Fall baking is all about cozy flavors and comforting desserts. This Pumpkin Magic Custard Cake is a beautiful and impressive dessert that comes together easily and delivers creamy, delicate layers with warm pumpkin spice. Perfect for holiday tables, dinner parties, or simply enjoying the season, this cake is a must-bake for any pumpkin lover.
If you’ve never tried a magic custard cake, you’re in for a treat — it magically separates into three layers while baking: a fluffy sponge layer on top, a creamy custard layer in the middle, and a denser bottom layer. By adding pumpkin puree and autumn spices, this becomes a seasonal favorite among custard cake recipes, blending the richness of pumpkin custard with the lightness of a pumpkin cake.
Let’s bake this cozy and elegant pumpkin dessert together!
Table of Contents
Ingredients You’ll Need
4 large eggs, separated
¾ cup sugar
½ cup unsalted butter, melted and cooled
¾ cup all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
⅛ teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
2 cups whole milk, lukewarm
Powdered sugar, for dusting (optional)
Optional Toppings
Whipped cream
Caramel drizzle
Toasted pecans
For another seasonal recipe, try these Pumpkin Rolls or the Pumpkin Sheet Cake with Cream Cheese Frosting.
Kitchen Equipment Needed
Electric mixer
Mixing bowls
Measuring cups and spoons
Whisk and spatula
9×9-inch baking dish
Parchment paper (optional)
If you enjoy fall baking, also check out these Low Carb Pumpkin Pancakes for breakfast ideas.
Step-by-Step Preparation: Pumpkin Magic Custard Cake
Step 1: Prepare the Egg Whites
Separate the eggs, placing the whites in one bowl and yolks in another. Using an electric mixer, beat the egg whites until stiff peaks form. Set aside.
Step 2: Make the Pumpkin Base
In a large mixing bowl, whisk the egg yolks and sugar together until pale and creamy. Slowly add the melted butter and vanilla, whisking constantly. Stir in the pumpkin puree until smooth and evenly combined.
Step 3: Incorporate the Dry Ingredients
In a small bowl, sift together the flour, pumpkin pie spice, cinnamon, and salt. Gradually stir this into the wet pumpkin mixture until just combined.
Step 4: Add Milk and Fold in Egg Whites
Gently whisk in the lukewarm milk a little at a time — the batter will be thin, and that’s expected. Next, gently fold in the beaten egg whites in three additions, being careful not to deflate them. Some small lumps of egg white are fine.
Step 5: Bake
Preheat your oven to 325°F (160°C). Grease a 9×9-inch baking dish or line it with parchment paper. Pour the batter into the prepared pan and bake for 50–60 minutes, until the top is set and lightly golden but the center still jiggles slightly.
Step 6: Cool and Serve
Let the cake cool completely in the pan, then chill in the refrigerator for at least 1 hour before slicing. Dust with powdered sugar before serving. Garnish with whipped cream, caramel drizzle, or toasted pecans if desired.
Tips for Perfect Custard Layers
Use lukewarm milk to help the layers separate properly.
Don’t overmix when folding in the egg whites.
Allow enough chilling time so the custard sets before cutting.
For another custardy dessert, you might enjoy this Pumpkin Dump Cake, another fall favorite.
Serving Suggestions
Cut into neat squares and serve on dessert plates with a sprinkle of cinnamon. Pair with a warm cup of tea or coffee, or offer alongside Delicious Breakfast Punch for brunch. Add a small dish of fresh fruit salad for a refreshing contrast.
Recipe Tips and Variations
Bake the cake a day in advance and chill overnight for best results.
Try adding a handful of mini chocolate chips for a chocolate-pumpkin version.
Use maple extract in place of vanilla for a richer autumn flavor.
How to Store Leftovers
Store leftover pumpkin magic custard cake in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or let it sit at room temperature for 10–15 minutes before serving. This cake does not freeze well due to its delicate custard texture.
Frequently Asked Questions
Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend.
Why is my custard layer thin?
Make sure the milk is lukewarm and the egg whites are properly folded in.
Do I have to chill it?
Yes — chilling helps set the layers and makes slicing easier.
Can I double the recipe?
Yes, bake it in a 9×13-inch pan and add a few extra minutes to the baking time.
Share and Save This Pumpkin Magic Custard Cake Recipe!
This Pumpkin Magic Custard Cake is the perfect dessert for your fall baking list. Creamy, light, and filled with pumpkin spice, it’s an elegant yet easy recipe that will impress your guests and satisfy any pumpkin craving.
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Irresistible Pumpkin Magic Custard Cake Recipe : A Must-Try Fall Baking Dessert
- Total Time: 1 hour 15 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
This Pumpkin Magic Custard Cake is a cozy fall dessert with a touch of culinary magic: one batter turns into two layers — fluffy cake on top, creamy custard below. Easy, impressive, and delicious, it’s perfect for holiday dinners or any autumn baking project.
Ingredients
4 large eggs, room temperature, separated ¾ cup (150 g) granulated sugar ½ cup (115 g) unsalted butter, melted and cooled ¾ cup (90 g) all-purpose flour 2 cups (475 ml) whole milk, lukewarm ½ cup (120 g) pure pumpkin puree 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of salt Powdered sugar, for dusting
Instructions
1. Preheat oven to 325°F (165°C). Grease and line an 8×8-inch baking dish with parchment paper. 2. In a large bowl, beat egg yolks with sugar until pale and creamy. Gradually add melted butter, then whisk in pumpkin puree, vanilla, cinnamon, and nutmeg. Stir in flour until combined, then slowly whisk in lukewarm milk to form a thin batter. 3. In a separate bowl, beat egg whites with a pinch of salt to stiff peaks. Gently fold egg whites into the batter in three additions, keeping some lumps. 4. Pour batter into prepared dish and smooth the top. Bake for 50–60 minutes, until golden and slightly firm. Cool completely in pan. 5. Dust with powdered sugar and serve at room temperature or chilled, optionally with whipped cream.
Notes
• Use room-temperature eggs and lukewarm milk for a smooth batter. • Don’t overmix when folding in egg whites — a lumpy batter is normal. • Cool completely to allow custard layer to set. • Store covered in the fridge for up to 3 days or freeze pieces for up to a month.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: pumpkin magic custard cake, fall baking, custard cake recipe, pumpkin dessert, holiday baking
