Halloween is the perfect excuse to get baking and go over the top with some spook-tacular treats. Whether you’re hosting a Halloween party or just taking your little goblins out trick-or-treating, this frightfully tasty Pumpkin Cake will be an instant hit…
Pumpkin Cake recipe
You will need:
Two dome shaped cake or bunt cake tins or a giant cupcake mould
Ready roll icing in orange, green and black
250g caster sugar
250g self-raising flour
4 medium eggs
1 tsp vanilla essence
200g of milk chocolate chips
(Optional ingredients: a can of pumpkin purée)
Ready made chocolate and vanilla buttercream icing
Mix the sugar, flour, margarine and eggs together in a mixer. Once all ingredients have mixed together, add the vanilla essence and mix again for another minute or so.
If you plan to add the pumpkin purée now is the time to do so. Stir it slowly in with a wooden spoon but only stir a few times then stir in the chocolate chips.
You can use a giant cupcake mould to bake the cake in or tins of your choice. Once the tin has been generously greased with butter, separate the mix between the two parts of the tin.
Place in a preheated oven at 180 degrees for 20-25 minutes or until the cake is cooked. Use a skewer or knife to pierce the sponge – if it comes out dry, the cake has been cooked thoroughly.
Leave to cool and then ease out onto a wire rack to cool completely.
Once cooled, spread a thick layer of chocolate buttercream on the top of one side of the cake, then join and sandwich with the other half.
Using a sharp knife, trim layers of the cake off until it resembles the shape of a pumpkin.
Cover the cake entirely with a thin layer of the vanilla buttercream. This will keep the cake smooth and make it ready to be iced with the royal icing.
Once covered with the buttercream, place in the fridge for 30mins
Sift some icing sugar on a work surface and, with a rolling pin, roll out the orange icing (enough to cover the cake). Then roll out a small amount of green and black royal icing.
Place the cake on the cake board.
Cover the cake with the orange icing, smooth downwards over the cake to cover it and trim off any extra icing you have at the bottom – this doesn’t have to be perfect – it is a pumpkin after all!
Using the green icing make some leaves at the top of the pumpkin, you can be as basic or as adventurous as you like at this stage.
Finally, to bring your cake to life, cut out three triangles from the black royal icing and using a tiny amount of buttercream icing to stick to the pumpkin for the eyes and nose… and do the same for the mouth.
And there you have it – your Pumpkin Cake is ready to devour…
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Chara Georgiou, Guest Baker
View all posts by Chara Georgiou, Guest Baker