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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Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
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.
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.
Pour the batter evenly into the prepared bundt pans and smooth the tops with a spatula.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans for 10-15 minutes, then carefully invert them onto a wire rack to cool completely.
Once the cakes are fully cooled, trim the bottoms of each bundt cake if necessary to ensure they sit flat when stacked.
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.
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.
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.
Tint any remaining buttercream frosting with green food coloring and pipe it onto the top of the cake to form a leafy stem.
Roll and shape the green fondant to create vines or additional decorations as desired, attaching them to the cake for a festive finish.
Refrigerate the cake for at least 30 minutes to set the decorations before serving.
Slice, serve, and enjoy your spooky Jack O' Lantern Cake!
Nutrition Facts
Calories |
9835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.8 g | 457% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 102.8 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 1600.5 g | 582% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 1265.8 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 632 mg | 49% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
