This classic Pumpkin Cake with Seafoam Frosting is a nostalgic treat that combines the warm, spiced flavors of autumn with the light, airy sweetness of a traditional meringue. The cake layers are incredibly moist, infused with cinnamon and cloves, while the seafoam frosting adds a delicate, cloud-like texture that balances the richness of the pumpkin. Perfect for Thanksgiving dessert tables, holiday gatherings, or any time you crave a comforting slice of home baking. The combination of tender crumb and fluffy white frosting makes this a crowd-pleaser that brings a touch of elegance to simple ingredients. It’s a timeless recipe that highlights the natural sweetness of pumpkin without being overly heavy, making it an ideal end to a hearty meal.
Pumpkin Cake With Seafoam Frosting
Description
This classic Pumpkin Cake with Seafoam Frosting is a nostalgic treat that combines the warm, spiced flavors of autumn with the light, airy sweetness of a traditional meringue. The cake layers are incredibly moist, infused with cinnamon and cloves, while the seafoam frosting adds a delicate, cloud-like texture that balances the richness of the pumpkin. Perfect for Thanksgiving dessert tables, holiday gatherings, or any time you crave a comforting slice of home baking. The combination of tender crumb and fluffy white frosting makes this a crowd-pleaser that brings a touch of elegance to simple ingredients. It&# 226;ÂÂs a timeless recipe that highlights the natural sweetness of pumpkin without being overly heavy, making it an ideal end to a hearty meal.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Grease and flour three 8-inch round layer-cake pans.
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In a medium bowl, sift together the cake flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
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In a separate measuring cup, combine the cooked pumpkin and milk, stirring until well blended.
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In the large bowl of an electric mixer, beat the granulated sugar, brown sugar, butter, eggs, and vanilla extract at high speed for about 5 minutes, scraping down the sides of the bowl occasionally.
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Reduce mixer speed to low. Alternately add the flour mixture (in four additions) and the pumpkin mixture (in three additions), beginning and ending with the flour mixture.
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Beat just until smooth after each addition, about 1 minute total for the final mix. Do not overmix.
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Divide the batter evenly among the prepared pans.
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Bake for 30 to 35 minutes, or until the tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean.
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Cool the cakes in the pans for 10 minutes.
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Remove cakes from pans and place on wire racks to cool completely.
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To make the frosting: In the top of a double boiler, combine egg whites, brown sugar, corn syrup, and water.
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Beat with an electric mixer for 1 minute to combine ingredients.
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Place the double boiler over rapidly boiling water. Beat constantly with the electric mixer for about 7 minutes, or until the mixture forms stiff peaks when the beater is lifted.
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Remove the bowl from the heat. Add vanilla extract and continue beating until the frosting is thick enough to spread, about 2 minutes.
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Place one cake layer on a serving plate, top side down. Spread with 1 cup of frosting. Sprinkle with half of the chopped walnuts.
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Place the second cake layer on top, top side down. Spread with another cup of frosting and sprinkle with the remaining chopped walnuts.
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Place the third cake layer on top, top side up. Frost the top and sides of the cake with the remaining frosting, swirling decoratively.
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Garnish the edges with walnut halves. Refrigerate until ready to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 223.2kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 48.6g17%
- Dietary Fiber 1.0g4%
- Sugars 0.1g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
