Just when you thought pumpkin desserts couldn’t get any better, along comes this pumpkin custard cake. It’s the perfect blend of creamy custard and moist cake, all in one delicious bite. Whether you’re a pumpkin spice fanatic or just looking for a cozy dessert to warm up your autumn evenings, this recipe is sure to impress.
Why This Recipe Works
- The combination of cake and custard textures creates a uniquely satisfying dessert experience.
- Using canned pumpkin puree makes this recipe accessible and easy year-round.
- A blend of warm spices enhances the pumpkin flavor without overpowering it.
- The recipe is versatile, allowing for various toppings and mix-ins to suit any taste.
- It’s a great make-ahead dessert, as the flavors deepen when allowed to sit overnight.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. This ensures your cake doesn’t stick and comes out perfectly every time. Tip: For an extra layer of flavor, you can lightly dust the greased pan with a mixture of sugar and cinnamon before adding the batter.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This not only combines the ingredients but also aerates the flour, leading to a lighter cake. Make sure to break up any lumps in the brown sugar if you’re using it directly from the bag.
Combine Wet Ingredients
In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, milk, vegetable oil, eggs, and vanilla extract until smooth. The key here is to ensure the eggs are fully incorporated to avoid streaks in your batter. Tip: Room temperature eggs mix more evenly, so take them out of the fridge ahead of time.
Bake to Perfection
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly springy to the touch. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Whip the Cream
While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will be your luxurious topping that complements the spiced cake beautifully. Spread it over the cooled cake just before serving to maintain its fluffy texture.
Tips and Tricks
For those looking to elevate their pumpkin custard cake, consider these advanced tips. First, toasting your spices before adding them to the dry ingredients can unlock deeper flavors. Second, substituting half the vegetable oil with melted butter can add richness to the cake. Lastly, for a smoother custard layer, strain the pumpkin mixture before combining it with the dry ingredients. These small steps can make a big difference in the final product.
Recipe Variations
- Add a layer of cream cheese frosting between the cake and whipped cream for a decadent twist.
- Mix in chopped pecans or walnuts into the batter for added crunch.
- Swap out the pumpkin pie spice for your own blend of cinnamon, nutmeg, and cloves to customize the flavor profile.
- For a chocolate version, add 1/4 cup of cocoa powder to the dry ingredients and use chocolate chips as a mix-in.
- Turn it into cupcakes for individual servings, adjusting the baking time to 20-25 minutes.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer fresh pumpkin, you’ll need about 1 3/4 cups of pureed pumpkin. Make sure it’s well-drained to avoid a soggy cake. Roasting the pumpkin before pureeing can also enhance its natural sweetness and flavor.
How do I store leftovers?
This cake keeps well in the refrigerator for up to 3 days when covered tightly. The whipped cream topping is best added fresh, so consider storing it separately if you’re preparing the cake in advance.
Can I freeze this cake?
Yes, but without the whipped cream topping. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before freezing for up to 2 months. Thaw overnight in the refrigerator before serving and add the whipped cream just before serving.
Summary
This pumpkin custard cake is a delightful twist on traditional pumpkin desserts, combining the best of cake and custard in one. With its easy preparation and versatile nature, it’s sure to become a seasonal staple in your baking repertoire.
