Jack O Lantern Cake
Transform your Halloween celebration with this show-stopping Jack O’ Lantern Cake, a spiced pumpkin masterpiece bursting with fall flavors and decorated for spooky season delight. Perfectly moist and infused with aromatic cinnamon and nutmeg, this festive cake is baked in two bundt pans and stacked to create an eye-catching pumpkin shape. Topped with vibrant orange buttercream frosting, carved black fondant features, and whimsical green fondant vines, it’s a dessert that doubles as a centerpiece. Whether you're hosting a Halloween party or looking for a fun baking project, this Jack O’ Lantern Cake is guaranteed to impress and satisfy both kids and adults alike. Bring a touch of seasonal sweetness to your table with this creative and delicious treat!
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Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons salt
- 1 cup pumpkin puree
- 0.75 cup vegetable oil
- 4 eggs
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 6 drops orange food coloring
- 3 drops green food coloring
- 3 cups buttercream frosting
- 0.5 pounds black fondant
- 0.25 pounds green fondant
- 1 spray non-stick cooking spray
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and flour two bundt pans or spray them with non-stick cooking spray to prevent the cake from sticking.
Step 2
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 3
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, vanilla extract, and orange food coloring until the mixture is smooth and uniform in color.
Step 4
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to ensure the cake stays light and fluffy.
Step 5
Pour the batter evenly into the prepared bundt pans and smooth the tops with a spatula.
Step 6
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Step 7
Allow the cakes to cool completely in the pans for 10-15 minutes, then carefully invert them onto a wire rack to cool completely.
Step 8
Once the cakes are fully cooled, trim the bottoms of each bundt cake if necessary to ensure they sit flat when stacked.
Step 9
Spread a thin layer of buttercream frosting on the flat surface of one bundt cake, then place the other bundt cake on top to create a pumpkin shape.
Step 10
Use the buttercream frosting to cover the entire exterior of the cake, creating a smooth surface for decoration. Add additional orange food coloring to the frosting as needed for vibrant color.
Step 11
Knead and roll out the black fondant and use cookie cutters or a knife to create Jack O' Lantern face shapes (eyes, nose, and a mouth). Attach the fondant shapes to the sides of the frosted cake.
Step 12
Tint any remaining buttercream frosting with green food coloring and pipe it onto the top of the cake to form a leafy stem.
Step 13
Roll and shape the green fondant to create vines or additional decorations as desired, attaching them to the cake for a festive finish.
Step 14
Refrigerate the cake for at least 30 minutes to set the decorations before serving.
Step 15
Slice, serve, and enjoy your spooky Jack O' Lantern Cake!
Nutrition Facts
| Serving size | 2749.1 grams (2749.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9835 |
| Total Fat 356.80g | 457% |
| Saturated Fat 134.10g | 671% |
| Polyunsaturated Fat 102.80g | |
| Cholesterol 1151mg | 384% |
| Sodium 4685mg | 204% |
| Total Carbohydrate 1600.50g | 582% |
| Dietary Fiber 19.90g | 71% |
| Total Sugars 1265.80g | |
| Protein 72.50g | 145% |
| Vitamin D 218IU | 1089% |
| Calcium 633mg | 49% |
| Iron 26mg | 145% |
| Potassium 1702mg | 36% |
Source of Calories