Why didn’t my cake form three layers?

The batter needs to be very runny and gently folded. If it was too thick or over-mixed, the layers might not separate properly.

Can I make this cake ahead of time?

Yes! You can bake it up to 3 days in advance. Store it airtight in the fridge for best texture.

Look for a golden, lightly firm top with a gentle jiggle in the center when you nudge the pan.

A cozy, creamy dessert that forms three beautiful layers from one easy batter. Full of warm pumpkin spice flavor.

Scale

1/2 cup butter

2 cups whole milk

4 eggs (yolks separated from whites)

Pinch of cream of tartar

1 1/2 cup confectioner’s sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1 cup pumpkin puree (not pumpkin pie filling)

1 cup all-purpose flour

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1. Preheat oven to 325°F.

2. Line an 8×8 or 9×9 inch square baking dish with parchment paper.

3. Warm milk until lukewarm; set aside.

4. Beat egg whites with cream of tartar until stiff peaks form.

5. Melt butter and cool at room temperature.

6. Beat egg yolks with sugar until pale and frothy; add vanilla, cinnamon, pumpkin pie spice, and butter.

7. Mix in flour; add pumpkin puree and 1/4 cup milk.

8. With mixer on low, add remaining milk.

9. Fold in egg whites with spatula (some lumps okay).

10. Pour batter into pan; bake 60-65 minutes.

11. Cool completely; refrigerate before cutting into squares and serving.

Cake separates into three layers: dense base, custard middle, sponge top.

Batter should be runny for proper layering.

Use 8×8 or 9×9 inch pan lined with parchment.

Adjust spices to taste.

Can be made 3 days ahead and refrigerated.

Do not freeze due to custard texture.