magic pumpkin cake, layered fall dessert