Prepare to be transported to a world of pure culinary magic with this show-stopping Pumpkin Cake that's about to revolutionize your dessert game! Imagine a moist, spice-laden pumpkin cake crowned with the most ethereal, cloud-like seafoam frosting that literally melts in your mouth. This isn't just another cake - it's a seasonal sensation that will have your friends and family begging for the recipe. Whether you're looking to impress at a fall gathering or simply want to treat yourself to something extraordinary, this recipe promises to be your new autumn obsession!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup sugar (for frosting)
- 1/4 cup water (for frosting)
- 2 egg whites (for frosting)
- 1/2 tsp cream of tartar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of dry ingredients and removes any lumps.
- In a separate large bowl, whisk together sugar, pumpkin puree, vegetable oil, and eggs until smooth and well combined. Mix thoroughly to create a uniform batter.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center - it should come out clean with no wet batter.
- Remove from oven and let the cake cool completely in the pan for about 1 hour before frosting.
- For the Seafoam Frosting, combine sugar, water, egg whites, and cream of tartar in a heatproof bowl.
- Place the bowl over a pot of simmering water, creating a double boiler. Whisk constantly until the mixture reaches 160°F (71°C), which ensures food safety.
- Remove from heat and use an electric mixer to beat the mixture on high speed until stiff, glossy peaks form, approximately 7-10 minutes.
- Once the cake is completely cooled, spread the seafoam frosting evenly over the top using an offset spatula.
- For best presentation, you can create decorative swirls or peaks in the frosting using the back of a spoon.
- Let the frosted cake set for 30 minutes before slicing and serving. Store any leftovers in an airtight container in the refrigerator.
Tips
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake light and tender.
- Precise Frosting Temperature: Use a candy thermometer when making seafoam frosting to ensure food safety and perfect consistency.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a beautiful finish.
- Storage Hack: This cake stays fresh for 3-4 days when stored in an airtight container in the refrigerator.
- Decoration Tip: For a professional look, use a piping bag or offset spatula to create elegant frosting swirls.
- Spice Variation: Feel free to add a pinch of nutmeg or ground ginger to enhance the pumpkin cake's warm, autumnal flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 85mg
