Name: Jack-O’Lantern Halloween Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 125 g unsalted butter (melted, for greasing); Cocoa powder (for dusting cake tin); 350 g all-purpose flour (plain flour); 450 g caster sugar (superfine sugar); 1 tsp bicarbonate of soda; 1 tsp fine salt; 50 g cocoa powder (sifted); 350 g unsalted butter (softened); 4 large eggs (55g each, room temperature); 350 g milk (room temperature); 3 batches American Buttercream Frosting; 8 drops orange food gel; 4 tbsp cocoa powder; 100 g dark chocolate (melted); 3 drops green food gel; 5 drops black food gel

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Introduction

This Jack-O’Lantern Halloween Cake is a festive and fun way to celebrate the spooky season. With rich chocolate bundt cakes stacked and frosted to look like a glowing pumpkin, it’s perfect for parties or a seasonal treat. Let’s dive into creating this edible work of art.

A round cake shaped like a pumpkin with bright orange smooth frosting covers the entire surface, creating one main layer representing the pumpkin body. The front shows a carved Jack-o'-lantern face with two black triangle eyes, a small black triangle nose, and a wide smiling mouth with a black jagged edge, all deeply colored to stand out against the orange. On top of the pumpkin cake, there is a brown short stem made of frosting with green frosting vines and leaves curling and twisting outward, adding a touch of natural texture and detail. The cake sits on a simple white round plate on a white marbled surface, with a white tiled wall blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125 g unsalted butter (melted, plus 350 g softened)
Cocoa powder (to dust and 50 g sifted)
350 g all-purpose flour (plain flour)
450 g caster sugar (superfine sugar)
1 tsp bicarbonate of soda
1 tsp fine salt
4 large eggs (55 g each, room temperature)
350 g milk (room temperature)
3 batches American Buttercream Frosting
8 drops orange food gel
4 tbsp cocoa powder (for frosting)
100 g dark chocolate (melted)
3 drops green food gel
5 drops black food gel

Instructions

Step 1: Prepare the cake tin by brushing the inside of a large Bundt cake tin with melted butter, then dust it with cocoa powder. Tap out excess cocoa powder and set the tin aside.
Step 2: Preheat your oven to 140°C fan-forced (160°C without fan / 285°F fan-forced, 320°F without fan).
Step 3: In a large bowl, whisk together the flour, sugar, bicarbonate of soda, salt, and sifted cocoa powder until evenly combined.
Step 4: Using a mixer on low speed, add the softened butter one tablespoon at a time. Gradually add the eggs, mixing well, then slowly pour in the milk. Mix for 3-4 minutes, scrape the bowl, then mix for another 1-2 minutes until smooth.
Step 5: Pour the batter into the prepared cake tin, spread evenly, and smooth the surface. Bake for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a rack to cool completely. Repeat to bake the second cake.
Step 6: Prepare the frosting by mixing the orange food gel into two batches of buttercream to color them orange. Reserve one batch for covering and decorating.
Step 7: Color 1/4 of the remaining frosting green with food gel. Mix cocoa powder and melted dark chocolate into 2/3 of the frosting for chocolate flavor, then divide this chocolate frosting into two parts. Add black food gel to one part to make black frosting.
Step 8: To assemble, attach the first cake layer curved side down on a serving plate with a dab of orange frosting. Spread orange frosting over the flat side, then place the second cake layer flat side down on top.
Step 9: Apply a thin crumb coat of orange frosting over the cake to trap crumbs. Chill in the fridge for 2 hours.
Step 10: Apply the remaining orange frosting evenly, smoothing from bottom to top to create ridges that mimic a pumpkin’s surface.
Step 11: Use a skewer to mark the pumpkin face on the frosting. Carefully carve out the design by removing frosting (not cake) with a small spatula or knife. Fill the carved areas with black frosting and smooth.
Step 12: Pipe the chocolate frosting on top of the cake to form the pumpkin stalk, smoothing the sides with a spatula.
Step 13: Using two piping bags, one with a leaf tip and the other with a small round tip, pipe vines with the round tip around the stalk, then add small leaves with the leaf tip for decoration.

Tips & Variations

For best results, bake the two cakes separately to avoid overcrowding the oven or mixing a large batch of batter at once.
Use gel food coloring for vibrant, intense frosting colors without altering the texture.
Try carving the pumpkin face with different expressions to personalize your cake.
If you don’t have a Bundt pan, use two round cake pans and carve the ridges with a knife before frosting.

Storage

Store the decorated cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 4 days and bring to room temperature before serving. Avoid freezing as it may affect the frosting texture.

How to Serve

A single slice of dark brown chocolate cake with a dense, moist texture sits on a white plate. The cake has one thick layer with a smooth, thick layer of bright orange frosting on top, decorated with small green frosting accents. A gold cake server is partially under the slice, with some crumbs and bits of frosting on it and the plate. The background has a soft focus of white subway tiles and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend suitable for cakes. Make sure it includes xanthan gum for structure, or add it separately.

What if I don’t have gel food coloring?

You can use liquid food coloring, but be cautious with the quantity to avoid thinning your buttercream. Gel colors provide better vibrancy and consistency.