This Pumpkin Pie Magic Cake isn't your ordinary cake! It starts off as a normal cake, but during baking it turns into three layers, each with it's own intense flavor and unique texture. The bottom layer is thin and dense, much like a standard cake. The middle layer is made of a rich and creamy custard-like spiced pumpkin filling -- it's very delicate, soft and delicious. The top layer tastes like a light sponge cake, with a slightly crisp crust. Then, on-top of it all is a thick blanket of sweet cream cheese frosting that pairs perfectly with all the spiced pumpkin pie flavors.
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Things You'll Need
4 large eggs, separated and at room temperature
4.7 ounces (135 grams) granulated sugar
2.1 ounces (60 millilitres) maple syrup
13.2 ounces (375 grams) pumpkin pie pureé
4.6 ounces (130 grams) plain flour, sifted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
4.4 ounces (125 grams) unsalted butter, melted
17.6 ounces (500 millilitres) whole milk, at room temperature
4 ounces (115 grams) cream cheese, at room temperature
4 ounces (115 grams) unsalted butter, at room temperature
5.3 ounces (150 grams) confectioner's sugar, sifted
1 teaspoon vanilla bean extract
Step 1: Make the Cake
Pre-heat the oven to 300 degrees Fahrenheit (150 C). Grease and line a 9-inch (24 cm) round or square baking pan with parchment paper. Set aside.
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Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg yolks on medium speed until foamy and just combined. Pour in the sugar and increase the mixer speed to medium-high. Whisk until the mixture is thick, lightened in color and leaves a trail when the whisk is lifted, about 3 minutes.
Swap the whisk attachment with the beater attachment. Add the maple syrup and beat until combined.
Add the pumpkin pie mix, flour, 1 teaspoon of ground cinnamon, ground nutmeg, ground cloves and 1/4 teaspoon of salt. Pour in the melted butter and beat until well combined, about 4 minutes.
Remove the bowl from the stand mixer and slowly pour in the milk, whisking with a large balloon whisk to gently incorporate it into the batter. The batter should be very liquid and runny. Set the bowl aside.
In a separate medium sized bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until they form that of pale and stiff peaks.
Using a large rubber spatula, fold half of the egg whites into the pumpkin batter to loosen. Then, gently, fold in the remaining half of the egg whites until just combined.
Pour the batter into the prepared baking pan and bake, for 45 to 55 minutes, or until set around the edges but still slightly soft in the middle.
Remove from the oven and set the cake on a wire rack to cool to room temperature, then place it in the refrigerator to chill and set for a further 2 hours before frosting.
Step 2: Make the Cream Cheese Frosting
Place the cream cheese, butter, confectioner's sugar, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of salt in a medium sized mixing bowl or bowl of a stand mixer fitted with the beater attachment. Beat, on medium-high speed, until thick, smooth and fluffy.
Step 3: Frost the Cake
Remove the cake from the refrigerator. It should be completely cold. Set the cake on a serving plate or cake stand. Then, using an offset spatula, generously coat the top of the cake with a thick layer of the cream cheese frosting.
Set the cake back in the refrigerator for 15 to 30 minutes for the icing to chill and harden.
Step 4: Serve.
Slice and serve! This Pumpkin Pie Magic Cake is best eaten on the day of making but will keep stored in an airtight container for up to 3 days. Serve cold.
