Description

This Pumpkin Magic Custard Cake creates three distinct layers from a single batter: a soft sponge-like top, a silky custard center, and a dense, moist base, infused with gentle pumpkin flavor and warm autumn spices.

Ingredients

Scale

4 large eggs, separated
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin purée
2 cups whole milk, lukewarm
Powdered sugar, for dusting

Instructions

Preheat your oven to 325°F (163°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper. Separate the eggs, placing whites in one bowl and yolks in another.
Beat egg whites with an electric mixer until stiff peaks form. Set aside.
In a separate bowl, beat egg yolks with granulated sugar until light and creamy. Mix in melted butter and vanilla extract.
Add flour and pumpkin pie spice, mixing until smooth. Stir in pumpkin purée until fully combined.
Slowly pour in lukewarm milk while mixing. The batter will be thin.
Gently fold in the stiff egg whites, about a third at a time.
Pour the batter into the prepared baking pan.
Bake for 50–60 minutes, or until the center is just set.
Let the cake cool completely at room temperature, then refrigerate for at least 2 hours to set.
Dust with powdered sugar before serving.

Notes

Substitute whole milk with a dairy-free option like oat milk for a lactose-free version.
Use pure pumpkin purée, not pumpkin pie filling.
For best results, ensure eggs are at room temperature before whipping.
Chilling the cake before serving is recommended.
A metal baking pan promotes even cooking.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 220
Sugar: 20g
Fat: 9g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g

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