Pumpkin Cake with Seafoam Frosting
Submitted by dacat
Three-layer pumpkin cake with cinnamon and cloves, topped with billowy seafoam frosting made from brown sugar and egg whites. Layered with chopped walnuts between each tier.
YIELD
12 servingsPREP
45 minCOOK
45 minREADY
90 minThis three-layer pumpkin cake is the kind of showpiece dessert that earns its spot at the holiday table. Real pumpkin puree and warm spices go into a tender cake flour batter, and the layers get stacked with a frosting you don’t see nearly enough anymore: seafoam.
Seafoam frosting is cooked brown sugar and egg whites beaten over a double boiler until billowy and stiff, like a caramelized marshmallow cloud. It has a light toffee sweetness that pairs with the spiced pumpkin far better than a heavy cream cheese frosting would.
Chopped walnuts sprinkled between the layers add crunch and a toasty, earthy flavor that grounds all that sweetness. Walnut halves around the top edge give it a polished, bakery-worthy finish.
Kitchen Tips
- Use cake flour, not all-purpose. Cake flour gives these layers their fine, tender crumb. All-purpose makes a denser, tougher cake
- Beat the frosting over rapidly boiling water for the full 7 minutes. Under-beating leaves it runny and it won’t hold its shape
- Frost and serve the same day if possible. Seafoam frosting absorbs moisture over time and loses its fluffy texture
- Press the finger test: The cake is done when the surface springs back from a gentle press. Don’t rely on color alone
Variations
- Cream cheese seafoam: Beat a few ounces of softened cream cheese into the finished frosting for a tangier version
- Pecans instead of walnuts for a Southern spin
- Add ¼ teaspoon nutmeg to the batter for an extra layer of warm spice
Ingredients
Directions
- Preheat oven to 350℉ (180℃).
Grease and flour three 8 x 1½-inch layer-cake pans.
Sift flour onto waxed paper with baking powder, sodasalt, cinnamon, cloves.
- In a 2-cup measuring cup, combine pumpkin and milk, mixing well.
Turn granulated and brown sugars, butter, eggs and vanilla extract into large bowl of electric mixer; beat at high speed about 5 minutes, occasionally scraping side of bowl with rubber scraper.
- At low speed, beat in flour mixture (in fourths) alternately with pumpkin mixture.
Beat just until smooth - 1 minute.
Pour batter into pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.
Cool in the pans 10 minutes.
- Remove from pans; cool completely on wire rack.
Make Frosting: In top of double boiler, combine ¼ cup egg whites, 1½ cups light-brown sugar, packed, 1 tablespoon light corn syrup and ⅓ cup water.
With an electric rotary beater, beat 1 minute to combine.
- Cook over rapidly boiling water, beating constantly, about 7 minutes, or until stiff.
Remove from boiling water.
Add 1 teaspoon vanilla extract; then continue beating until the frosting is thick enough to spread - about 2 minutes.
- Place a layer on plate, top side down; spread with 1 cup frosting; sprinkle with ½ cup chopped walnuts.
Repeat with second layer, top side down.
Frost cake with rest swirling decoratively.
Garnish edge with walnut halves.
Refrigerate until serving.
Serves 12.
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