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Pumpkin Magic Custard Cake with Caramel Drizzle Recipe

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★★★★★

4.8 from 73 reviews

This Pumpkin Magic Custard Cake is a delightful fall dessert featuring a moist pumpkin cake layer topped with a smooth custard, all drizzled with a rich homemade caramel sauce. The aromatic spices and creamy textures make it a perfect seasonal treat to enjoy with family and friends.

Ingredients

Scale

Cake Batter

  • 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

Custard Layer

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract

Caramel Sauce

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

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
  2. Mix wet ingredients for cake: In a large bowl, whisk together pumpkin puree, granulated sugar, and evaporated milk until smooth and well combined.
  3. Add butter and eggs: Pour in melted butter and whisk until incorporated. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, and salt.
  5. Mix dry into wet ingredients: Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand until just combined to avoid overmixing.
  6. Prepare custard mixture: In another bowl, whisk together sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth.
  7. Pour cake batter into pan: Spread the cake batter evenly in the prepared baking pan.
  8. Add custard layer: Gently pour the custard mixture over the cake batter in the pan, allowing it to spread evenly.
  9. Bake the cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  10. Cool the cake: Remove from oven and let cool completely in the pan on a wire rack.
  11. Chill the cake: Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld and texture to set.
  12. Make caramel sauce: In a medium saucepan, combine sugar and water. Cook over medium heat without stirring until sugar dissolves and turns deep amber, about 5-7 minutes.
  13. Add butter to caramel: Remove from heat and carefully whisk in butter until fully incorporated.
  14. Incorporate heavy cream: Slowly pour in heavy cream while whisking constantly.
  15. Finish caramel sauce: Return to low heat and cook while stirring until caramel is smooth and creamy, about 1-2 minutes. Stir in a pinch of salt.
  16. Cool caramel: Let caramel cool slightly before use.
  17. Serve the cake: Cut the chilled cake into squares, drizzle generously with caramel sauce.
  18. Garnish and enjoy: Optionally garnish with a sprinkle of cinnamon, whipped cream, or chopped pecans for extra flavor and texture.
  19. Store leftovers: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keep caramel sauce at room temperature in a sealed container for up to 1 week.

Notes

  • Do not overmix the batter to keep the cake light and tender.
  • Tenting the cake with foil during baking prevents the top from over-browning.
  • Chilling the cake enhances the custard’s texture and flavor.
  • Homemade caramel sauce adds a rich, buttery flavor that complements the pumpkin.
  • Optional garnishes like whipped cream or pecans add texture and extra taste.
  • Use canned pumpkin puree, not pumpkin pie filling, for best results.
  • Make sure to cool the cake completely before adding caramel to avoid melting the topping.

Keywords: Pumpkin custard cake, pumpkin dessert, fall dessert, caramel sauce, baked custard cake, autumn baking

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