Pumpkin Chai Custard Magic Cake

Pumpkin Chai Custard Magic Cake
A super easy Pumpkin Chai Custard Cake for fall. This is a great dessert for your Thanksgiving menu.

Okay, so Thanksgiving is next week and I have no idea where the time went! Every Thanksgiving, despite all my best efforts, I always fall a little behind on my baking schedule for Thanksgiving. It’s for this reason that I love easy recipes like this Pumpkin Chai Custard Magic Cake.

This cake has a secret ingredient: Tazo Chai. Now that I’m budgeting for my wedding, I’ve been saving money by buying the Starbucks Tazo Chai concentrated mix to make chai tea lattes at home. The concentrated mix works perfectly in this cake. You can usually find it in the coffee and tea aisle of your local grocery store. If pumpkin and chai aren’t your thing, you can alway make my Brandy Spiced Custard Cake—another easy, crowd-pleasing dessert. So are you ready for this recipe or what?

Yields 1 8-inch cake, serves 9 people

Pumpkin Chai Custard Magic Cake

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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  • 4 Eggs, yolks and whites separated and at room temperature
  • 1 1/4 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 stick Unsalted Butter, melted
  • ¾ cup All Purpose Flour
  • 1 1/2 cups Whole Milk (lukewarm)
  • 1/2 cup Tazo Chai Mix
  • 1 cup Pumpkin Puree
  • 2 tablespoons Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cardamom
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Ginger
  • 1/4 teaspoon Allspice


  1. Preheat oven to 325 F.
  2. Grease a 8" x 8" square cake tin and set aside.
  3. Beat egg whites with a mixer until stiff peaks form. Set aside.
  4. Place the egg yolks and sugar in a bowl and beat until it turns pale yellow for about 1 minute.
  5. Add the vanilla extract and butter and beat for about 30 seconds to a minute until well incorporated.
  6. Mix the flour, pumpkin pie spice, cinnamon, cardamom, nutmeg, ginger, and allspice in a small bowl until fully combined. Pour into the stand mixer bowl and beat until just combined.
  7. Add the pumpkin puree and slowly pour the milk and chai while beating. Beat until well combined (or if using a hand held mixer, add ¼ milk at a time, beating in between).
  8. Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
  9. Pour the batter into the prepared cake tin.
  10. Bake for 40-50 minutes until the top is golden brown and the cake does not "jiggle" when you gently shake the tin. Check the cake at 30 minutes—if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
  11. Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack. Cool completely before serving.
  12. Cut into 9 even squares.
  13. Dust with powdered sugar just before serving.


Adapted from Magic Cake by Jo Cooks


A super easy Pumpkin Chai Custard Cake for fall. This is a great dessert for your Thanksgiving menu.
A super easy Pumpkin Chai Custard Cake for fall. This is a great dessert for your Thanksgiving menu.


In case you missed it, I’m just going to leave this video of drunk girls getting surprised with puppies right here. You’re welcome.