Simplified Pumpkin Magic Cake (Print Version)

A creamy custard dessert with pumpkin and warm spices, ideal for comforting autumn occasions.

# Ingredient List:

→ Wet Ingredients

01 - 1 cup whole milk
02 - 4 tablespoons unsalted butter, melted and cooled
03 - 3 large eggs, at 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

# Steps:

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

# Helpful Hints:

01 -
  • Effortlessly blends pumpkin and spices for a cozy flavor perfect for fall.
  • The magic cake technique creates distinct layers: creamy custard below and a fluffy cake top.
  • Simple ingredients and straightforward steps make it approachable for bakers of any skill level.
  • Great served chilled or at room temperature, perfect for make-ahead options.
  • Vegetarian and adaptable for gluten-free diets with a simple flour swap.
02 -
  • Use an instant-read thermometer to check for doneness; the internal temperature should be around 170°F (77°C) for best texture.
  • Grease your pan thoroughly to help prevent sticking and ensure clean slices.
  • Don’t overmix the batter once the dry ingredients are added to keep the layers distinct.
  • Allow the cake to cool fully before refrigerating to avoid condensation.
  • Store leftovers covered in the fridge for up to 3 days for optimal freshness.
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