Pumpkin Magic Custard Cake Recipe

This pumpkin cake is my ultimate fall crowd-pleaser with its deep, spicy flavors and light, custard-like texture. I love how the pumpkin and spices come together to create that nostalgic, cozy vibe while the airy whipped egg whites add a delightful lift. It’s a simple recipe that truly impresses every time.

I love making this Pumpkin Magic Custard Cake recipe because it’s quick, easy and offers a custard texture that’s unlike any other cake out there. I use 6 large eggs separated to get a light airy mix along with a can of pumpkin puree that adds natural vitamins and fiber.

The recipe calls for 1 cup granulated sugar (divided) so that part goes into the batter and part helps sweeten the custard layer. I also mix in 1/2 cup vegetable oil, 1/2 cup evaporated milk and 1 teaspoon vanilla extract to give it a rich taste while 1 cup all-purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt meld together with ground cinnamon, ginger, nutmeg and cloves to capture those fall flavors.

This treat offers decent nutritional value with protein from the eggs and healthful benefits from the pumpkin, making it a must try for any pumpkin dessert lover.

Why I Like this Recipe

I love this recipe for so many reasons. First, I really dig the fall flavors like cinnamon, ginger, nutmeg, and cloves that give it a warm and comforting taste. Second, I enjoy how the whipped egg whites make the cake super light and add that custard-like texture that is just perfect. Third, I like that the recipe is easy to follow even if I’m not the best in the kitchen. And lastly, mixing pumpkin puree with simple ingredients feels like a fun hack that makes every bite feel special, especially on a crisp fall day.

Ingredients

• Eggs supply high-quality protein and help with cake structure.
• Pumpkin puree gives fiber, vitamins, and natural sweetness for flavor balance.
• Sugar delivers essential sweetness and moisture while adding quick carbohydrates.
• Vegetable oil provides moisture and unsaturated fats to enrich texture.
• Evaporated milk offers creaminess and a mild richness complementing pumpkin flavor.
• All-purpose flour builds structure through carbohydrates and gluten essential for cake.
• Spices (cinnamon, ginger, nutmeg, cloves) fill the cake with festive aroma and warmth.
• Baking soda, salt, and vanilla extract enhance rising and balance the overall flavors.
• This unique blend creates a magical dessert with a smooth custard texture.

Ingredient Quantities

• 6 large eggs, separated
• 1 can (15 oz) pumpkin puree
• 1 cup granulated sugar (divided)
• 1/2 cup vegetable oil
• 1/2 cup evaporated milk
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.

2. In a large bowl, whisk together the pumpkin puree, vegetable oil, evaporated milk, and vanilla extract until smooth.

3. Carefully separate the eggs into yolks and whites. Add the yolks to the pumpkin mixture.

4. Stir in about 2/3 cup of the granulated sugar with the pumpkin mixture and whisk until well combined.

5. Sift the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves into the bowl and mix until just incorporated.

6. In another clean bowl, beat the egg whites with the remaining sugar until they form stiff peaks. This step is really important if you want that custard-like texture.

7. Gently fold the whipped egg whites into the pumpkin batter making sure not to overmix so you keep as much of the airy texture as possible.

8. Pour the batter into the prepared pan and spread it out evenly.

9. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing and serving. Enjoy every bite of your homemade fall treat!

Equipment Needed

1. Oven – preheat to 350°F before you begin
2. 9-inch round cake pan – make sure to lightly grease it
3. Large mixing bowl – for whisking together pumpkin puree, oil, evaporated milk, and vanilla extract
4. Separate bowl – to beat and store egg whites until stiff peaks form
5. Whisk – essential for mixing the wet ingredients and combining the batter
6. Sifter – needed for the flour and spices so they mix in nicely
7. Measuring cups and spoons – to accurately measure each ingredient
8. Rubber spatula – for gently folding the whipped egg whites into the batter
9. Toothpick – to test for doneness when baking the cake
10. Cooling rack or flat surface – allow the cake to cool down completely before slicing

FAQ

Pumpkin Magic Custard Cake Recipe Substitutions and Variations

• If you dont have vegetable oil, try using melted unsalted butter or canola oil for a slightly different flavor.
• If you dont have evaporated milk, you can simmer whole milk until it thickens or even use coconut milk for a bit of a twist.
• If granulated sugar is missing, brown sugar works pretty well too but use a little less since its sweeter and more moist.
• Don’t have pumpkin puree? Mashed butternut squash makes a decent substitute with a similar texture and taste.

Pro Tips

1. Make sure you separate the egg whites really carefully so you get that nice custard-like texture, if you mess up the separation you might lose the airiness.
2. When folding the whipped egg whites back in, be extra gentle and don’t overmix or you’ll knock out all the bubbles that give the cake its light feel.
3. Sift your flour and spices together before you add them to the wet mix so you avoid any clumps that could mess up the texture.
4. Keep an eye on the cake during the last 10 minutes of baking and run a toothpick test to make sure its done without overbaking.