Spiced Pumpkin Halloween Cake with Chocolate Ghosts
A moist, aromatic pumpkin sponge layered with vibrant marbled cream cheese frosting and topped with adorable white chocolate ghosts. This festive cake combines warm autumn spices with a playful, eye-catching design perfect for any spooky celebration.
Servings15 Portions
Prep Time30 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
15
- vegetable oil175 ml
- self-raising flour250 g
- bicarbonate of soda1 tsp
- ground cinnamon1 tsp
- ground ginger0.5 tsp
- ground nutmeg0.5 tsp
- ground cloves0.5 tsp
- salt0.5 tsp
- caster sugar200 g
- light brown soft sugar200 g
- eggs3
- pumpkin puree250 g
- milk150 ml
- vanilla extract1 tsp
- white chocolate200 g
- black edible icing pen1
- mini gold moon and star sprinkles1 tbsp
- soft cheese200 g
- unsalted butter, softened175 g
- icing sugar600 g
- orange and pink gel food colouring1
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/gas 4). Lightly oil two 20cm round cake tins and line the bases with baking parchment. In a large mixing bowl, sift together the self-raising flour, bicarbonate of soda, ground cinnamon, ginger, nutmeg, cloves, and 1/2 tsp of salt.
02
In a separate large bowl, whisk together the caster sugar, light brown sugar, vegetable oil, eggs, pumpkin purée, milk, and vanilla extract until the mixture is well combined and smooth.
03
Pour the wet ingredients into the dry flour mixture. Whisk gently until you have a smooth batter. Divide the batter evenly between the two prepared tins and shake them slightly to level the surface.
04
Bake for approximately 30 minutes, or until the cakes have risen and a skewer inserted into the center comes out clean. Allow the cakes to cool in their tins for 10 minutes, then transfer them to a wire rack to cool completely.
