If you’re hunting for a dessert that will wow your guests this spooky season, I can’t recommend this Jack-O’Lantern Halloween Cake Recipe enough. I absolutely love how this cake transforms an ordinary chocolate bundt cake into a festive and fun Halloween centerpiece. Whether you’re hosting a party or just want to impress the kids, this cake is moist, chocolatey, and finished with frosting artistry that brings the iconic jack-o’-lantern to life. Stick with me—I’ll share all my tips to make this cake a total showstopper in your kitchen.
Why You’ll Love This Recipe
- Visually Stunning: The design perfectly mimics a carved pumpkin, making it a centerpiece you’ll be proud to serve.
- Rich Chocolate Flavor: The cake itself is a moist and decadent chocolate bundt that chocolate lovers will devour.
- Fun to Decorate: I found the piping and frosting techniques really enjoyable, and they let you unleash your creative side.
- Family Favorite: My kids and friends all go crazy for this treat—it’s as delicious as it is festive.
Ingredients You’ll Need
The magic of this Jack-O’Lantern Halloween Cake Recipe starts with ingredients that work beautifully to create a tender, rich chocolaty crumb that holds up well to frosting and carving. I always recommend using room temperature eggs and milk for a smoother batter and softer crumb.
- Unsalted Butter: Using unsalted so you can control the salt level perfectly; melted butter also works great for greasing.
- Cocoa Powder: Opt for a good-quality, sifted cocoa powder for that deep chocolate flavor and to dust the pan.
- All-Purpose Flour: Plain flour works best to give structure without heaviness.
- Caster Sugar: I love superfine sugar here because it dissolves quickly, giving the cake a wonderfully fine crumb.
- Bicarbonate of Soda (Baking Soda): It gives the cake just the right lift and helps it rise evenly.
- Fine Salt: Enhances all the rich chocolate notes.
- Large Eggs: Room temperature eggs emulsify better, so don’t skip this step.
- Milk: Full-fat milk, room temperature, adds moisture and richness.
- American Buttercream Frosting: You’ll make three batches—it’s creamy and holds shape perfectly for carving.
- Food Gel Colors (Orange, Green, Black): These vibrant gels make the colors pop for the pumpkin, vines, and facial features—trust me, the gel food coloring beats liquid every time for vivid hues.
- Dark Chocolate (melted): Mixed into some frosting to create the stalk and add dimension.
Variations
I love making this recipe my own by tweaking it just a little. Don’t be afraid to personalize—you’ll find it rewarding! Whether it’s adjusting the sweetness, trying a different frosting, or changing the shape up, it’s fun to experiment.
- Gluten-Free Version: I once swapped the all-purpose flour for a gluten-free blend, and while the texture was a bit different, it still made a tasty cake! Just be sure your blend includes xanthan gum.
- Vegan Adaptation: I’ve experimented by substituting eggs with flax eggs and dairy butter with plant-based butter; the texture shifts slightly but the flavor stays lovely.
- Flavor Twist: A pinch of cinnamon or pumpkin pie spice in the batter brings a subtle fall flavor that pairs perfectly with the Halloween theme.
- Size Adjustments: If you don’t have a large bundt pan, halving the recipe for a smaller pan works great; just keep an eye on baking times.
How to Make Jack-O’Lantern Halloween Cake Recipe
Step 1: Prepare Your Bundt Pan for Success
Start by generously coating your bundt cake tin with melted unsalted butter—this part is crucial for a clean release later. I use a pastry brush or sometimes a folded paper towel to ensure every nook is covered. Then dust it with cocoa powder instead of flour, which adds just a bit more chocolate flavor and prevents cakes from sticking. Tap out any excess cocoa powder, so you don’t get clumps baked onto the cake sides.
Step 2: Mix Your Chocolate Bundt Cake Batter
This recipe makes two bundt cakes stacked to create the perfect pumpkin height, so remember to double the ingredient amounts if you want the full effect. Start by whisking together the all-purpose flour, caster sugar, baking soda, salt, and sifted cocoa powder in a large bowl. Then, with a mixer running on low speed, add softened butter one tablespoon at a time. After fully incorporating the butter, slowly add the eggs while letting the mixture blend well. Slowly pour in room temperature milk and mix for about 3-4 minutes. Don’t skip the scraping down of the bowl—this ensures a consistent batter without lumps.
Step 3: Bake the Cakes and Get Ready for Cooling
Pour your batter evenly into the prepared bundt pan. Smooth the top with a spoon or spatula to even it out. The cake bakes at a lower temperature than usual—140C (or 285F in a fan-forced oven)—for about 45-50 minutes. Insert a toothpick to check doneness; it should come out clean. I learned early on that trying to unmold the cake too soon leads to breakage, so I wait at least 10 minutes before flipping the cake onto a rack to cool fully before moving on to the second cake.
Step 4: Time to Frost and Decorate Your Jack-O’Lantern Halloween Cake Recipe
The frosting is where the cake really comes alive. You’ll color your American buttercream frosting with vibrant orange for the pumpkin body, green for the leaves, and chocolate and black to make the jack-o’-lantern’s stem and face details. I like to crumb coat the cake with a thin layer of orange frosting first and chill it for a couple of hours to lock in crumbs. Then, apply a thicker layer and sculpt flat edges with a spatula around the sides to mimic pumpkin grooves. For the face, use a skewer to outline where you want to carve, then carefully scoop out frosting (not cake!) with a small spatula and fill those areas with black frosting—this is like your “carving” moment. Finally, pipe chocolate frosting on top to create the stem, then add vines and leaves with green frosting using different piping nozzles for texture. It’s a bit like pumpkin magic!
Pro Tips for Making Jack-O’Lantern Halloween Cake Recipe
- Room Temperature Ingredients: I swear by letting your eggs and milk hit room temp—it makes your batter smooth and the cake super tender.
- Patience with Cooling: Don’t rush removing the cake from the pan; waiting for that 10-minute cooldown prevents crumbling and sticking disasters.
- Crumb Coating is Key: Applying a thin crumb coat and chilling it saves you from a crumbly, messy final layer and gives the cake a polished look.
- Take Your Time Carving: Use a skewer for guidelines and carve frosting gently to avoid gouging into the cake itself.
How to Serve Jack-O’Lantern Halloween Cake Recipe
Garnishes
I usually keep garnishes simple because the cake itself is so detailed. Some extra green piped leaves and tiny fondant pumpkins or candy corn around the base add a festive touch without stealing the spotlight. A light dusting of edible glitter can add a subtle magical shimmer that kids love.
Side Dishes
Pairing this cake with a glass of cold milk or a warm spiced apple cider elevates the experience. If you’re serving at a party, I like to set out small bowls of seasonal fruits, like sliced pears and crisp apples, that complement the rich chocolate without overwhelming.
Creative Ways to Present
One year I set the whole cake on a bed of autumn leaves on a rustic wooden board surrounded by mini pumpkins and LED tealights—created such a cozy vibe. You can also carve a simple candle holder pumpkin and place it right beside the cake for a festive table centerpiece everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap and store it in an airtight container in the fridge. It stays moist and delicious for up to 4 days. I usually slice it and keep it covered to avoid the frosting drying out.
Freezing
I’ve frozen this cake before after crumb coating but before final decorating, which makes decorating on the day much quicker. Wrap it well in plastic and foil, freeze for up to 2 months, then thaw overnight in the fridge before applying your final decorations.
Reheating
Since this is a frosted cake, reheating isn’t really needed. If you prefer warm cake, I find microwaving individual slices for 10 seconds or warm in a gentle oven just before serving works best without melting the frosting.
FAQs
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Can I use a smaller bundt pan for the Jack-O’Lantern Halloween Cake Recipe?
Absolutely! If your bundt pan is smaller, just halve the ingredient quantities to fit. Keep an eye on the baking time because smaller cakes will bake faster—start checking around 30-35 minutes to avoid overbaking.
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How long should I chill the cake between frosting layers?
Chilling the cake in the fridge for about 2 hours after crumb coating helps set the frosting and locks in crumbs, making the next layer easier to apply and smoothing overall.
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Can I prepare the frosting ahead of time?
Yes! Buttercream frosting keeps well in the fridge for a few days. Just bring it back to room temperature and give it a quick whip with a mixer before using to restore its creamy texture.
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What if I don’t have food gel coloring?
You can use liquid food coloring, but gel food coloring is better for bold colors and won’t thin out your frosting like liquid colors sometimes do. If using liquids, add sparingly and blend well.
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How do I get the pumpkin face to look so clean?
Take your time carving the frosting gently with a skewer and small spatula; don’t dig into the cake itself. Fill the carved grooves with black frosting and smooth carefully with an offset spatula for the best result.
Final Thoughts
I love this Jack-O’Lantern Halloween Cake Recipe because it’s more than just a cake—it’s an experience. From the moist chocolate layers to the playful, detailed decoration, it brings festivity and smiles to any Halloween gathering. Trust me, once you try it, you’ll want to make it every year! So grab your bundt pan, get cozy, and have fun carving your sweetest pumpkin yet.
Print
Jack-O’Lantern Halloween Cake Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour 40 minutes
- Total Time: 4 hours 10 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Create a festive and eye-catching Jack-O’Lantern Halloween Cake with rich chocolate bundt cake layers and vibrant American buttercream frosting. This layered bundt cake is expertly carved and decorated to resemble a classic pumpkin, making it the perfect centerpiece for your Halloween celebration.
Ingredients
Cake Tin Coating
- 125 g unsalted butter, melted
- Cocoa powder, for dusting
Chocolate Bundt Cake (for one cake)
- 350 g all-purpose flour (plain flour)
- 450 g caster sugar (superfine sugar)
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp fine salt
- 50 g cocoa powder, sifted
- 350 g unsalted butter, softened
- 4 large eggs (55g each), room temperature
- 350 g milk, room temperature
Frosting
- 3 batches American Buttercream Frosting
- 8 drops orange food gel
- 4 tbsp cocoa powder
- 100 g dark chocolate, melted
- 3 drops green food gel
- 5 drops black food gel
Instructions
- Cake Tin Coating: Use a pastry brush or paper towel to coat the inside of a large Bundt cake tin with melted butter. Dust generously with cocoa powder, then invert the tin and tap to remove excess cocoa. Set aside to prepare for cake batter.
- Preheat the Oven: Preheat a fan-forced oven to 140°C (285°F) or 160°C (320°F) if your oven is without a fan.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, caster sugar, bicarbonate of soda, fine salt, and sifted cocoa powder until thoroughly combined.
- Add Butter and Eggs: With a mixer on low speed, gradually add softened butter in tablespoon increments until incorporated. Then slowly add the eggs one at a time. After the eggs are mixed, slowly pour in the milk while mixing. Continue mixing for 3-4 minutes, then scrape down the sides of the bowl and mix for another 1-2 minutes until batter is smooth.
- Bake the Cake: Pour the batter into the prepared Bundt cake tin and spread evenly with a spoon. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before carefully flipping the cake out onto a cooling rack. Clean and dry the pan for the second batch.
- Second Cake: Repeat steps 3 to 5 to bake the second bundt cake. Allow both cakes to cool completely to room temperature. Use a serrated knife to level the flat bottoms for stacking.
- Prepare Frosting: Color one batch of American buttercream with 8 drops of orange food gel for the pumpkin base. For decorations, color 1/4 of another batch green with green food gel. To the remaining frosting, add cocoa powder and melted dark chocolate for chocolate frosting. Divide that chocolate frosting into two portions; add black food gel to one portion to create black frosting.
- Crumb Coat: Place a dab of orange frosting on a 10-inch cake board or large serving plate. Set the first cake curved side down on the board. Spread frosting on the flat side, then add the second cake flat side down on top. Apply a thin layer of orange frosting around the entire cake to trap crumbs. Chill in the refrigerator for 2 hours.
- Finish Frosting the Cake: Coat the chilled cake evenly with remaining orange frosting. Use an offset spatula to create multiple flat edges from bottom to top that resemble the shape of a pumpkin.
- Carve Pumpkin Face: Use a skewer to outline the facial features on the frosting. Carefully carve away the outlined frosting areas using a small spatula or knife without disturbing the cake. Fill carved areas with black frosting and smooth flat to simulate a carved pumpkin face.
- Create Stalk: Pipe the chocolate frosting on top of the pumpkin cake to form the pumpkin stalk. Smooth the sides with a small spatula for a natural look.
- Pipe Vines and Leaves: Divide remaining frosting between two piping bags fitted with a leaf tip and a small round tip. Use the round tip to pipe curling vines around the stalk, then add green leaves around and climbing up the stalk with the leaf tip.
Notes
- The Williams Sonoma Anniversary Bundt pan used measures 27 cm (10 inches) in diameter and 11 cm (4.5 inches) in height. If using a smaller Bundt pan, halve the recipe accordingly.
- Make two separate cakes as the recipe quantity is large; do not attempt to mix all batter at once to ensure even baking.
- Allow cakes to cool completely before leveling and frosting to avoid melting or sinking frosting layers.
- For a sharper pumpkin look, take your time carving the frosting and smoothing the black frosting.
- American buttercream frosting is recommended for stability and vibrant color results.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
