Description
Pumpkin Magic Cake is a unique dessert featuring a luscious blend of pumpkin puree, warm spices, and a magical layering effect. The cake forms two distinct layers during baking: a rich, custardy pumpkin layer underneath a light, fluffy sponge. Perfectly spiced with cinnamon, nutmeg, and ginger, this comforting dessert is ideal for autumn gatherings, holidays, or anytime you crave a cozy, festive treat.
Ingredients
- 4 eggs, separated
- 3/4 cup sugar
- 1/2 cup butter, melted
- 3/4 cup pumpkin puree
- 3/4 cup all-purpose flour
- 2 cups warm milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F and grease an 8×8 baking dish.
- Beat egg whites until stiff peaks form and set aside.
- Mix egg yolks with sugar until pale.
- Add melted butter, pumpkin puree, vanilla extract, and spices to the yolk mixture.
- Gradually add flour, then slowly whisk in warm milk.
- Gently fold in egg whites until combined.
- Pour batter into the prepared baking dish and bake for 50-60 minutes until golden.
- Cool completely and dust with powdered sugar before serving.
Notes
For substitutions, use canned sweet potato puree in place of pumpkin or dairy-free milk and butter for a lactose-free version. The cake can be made 1-2 days in advance; store covered in the fridge and dust with powdered sugar just before serving. If layers don’t form, ensure eggs are at room temperature and whites are fully whipped. Overmixing or using cold ingredients may prevent the ‘magic’ layers. Slice with a wet knife for clean edges.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/9 of cake)
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg