This is a lovely little cake for fall baking, especially if you want something that’s easy to make but looks a bit special. The cake is soft and full of warm spices, with a thick layer of fluffy brown sugar Swiss meringue on top. The meringue is lightly spiced with cinnamon, then toasted until golden, giving it a lovely marshmallow-like finish. This is a lovely little cake for fall baking, especially if you want something that’s easy to make but looks a bit special.
About this pumpkin meringue cake
What makes this pumpkin cake a little different is the topping. Instead of the usual cream cheese frosting, it has a thick layer of brown sugar Swiss meringue. The meringue is fluffy and marshmallow-like, with a hint of caramel flavor from the brown sugar and a little cinnamon to complement the pumpkin spices. If you’ve got eagle eyes, you might notice there’s no cinnamon in the meringue in my photos! I added it to the recipe after taking the pictures. It gives the meringue the prettiest little specks of cinnamon, so I wish I’d included it in the photos!
The cake underneath is really moist and soft, thanks to the pumpkin purée and oil. It stays that way for days, so it’s perfect for making ahead. Another handy thing about this recipe is that it uses two extra egg yolks in the cake and the leftover whites in the meringue, so nothing goes to waste!
Ingredients and substitutions
Here are the main ingredients you’ll need. Find the full amounts in the recipe card below.
For the pumpkin cake
- All-purpose flour: Gives the cake structure while keeping the crumb soft. For the best results, weigh the flour or spoon it into your measuring cup and level it off.
- Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling, which already contains sugar and spices. Homemade pumpkin purée can also work, provided it’s thick and not too watery.
- Vegetable oil: Keeps the cake soft and moist, even after a few days. Use a neutral-flavored oil such as canola or sunflower oil.
- Granulated sugar: Adds sweetness and helps keep the cake tender.
- Eggs: The cake uses one whole egg and two additional yolks. The extra yolks add richness and leave you with two egg whites to use for the meringue topping.
- Spices: A combination of cinnamon, nutmeg, ginger and cloves gives the cake its pumpkin spice flavor. You could substitute pumpkin pie spice if you have some on hand.
- Baking powder and baking soda: Both help the cake rise and give it a soft texture.
- Vanilla extract: Rounds out the flavor of the pumpkin and spices.
For the brown sugar Swiss meringue
- Egg whites: You’ll need two large egg whites, which are left over from making the cake.
- Soft brown sugar: This gives the meringue a slightly caramel-like flavor.
- Cinnamon: Just a little cinnamon adds warmth without overpowering the brown sugar. You can leave it out for a plain brown sugar meringue.
- Vanilla and salt: Vanilla adds flavor, while a pinch of salt balances the sweetness.
Swiss meringue
Swiss meringue is made by gently heating egg whites and sugar together before whipping them into a thick meringue. Heating dissolves the sugar and it gives the meringue a smooth texture that’s light and marshmallow-like. For this recipe, heat the egg whites and brown sugar to 160°F (71°C), whisking constantly. This temperature will ensure the sugar has dissolved and the egg whites have been heated.
Once heated, whip the mixture until it forms stiff, glossy peaks and the bowl feels cool to the touch. The meringue should be thick enough to hold its shape when spread over the cake.
Method
This cake comes together in two parts. First, bake the pumpkin cake and let it cool completely. Then make the Swiss meringue, spread it over the cake and toast it.
- In a medium bowl, whisk together the dry ingredients
- In a separate large bowl, whisk together the sugar, oil, egg yolks, whole egg, pumpkin purée, and vanilla until smooth
- Add the dry ingredients and use a spatula to gently fold everything together until no dry flour remains.
- Spread the batter evenly into the prepared pan and bake until the center springs back lightly when pressed. Let it cool.
- Add the egg whites, brown sugar, and salt to a clean, heatproof bowl. Place over a saucepan of gently simmering water and whisk constantly until the mixture reaches 160°F (71°C).
- Remove the bowl from the heat and beat with an electric mixer on medium-high speed until thick, glossy, and holding stiff peaks. Add the vanilla and cinnamon and beat briefly to combine.
- Spoon the meringue onto the cake and spread it out into a thick, fluffy layer. Use the back of a spoon to create swirls and peaks across the surface.
- Lightly toast the meringue with a kitchen torch, moving the flame continuously until the peaks are golden brown.
- Slice into 9 or 12 squares and serve.
Variations
- Plain brown sugar meringue: Leave the cinnamon out of the topping for a more pronounced caramel flavor.
- White sugar Swiss meringue: Replace the brown sugar with the same weight of granulated sugar for a lighter-coloured meringue with a more traditional marshmallow flavor.
- Without meringue: The pumpkin cake is delicious on its own, too. You could finish it with a dusting of powdered sugar or a brown butter cream cheese frosting.
Making ahead and storing
Making the cake ahead: Bake the pumpkin cake, let it cool completely, then wrap it tightly or store it in an airtight container. It can be kept at room temperature for 2 to 3 days before decorating, provided your kitchen is cool. You can also freeze the undecorated cake for up to 3 months.
Adding the meringue: For the best texture, make and toast the Swiss meringue on the day you plan to serve the cake.
Storing the decorated cake: The meringue is at its fluffiest when freshly made, but the decorated cake can be stored in the refrigerator for up to 2 days. The meringue will gradually lose some volume and may become a little softer.
Freezing: Freeze the cake without the meringue. Thaw it completely before decorating.
Related recipes
- Pumpkin Meringue Pie
- Pumpkin Monkey Bread
- Sourdough Pumpkin Pancakes
- Pumpkin Yeast Bread with Raisins
Pumpkin Cake with Brown Sugar Swiss Meringue
Equipment
- 8 x 8-inch (20 x 20 cm) square baking pan
- Electric mixer
- Kitchen torch
- Instant-read thermometer
Ingredients
Pumpkin Cake
- 190 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 280 g pumpkin purée plain, not pumpkin pie filling
- 150 g granulated sugar
- 105 g neutral vegetable oil
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla paste or extract
Spiced Swiss Meringue
- 2 large egg whites
- 100 g soft brown sugar
- 1 pinch fine salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pepitas Optional, for decorating
Instructions
Make the Pumpkin Cake
- Preheat the oven to 350°F (180°C) conventional. Grease and line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. 190 g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger
- In a large bowl, whisk together the granulated sugar, pumpkin purée, oil, egg yolks, whole egg and vanilla until smooth. 150 g granulated sugar, 150 g granulated sugar, 105 g neutral vegetable oil, 2 large egg yolks, 1 large egg, 1 teaspoon vanilla paste
- Add the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 30 to 33 minutes, until the center springs back lightly and a skewer inserted in the middle comes out clean or with a few moist crumbs.
- Let the cake cool to room temperature.
Make the Swiss Meringue
- Combine the egg whites, brown sugar, and salt in a clean, heatproof bowl. Set over a saucepan of gently simmering water, making sure the bowl does not touch the water. 2 large egg whites, 100 g soft brown sugar, 1 pinch fine salt
- Whisk continuously until the sugar dissolves completely and the mixture reaches 160°F (71°C).
- Remove from the heat and beat with an electric mixer on medium-high speed until thick and glossy with stiff peaks and the bowl feels cool to the touch.
- Add the cinnamon and vanilla and beat briefly to combine. 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract
Assemble
- Spoon the meringue over the cake. Spread into a thick layer and make swirls and peaks with the back of a spoon.
- Lightly toast with a kitchen torch until golden brown. Sprinkle with pepitas. Slice into 9 to 12 squares and serve.
