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Pumpkin Magic Custard Cake Recipe

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4.4 from 12 reviews

Pumpkin Magic Custard Cake is a luscious dessert that combines a creamy, custard-like texture with the warm flavors of pumpkin and spices. This comforting cake features a delicate balance of cinnamon, ginger, cloves, and allspice, perfectly complemented by a tender baked custard base. It’s easy to make and ideal for autumn celebrations or cozy evenings.

Ingredients

Wet Ingredients

  • ½ cup butter, melted and cooled
  • 2 cups milk, warmed to lukewarm
  • 4 eggs, separated
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ¾ cups powdered sugar
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon cream of tartar

Instructions

  1. Preheat Oven: Set your oven to 325˚F (163˚C) to prepare for baking the custard cake.
  2. Melt Butter: Melt the butter and allow it to cool to room temperature; this prevents cooking the eggs when mixed later.
  3. Warm Milk: Heat the milk until lukewarm, which helps in incorporating it smoothly with other ingredients.
  4. Whip Egg Whites: In a clean bowl, whisk the egg whites with the cream of tartar until stiff peaks form. This adds lightness to the custard base.
  5. Beat Egg Yolks and Sugar: Using a stand mixer, beat the egg yolks and powdered sugar together until the mixture is light and fluffy.
  6. Add Butter and Spices: Incorporate the cooled melted butter, vanilla, cinnamon, ginger, cloves, and allspice into the yolk mixture and blend thoroughly.
  7. Mix in Flour: Gradually add the flour to the mixture and continue beating until just combined.
  8. Add Pumpkin and Milk: Beat in pumpkin puree and half a cup of the warmed milk. Scrape down the bowl sides, then slowly stream in the remaining milk on the mixer’s lowest speed for even mixing.
  9. Fold in Egg Whites: Gently fold the whipped egg whites into the batter by hand to maintain airiness.
  10. Prepare to Bake: Pour the batter into a greased 9×9 inch baking pan, spreading it evenly.
  11. Bake: Bake in the oven for 55-65 minutes. The cake should be jiggly yet not runny when done.
  12. Cool and Serve: Allow the cake to cool completely before slicing. Optionally, dust the top with powdered sugar before serving.

Notes

  • Ensure egg whites are whipped properly to stiff peaks for the custard’s light texture.
  • Use freshly ground spices for the best flavor.
  • The cake will have a custard-like jiggle when fully baked; it should not be liquidy.
  • Allow the cake to cool fully, as it sets better and slices cleanly when cooled.
  • This cake is perfect served with a dollop of whipped cream or vanilla ice cream.

Find it online: https://bitezly.com/pumpkin-magic-custard-cake-recipe/