Just in the nick of time, I have managed to both bake and decorate a Halloween pumpkin layer cake to take along to a friend’s Halloween/Trick or Treat party.
The four layer sponge is sandwiched with vanilla buttercream and home made bramble jam before being iced and decorated with spiders in a giant spiderweb.
The pumpkin sponge is largely based upon a carrot cake recipe and the joy of using pumpkin is that the sponge stays fresh for several days. You could use freshly cooked or tinned pumpkin puree for this recipe as both work equally well. I can vouch for this having tested out both.
Here are some more Halloween bakes for you to enjoy:
Pumpkin cupcakes with avocado buttercream icing – Veggie Desserts
Halloween wicked witch finger cookies – Little Sunny Kitchen
Ghostly Eton Mess – Lovely Appetite
Spiced pumpkin cake – Baking Queen
Halloween Traybake – The Botanical Baker
Digestive Mummies – Casa Costello
Halloween Pumpkin Layer Cake
- For the cake:
- 4 eggs
- 230 ml sunflower/light olive oil
- 300 g light brown muscovado sugar
- 1 tbsp vanilla extract
- 430 g self raising flour sifted
- 2 tsp baking powder sifted
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- pinch of salt
- 400 g pumpkin puree tinned or fresh
- For the buttercream:
- 250 g unsalted butter softened
- 2 tsp vanilla extract
- 500 g icing sugar sifted
- 4 tbsp milk
- For decorating:
- Bramble or blackberry jam
- Black glace icing
- Plastic spiders
- For the sponge cakes:
- Place the eggs, oil, sugar and vanilla into the bowl of a food mixer and blend until the mixture comes together into a smooth batter
- Add in the sifted flour, baking powder, spices and salt then bring the mixture together slowly
- Fold in the pumpkin puree
- Divide the cake mix between two lined 23cm(approx) cake tins and bake in a pre-heated oven for 35-40 minutes until springy to the touch
- Remove cakes from the oven and allow to cool completely before icing
- For the buttercream:
- Whip the butter and vanilla in a food mixer until pale in colour
- Add in the sifted icing sugar and milk and whisk together starting slowly and increasing the speed once the icing begins to come together
- Whisk until the icing is smooth and creamy. Add a little more milk if the icing is very thick. This will make it easier to spread.
- For assembling the cake:
- Split each cake into two so you have four pieces of sponge
- Spread the first three layers with a think layer of buttercream followed by a layer of jam
- Sandwich each layer together then top with the fourth piece of sponge and cover the cake completely with the rest of the buttercream, smoothing the sides and top to form a flat surface
- Decorate your cake with a spiderweb using black glace icing
- Add plastic spiders, as many as you have!
This cake will keep well, if covered, for up to a week. You could also replace the pumpkin with butternut squash.