Are you looking for a Halloween cake recipe that’s both spooky and delicious? Look no further! This easy Halloween cake recipe is perfect for the spooky season. With its moist chocolate cake, creamy orange frosting, and adorable pumpkin shape, this cake is sure to be a hit at any Halloween party. In this article, we’ll guide you through the process of making this amazing cake, from preparation to decoration.

Why You’ll Love This Recipe

• Easy to make: This recipe is perfect for beginners, with simple instructions and minimal ingredients.
• Delicious: The combination of moist chocolate cake and creamy orange frosting is a match made in heaven.
• Adorable: The pumpkin shape and Jack-O’-Lantern face make this cake a perfect centerpiece for any Halloween party.
• Customizable: You can customize this recipe to fit your needs, whether you’re looking for a gluten-free, dairy-free, or vegan option.

Key Ingredients & Substitutions

To make this Halloween cake recipe, you’ll need the following ingredients:

• 3.5 cups all-purpose flour
• 1 cup Dutch-process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 teaspoons pumpkin pie spice
• 1.5 cups unsalted butter, softened
• 2.5 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons alcohol-free vanilla extract
• 1 cup whole milk, room temperature
• 1 cup full-fat sour cream
• 2 cups unsalted butter, softened (for frosting)
• 6 cups powdered sugar, sifted
• 4 tablespoons heavy cream
• 1 teaspoon orange food gel
• 1/2 teaspoon black food gel
• 1 chocolate-coated ice cream cone

If you’re looking for substitutions, you can try the following:

• Replace the all-purpose flour with gluten-free flour for a gluten-free option.
• Use dairy-free milk and sour cream for a dairy-free option.
• Replace the eggs with flax eggs or applesauce for a vegan option.

Step-by-Step Instructions

To make this Halloween cake recipe, follow these steps:

1. Preheat your oven to 350°F (175°C). Generously grease two 10-cup or 12-cup fluted Bundt pans with butter and dust with cocoa powder, tapping out the excess to prevent a white residue on the finished cake.

2. In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, sea salt, and pumpkin pie spice until well combined.

3. In a separate large bowl or stand mixer, cream 1.5 cups of softened butter and the granulated sugar on medium-high speed for 3 to 5 minutes until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Mix in the alcohol-free vanilla extract and the sour cream until smooth.

5. Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.

6. Divide the batter evenly between the two prepared Bundt pans. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

7. Cool the cakes in the pans for 20 minutes before inverting them onto wire racks to cool completely. Once cool, use a large serrated knife to level the flat bottom of each cake so they can be stacked flush.

8. Prepare the buttercream by beating 2 cups of softened butter with the powdered sugar, heavy cream, and remaining vanilla extract until stiff and smooth. Remove 1 cup of frosting to a small bowl and tint it with black food gel. Tint the remaining frosting with orange food gel.

9. Place one cake leveled-side up on a cake board. Spread a layer of orange frosting over the top. Place the second cake leveled-side down on top of the first to create a spherical pumpkin shape.

10. Apply a thin ‘crumb coat’ of orange frosting over the entire cake and chill in the refrigerator for 30 minutes to set. Apply a final thick layer of orange frosting, using the natural ridges of the Bundt shape to guide your spatula for a pumpkin texture.

11. Use a small offset spatula to etch a Jack-O’-Lantern face into the frosting. Fill the etched areas with the black-tinted frosting. Place the chocolate-coated ice cream cone upside down in the center hole of the top cake to serve as the stem.

For more Halloween food ideas, check out our article on Halloween Food Ideas. If you’re looking for a different dessert option, consider making Tropical Mango Pancakes or Frozen Cheesecake Pops.

When storing your cake, be sure to follow cold food storage guidelines to keep it fresh. You can also refer to food safety guidelines for leftovers for more information on how to handle and store leftover cake.

Expert Chef Tips & Troubleshooting

• To ensure that your cake is moist and delicious, make sure to not overmix the batter.
• If you’re having trouble getting the cake to release from the pan, try greasing the pan with more butter or dusting it with more cocoa powder.
• To prevent the frosting from becoming too thin, make sure to add the powdered sugar gradually and mix well after each addition.

Storage, Make-Ahead & Reheating

• To store the cake, place it in an airtight container in the refrigerator for up to 3 days.
• To freeze the cake, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag for up to 2 months.
• To reheat the cake, thaw it overnight in the refrigerator and then let it come to room temperature before serving.

Halloween Cake Recipe

C. Sophie

Make this Halloween cake recipe for a festive spooky dessert with easy steps and decorating ideas for Halloween parties and family baking.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 4 minutes mins

Course Dessert

Cuisine American

Servings 20 slices

Calories 585 kcal

Equipment

• 10-cup or 12-cup fluted Bundt pan
• Stand mixer
• Large bowl
• Whisk
• Rubber spatula

Ingredients

  

Cake

• 3.5 cups all-purpose flour
• 1 cup Dutch-process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 teaspoons pumpkin pie spice
• 1.5 cups unsalted butter, softened
• 2.5 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons alcohol-free vanilla extract
• 1 cup whole milk, room temperature
• 1 cup full-fat sour cream

Frosting

• 2 cups unsalted butter, softened
• 6 cups powdered sugar, sifted
• 4 tablespoons heavy cream
• 1 teaspoon orange food gel
• 0.5 teaspoon black food gel
• 1 chocolate-coated ice cream cone

Instructions

 

• Preheat your oven to 350°F (175°C). Generously grease two 10-cup or 12-cup fluted Bundt pans with butter and dust with cocoa powder, tapping out the excess to prevent a white residue on the finished cake.
• In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, sea salt, and pumpkin pie spice until well combined.
• In a separate large bowl or stand mixer, cream 1.5 cups of softened butter and the granulated sugar on medium-high speed for 3 to 5 minutes until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Mix in the alcohol-free vanilla extract and the sour cream until smooth.
• Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
• Divide the batter evenly between the two prepared Bundt pans. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
• Cool the cakes in the pans for 20 minutes before inverting them onto wire racks to cool completely. Once cool, use a large serrated knife to level the flat bottom of each cake so they can be stacked flush.
• Prepare the buttercream by beating 2 cups of softened butter with the powdered sugar, heavy cream, and remaining vanilla extract until stiff and smooth. Remove 1 cup of frosting to a small bowl and tint it with black food gel. Tint the remaining frosting with orange food gel.
• Place one cake leveled-side up on a cake board. Spread a layer of orange frosting over the top. Place the second cake leveled-side down on top of the first to create a spherical pumpkin shape.
• Apply a thin ‘crumb coat’ of orange frosting over the entire cake and chill in the refrigerator for 30 minutes to set. Apply a final thick layer of orange frosting, using the natural ridges of the Bundt shape to guide your spatula for a pumpkin texture.
• Use a small offset spatula to etch a Jack-O’-Lantern face into the frosting. Fill the etched areas with the black-tinted frosting. Place the chocolate-coated ice cream cone upside down in the center hole of the top cake to serve as the stem.

Notes

Nutritional information:

• Calories: 585
• Protein: 6g
• Carbohydrates: 75g
• Fat: 32g
• Saturated fat: 20g
• Cholesterol: 115mg
• Sodium: 315mg
• Potassium: 320mg
• Fiber: 2g
• Sugar: 58g

Tip: Let the cake cool completely before serving.

Keyword halloween cake recipe

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