The Best Pumpkin Magic Cake Recipe
September is in the house, and brings with it spices, apples, pumpkins and lattes. I can’t think of another recipe I’d rather make with pumpkin, and start a new season, than a magic cake. If you’ve never met the magic cake, then first pop over to Todd and Diane’s place from White On Rice Couple and see how I found out all about it.
Growing up in Scotland, we never celebrated Thanksgiving, or fall for that matter. So when I came here and found a season combining all of my favorite spices, I was like a pig in mud! My mom did make a really fantastic sticky gingerbread loaf and I’d slather slices of it in butter, but no pumpkin pies or cheesecakes.
I am definitely a bar over a cookie kind of guy, so anything like brownies or blondies may be swiftly sent my way. When I first saw the magic cake back in March, and read that it’s squishy like custard but firm like a bar, a little like a flan, with a cake-like top, I knew it had to be made. I didn’t just want to make the same as Todd and Diane’s, though, so I made this chocolate Guinness version, appropriate for St Patrick’s day!
Success…it tasted great and would like to add that it’s not too sweet. I began to think that this magic cake could be twisted into almost anything. After making some pumpkin gingersnap ice cream last week, which will be posted soon, I had some leftover canned pumpkin and my first thought was to try and turn it into a magic cake. After doing a quick Google search, all I could find was plenty of pumpkin cake and a whole lot of stuff about My Little Pony and a magic pumpkin. I may have to claim my pumpkin magic cake as the first. I think my next version will be a pecan pie magic cake…watch this space!
- 1/2 cup unsalted butter
- 2 cups milk
- 4 eggs, separated
- 1 1/4 cups confectioners sugar
- 1 tbsp water
- 1 cup flour
- 1 cup pumpkin, canned
- 2 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Preheat the oven to 325 degrees F. Butter an 8 x 8 cake pan, set aside.
- Melt the butter and set aside.
- Whip the egg whites to stiff peaks.
- Beat the egg yolks and sugar until pale and light, about 5-6 minutes.
- Mix in the melted butter and water and combine.
- Add the flour mixing well to break down any lumps. Beat in the milk and vanilla.
- Add the pumpkin and pumpkin spice and whisk until smooth.
- Slowly add the egg whites 1/2 at a time, whisking gently until smooth.
- Pour the batter into the prepared pan.
- Set the pan on a baking tray and bake for about 45-50 minutes. The top will still be a little jiggly but will set upon cooling.
- Cool completely before slicing into squares and dusting with some more confectioners sugar.
- The cake will slice better after being in the refrigerator. It is also best served at room temperature.