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Pumpkin Magic Custard Cake Recipe

Pumpkin Magic Custard Cake Recipe
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★★★★★

4.8 from 21 reviews

This Pumpkin Magic Custard Cake is a delightful layered dessert featuring a creamy pumpkin-infused custard base topped with a light, fluffy cake layer. Perfectly spiced with cinnamon and pumpkin pie spice, this unique cake magically separates during baking to create a custard layer underneath a soft cake. It’s ideal for fall celebrations and holiday gatherings.

Ingredients

Scale

Custard Cake Ingredients

  • 1/2 cup butter
  • 2 cups whole milk
  • 4 eggs (yolks separated from whites)
  • Pinch of cream of tartar
  • 1 1/2 cup confectioner’s sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup all-purpose flour

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C) to ensure it’s ready once your batter is mixed.
  2. Prepare the Baking Dish: Line an 8×8 or 9×9 inch square baking dish with parchment paper. This step helps prevent sticking and makes cleanup easier.
  3. Warm the Milk: Gently warm the milk until it reaches lukewarm temperature. Set aside while you prepare the other ingredients.
  4. Beat Egg Whites: In a mixing bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form. This will provide structure to your cake.
  5. Melt Butter: Melt the butter in a small saucepan or microwave. Allow it to cool at room temperature before using.
  6. Mix Egg Yolks and Sugar: In another bowl, beat together the egg yolks and confectioner’s sugar until pale and frothy. Add in the vanilla extract, ground cinnamon, pumpkin pie spice, and melted butter. Mix until well combined.
  7. Incorporate Flour and Pumpkin Puree: Gradually mix in the all-purpose flour. Then add in the pumpkin puree along with 1/4 cup of warm milk. Stir until smooth.
  8. Add Remaining Milk: With your mixer running on low speed, slowly add in the remaining lukewarm milk. Mix until fully incorporated into the batter.
  9. Fold in Egg Whites: Gently fold the beaten egg whites into your batter using a spatula. Be careful not to deflate them as they provide lift.
  10. Bake the Cake: Pour your batter into the prepared baking dish. Bake for about 60-65 minutes or until set in the middle.
  11. Cool Completely: Allow your cake to cool completely at room temperature before refrigerating it for optimal texture when cutting.
  12. Serve: Once cooled, cut into squares and serve this delicious Pumpkin Magic Custard Cake at your next gathering! Enjoy!

Notes

  • Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Be gentle when folding in the egg whites to maintain the batter’s airiness for a light cake.
  • Allow the cake to cool completely before slicing to ensure clean cuts and proper custard texture.
  • For a richer flavor, use whole milk and fresh eggs.
  • The cake improves in flavor and texture after chilling in the refrigerator for a few hours or overnight.

Nutrition

Keywords: pumpkin magic custard cake, pumpkin dessert, layered pumpkin cake, fall dessert, pumpkin custard cake recipe

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