Haunting Pumpkin Delight Cake
Step into the spirit of the season with our Haunting Pumpkin Delight Cake! Inspired by the eerie charm of Sleepy Hollow, this whimsical cake isn't just a feast for the eyes; it's a delightful blend of warm spices and rich pumpkin flavor. Imagine the sweetness of autumn captured in a cake that not only tantalizes your taste buds but also serves as an enchanting centerpiece for your next Halloween party. The combination of moist pumpkin cake, creamy frosting, and a clever candy shell creates a stunning visual that’s sure to impress your guests. Dive into this ghoulishly delicious treat, and let the flavors whisk you away on a spooky culinary adventure! Will it vanish before midnight? Only time will tell!
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Orange candy melts
2 cups (Melt until liquid.)
Standard-sized balloons
Several (Blow up slightly underinflated.)
Edible paint powder (brown and black)
To taste (Mix with vodka to create paint.)
Vodka
4 teaspoons (Use as a liquid agent for paints.)
White sugar
4 cups (Add to cake batter.)
Vegetable oil
2½ cups (Mix with wet ingredients.)
Vanilla extract
2 teaspoons (Add to cake batter.)
Canned pumpkin
4 cups (Use in cake batter and frosting.)
Eggs
8 (Incorporate one at a time into batter.)
All-purpose flour
4 cups (Combine with other dry ingredients.)
Baking powder
6 teaspoons (Add to dry mixture.)
Baking soda
4 teaspoons (Add to dry mixture.)
Salt
½ teaspoon (Add to dry mixture.)
Ground cinnamon
4 teaspoons (Add to dry mixture.)
Unsalted butter
1 cup (Room temperature for frosting.)
Confectioners' sugar
3 cups (Add to frosting.)
Heavy whipping cream
2 tablespoons (Add to frosting.)
Nutmeg
½ teaspoon (Add to frosting.)
Pumpkin spice
1 teaspoon (Add to frosting.)
Cinnamon (for frosting)
½ teaspoon (Add to frosting.)
Orange food coloring
1 teaspoon (Add to frosting.)
Brown food coloring
¾ teaspoon (Add to frosting.)
Instructions
1
For the Candy Shell: In a medium saucepan or double boiler, gently heat the orange candy melts until they reach a liquid state (around 110°F). Carefully blow up several balloons, ensuring they are slightly underinflated. Dip the balloons into the candy melts, covering them in thin layers, and set them on a flat plate. Place them in the freezer until set (30 minutes). To remove the balloon, create a small hole with a pin and carefully peel the candy away from the balloon. If any pieces break, reheat the edges and press them back into place. Reserve any leftover melted candy for sealing the cake.
2
For the Pumpkin Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside. In a stand mixer, blend together 4 cups of sugar, 2½ cups of vegetable oil, 2 teaspoons of vanilla extract, and 4 cups of canned pumpkin until well combined. Add the eggs, one at a time, mixing well after each addition. Gradually fold in the dry ingredients until fully incorporated. Prepare six 7" round cake pans by greasing and flouring them evenly. Divide the batter among the pans (about 2 cups per pan) and bake three at a time for 30 minutes. Repeat with the remaining three pans. Once baked, allow the cakes to cool for 10 minutes before removing from pans and wrapping them in wax paper. Refrigerate until they are firm and ready to assemble.
3
For the Buttercream Frosting: In a stand mixer, beat the room temperature butter until light and fluffy. Gradually add the confectioners' sugar, mixing until combined. Add the heavy whipping cream, 4 tablespoons of canned pumpkin, nutmeg, pumpkin spice, cinnamon, and the food colorings. Continue beating until combined and the frosting is smooth. Taste and adjust sugar as needed.
4
Assembling the Cake: Slice each chilled cake round into crescent shapes. Begin stacking and frosting the crescent layers in two stages. Start with a horizontal layer of frosting, then add additional vertical layers to create a more organic pumpkin shape. Do not be discouraged by imperfections; they add to the rustic charm! Chill the cake frequently to maintain its structure. Once assembled, frost the entire cake with the remaining buttercream, creating vertical stripes for added texture. Use the leftover candy melts to seal the layers together. For a final touch, paint shadows with edible paint and carve fun jack-o-lantern features using a heated knife. Finally, cut a small hole at the back of the cake to insert a candle or LED light. This cake must be kept chilled but will wow your guests with its creativity and flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Haunting Pumpkin Delight Cake?
The Haunting Pumpkin Delight Cake is a whimsical, spooky-themed dessert inspired by Sleepy Hollow, featuring moist pumpkin cake, spiced buttercream, and a decorative candy shell.
How do I create the candy shell for the pumpkin cake?
The candy shell is made by dipping slightly underinflated balloons into melted orange candy melts (heated to 110°F) and freezing them for 30 minutes until set.
How long should the candy shells freeze?
The candy-coated balloons should be placed in the freezer for approximately 30 minutes to ensure they are fully set before removal.
What should I do if the candy shell breaks?
If pieces of the candy shell break, you can reheat the edges of the pieces and press them back together to seal them.
What is the oven temperature for the pumpkin cake?
The oven should be preheated to 350°F (175°C) before baking the cake layers.
How many eggs are required for the cake batter?
The recipe requires 8 eggs, which should be added to the wet ingredients one at a time.
How much canned pumpkin is needed for the recipe?
You will need a total of 4 cups of canned pumpkin for the cake batter and an additional 4 tablespoons for the buttercream frosting.
What size cake pans should I use?
This recipe requires six 7-inch round cake pans, which should be greased and floured before adding the batter.
How much batter goes into each cake pan?
Divide the pumpkin cake batter evenly among the six pans, using approximately 2 cups of batter per pan.
How long do the pumpkin cakes bake?
The cakes bake for 30 minutes. It is recommended to bake them in two batches of three if your oven space is limited.
How should I store the cakes after baking and before assembly?
After cooling for 10 minutes, remove the cakes from the pans, wrap them in wax paper, and refrigerate them until firm.
What ingredients are in the buttercream frosting?
The frosting consists of unsalted butter, confectioners' sugar, heavy whipping cream, canned pumpkin, nutmeg, pumpkin spice, cinnamon, and food coloring.
What food colorings are used for the frosting?
The recipe uses 1 teaspoon of orange food coloring and 3/4 teaspoon of brown food coloring to achieve the pumpkin look.
How do I shape the cake to look like a pumpkin?
Slice the chilled cake rounds into crescent shapes and stack them using horizontal and vertical layers of frosting to create an organic, rounded shape.
How do I create the vertical texture on the cake?
When frosting the final exterior, use the buttercream to create vertical stripes that mimic the natural ridges of a pumpkin.
What is the purpose of the edible paint?
Edible paint made from brown and black powder mixed with vodka is used to paint shadows on the cake for a more realistic and spooky effect.
How do I carve the jack-o-lantern face?
Use a heated knife to carefully carve jack-o-lantern features into the frosted cake and candy shell layers.
Can I add lighting to the cake?
Yes, you can cut a small hole at the back of the cake to insert a candle or an LED light for a glowing effect.
Does the Haunting Pumpkin Delight Cake need refrigeration?
Yes, the cake must be kept chilled to maintain its structure and keep the buttercream frosting firm.
What type of oil is best for the pumpkin cake batter?
The recipe specifically calls for 2.5 cups of vegetable oil to ensure the cake is moist.
How do I remove the balloon from the candy shell?
Poke a small hole in the balloon with a pin and carefully peel the candy away once it has fully set in the freezer.
What liquid is used to mix the edible paint powder?
The recipe uses 4 teaspoons of vodka as a liquid agent for the edible paint powders because it evaporates quickly.
What spices are included in the cake batter?
The cake batter is seasoned with 4 teaspoons of ground cinnamon and a half teaspoon of salt.
How do I ensure the frosting is smooth?
Beat the butter until light and fluffy before gradually adding the confectioners' sugar and remaining liquid ingredients in a stand mixer.
What is the role of the leftover candy melts?
Reserved melted candy is used during assembly to seal the cake layers and candy shell pieces together.
How many dry ingredients are mixed together for the cake?
The dry mixture includes all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Is the pumpkin in the frosting cooked?
No, the recipe uses 4 tablespoons of canned pumpkin mixed directly into the buttercream frosting.
Why should I underinflate the balloons?
Underinflating the balloons ensures they have a more rounded, pumpkin-like shape and are easier to coat with the candy melts.
What is the total amount of flour used?
The recipe calls for 4 cups of all-purpose flour for the pumpkin cake batter.
How do I maintain the cake's structure during assembly?
It is important to chill the cake frequently while stacking and frosting to prevent the layers from sliding.