Pumpkin Magic Custard Cake Recipe

You guys. This cake. It’s what happens when your favorite pumpkin pie and a custardy vanilla cake fall in love and have a baby. And trust me, that baby is DELICIOUS. Welcome to the cozy, creamy, three-layered wonder that is Pumpkin Magic Custard Cake.

Imagine biting into a cake that’s got a fudgy bottom, a creamy pumpkin custard center, and a soft sponge top. Sounds dreamy? It is. This recipe is pure fall comfort, and it’s just the thing you need for Thanksgiving, chilly weekends, or honestly, Tuesday night dessert.

I first came across the classic vanilla version of this cake years ago. Then I tried a chocolate twist (yum). But once I added pumpkin and pumpkin pie spice to the mix? Game over. This is the one. Especially for fall.

this recipe

Let’s dive in and bake something magical.

What is a Magic Custard Cake?

So here’s the deal with magic custard cake: you whip up one very runny batter, pop it in the oven, and somehow (through the power of egg whites and gentle baking), it separates into three glorious layers:

• A dense fudgy cake base
• A creamy custard center
• A light sponge cake top

No tricks. Just a low oven temp and the magic of folding in whipped egg whites.

Now, heads up: when you add pumpkin puree, the layers get a little more cozy together. They might not be picture-perfect distinct, but they are 100% delicious. The creamy center still shines, and the flavor? Oh my gourd.

Ingredients Needed

Here’s what you’ll need to create this fall masterpiece:

• 1/2 cup unsalted butter (melted and cooled)
• 2 cups whole milk (lukewarm)
• 4 eggs, separated (room temp is key)
• 1/8 tsp cream of tartar (helps those whites whip up strong!)
• 1 cup confectioner’s sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree (canned is great, just NOT pie filling)
• 3/4 cup all-purpose flour

Yup. Nothing fancy. Mostly pantry staples. And you probably have everything already.

Why This Recipe Works

Alright, let’s nerd out for a sec (but like, in a fun way).

• The high liquid-to-flour ratio gives us that soft, custardy center.
• Egg yolks bring richness; whipped egg whites create the fluffy top.
• Cream of tartar stabilizes the whites, making them stronger.
• Baking at a low temperature (325°F) allows the batter to slowly separate into layers.
• Room temperature ingredients mix better and help the cake structure form.

Most importantly: Don’t overmix after adding egg whites. Gentle folding is what gets you that sponge cake layer on top. And yes, the batter will look super runny. That’s normal. That’s the magic.

How to Make Pumpkin Magic Custard Cake

Here we go! Step-by-step, no stress. Even if this is your first time folding egg whites, you got this.

Step-by-Step:

1. Preheat oven to 325°F. Line an 8×8 or 9×9 inch pan with parchment paper.
2. Warm the milk until just lukewarm (not hot). Set aside.
3. Separate the eggs. Add cream of tartar to the whites and beat until stiff peaks form. Set aside.
4. Melt the butter and let it cool slightly.
5. In a large bowl, beat egg yolks and confectioner’s sugar until pale and thick.
6. Add in vanilla, cinnamon, and pumpkin pie spice.
7. Slowly mix in the melted butter, then the pumpkin puree.
8. Mix in the flour until just combined.
9. Gradually whisk in the lukewarm milk. Batter will be very runny.
10. Gently fold in the whipped egg whites, one-third at a time. The batter will look curdled or uneven – that’s okay!
11. Pour into the prepared pan and smooth out the top.
12. Bake for 60–65 minutes, until the top is golden and the center jiggles slightly when shaken.
13. Cool completely, then refrigerate for at least 4 hours (or overnight) before serving.

Pro tip: Want other cozy bakes? Try this moist and flavorful pumpkin bread recipe.

Serving Tips

• This cake is a chill girl. She gets better with rest. Slice after refrigeration for clean, creamy layers.
• Dust with powdered sugar or top with a little whipped cream.
• Pairs beautifully with coffee, chai, or a spiced cocktail if you’re feeling fancy.
• Serve it at your Thanksgiving table, bring it to a fall potluck, or save slices for sneaky fridge snacking.
• Make it up to 3 days ahead. Just keep it chilled.

And if you’re hunting for more fall desserts, this easy pumpkin crisp dessert for fall is a crunchy cousin you’ll love.

Recipe Card

Pumpkin Magic Custard Cake

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• Author: Jake
• Total Time: 85 minutes plus chilling
• Yield: 9 slices
• Diet: Vegetarian

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Description

A creamy, cozy, three-layered pumpkin custard cake that magically separates into a fudgy base, custard middle, and sponge cake top. Perfect for fall and Thanksgiving!

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Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, melted and cooled
• 2 cups whole milk (lukewarm)
• 4 large eggs, separated
• 1/8 tsp cream of tartar
• 1 cup confectioner’s sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 3/4 cup all-purpose flour

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Instructions

1. Preheat oven to 325°F. Line an 8×8 or 9×9 inch pan with parchment paper.
2. Warm milk until lukewarm and set aside.
3. Separate eggs. Beat egg whites with cream of tartar until stiff peaks form. Set aside.
4. Melt butter and let cool slightly.
5. In a large bowl, beat egg yolks and sugar until pale and thick.
6. Add vanilla, cinnamon, and pumpkin pie spice.
7. Mix in melted butter and pumpkin puree.
8. Add flour and mix until just combined.
9. Slowly whisk in lukewarm milk. Batter will be very runny.
10. Gently fold in whipped egg whites in thirds. Batter will look uneven—this is normal.
11. Pour into pan and smooth top.
12. Bake 60–65 minutes until top is golden and center jiggles slightly.
13. Cool completely and refrigerate at least 4 hours before serving.

Notes

For best results, chill overnight. Slice cleanly after refrigeration. Not ideal for freezing due to custard texture. Make up to 3 days ahead and store chilled.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 278
• Sugar: 20g
• Sodium: 105mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 105mg

FAQs about Pumpkin Magic Custard Cake

Nutrition Info (Per Serving)

• Calories: 278 kcal
• Carbs: 33g
• Protein: 6g
• Fat: 14g
• Cholesterol: 105mg

Note: For keto pumpkin desserts or low carb pumpkin desserts, you can experiment with almond flour or low-carb sweeteners, but results may vary.

More Pumpkin Recipes You’ll Love

If this cake has you in a pumpkin mood (welcome to the club), check out these other fall faves:

• moist and flavorful pumpkin bread recipe
• easy pumpkin crisp dessert for fall
• pumpkin cream cheese muffins with a soft center
• mini creme brulee cheesecakes for elegant occasions
• creme brulee french toast for holiday mornings

For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.

Bake, chill, slice, and repeat. Happy fall baking from Virile Recipes!