Pumpkin Magic Custard Cake Recipe

Pumpkin Magic Custard Cake Recipe – very easy to make, this cake has fall flavors and custard-like  texture. 

If you are a fan of custard desserts, try my favorite Custard Recipe.

For more pumpkin desserts – check this Pumpkin Cake Roll or Keto Pumpkin crème brûlée.

I’m pretty sure some of you have already heard of magic custard cakes. I’ve made the vanilla and chocolate versions many times. I never thought to post the recipe, because it is so popular already, but now I added pumpkin to it and thought this Pumpkin Spice Magic Custard Cake Recipe was worth sharing.

What is a Magic Custard Cake?

This is a very unique cake, that is made with “runny” cake like batter and results in a dessert with a fudgy cake layer, a custard layer in the middle and a sponge cake layer on top. This magic custard pumpkin cake version does not show the layers the way a regular custard layer magic cake does. 

Thanksgiving is just a week away. I’m not going to lie, I’ve been very busy getting ready for the holiday and  life has been hectic lately. I don’t have a lot of time making all my recipes from scratch. But this Pumpkin Magic Custard Cake is so worth trying! 

Just a few simple ingredients, that you may already have in your pantry.

What ingredients do I need to make a Magic Custard Cake with Pumpkin?

• butter
• whole milk
• eggs, yolks separated from whites
• cream of tartar
• confectioner’s sugar
• vanilla extract
• ground cinnamon
• pumpkin pie spice
• pumpkin puree (not pumpkin pie filling, because it contains sugar and spices)
• all-purpose flour

Canned Pure Pumpkin is a staple in my pantry. I use it all the time and make sure I always have it in the house. From sweet to savory dishes, pies, drinks this is a great ingredient to add pumpkin flavor and protein to any dish, especially around the holidays.

Why This Recipe Works?

Magic custard cake is a delightful dessert that seems to defy the conventional wisdom of baking. It’s called “magic” because from one simple batter, it separates into three distinct layers during baking: a dense base, a creamy custard middle, and a fluffy, sponge-like top. This magic is a result of the specific ingredients used and the baking technique. Here’s why the recipe works:

1. Ingredient Ratios: The batter for magic custard cake has a higher liquid-to-flour ratio compared to traditional cake recipes. This high liquid content, combined with a relatively small amount of flour, is crucial for creating the custard layer. The flour settles to the bottom to form the dense base, while the eggs and liquid form the custard and top layers.
2. Egg Whites: The eggs are separated, and the whites are whipped before being folded into the batter. This process is key to forming the distinct top layer. The whipped egg whites trap air, which expands during baking, creating the light, fluffy top layer. Meanwhile, the egg yolks, mixed with the rest of the ingredients, contribute to the richness and creaminess of the custard layer.
3. Baking Temperature and Time: The cake is typically baked at a lower temperature for a longer period than standard cakes. This slow baking process allows the layers to separate gradually without the top layer becoming too browned or the bottom layer overcooking before the custard sets.
4. Resting Time: After baking, the cake often needs to cool and then chill in the refrigerator for a few hours to fully set the layers, especially the custard layer. This resting time is critical for achieving the perfect texture and layer definition.

How to make Pumpkin Spice Magic Custard Cake?

1. Get all ingredients ready, eggs should be at room temperature. 
2. Preheat oven to 325 F.
3. You need a square pan – either a 8×8 or 9×9 inch square baking dish. Line with parchment paper.
4. Warm the milk until lukewarm and set aside.
5. Beat egg whites with cream of tartar until stiff peaks form.
6. Melt butter and cool at room temperature.
7. Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.
8. Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk.
9. With the mixer running on low, add in the remaining milk.
10. Fold in the egg whites with a spatula. Try to incorporate all egg whites into the mixture but a few tiny lumps should be ok.
11. Pour into the baking dish and bake for 60-65 minutes.
12. Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny.
13. Cut into squares and serve.

You can easily serve this Pumpkin Spice Magic Custard Cake Recipe at your Thanksgiving table.

It takes a little over 1 hour to make and then you can keep it in the fridge for up to a week.

This means you can make it in advance. Impress your guests with this unique dessert- pumpkin spiced cake with a custard and cake layer.

More Pumpkin Recipes:

• Pumpkin Pull-Apart Yeast Bread
• Cream Cheese Filled Pumpkin Bread
• Easy Pumpkin Dump Cake

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4.56 from 9 votes

Pumpkin Magic Custard Cake Recipe

By Mira Lyubenova

This smooth, layered pumpkin magic custard cake is almost like crustless pumpkin pie. Very quick and easy to make, this foolproof recipe is perfect for your Thanksgiving menu.

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 9

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Ingredients 

1x2x3x

• ▢ 1/2 cup butter
• ▢ 2 cups whole milk
• ▢ 4 eggs, yolks separated from whites
• ▢ Pinch of cream of tartar
• ▢ 1 1/2 cup confectioner’s sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp pumpkin pie spice
• ▢ 1 cup pumpkin puree, not pumpkin pie filling
• ▢ 1 cup all-purpose flour

US Customary – Metric

Instructions 

• Preheat oven to 325 F.
• Line a 8×8 or 9×9 inch square baking dish with parchment paper.
• Warm the milk until lukewarm and set aside.
• Beat egg whites with cream of tartar until stiff peaks form.
• Melt butter and cool at room temperature.
• Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.
• Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk.
• With the mixer running on low, add in the remaining milk.
• Fold in the egg whites with a spatula.
• Pour into the baking dish and bake for 60-65 minutes.
• Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny.
• Cut into squares and serve.

Notes

Why is this cake called “magic”?

It is called a “Magic Custard Cake” because it separates into three different layers during baking.  A dense cake like bottom layer, a custard middle layer, and a light, spongy top layer.

This happens due to the unique ratio of ingredients, the way they are combined (by folding) and the way the cake is baked.

Why is the batter so runny?

This cake batter is supposed to be runny. This is how the 3 layers are formed during baking.

What size pan should I use?

For best results use either 8×8 inches or 9×9 inches square pan. Line it with parchment paper, since the batter is very runny.

Why does my cake lack flavor?

This is a custard cake and may require some more pumpkin pie spice to get an intense pumpkin/fall flavor.

Use more or less Pumpkin Pie Spice and Cinnamon, to adjust the flavors to your taste.

This is a custard cake and it may need an extra amount of spices.

Can I make this cake ahead of time? Can I freeze it?

The cake can be made up to 3 days in advance and stored in an air-tight container in the fridge. 

If you consider freezing the cake – keep in mind that while it is not impossible, the cake contains a custard layer and it will get runny and loose shape after defrosting.

My cake did not form 3 layers. Why?

While I can not tell the exact reason for every unsuccessful magic cake, from my experience I’ve came to a conclusion- the most common reason is over mixing the batter. Another reason could be, that the ingredients were not at room temperature and the oven was too hot. Lower oven temperature works better in this recipe.

How to tell when this custard cake is baked?

The top should be golden brown and slightly firm, but the center should jiggle slightly when shaken. If the top starts to brown too quickly, you can cover it loosely with aluminum foil, to prevent it from burning.

Nutrition

Calories: 278kcal, Carbohydrates: 33g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 105mg, Sodium: 143mg, Potassium: 169mg, Fiber: 1g, Sugar: 20g, Vitamin A: 4745IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

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