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A large spherical cake shaped like a pumpkin with orange frosting, a black frosting Jack-O'-Lantern face, and a chocolate cone stem on a wooden surface.
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Halloween Cake Recipe

Make this Halloween cake recipe for a festive spooky dessert with easy steps and decorating ideas for Halloween parties and family baking.
Course Dessert
Cuisine American
Keyword halloween cake recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 4 minutes
Servings 20 slices
Calories 585kcal
Author C. Sophie

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.