How long will pumpkin cake last?

Stored in the fridge, this cake stays fresh for up to three days. Just keep it covered to prevent drying out.

How does the magic cake work?

The magic happens as the thin batter bakes: whipped egg whites rise, custard sets in the middle, and the denser bottom settles.

If the custard feels overly wet, it may need a longer chill time or was slightly underbaked. Let it set fully before slicing.

The top should be golden and firm, while the center should jiggle slightly when gently shaken. That jiggle means custard success.

A cozy fall dessert with three magical layers—fluffy sponge, creamy pumpkin custard, and a soft, spiced base. Easy to make, even easier to love.

Scale

1/2 cup butter

2 cups whole milk

4 eggs, yolks separated from whites

Pinch of cream of tartar

1 1/2 cup confectioner’s sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1 cup pumpkin puree (not pumpkin pie filling)

1 cup all-purpose flour

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1. Preheat oven to 325°F and line an 8×8 or 9×9 inch square baking dish with parchment paper.

2. Warm milk until lukewarm and set aside.

3. Separate eggs; place whites and yolks in two bowls.

4. Beat egg whites with cream of tartar until stiff peaks form.

5. Melt butter and let cool to room temperature.

6. Beat yolks with sugar until pale and frothy.

7. Add vanilla, cinnamon, pumpkin pie spice, and melted butter to yolk mixture.

8. Mix in flour until just combined.

9. Stir in pumpkin puree and 1/4 cup of milk, then slowly mix in remaining milk on low speed.

10. Gently fold in whipped egg whites with a spatula; leave a few small lumps.

11. Pour batter into lined pan and bake for 60–65 minutes until top is golden and center slightly jiggles.

12. Cool completely, then refrigerate before slicing for clean layers.

13. Cut into squares and serve chilled.

The cake separates into three layers as it bakes: dense base, custard center, and sponge top.

Batter should be thin—this ensures the layers form correctly.

Use parchment paper to help contain the loose batter and for easy removal.

Do not freeze—custard texture may become grainy.