Description
This Pumpkin Magic Custard Cake lives up to its name—one batter transforms into a soft cake top, creamy custard center, and fudgy pumpkin base as it bakes. A truly enchanting dessert with warm spice and silky texture, it’s autumn in every magical bite.
Ingredients
1 cup unsalted butter
4 cups whole milk
8 eggs, yolks separated from whites
Pinch of cream of tartar
3 cups confectioners’ sugar
2 tsp vanilla extract
2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 cups pumpkin purée (not pie filling)
2 cups all-purpose flour
Instructions
Prep: Preheat oven to 325°F (165°C). Grease or line a 9×13-inch baking pan.
Melt Butter & Warm Milk: Melt butter and let cool slightly. Warm milk until lukewarm, set aside.
Whisk Yolks & Sugar: In a large bowl, beat egg yolks with confectioners’ sugar until thick and pale. Add butter, vanilla, pumpkin, and spices. Mix until smooth.
Add Flour & Milk: Beat in flour, then slowly mix in warm milk until batter is smooth (it will be thin).
Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into batter—don’t overmix; streaks are okay.
Bake: Pour batter into prepared pan. Bake for 50–60 minutes or until center is just set. Cool completely.
Chill & Slice: Refrigerate 1–2 hours before slicing for clean layers.
- Prep Time: 20 minutes
- Chill Time: 2 hrs
- Cook Time: 60 minutes
Nutrition
- Calories: 220 / Slice
- Sugar: 20g / Slice
- Fat: 11g / Slice
- Carbohydrates: 28g / Slice
- Protein: 4g / Slice