Description
This Pumpkin Magic Custard Cake is a delightful, one-bowl dessert featuring a smooth, creamy custard layer nestled between a soft base and a light, fluffy sponge top. It combines cozy fall flavors of pumpkin and warming spices, making it the perfect comforting treat for autumn evenings.
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
Other
- Pinch of cream of tartar
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper for easy removal.
- Warm milk: Gently warm the milk until it is just lukewarm, then set it aside to use later.
- Whip egg whites: In a clean bowl, whip the egg whites along with a pinch of cream of tartar until stiff peaks form. This adds volume and lightness to the cake. Set aside.
- Melt butter: Melt the butter and allow it to cool slightly so it won’t cook the eggs when combined.
- Mix egg yolks and sugar: Beat the egg yolks with the confectioners’ sugar until the mixture becomes pale and frothy. Then add vanilla extract, ground cinnamon, pumpkin pie spice, and the melted butter, mixing until combined.
- Add flour and pumpkin: Stir in the all-purpose flour until smooth. Next, whisk in the pumpkin puree and about 1/4 cup of the lukewarm milk.
- Incorporate remaining milk: Gradually add the rest of the milk slowly on low mixer speed. The batter will be thin and runny, which is key to forming the custard layer during baking.
- Fold in egg whites: Gently fold the whipped egg whites into the batter using a spatula. It’s okay if the mixture has a few small lumps; be careful not to overmix to preserve the fluffy texture.
- Bake: Pour the batter into the prepared pan and bake for 60 to 65 minutes. The cake is done when the top is golden and the center jiggles slightly when shaken.
- Cool and chill: Allow the cake to cool completely, then refrigerate it for a few hours to let the custard set properly.
- Serve: Cut the cake into squares and serve chilled. Enjoy the soft base, creamy custard layer, and fluffy sponge top that make this a magical fall dessert.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best results.
- Ensure egg whites are whipped to stiff peaks for proper texture.
- Do not overmix when folding egg whites to keep the cake light and airy.
- Refrigeration is necessary to help the custard layer properly set before serving.
- This dessert can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
