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Home / Desserts / Cakes / Pumpkin Magic Cake

Pumpkin Magic Cake

Oct 4, 2013

Pumpkin Magic Cake – autumn flavor of the amazing 1 batter-3 layers-magic custard cake.

Pumpkin Magic 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.

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I 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.

Print
Pumpkin Magic Cake
Servings: 8
Ingredients
  • 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
Instructions
  1. Mix egg whites until stiff.
  2. 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).
  3. Add the lukewarm milk and beat until incorporated.
  4. GENTLY fold in beaten egg whites using a spatula.
  5. 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.
  6. Cool in the pan for at least 3 hours.
  7. Decorate with whipped cream ghosts with chocolate chips eyes (optional).

Pumpkin Magic Cake

UPDATE: The recipe was featured on Glamour Magazine, Paris:
glamour

For basic Magic Cake recipe:
Click here!

Vanilla Magic Cake

More Magic Cake flavors:
Chocolate, Red Velvet, Fruit…
Click here!

Magic Cake

For Banana Magic Cake recipe:
Click here!

banana-magic-3-layer-custard-cake1

For Lemon Magic Cupcakes recipe:
Click here!
Magic Cake

 

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Related:

  • Carrot Magic CakeCarrot Magic Cake
  • Banana Magic 3 Layer Custard CakeBanana Magic 3 Layer Custard Cake
  • Pumpkin Eclair Cake with Chocolate Ganache FrostingPumpkin Eclair Cake with Chocolate Ganache Frosting

Filed Under: Cakes Tagged With: autumn, cake, custard, fall, Halloween, magic, pumpkin, sponge cake, Thanksgiving

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Comments

  1. Laura Dembowski says

    Oct 6, 2013 at 9:33 pm

    I keep wanting to try magic cake, but now I want to try this version. It sounds like it would have a wonderful flavor!

    Reply
    • admin says

      Oct 7, 2013 at 8:52 am

      It does! 🙂

      Reply
  2. Wendy Knight says

    Mar 26, 2015 at 10:13 am

    I’m all ready to make this yummy looking cake. One question though – is the flour PLAIN or SELF RAISING??

    Reply
    • KitchenNostalgia says

      Apr 1, 2015 at 4:52 pm

      It is plain flour.

      Reply
  3. Ann says

    Oct 25, 2016 at 9:30 am

    Do you think this recipe could be made with gluten free flour and almond milk?

    Reply
    • KitchenNostalgia says

      Oct 26, 2016 at 10:04 am

      I believe it could. I haven’t tried using gluten free cake flour.

      Reply
  4. Nicole says

    Nov 19, 2017 at 2:37 pm

    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.

    Reply
    • KitchenNostalgia says

      Nov 22, 2017 at 1:30 pm

      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.

      Reply

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