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Irresistible Pumpkin Magic Cake Recipe with Espresso Cream

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A magical dessert with layers of creamy pumpkin custard and fluffy cake, topped with espresso whipped cream for a rich and velvety treat perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup light brown sugar (packed)
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 2 cups whole milk, lukewarm
  • ¾ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon instant espresso powder

Instructions

  1. Preheat your oven to 325°F (165°C). Grease and line your 8×8-inch baking dish with parchment paper for easy removal later.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, vanilla extract, and egg yolks until smooth.
  3. In a separate bowl, sift together the flour, cinnamon, nutmeg, cloves, and salt. Gradually add this mixture to the wet ingredients, stirring until fully incorporated.
  4. Slowly pour the lukewarm milk into the batter, whisking continuously to ensure the mixture is smooth. The batter will be very thin.
  5. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter using a rubber spatula, being careful not to deflate the mixture.
  6. Transfer the batter to the prepared baking dish and bake for 50-55 minutes, or until the top is golden and slightly firm to the touch. The cake will jiggle slightly in the center.
  7. Allow the cake to cool at room temperature for at least 2 hours, then refrigerate for an additional hour to fully set the custard layer.
  8. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and espresso powder until soft peaks form. Adjust sweetness or espresso strength as desired.
  9. Slice the chilled cake into squares and top each piece with a generous dollop of espresso whipped cream. Dust with a sprinkle of cinnamon for an extra festive touch.

Notes

Ensure eggs and milk are at room temperature for proper layer formation. Be gentle when folding in egg whites to maintain airiness. Let the cake cool completely before slicing to set the custard layer.

Nutrition

Keywords: pumpkin magic cake, espresso whipped cream, fall dessert, pumpkin dessert, Thanksgiving dessert

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