This Easy Pumpkin Magic Custard Cake is a real treat! It’s cozy, creamy, and packed with warm pumpkin spice flavors. The best part? It has three delicious layers!
You won’t believe how a simple batter can turn into magic in the oven! I love serving it warm with a sprinkle of powdered sugar—it makes the perfect fall dessert. 🍂
Key Ingredients & Substitutions
Eggs: You’ll need large eggs for this recipe, and separating them is crucial for a light texture. If you prefer a vegan option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg) but the texture might differ slightly.
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If pumpkin isn’t available, you can substitute with butternut squash puree or even sweet potato puree for a different flavor.
Sugar: Granulated sugar is essential for sweetness but feel free to use coconut sugar or a sugar substitute if you want a healthier option. Just keep in mind that it may change the flavor slightly.
Milk: I use whole milk for creaminess, but 2% or even almond milk can work without issues. For a richer taste, try using evaporated milk!
How Do You Fold Egg Whites Without Deflating Them?
Folding egg whites into the batter is a key step for achieving that magic custard layer. Here’s how to do it right:
- Start by whisking the egg whites until they form soft peaks. This means they should hold a shape but fall over when you lift the whisk.
- Take one-third of the whipped egg whites and add it to your batter. Use a spatula to gently mix it in; this lightens the batter.
- Next, add the remaining egg whites. Here’s the trick: scoop the batter from the bottom and gently fold it over the eggs. Rotate the bowl as you go to ensure even mixing.
- Avoid stirring vigorously; this keeps the air in the whites, which is what gives your cake height and a fluffy texture.
Remember, be gentle! This way, you’ll maintain that airy texture, and your cake will come out perfectly layered and fluffy.
Easy Pumpkin Magic Custard Cake
Ingredients You’ll Need:
For the Cake Batter:
- 3 large eggs, separated
- 4 tablespoons (55g) unsalted butter, melted and cooled
- 1 1/4 cups (250g) granulated sugar, divided
- 1 teaspoon vanilla extract
- 2/3 cup (160ml) canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup (90g) all-purpose flour, sifted
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 teaspoon salt
- 1 1/4 cups (300ml) milk, whole or 2%
For Serving:
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, give it time to cool completely for the best results. Overall, you’ll need about 1 hour and 15 minutes plus cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Dish:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×9-inch (23×23 cm) baking dish or a similar-sized square pan to prevent sticking.
2. Separate the Eggs:
Carefully separate the eggs, placing the whites in a large mixing bowl and the yolks in another bowl. It’s important to keep the bowls clean to get the whites nice and fluffy!
3. Mix the Egg Yolks:
To the egg yolks, add the melted butter, 3/4 cup of the granulated sugar, and the vanilla extract. Whisk everything together until it’s smooth and pale in color.
4. Add Pumpkin Puree:
Stir in the canned pumpkin puree until it’s fully combined with the egg yolk mixture. It should look rich and creamy at this point!
5. Sift and Mix Dry Ingredients:
In a separate bowl, sift together the flour, pumpkin pie spice, and salt. Gradually add this dry mixture to the pumpkin mixture, stirring until smooth and well combined.
6. Incorporate the Milk:
Slowly pour in the milk, mixing until the batter is fully combined and smooth. This will help create that custard layer!
7. Beat the Egg Whites:
Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until you have stiff, glossy peaks. This is what gives the cake its airy texture!
8. Fold the Egg Whites into the Batter:
Gently fold about one-third of the beaten egg whites into the pumpkin batter to lighten it. Then carefully fold in the remaining egg whites. Be gentle to avoid deflating that lovely air you just whipped into the eggs!
9. Bake the Cake:
Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake in the oven for 50-60 minutes, or until the top is set, golden, and a toothpick inserted in the center comes out clean.
10. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan. As it cools, it will set more, developing those magical layers.
11. Serve It Up:
When you’re ready to enjoy, dust the top of the cake with powdered sugar for a lovely finishing touch. Cut into squares and serve.
Enjoy your magical layered pumpkin custard cake—crispy top, creamy custard middle, and a soft cake bottom! It’s a perfect dessert for fall gatherings or any cozy evening at home. Happy baking!
FAQ for Easy Pumpkin Magic Custard Cake
Can I Use Fresh Pumpkin Instead of Canned?
Yes! If you prefer fresh pumpkin, you can roast a small pumpkin, scoop out the flesh, and puree it until smooth. Just make sure to drain any excess liquid to avoid affecting the cake’s texture.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture, as this will help bind the ingredients together.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen—just make sure it’s wrapped tightly to prevent freezer burn. Thaw in the fridge before serving.
Can I Add Other Flavors or Ingredients?
Of course! Feel free to customize your cake by adding chocolate chips, nuts, or dried fruit. You can also increase the pumpkin spice to enhance the flavor or even add a touch of maple syrup for added sweetness.