Pumpkin Spice Magic Cake (Printer View)

Layered pumpkin spice cake with soft custard, creamy center, and a fluffy top. Perfect for cozy autumn desserts.

# Components:

→ Cake Base

01 - 1 cup whole milk
02 - 1/2 cup heavy cream
03 - 4 large eggs, separated
04 - 3/4 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and cooled
06 - 1 cup pumpkin purée (not pumpkin pie filling)
07 - 1 teaspoon vanilla extract
08 - 3/4 cup all-purpose flour
09 - 1/2 teaspoon salt
10 - 2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves

→ For Serving (optional)

11 - Whipped cream
12 - Ground cinnamon or nutmeg

# Method:

01 - Preheat oven to 325°F. Grease and line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a small saucepan, gently warm whole milk and heavy cream together until just heated but not boiling. Set aside.
03 - In a large mixing bowl, beat egg yolks with granulated sugar using an electric mixer or whisk until pale and creamy, approximately 2 minutes.
04 - Whisk in melted and cooled butter, pumpkin purée, and vanilla extract until the mixture is smooth.
05 - Sift in all-purpose flour, salt, and pumpkin pie spice. Mix until just combined.
06 - Gradually whisk in warmed milk and cream until a thin, smooth batter forms.
07 - In a clean mixer bowl, beat egg whites to stiff peaks.
08 - Carefully fold whipped egg whites into the batter in three additions, maintaining a light texture. Mixture may appear slightly curdled; this is expected.
09 - Pour batter into prepared pan. Bake for 50 to 55 minutes, or until the top is golden and center is set but still slightly wobbly.
10 - Allow cake to cool completely in pan. Refrigerate for at least 4 hours or overnight for defined layers.
11 - Lift cake out using parchment overhang. Slice and plate with whipped cream and a dusting of cinnamon or nutmeg as desired.

# Expert Advice:

01 -
  • Uses everyday ingredients from your pantry and fridge
  • Much easier than it looks but always impresses at the table
  • Can be made ahead for celebrations or weeknight treats
02 -
  • Rich in pumpkin for added vitamin A and fiber
  • Gluten free version works just as well with a good flour blend
  • Perfect for making ahead for stress free holidays
03 -
  • Use room temperature eggs for better volume when beating the whites
  • Always let the cake chill fully before slicing for most defined layers
  • Try adding a little maple syrup or caramel for an extra autumn note

Return