Halloween Pumpkin Layer Cake
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
Course: Cakes, Halloween, Tea Time
Cuisine: American
Keyword: halloween pumpkin layer cake
Servings: 16
Author: Laura Scott
Ingredients
  • 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
Instructions
  1. For the sponge cakes:
  2. 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
  3. Add in the sifted flour, baking powder, spices and salt then bring the mixture together slowly
  4. Fold in the pumpkin puree
  5. 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
  6. Remove cakes from the oven and allow to cool completely before icing
  7. For the buttercream:
  8. Whip the butter and vanilla in a food mixer until pale in colour
  9. Add in the sifted icing sugar and milk and whisk together starting slowly and increasing the speed once the icing begins to come together
  10. 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.
  11. For assembling the cake:
  12. Split each cake into two so you have four pieces of sponge
  13. Spread the first three layers with a think layer of buttercream followed by a layer of jam
  14. 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
  15. Decorate your cake with a spiderweb using black glace icing
  16. Add plastic spiders, as many as you have!
Recipe Notes

This cake will keep well, if covered, for up to a week. You could also replace the pumpkin with butternut squash.