Easy Pumpkin Magic Custard Cake Recipe

Key Ingredients & Substitutions

Eggs: Separating the eggs is key. The yolks add richness, while whipped whites give it that magic texture. If you’re vegan, try using aquafaba (chickpea brine) as a substitute for egg whites. Just whip it until frothy!

Pumpkin Puree: Use canned pumpkin puree for convenience, but you can also make your own by roasting and pureeing fresh pumpkin. Just remember not to use pumpkin pie filling, as it’s sweetened and spiced already.

Milk: Whole milk gives a nice creaminess, but you can use almond milk or oat milk if you need a dairy-free option. Just be aware that it may slightly change the flavor and texture.

Spices: The combination of cinnamon, nutmeg, ginger, and cloves creates a cozy fall flavor. Feel free to adjust according to your taste. If you don’t have cloves, just skip them!

How Do I Make Sure My Egg Whites Are Perfectly Whipped?

Whipping egg whites can be tricky! Here’s a simple way to ensure they turn out perfectly:

• Make sure your mixing bowl is clean and dry—any grease can prevent the whites from whipping properly.
• Start at a low speed to break them up, then increase to medium-high speed.
• Stop when you see soft peaks, then gradually add sugar. Continue beating until stiff peaks form.
• When lifting the beater, the peaks should hold their shape without collapsing.

Don’t rush this step! Your cake’s airy texture relies on perfectly whipped whites.

Easy Pumpkin Magic Custard Cake

Ingredients:

• 3 large eggs, separated
• 1 cup granulated sugar, divided
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Time Needed:

This Easy Pumpkin Magic Custard Cake takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, let it cool completely, which may take around an hour, as it needs time to set. Overall, you’re looking at about 2 hours before you can enjoy your delicious cake!

Instructions:

1. Preheat the Oven and Prepare the Baking Dish:

Start by preheating your oven to 350°F (175°C). While that’s warming up, lightly grease an 8×8-inch baking dish or any similar-sized pan so your custard cake won’t stick.

2. Separate and Whisk the Eggs:

Carefully separate the egg yolks and whites. Place the yolks in one bowl and the whites in another large bowl. Add 3/4 cup of sugar to the egg yolks, and whisk them together until the mixture becomes thick and pale.

3. Combine Wet Ingredients:

Now, stir in the melted butter, pumpkin puree, milk, and vanilla extract into the yolk mixture. Mix it all together until it’s nice and smooth.

4. Mix the Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures there are no lumps and everything is well combined.

5. Combine Wet and Dry Ingredients:

Gradually add the dry mixture into the wet ingredients, stirring gently until you have a smooth batter. Try not to overmix; just combine until you don’t see any dry flour.

6. Whip the Egg Whites:

In the clean bowl with egg whites, beat them with an electric mixer until you reach soft peaks. This means the whites should be fluffy but not too stiff. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff peaks form.

7. Fold the Egg Whites:

Gently fold the fluffy egg whites into the pumpkin batter, being careful not to deflate them. This is what adds lightness to your cake!

8. Bake the Cake:

Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 50-60 minutes, or until the top is golden and the custard layer jiggles slightly in the center. It’s magic!

9. Cool and Serve:

Once it’s done, take it out of the oven and let it cool completely. As it cools, the layers will set perfectly. If you’d like, dust the top with powdered sugar for a sweet finish. Slice it up and enjoy it on its own or with a dollop of whipped cream!

Enjoy this light, fluffy pumpkin custard cake that magically separates into cake and custard layers as it bakes! Ideal for fall gatherings or just a cozy night in!

FAQ for Easy Pumpkin Magic Custard Cake

Can I Use Egg Substitutes for This Recipe?

Yes! If you need an egg substitute, you can use aquafaba (3 tablespoons per egg white) for the egg whites. For the yolks, you can use a mix of 1 tablespoon of cornstarch and 2 tablespoons of water as a replacement. Keep in mind that texture may vary slightly.

How Should I Store Leftovers?

Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. The flavors may deepen as it sits, so it can be just as delicious on the second day!

Can I Freeze This Cake?

Yes! You can freeze the cake for up to 2 months. Make sure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil. To enjoy, thaw overnight in the fridge and dust with powdered sugar before serving.

What’s the Best Way to Serve Pumpkin Magic Custard Cake?

This cake is delicious on its own but pairs wonderfully with whipped cream or a scoop of vanilla ice cream. You can also top it with caramel sauce for an extra indulgent treat!