Pumpkin Biscuit

  • 2 eggs
  • 120 grams (4.25 ounces) pumpkin puree
  • 90 grams (3.15 ounces) vegetable oil
  • 130 grams (4.60 ounces) sugar
  • 160 grams (5.65 ounces) flour
  • 50 grams (1.75 ounces) buttermilk or yoghurt
  • 1 teaspoon (2.6 grams) cinnamon
  • 30 grams (1.05 ounces) walnuts
  • 1 teaspoon (4 grams) baking powder

Vanilla Custard

  • 300 grams (10.60 ounces) sour cream (15-20% fat)
  • 1 egg
  • 90 grams (3.15 ounces) sugar
  • 20 grams (0.70 ounces) corn starch
  • Vanilla extract to taste
  • 150 grams (5.30 ounces) butter


  • 120 grams (4.25 ounces) sugar
  • 70 grams (2.45 ounces) cream (33% fat)
  • 15 grams (0.55 ounces) butter


  • 16 cm (6.3 inch) mold

    Use a springform pan for easy removal of the layers. Wrapping the mold in foil helps to prevent leaks during baking.

  • Microwave or oven

    Either can be used to soften the pumpkin. For speed, go with the microwave; for more intense flavor, opt for the oven.

  • Blender

    A hand blender makes pureeing the pumpkin effortless, giving you a smooth texture without lumps.

  • Saucepan

    A heavy-bottomed saucepan will ensure even heating for the custard and caramel, preventing burning.

  • Whisk

    A silicone whisk is preferable for stirring the custard to avoid scratching your non-stick pan.


Step 1

**Step 1:** This wonderful cake is a perfect combination of a spicy sponge biscuit, vanilla custard, and caramel. The natural pumpkin taste is not strongly marked. Don't you think it's delicious?

Step 2

**For the Pumpkin Biscuit:**

Step 3

**Tip:** Make sure all the ingredients are at room temperature.

Step 4

**1.** Peel the pumpkin, and warm it in the microwave until soft (or bake it in the oven). Squeeze out the excess liquid and mash the pumpkin with a blender until smooth. Mix it with the buttermilk and the butter.

Step 5

**Tip:** Draining the pumpkin puree well ensures the right consistency for the batter.

Step 6

**2.** Mix the eggs with sugar until well combined. Add the liquid ingredients and stir well.

Step 7

**Tip:** Ensure a smooth batter by adding liquid ingredients gradually.

Step 8

**3.** Mix the flour with the baking powder and cinnamon, then sift the mixture. Add the walnuts.

Step 9

**Tip:** Sift the dry ingredients to avoid lumps in the batter.

Step 10

**4.** Combine everything gently and pour the batter into a 16 cm (6.3-inch) mold wrapped in foil.

Step 11

**Tip:** Wrapping the mold in foil helps in even baking.

Step 12

**5.** Bake the biscuit in a preheated oven at 170°C (338°F) for 50 minutes or until a skewer inserted comes out dry.

Step 13

**Tip:** Keep an eye on the baking time as ovens may vary.

Step 14

**6.** Remove the finished biscuit from the mold, turn it upside down, and refrigerate the sponge biscuit for 6 hours.

Step 15

**Tip:** Cooling the biscuit helps settle the flavors.

Step 16

**For the Vanilla Custard:**

Step 17

**1.** In a saucepan, mix all the ingredients except for the butter. Stir the mixture and place it over medium heat.

Step 18

**Tip:** Stir continuously to prevent lumps.

Step 19

**2.** Bring the mixture to a boil while constantly stirring with a whisk. Then, cool it in a different container.

Step 20

**Tip:** Cooling it quickly in a shallow container helps avoid skin formation.

Step 21

**3.** Whip the soft butter and add the cooled cream in several passes. Combine everything well.

Step 22

**Tip:** Ensure the cream and butter are at similar temperatures for a smooth mix.

Step 23

**For the Caramel:**

Step 24

**1.** Melt the sugar in a saucepan over medium heat without stirring. When most of the sugar melts, you can stir it with a spatula.

Step 25

**Tip:** Do not stir until the sugar is mostly melted to avoid crystallization.

Step 26

**2.** Add the hot cream and boil it for a couple of minutes. Add the soft butter and stir until well combined. Cool the caramel.

Step 27

**Tip:** Use a high-sided pan to avoid splatters when adding the cream.

Step 28

**Final Assembly:**

Step 29

**1.** Cut the sponge biscuit into three even cake layers.

Step 30

**Tip:** Use a serrated knife for cleaner cuts.

Step 31

**2.** Cover each biscuit layer with the custard and a bit of caramel.

Step 32

**Tip:** Spread the fillings evenly for balanced flavors.

Step 33

**3.** Cover the top of the cake with the remaining custard and decorate the cake as you like.


🔪 **Serving Suggestions & Ideas** 🌟

This exquisite pumpkin sponge cake is a showstopper on its own, but here are some fun and creative ways to elevate your presentation:

🎃 **Pumpkin Decadence:** Serve slices with a dollop of whipped cream and a light sprinkle of cinnamon or pumpkin spice for an extra burst of flavor.

🍷 **Perfect Pairings:** Pair with a steaming cup of chai tea or a glass of sweet dessert wine. The spicy notes of chai and the sweetness of the wine will complement the cake beautifully.

🍨 **Cool Combo:** Add a scoop of vanilla or caramel ice cream on the side. The contrast between the warm cake and cold ice cream is absolute perfection!

📸 **Instagram-Worthy:** Decorate the top with pumpkin seeds, walnut pieces, or a light dusting of powdered sugar. The visual appeal will make your cake an instant hit on social media!

Make sure to savor every bite and enjoy this delicious treat with friends and family! 😊🍰


🌱 **Gluten-Free & Vegan Variations** 🌿

For those with dietary restrictions, here’s how you can tweak the recipe without compromising on flavor:

**Gluten-Free:** Simple substitute the regular flour with your favorite gluten-free flour mix. Make sure it includes a binding agent like xanthan gum to keep the cake’s integrity.

**Vegan:** Swap the eggs with flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water per egg). Use vegan butter and substitute buttermilk with almond milk mixed with a teaspoon of lemon juice. Opt for coconut cream instead of regular cream for the caramel.

🎉 Enjoy these variations knowing you can cater to everyone’s needs without losing that delicious taste!


  • How do I know when the pumpkin is soft enough?

    Your pumpkin is ready when you can easily pierce it with a fork. This usually takes about 7-10 minutes in the microwave or 20-25 minutes in an oven preheated to 350°F (175°C).

  • Can I use canned pumpkin puree?

    Absolutely! Canned pumpkin puree works just as well and saves you a step. Ensure it's pure pumpkin with no added spices or sugar.

  • How do I prevent my sponge cake from sinking in the middle?

    Make sure all your ingredients are at room temperature. Over-mixing the batter can also cause sinking, so mix just until combined.

  • What should I do if my caramel crystallizes?

    If your caramel starts to crystallize, add a small amount of water to the pan and continue to whisk it until smooth. Maintain a low to medium heat to avoid burning.

  • How long can I store this cake?

    The cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to bring it to room temperature before serving for the best taste and texture.

  • Can I freeze this cake?

    Yes, you can freeze the assembled cake or its individual components separately. If freezing the whole cake, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the fridge overnight before serving.

Nutrition facts

Recipe Yield:1 cake
Calories:Approx. 3200-3500 calories for the entire cake
Calories (Min - Max):3200 - 3500
Total Fat:200g
Saturated Fat:100g
Total Carbohydrate:320g
Total Sugars:260g