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Spiced pumpkin Halloween cake

Delicious Spiced Pumpkin Halloween Cake for Festive Fun

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This Spiced Pumpkin Halloween Cake is the perfect dessert for autumn gatherings, featuring warm spices and whimsical decorations.
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Prep Time 40 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 200 ml Vegetable Oil Can substitute with canola or melted coconut oil.
  • 300 g Self-Raising Flour All-purpose flour with baking powder can be used.
  • 1 tsp Bicarbonate of Soda Essential leavening agent.
  • 1 tsp Ground Cinnamon Increase for a more intense flavor.
  • 1 tsp Ground Ginger Can replace with ground allspice.
  • 1 tsp Ground Nutmeg Omit if unavailable.
  • 1 pinch Ground Cloves Use sparingly or replace with more cinnamon.
  • 150 g Caster Sugar Can substitute with granulated sugar.
  • 100 g Light Brown Soft Sugar Dark brown sugar is a rich substitute.
  • 3 large Eggs Flax eggs can be used as a vegan alternative.
  • 250 g Pumpkin Purée Homemade purée gives extra freshness.
  • 100 ml Milk Plant-based milk works for dairy-free.
  • 1 tsp Vanilla Extract Pure vanilla yields the best results.
For the Icing
  • 200 g Soft Cheese Cream cheese is best.
  • 100 g Unsalted Butter Replace with vegan butter for dairy-free.
  • 300 g Icing Sugar Essential for sweetening and structure.
  • Orange and Pink Gel Food Colouring Liquid color can substitute if needed.
For the Decoration
  • 200 g White Chocolate Can use milk chocolate or omit.
  • 1 Black Edible Icing Pen Use to decorate ghost faces.
  • Mini Gold Moon and Star Sprinkles Optional festive decoration.

Equipment

  • Mixing bowls
  • Spatula
  • Cake tins
  • whisk
  • Oven
  • Microwave or double boiler

Method
 

Preparation
  1. Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease two 20cm round cake tins and line with baking parchment.
  2. In a large mixing bowl, sift together the flour, bicarbonate of soda, and spices. Add a pinch of salt.
  3. In a separate bowl, whisk together the vegetable oil, caster sugar, brown sugar, eggs, pumpkin purée, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and fold gently until just combined. Divide batter evenly between tins.
  5. Bake for approximately 30 minutes until golden and a skewer comes out clean. Cool in tins for 10 minutes.
  6. Turn cakes out onto a wire rack to cool completely.
Decoration
  1. Melt white chocolate and pour onto parchment paper to create ghost shapes. Chill until set.
  2. Beat soft cheese and unsalted butter until fluffy. Gradually add icing sugar and vanilla extract, mixing until creamy.
  3. Assemble the cake by stacking layers with orange icing, then decorate with white chocolate ghosts and optional sprinkles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure cakes cool completely before icing. Adjust spice levels to preference.

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