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Pumpkin Magic Custard Cake Recipe

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4.3 from 37 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 25 minutes plus refrigeration time
  • Yield: 9 servings
  • Diet: Vegetarian

Description

This Pumpkin Magic Custard Cake is a delightful fall dessert featuring three distinct layers: a soft base, a creamy pumpkin custard middle, and a fluffy sponge top. With warm spices and pumpkin puree, it offers comforting flavors perfect for autumn gatherings or holiday celebrations.

Ingredients

Wet Ingredients

  • 1/2 cup butter
  • 2 cups whole milk
  • 4 large eggs (yolks separated from whites)
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)

Dry Ingredients

  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup all-purpose flour
  • Pinch of cream of tartar

Instructions

  1. Preheat oven: Preheat the oven to 325°F (165°C) and line an 8×8-inch or 9×9-inch square baking pan with parchment paper to prevent sticking and allow easy removal.
  2. Warm milk: Gently warm the whole milk until it is just lukewarm, then set it aside. This ensures better incorporation when mixing with other ingredients.
  3. Whip egg whites: Whip the egg whites with a pinch of cream of tartar until stiff peaks form, adding volume and lightness to the cake. Set aside carefully to maintain airiness.
  4. Melt butter: Melt the butter and allow it to cool slightly so it can be mixed with the other ingredients without cooking the eggs.
  5. Mix yolks and sugar: Beat the egg yolks with the confectioners’ sugar until the mixture is pale and frothy, creating a smooth base for the custard layer. Then add vanilla extract, ground cinnamon, pumpkin pie spice, and the melted butter, mixing well to combine.
  6. Add flour and pumpkin: Incorporate the flour gradually into the mixture until smooth. Then whisk in the pumpkin puree and about 1/4 cup of the lukewarm milk to start blending the wet and dry ingredients.
  7. Combine remaining milk: Slowly add the rest of the milk on low speed. The batter becomes thin and runny, an essential texture that helps form the custard layer during baking.
  8. Fold in egg whites: Gently fold the whipped egg whites into the batter with a spatula, ensuring some small lumps remain to maintain the light, fluffy texture of the top layer.
  9. Bake: Pour the batter evenly into the prepared pan. Bake for 60 to 65 minutes, or until the top is golden brown and the center jiggles slightly, indicating the custard is set but not overcooked.
  10. Cool and refrigerate: Allow the cake to cool completely at room temperature, then refrigerate for a few hours to let the custard layer fully set and flavors to meld.
  11. Serve: Slice into squares and serve chilled or at room temperature. This cake delights with its layered textures and warm aromatic spices.
  12. Enjoy: Revel in the magical combination of a soft base, creamy pumpkin custard, and fluffy sponge cake—a comforting, seasonal treat.

Notes

  • Ensure the pumpkin puree is pure and not pumpkin pie filling, which contains additional sugars and spices.
  • Whipping egg whites to stiff peaks is critical to achieve the cake’s unique layered texture.
  • Do not overbake; the center should be slightly jiggly to ensure the custard stays creamy.
  • Chilling the cake is necessary for the custard to fully set before slicing and serving.
  • Use parchment paper for easy release and clean edges.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/pumpkin-magic-custard-cake-recipe/