This Easy Pumpkin Magic Custard Cake is a delightful treat that layers creamy custard with soft cake, all flavored with warm pumpkin spices. It’s a cozy dessert for any occasion!
I love how it looks fancy but is so simple to make. Just mix everything up, pour it in, and watch the magic happen! Perfect for sharing or a special treat just for you! 🎃
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt in the recipe. However, if you’re dairy-free, substitute with coconut oil or a plant-based butter. Both work well and keep that rich flavor.
Pumpkin Puree: Canned pumpkin puree offers convenience and consistency. If you prefer fresh, you can roast and puree your own pumpkin. Just make sure to drain any excess water to avoid a soggy cake!
Pumpkin Pie Spice: This spice mix adds warmth to the custard. If you don’t have it, blending your own with cinnamon, nutmeg, ginger, and cloves is great. Tailor it to your taste by adjusting quantities!
Milk: Whole milk gives a creamier texture, but you can swap it for almond milk, oat milk, or a low-fat version if you’re looking for lighter alternatives.
How Do I Create the Magic Custard Layer?
The secret to the magic custard is in the layering. By pouring the batter and then adding milk on top without stirring, you allow the ingredients to separate during baking. Here’s how to nail it:
- Prepare your batter as directed and pour it into the greased dish. It should look thick.
- Next, gently pour the milk over the batter. Pour slowly and evenly, staying in the center of the batter to keep the two layers separate.
- Don’t mix! Trust the process; the milk will seep down and create that delightful custard layer.
This technique allows for that signature fluffy cake top with a creamy custard base. Patience is key here, but the end result is worth it!
Easy Pumpkin Magic Custard Cake
Ingredients You’ll Need:
For the Custard Cake:
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 2 cups (480ml) canned pumpkin puree
- 1 1/4 cups (150g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 1/4 cups (540ml) milk
How Much Time Will You Need?
This wonderful Pumpkin Magic Custard Cake takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, allow it to cool for an hour and then chill it in the fridge for at least a couple of hours or overnight before serving. So, altogether, you’re looking at about 2 to 3 hours of time for the entire process, including cooling and chilling.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that warms up, grease a 9×13-inch baking dish (or a similar-sized casserole dish) with some butter or cooking spray. This will help prevent sticking and make clean-up easier!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, vanilla extract, salt, and pumpkin pie spice. You want this mixture to be smooth and well combined. This is where all the flavor magic begins!
3. Add the Pumpkin:
Stir in the canned pumpkin puree until it’s fully mixed in. It should look evenly colored and creamy. This is what’s going to give your cake that lovely pumpkin flavor and moisture.
4. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour and baking powder. Gradually add this dry mixture into the pumpkin mixture, stirring gently until everything is just combined. Be careful not to overmix; you want it to remain light and fluffy.
5. Layer the Batter:
Pour your batter into the prepared baking dish. Then, slowly and gently pour the milk evenly over the top of the batter. Don’t stir it! The magic happens here because the milk will settle down to create a custard layer as it bakes.
6. Bake the Cake:
Pop your baking dish into the preheated oven and let it bake for 50 to 60 minutes. You’re looking for a golden brown top, and if you insert a knife into the custard layer, it should come out clean. That’s how you know it’s done!
7. Cool and Chill:
Once baked, take the cake out of the oven and let it cool at room temperature for at least an hour. This is important because the custard will continue to set as it cools down. For the best flavor and texture, refrigerate it for a few hours or, ideally, overnight.
8. Serve and Enjoy:
When you’re ready to serve, slice the cake into squares. It’s delicious on its own, but feel free to add a dollop of whipped cream on top or a light sprinkle of cinnamon for an extra touch. This cake is delightfully fluffy and creamy, making it the perfect autumn treat.
Enjoy your delicious, fluffy, and creamy Pumpkin Magic Custard Cake! Happy baking! 🎃
FAQ for Easy Pumpkin Magic Custard Cake
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! To use fresh pumpkin, roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess moisture to prevent your cake from becoming too soggy.
What If I Don’t Have Pumpkin Pie Spice?
No problem! You can easily make your own pumpkin pie spice by mixing 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and a pinch of cloves. Adjust the ratios to your taste preference!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure to check that your baking powder is gluten-free as well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To serve, simply slice a piece and enjoy it cold, or gently warm it in the microwave for a few seconds. The flavor gets even better the next day!