Pumpkin Magic Cake is a pumpkin custard cake batter combined with whipped egg whites that separates into three layers when in the oven. The first layer is moist and thick like pumpkin pie; the second layer is a thin custard, and the third layer is an airy and fluffy cake. To finish it off, we top this magic cake with a drizzle of Vermont Maple Syrup Glaze. It's an easy Fall dessert recipe that is perfect for your holiday celebration.
Hello My Friends,
As you know, we love pumpkin season around here, and every year during October, we celebrate the season with a new pumpkin recipe each week. We love our recipes, and we like to give the old recipes a facelift with new photos and re-test them to make sure they still meet our standards. This pumpkin magic cake recipe got a significant transformation because we were not 100% happy with the original version in terms of texture, taste, and even the look of it didn't have defined three magical layers. Now we are happy.
Pumpkin Magic Cake Flavor & Texture
The flavor and texture of this magic cake is a mixture of custard and pumpkin pie but without the crust. The addition of the coconut milk gives some creaminess and a subtle coconut flavor, which match perfectly with the pumpkin puree.
The three delicious layers of this pumpkin magic cake make this recipe a unique fall dessert. The bottom layer is moist and dense like a soft brownie, the second layer is a thin custardy burst of flavor, and the third layer is light and fluffy like a super moist sponge cake. All this comes from a single cake batter. It's like eating a combination of three different desserts in one; pumpkin pie, pumpkin custard, and pumpkin cake.
How to Make Pumpkin Magic Cake
The best and least stressful way to make this magic cake is to do it in advance of when you want to serve it, letting it chill in the refrigerator overnight. Then, the next day make the maple glaze topping before serving. This cake consists of two main steps: making the pumpkin cake batter, and making the whipped egg whites. The whipped egg white is what helps to create the magic layers in the pumpkin magic cake.
Make the batter
Using a stand mixer with the whisk attachment, whisk the egg yolks, white sugar, and brown sugar on medium-high speed until the mixture turns pale yellow. It will take around 7 minutes and make sure to don't undermix it. Reduce the speed and pour in the melted butter. Stop and scrape the bowl with the spatula, and at this point you can switch to the paddle attachment.
At low speed, add the flour, pumpkin pie spice, cinnamon, and sea salt. Mix at low speed until it's combined. Scrape the bowl and increase the speed to medium. Add the pumpkin puree and mix until it is incorporated. Scrape the bowl again with the spatula.
Reduce the speed to low, and add the coconut cream, milk, and vanilla paste. Gradually increase the speed to medium, and mix until it is well combined.
Strain the batter with a fine-mesh colander to remove any unwanted particles from the pumpkin puree. Using the back of a wooden spoon, press the batter against the mesh. You want a smooth batter. Set the cake batter aside.
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Make the whipped egg whites
Use the stand mixer with a clean and dry mixing bowl and the whisk attachment. Add the egg whites and whisk, starting at a low speed and increase gradually to high speed. Whisk until the egg whites hold stiff peaks. It will take around two minutes.
Combine & Pour in the Pan
Combine both mixtures by adding the whipped egg whites into the pumpkin cake batter mix. Combine gently using a whisk, make sure to leave the pockets of fluffy lumps and clumps at the top. Make sure you don't overmix it.
Pour the batter into a 8 inch square pan that is 2-3 inches deep. Cut two pieces of parchment paper, and place the first piece leaving two inches hanging over both edges, and place the other piece across the other side the same way. Now you will have overhanging edges on all four sides of the pan. Coat parchment paper with cooking spray. The batter will not look pretty at this point, so don't worry.
Bake for 60-65 minutes
If you look in the oven as it's baking, you will notice that the cake will puff up and double in height. You may even think it will overflow the baking dish, however don't worry because right after you take the cake out of the oven it will deflate. The cake will be ready when the top is golden brown, and the center still wiggles and wobbles.
Take the pan out of the oven, and let cool to room temperature in the pan. After it's cool, cover with plastic wrap and place it in the refrigerator for at least four hours or overnight (preferably) before cutting/serving. Cut into 16 equal pieces.
Make the Maple Glaze
Whisk the powder sugar, Pure Organic Vermont Maple Syrup, milk, and a pinch of cardamom or pumpkin pie spice. You will have a thick glaze to pour over the top of the pumpkin magic cakes.
- Straining the pumpkin custard batter mixture ensures that it will be smooth and creamy on the bottom and in the middle of the magic cake.
- Make ahead: The pumpkin custard magic cake is the perfect Thanksgiving dessert to make the day before or even two days before. Keep it in the refrigerator in the same baking dish covered with plastic wrap. The only thing you need to make on Thanksgiving day is the maple glaze. The magic cake will last for a week in the refrigerator (if you can keep from eating it that long).
- You can add extra egg whites in the batter to create an even more fluffy layer on the top.
- Do not over mix the batter during the last step.
If you are looking to bring a new recipe to your next Thanksgiving dinner or holiday party this Fall, this is a great option. This recipe is moist and sweet yet not too sweet. Pumpkin Magic Cake reminds me a lot of a Dominican dessert called Pan De Batata or sweet potato cake.
As I mentioned we did a complete overhaul to this recipe which was adapted from The Kitchn and a few other recipes with several changes. This recipe is part of our special compilation of "8 Sweet Pumpkin Spice Recipes you are going to want to make." If you love pumpkin spice like we do, check it out... including the old photos.
I discovered that there are many topping variations for this Magic Cake Recipe. Some people top with whipped cream, frosting or icing. I went for icing using our Pure Organic Vermont Maple Syrup, some powdered sugar, milk and a pinch of cardamom. This icing will be great with muffins and cupcakes. In fact, I have a little icing leftover so I will definitely find something to put it on! Get the special maple syrup from our gracious food products supplier with a 15% discount!
If you decide not to get the Vermont maple syrup from our food products supplier, just be sure to use real maple syrup, not "pancake syrup." You know that's not really syrup, right? Your icing will be very thin and oily, not to mention a different taste.
I hope you get a chance to make this Pumpkin Magic Cake. Did you make this or another one of our recipe? Tag @Spoonabilities on Instagram or add a photo or comment on Pinterest, so we can find you! And we love to hear from you in the comment section below.
Your Recipe Concierge
Celebrating the Fall Season? Check out these other Fall recipes:
- Pumpkin Bread with Brown Butter, Hazelnuts & Dates
- Chamomile Pear Vodka Punch | Holiday Punch
- Pumpkin Roll with Cream Cheese Filling
- Chestnut Crème Brûlée with Clément Faugier Chestnut Spread
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