Simplified Pumpkin Magic Cake (Printable)

Creamy pumpkin custard topped with a delicate spongy layer, ideal for autumn treats.

# Components:

→ Wet Ingredients

01 - 1 cup whole milk
02 - 4 tablespoons unsalted butter, melted and cooled
03 - 3 large eggs, room temperature
04 - 1 cup pumpkin purée (not pumpkin pie filling)
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 1 cup granulated sugar
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - 1/4 teaspoon salt

→ Optional Topping

12 - Powdered sugar, for dusting
13 - Whipped cream, for serving

# Method:

01 - Preheat the oven to 325°F. Grease an 8-inch square baking dish or a pan of similar size.
02 - In a large bowl, whisk together milk, melted butter, eggs, pumpkin purée, and vanilla extract until smooth.
03 - In a separate bowl, whisk all-purpose flour, sugar, cinnamon, nutmeg, ginger, and salt until well blended.
04 - Gradually add the dry ingredients into the wet mixture, whisking just until combined; batter will be liquidy.
05 - Transfer the batter evenly into the prepared baking dish.
06 - Bake for 45 to 55 minutes until the center is mostly set but still slightly wobbly; a knife inserted should come out mostly clean.
07 - Allow to cool completely in the pan; refrigerate for at least 2 hours for optimal texture before slicing.
08 - Dust with powdered sugar and serve with whipped cream if desired.

# Expert Advice:

01 -
  • Effortless preparation with simple ingredients and minimal steps.
  • A magical texture that separates into custard and sponge as it bakes.
  • Warm spices evoke the comforting essence of autumn.
  • Versatile to serve chilled or at room temperature for your preference.
02 -
  • Use room temperature eggs to help the batter blend smoothly.
  • Do not overbake; slight wobbliness in the center ensures the custard texture.
  • Refrigerate for at least 2 hours to allow flavors to meld and texture to set.
  • Greasing the pan thoroughly prevents sticking, especially important for custard-based cakes.
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