Pumpkin Custard Cake

PREP TIME 20

COOK TIME 40

Chill - 4 -6 hours or overnight 4

TOTAL TIME 5

9 servings

Inspired by the French gâteau magique, this Pumpkin Custard Cake looks impressive but is simple to make — one easy batter bakes into three layers: sponge, custard, and pumpkin.

Pumpkin custard cake sliced to show 3 layers and served on parchment placed on board

Ingredients

4 large eggs, separated
1 Tablespoon (12 g) white granulated sugar — for egg whites
⅔ cup (133 g) white granulated sugar — for yolks
½ cup (115 g) unsalted butter, melted and cooled
⅔ cup (150 g) thick pumpkin or butternut purée — homemade or 100% pure canned (not pie filling)
1 teaspoon pumpkin pie spice (or 1 teaspoon ground cinnamon)
1 teaspoon vanilla extract
¾ cup (95 g) all-purpose flour (plain flour)
1¼ cups (420 ml) milk (Not cold. Microwave for 10 seconds or measure and leave out while prepping)
½ teaspoon salt (use ¼ teaspoon salt if using salted butter)

Instructions

Before you start

This is an easy recipe, but I’ve added a few details to help you get the best result. Watch the video above or see the step by step photos above before baking, and feel free to comment if you have any questions.

Prepare the pan and oven

Preheat the oven to 325°F (160°C) or 300°F (150°C convection/fan) about 5–8 minutes before baking, so it’s ready and evenly heated by the time the batter is mixed.
Line an 8-inch (20 cm) square baking pan with parchment, leaving some overhang for easy lifting later.
Use a regular solid pan, not a springform pan. The batter is very thin and will leak through the base if the pan isn’t fully sealed.

Separate and prep the eggs

Separate the eggs while cold (easier to handle) — whites in one bowl, yolks in another.
Let both sit 15–20 minutes to reach room temperature.

Whip the egg whites

Beat the egg whites on medium speed for 2 minutes until foamy.
Add the 1 Tablespoon sugar and continue beating for 3–4 minutes until stiff, glossy peaks form.
When you lift the beaters, the peaks should stand straight without drooping.
Stop beating at this point. If you go further, the whites will start to look dry or clumpy, making them harder to fold in and affecting the cake’s texture.
Set aside while you make the yolk mixture

Make the yolk mixture

Beat the yolks with ⅔ cup sugar until pale and thick (2–3 minutes on medium-high speed).
Pour in the cooled melted butter. Add the pumpkin purée, pumpkin pie spice (or ground cinnamon) and vanilla extract. Beat on medium speed for 1 minute until fully combined and smooth.

Add the flour and milk

Stir in the flour and salt mixing gently with a spatula until just combined.
Pour in the lukewarm milk and mix on low speed for 1–2 minutes. The batter will look thin and smooth — that’s completely normal.

Fold in the egg whites

Add the whipped egg whites in two parts — stir the first half in to loosen the batter, then gently fold in the rest.
The batter will still look uneven and slightly lumpy, and that’s exactly how it should be.
Don’t try to make it smooth, if you do, the layers won’t form properly during baking.

Bake the cake

Pour the batter gently into your lined pan. It will look thin and foamy from the whipped egg whites floating on top — don’t worry, that’s what creates those beautiful layers as it bakes.
Bake for 40–45 minutes at 160°C/325°F (150°C fan) until the top is golden and firm to the touch.
If the top starts browning too quickly during the last 10 -15 minutes of baking, cover it loosely with foil shaped like a dome (so it doesn’t touch the batter).
To check if it’s baked, gently shake the pan, the center should feel set, not wobbly underneath.
You can also insert a toothpick into the center, it should come out mostly clean, with just a few crumbs attached (not liquid batter).

Cool and set

Remove the cake from the oven. Don’t worry if the top isn’t perfectly smooth. Those little toasted spots are just the baked egg white bubbles peeking through.
Cool in the pan for 1 hour, then refrigerate for 4–6 hours or overnight to help the layers set neatly.
The cake may sink slightly at the edges as it cools, that’s completely normal and helps the layers settle neatly.

Slice and serve

Lift out using the parchment. Slice while cold for neat, even layers
Serve cold for a firm texture, or let slices come to room temperature for a softer, creamier custard, it won’t melt or collapse.
Optional: Sprinkle with pumpkin spice or cinnamon mixed with sugar.

Storage

Store covered in the refrigerator for up to 5 days.
Loosely dome the foil or cover lightly, leaving a small gap for air circulation. This prevents condensation from forming and keeps the top from turning soggy.
Freezing isn’t recommended, the custard layer can turn watery and separate once thawed

Recipe Notes

Pumpkin purée: Use 100% pure canned or homemade (steamed and strained butternut). Avoid pumpkin pie filling — it contains added sugar and spices.

Milk temperature:
The milk shouldn’t be cold. You can either leave it out while you prep the batter (about 15–20 minutes) or warm it in the microwave for about 10 seconds — just enough to take off the chill, not to make it warm.

Check bake time: All ovens differ. If the center still looks slightly wet, tent loosely with foil and bake a few more minutes.

See post above for step-by-step photos and tips.

Nutrition