Pumpkin Magic Cake – autumn flavor of the amazing 1 batter-3 layers-magic custard cake.
If you follow my blog, you know that this spring I experimented with various Magic Cake flavors: from vanilla to fruit and chocolate. I even turned them into lemon cupcakes. Now it was time to try Pumpkin Magic Cake version.
I was afraid that pumpkin will make the batter too thick and that it will not separate. But, thank God, the batter separated as soon as I poured it into my Pyrex dish, even before I put it in the oven.
MY LATEST RECIPESI also added some pumpkin spice, maple syrup and brown sugar instead of white sugar. Even though the recipe for basic Magic Cake calls for 3/4 cup sugar, here it is not enough. I would suggest using 1 cup or even 1 1/4 cup of brown sugar.
If you plan to make this cake for the Halloween party, you can decorate it with ghosts made from piped whipped cream. Use mini chocolate chips for the eyes.
- 4 eggs separated, at room temperature
- 1 Tbsp water
- 1 – 1 1/4 cups brown sugar loosely packed
- 1 stick + 2 tsp butter melted, 125 g
- 1 Tbsp maple syrup
- 1/2 cup pumpkin puree
- 1 1/2 Tbsp pumpkin spice
- 3/4 cup flour
- 2 cups milk lukewarm, 500 ml
- 2 tsp vanilla extract
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Mix egg whites until stiff.
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In another bowl, beat the egg yolks with the brown sugar, water and vanilla until light. Add melted butter, maple syrup, pumpkin puree and pumpkin spice. Continue beating for another minute. Then add the flour and mix it in (do not overmix).
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Add the lukewarm milk and beat until incorporated.
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GENTLY fold in beaten egg whites using a spatula.
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Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish and bake in preheated 325 F (160 C) oven for about 60 minutes or until the top is dark golden.
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Cool in the pan for at least 3 hours.
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Decorate with whipped cream ghosts with chocolate chips eyes (optional).
UPDATE: The recipe was featured on Glamour Magazine, Paris:
For basic Magic Cake recipe:
Click here!
For Banana Magic Cake recipe:
Click here!
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Laura Dembowski says
I keep wanting to try magic cake, but now I want to try this version. It sounds like it would have a wonderful flavor!
admin says
It does! 🙂
Wendy Knight says
I’m all ready to make this yummy looking cake. One question though – is the flour PLAIN or SELF RAISING??
KitchenNostalgia says
It is plain flour.
Ann says
Do you think this recipe could be made with gluten free flour and almond milk?
KitchenNostalgia says
I believe it could. I haven’t tried using gluten free cake flour.
Nicole says
I’ve never attempted a magic cake before, thinking about it for Thanksgiving. Two questions, the cake displayed looks like it was baked in a round pan but the recipe says 8×8, can you make in round instead? If I made the day ahead, does it need to be refrigerated or can it sit room temp?
Thanks.
KitchenNostalgia says
The original recipe for Magic Cake that I found said to bake it in 20 x 20 cm (which is roughly 8×8 inch) baking dish. I did bake it in a round pan.
I always refrigerate Magic Cake, just in case, because there are eggs in it.