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Pumpkin Magic Custard Cake With Caramel Topping Recipe

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★★★★★

5 from 139 reviews

Pumpkin Magic Custard Cake is a delightful fall-themed dessert that combines a moist pumpkin-flavored cake base with a rich custard layer and a luscious homemade caramel topping. This decadent recipe is perfect for autumn gatherings, offering warm spices like cinnamon, ginger, and cloves, and is finished with a creamy caramel drizzle for an indulgent treat.

Ingredients

Scale

Cake and Custard

  • 1 (15 ounce) can pumpkin puree
  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 4 large eggs (for custard)
  • 1 teaspoon vanilla extract (for custard)

Caramel Topping

  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 1/4 cup heavy cream
  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
  2. Mix Pumpkin Batter: In a large bowl, whisk together the pumpkin puree, granulated sugar, and evaporated milk until they are fully incorporated.
  3. Add Butter and Eggs: Pour in the melted butter and whisk until combined. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt, ensuring the spices are evenly distributed.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, blending on low speed or stirring by hand until just combined. Avoid overmixing to maintain cake tenderness.
  6. Prepare Custard Mixture: In another bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth and well combined.
  7. Layer Cake Batter: Pour the pumpkin cake batter evenly into the prepared baking pan and spread it out smoothly.
  8. Add Custard Layer: Gently pour the custard mixture over the cake batter, allowing it to settle evenly without disturbing the base.
  9. Bake: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cover the top with foil if it browns faster than the custard bakes through.
  10. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before chilling.
  11. Chill: Cover the cooled cake and refrigerate for at least 2 hours or overnight to set the custard and enhance flavor.
  12. Make Caramel Sauce: In a medium saucepan, combine sugar and water. Cook over medium heat without stirring until sugar dissolves and turns a deep amber color (about 5-7 minutes).
  13. Add Butter: Remove from heat and carefully whisk in the butter until fully melted and incorporated.
  14. Add Cream: Slowly pour in the heavy cream while whisking constantly.
  15. Finish Caramel: Return the saucepan to low heat and cook, stirring constantly, until the caramel is smooth and creamy (1-2 minutes).
  16. Season Caramel: Stir in a pinch of salt to balance the sweetness.
  17. Cool Caramel: Allow the caramel to cool slightly before using to drizzle.
  18. Serve: Cut the chilled cake into squares.
  19. Drizzle Caramel: Drizzle the cooled caramel topping generously over the cake squares.
  20. Garnish (Optional): Add a sprinkle of cinnamon, whipped cream, or chopped pecans for extra flavor and presentation.
  21. Store Leftovers: Keep leftover cake covered and refrigerated for up to 3 days, and store caramel separately at room temperature for up to 1 week.

Notes

  • Make sure not to overmix the cake batter for a tender crumb.
  • If the cake browns too quickly during baking, cover it loosely with foil to prevent burning.
  • The custard layer requires chilling to fully set, so plan ahead for refrigeration time.
  • Be very cautious while making caramel as the sugar syrup becomes extremely hot.
  • For best flavor, allow the cake to chill overnight before serving.
  • You can garnish with whipped cream, cinnamon, or nuts to enhance the presentation.
  • Store caramel separately to maintain the best texture and flavor.

Keywords: pumpkin custard cake, fall dessert, pumpkin cake, caramel topping, autumn dessert, holiday dessert

Find it online: https://stirringwithstella.com/pumpkin-magic-custard-cake-with-caramel-topping-recipe/