Description
This layered pumpkin magic cake separates into a fluffy sponge top and a creamy custard base as it bakes — a cozy fall dessert with a hint of spice and sweetness.
Ingredients
- ½ cup butter
- 2 cups whole milk (lukewarm)
- 4 eggs, yolks and whites separated
- Pinch of cream of tartar
- 1½ cups 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
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8 or 9×9 inch square baking dish with parchment paper.
- Warm the milk until just lukewarm and set aside.
- Beat egg whites with a pinch of cream of tartar until stiff peaks form. Set aside.
- Melt the butter and let it cool slightly.
- In a large bowl, beat the egg yolks with confectioner’s sugar until light and frothy. Add vanilla, cinnamon, pumpkin pie spice, and melted butter. Mix to combine.
- Add the flour and mix briefly. Then stir in the pumpkin puree with a small portion of the milk to loosen the mixture.
- Gradually add the rest of the milk while mixing on low speed until the batter is smooth.
- Gently fold in the whipped egg whites using a spatula. Some lumps are okay — do not overmix.
- Pour the batter into the prepared baking dish and bake for 60–65 minutes, or until the top is golden and the center has a slight jiggle.
- Let cool completely, then refrigerate for at least 3 hours to set fully.
- Cut into squares and serve chilled or lightly cold.
Notes
This cake separates into distinct layers as it bakes — don’t worry if the batter looks thin. Best served chilled with a dusting of powdered sugar or a dollop of whipped cream.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European-inspired