Halloween Pumpkin Cake

Average: 5 (2 votes)
(2 votes)
Halloween Pumpkin Cake
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5 h. 1 min


For the cake
10 ounces butter
12 ounces sugar
2 teaspoons Vanilla
8 eggs
18 ounces Pastry flour
4 teaspoons Baking powder
9 ounces Pumpkin
9 ounces Whipped cream
1 package whipped cream stabilizer
butter (for the pan)
breadcrumbs (for the pan)
10 ounces butter
10 ounces Vegetable fat (i.e. crisco)
4 eggs
14 ounces sugar
Food coloring (red and green)
For decoration
1 Rolled pastry with chocolate fillings
How healthy are the main ingredients?
sugarsugarPumpkinWhipped creameggegg

Preparation steps


For the cake, butter a savarin pan and sprinkle with breadcrumbs. Beat butter and eggs until foamy. Stir in sugar and vanilla sugar. Stir in flour and baking powder. Dice pumpkin pulp and simmer in water for 10 minutes. Press through a sieve to form a purée and mix into batter.

Divide batter in half. Place 1/2 the batter in prepared pan and bake in the oven at 350°F for 1 hour. Loosen from the mold and let cool. Bake second half of batter in a similar manner.


Beat cream with stabilizer until stiff. Place one cake on a very large plate with the round side down. Spread cream over the top and set second cake on cream, round side up.

For the frosting, beat butter and vegetable fat until fluffy. Alternately beat sugar and eggs into creamed butter. Dye 1/3 the frosting with the green food coloring. Dye the rest with red until a red-orange color is produced. Apply orange buttercream to the assembled cake with a thick brush. In the middle of the top of the cake, use green buttercream for the stem. Use licorice and rolled pastry to form eyebrows, eyes, mouth and nose. Chill cake for 2 hours before serving.