Pumpkin Pie Magic Cake (Printable Version)
Custardy cake with pumpkin layer offers autumn flavors and soft texture, ideal for festive occasions.
# What You'll Need:
→ Cake Layer
01 - 1/2 cup unsalted butter, melted and slightly cooled
02 - 1 cup granulated sugar
03 - 4 large eggs, separated
04 - 1/4 cup all-purpose flour
05 - 2 cups whole milk, lukewarm
06 - 2 teaspoons pure vanilla extract
→ Pumpkin Pie Layer
07 - 1 cup canned pumpkin puree
08 - 1/2 cup heavy cream
09 - 1/4 cup light brown sugar, packed
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
13 - 1/8 teaspoon ground cloves
14 - 1/4 teaspoon salt
→ Topping
15 - Whipped cream
16 - Ground cinnamon or nutmeg, for dusting
# Steps to Follow:
01 - Preheat oven to 325°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - Combine egg yolks and sugar in a large bowl. Beat until pale and creamy. Blend in melted butter and vanilla extract.
03 - Sift flour over the mixture; stir just until incorporated.
04 - Gradually whisk lukewarm milk into the batter until smooth. Set aside.
05 - In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
06 - Gently fold beaten egg whites into the batter in three additions, keeping some lumps for best texture.
07 - Whisk together pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
08 - Pour the cake batter into the prepared pan and smooth the surface. Carefully spoon the pumpkin mixture evenly over the cake batter without mixing.
09 - Bake for 60 minutes, or until the center is just set and the top is lightly golden. Cake will remain slightly jiggly at the center.
10 - Cool completely in the pan, then refrigerate for at least 2 hours before slicing.
11 - Serve chilled or at room temperature, topped with whipped cream and a dusting of cinnamon or nutmeg if desired.
# Additional Tips::
01 -
- Uses easy-to-find pantry staples and canned pumpkin
- Magically separates into two layers while baking for a wow moment
- Perfect balance of spiced pumpkin pie and pillowy cake
- Feeds a crowd and can be made ahead
02 -
- High in warming autumn spices that bring comfort and nostalgia
- Naturally vegetarian and an easy make ahead for busy hosts
- Transforms simple ingredients into an impressive dessert centerpiece
03 -
- Take your time with folding the whipped egg whites into the batter Over mixing will deflate them and change the magic layer effect
- Use parchment paper in your baking pan and make sure it overhangs at the edge This makes it so much easier to lift the delicate cake out for perfect squares For the best flavor use warm fresh spices and real vanilla A few extra minutes spent in measuring and sifting makes all the difference