Get into the Halloween spirit with a fun and festive Pumpkin-Shaped Cake! This delicious treat combines the rich flavours of pumpkin with a moist cake texture, made extra fluffy by the addition of eggs. Shaped like a pumpkin and decorated with vibrant orange frosting, this cake is perfect for Halloween parties and fall celebrations. Whether you’re hosting a spooky gathering or enjoying a cozy night in, this pumpkin-shaped cake will add a festive touch to your dessert table. Let’s get started!
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or buttermilk
For the Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream or milk
- Orange food coloring (for the pumpkin look)
- Green food coloring (for the stem and leaves)
- Pretzel rod or chocolate cone (for the stem)
Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two Bundt cake pans (this will create the pumpkin shape when assembled).
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a separate bowl, beat the eggs, granulated sugar, brown sugar, oil, vanilla extract, and milk together until smooth. Stir in the pumpkin puree.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure a light and fluffy cake.
- Bake the Cakes: Divide the batter evenly between the two prepared Bundt pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, beating until light and fluffy. Add a few drops of orange food coloring and mix until you achieve the perfect pumpkin color. For the leaves and stem, set aside a small amount of frosting and color it green.
- Assemble the Pumpkin Shape: Once the Bundt cakes have cooled, level the bottoms of the cakes if necessary so they can sit flat. Place one Bundt cake upside down (flat side up) on a serving plate. Spread a layer of frosting on top, then place the second Bundt cake on top (flat side down) to create a pumpkin shape.
- Decorate the Cake: Cover the entire cake with the orange frosting. Use the green frosting to create leaves around the top of the cake. Insert a pretzel rod or chocolate cone into the centre of the cake to form the stem.
- Add Finishing Touches: If desired, use a toothpick or knife to create vertical lines on the cake to resemble a pumpkin's ridges. You can also pipe more green frosting around the base of the stem to create vines.
- Chill and Serve: Place the cake in the fridge for 15-20 minutes to set the frosting before serving. Slice and enjoy your festive Pumpkin-Shaped Halloween Cake!
Conclusion
This Pumpkin-Shaped Halloween Cake is not only visually stunning but also full of rich fall flavours. Eggoz eggs make the cake light and fluffy, while the creamy buttercream frosting adds a sweet finish. Shaped like a real pumpkin, it’s the perfect dessert to wow your guests at any Halloween or fall gathering. Get creative with the decorations and enjoy the festive spirit of the season!