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Jack-O-Lantern Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 147 reviews
  • Author: Jaden
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes per cake layer (total approx. 24 minutes)
  • Total Time: 50 minutes
  • Yield: 8-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This festive Jack-O-Lantern Cake features a fun and spooky pumpkin face design baked right into the cake layers. Light and fluffy orange-tinted sponge cake layers are filled and topped with smooth whipped cream for a delightful balance of flavor and texture. Perfect for Halloween celebrations, this cake impresses with both its eye-catching appearance and delicious taste.

Ingredients

Scale

Cake Batter

  • 6 egg yolks
  • 4 Tbsp sugar
  • 4 Tbsp vegetable oil
  • 4 Tbsp whole milk
  • 2 tsp vanilla extract
  • 1 cup all purpose flour
  • 2 Tbsp cornstarch
  • 6 egg whites
  • 1/2 tsp vinegar
  • 4 Tbsp sugar (for egg whites)
  • 2-3 drops orange food gel
  • Black food coloring or gel

Whipped Cream Filling

  • 2 cups heavy whipping cream
  • 5-6 Tbsp confectioners sugar
  • Dash of salt
  • 2 tsp vanilla extract

Instructions

  1. Prepare the Pan and Design: Preheat the oven to 375°F (190°C). Grease an 8-inch circular pan with cooking spray and line it with parchment paper. Draw or trace a Jack-O-Lantern face on the parchment paper, fitting it exactly to the pan size.
  2. Mix Egg Yolks and Sugar: Whisk together the 6 egg yolks and 4 tablespoons sugar until smooth and pale. Set aside the egg whites for later use.
  3. Add Wet Ingredients: Add vegetable oil, whole milk, and 2 teaspoons vanilla extract to the egg yolk mixture and whisk thoroughly until fully combined.
  4. Combine Dry Ingredients: Sift in the all-purpose flour and cornstarch into the wet mixture. Whisk carefully until the batter is smooth. Add 2-3 drops of orange food gel to tint the batter orange.
  5. Whip Egg Whites: Using a stand mixer with the whisk attachment, whisk the 6 egg whites until frothy. Slowly add vinegar and 4 tablespoons sugar while continuing to whip until stiff peaks form.
  6. Fold Egg Whites: Gently fold the stiff egg whites into the orange batter just until combined, taking care not to deflate the batter.
  7. Create Black Batter for Design: Remove about 1/4 cup of the batter and mix in black food coloring to achieve a deep black color. Transfer this black batter to a piping bag.
  8. Pipe the Jack-O-Lantern Face: Pipe the black batter onto the prepared parchment in the shape of the Jack-O-Lantern design. Freeze the pan for 5-8 minutes to set the design.
  9. Pipe Orange Batter and Bake: Spread the remaining orange batter gently over the frozen black design to cover the pan evenly. Bake in the preheated oven for 8-9 minutes, or until the edges turn golden brown.
  10. Cool and Prepare Additional Layers: Remove the cake from the pan, peel off parchment while still warm. Use remaining batter to bake two more plain orange cake layers. Let all cake layers cool completely.
  11. Make Whipped Cream: In a clean stand mixer bowl fitted with a whisk attachment, whip together heavy cream, confectioners sugar, salt, and vanilla extract until stiff peaks form and cream holds shape.
  12. Assemble the Cake: On your serving plate, place one plain cake layer, pipe a generous layer of whipped cream, then top with the second plain cake layer. Repeat the whipped cream layer and then top the entire cake with the Jack-O-Lantern designed cake layer.
  13. Chill and Serve: Keep the assembled cake refrigerated until serving to maintain freshness and cream stability. Best enjoyed fresh but can be made ahead and wrapped tightly in plastic wrap.

Notes

  • Ensure stiff peaks form when whipping egg whites for the batter to keep the cake light and airy.
  • Do not overfold the egg whites into the batter to prevent deflation and runny texture.
  • Use gel food coloring for vibrant, rich orange and black colors without thinning the batter.
  • Assemble cake on a flat surface to keep layers even and stable.
  • Store assembled cake in the fridge tightly wrapped to keep it fresh for up to 2 days.
  • For ease, drawing the Jack-O-Lantern face on parchment paper beforehand helps guide the piping design.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 280
  • Sugar: 20g
  • Sodium: 90mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0.5g
  • Protein: 4g
  • Cholesterol: 110mg

Find it online: https://yummyhere.com/jack-o-lantern-cake-recipe/