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Pumpkin Magic Custard Cake

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A dreamy fall dessert where pumpkin spice and custard meet. The batter magically separates into a soft sponge on top and creamy custard on the bottom, creating a visually stunning and comforting cake.

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups pumpkin puree (canned or fresh)

1 cup granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

1 cup unsweetened almond milk (or more whole milk)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla, and almond milk. Mix until smooth.
  4. Gradually add dry ingredients to pumpkin mixture and stir until fully incorporated.
  5. Add cinnamon, nutmeg, ginger, and cloves, mixing until evenly distributed.
  6. Pour batter into prepared pan and smooth top.
  7. Bake 45–55 minutes, until top is lightly golden and a toothpick comes out with moist crumbs.
  8. Cool completely on a wire rack; layers will separate into cake and custard.
  9. Once cooled, dust with powdered sugar and cut into squares.
  10. Serve chilled or at room temperature.

Notes

Dairy-Free: Use only almond milk or oat/coconut milk.

Maple Flavor: Replace half sugar with maple syrup.

Gluten-Free: Substitute flour with a gluten-free blend.

Use pumpkin pie spice instead of individual spices.

Topping ideas: whipped cream, caramel, or crushed pecans.

Store in fridge up to 4 days; best served chilled or at room temperature. Not recommended to freeze.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-magic-custard-cake-2/