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Pumpkin Magic Cake

Pumpkin magic cake bakes in an 8-inch square pan into distinct tender layers with a warmly spiced pumpkin flavor. Chill it for at least 2 hours before slicing for neat pieces.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling 2 hours
Total Time 3 hours 20 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 eggs large, separated
  • 1 cup granulated sugar divided
  • 0.5 cup unsalted butter melted and cooled
  • 1 cup pumpkin puree canned
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 1.5 cup whole milk

Equipment

  • 1 8-inch square baking pan

Method
 

  1. Heat the oven to 325°F.
  2. Grease an 8-inch square baking pan.
  3. In a large, clean bowl, beat the egg whites with 1/4 cup of the sugar until stiff peaks form.
  4. In a separate bowl, beat the egg yolks with the remaining 3/4 cup sugar until thick and pale, about 2 minutes.
  5. Beat in the melted butter, pumpkin puree, and vanilla.
  6. Whisk the flour, cinnamon, ginger, nutmeg, and salt together.
  7. Whisk the dry ingredients into the pumpkin mixture until smooth.
  8. Warm the milk until lukewarm.
  9. Gradually whisk the milk into the pumpkin mixture.
  10. Fold the egg whites into the batter in 3 additions until no large white clumps remain; the batter will look loose and somewhat lumpy.
  11. Pour the batter into the prepared pan.
  12. Bake for 55–65 minutes, until the top is golden, the center has only a slight wobble, and a thermometer inserted in the center reads 160°F.
  13. Cool completely in the pan on a wire rack.
  14. Refrigerate for at least 2 hours before slicing.

Notes

For the lightest texture, fold the egg whites in gently and stop when no large white clumps remain. Store covered in the refrigerator for up to 3 days; freezing is not recommended for the custardy texture. For a dairy-free variation, use dairy-free butter and milk.