This cake was quite the challenge for me this week but also the most rewarding and perfect for the Halloween season. I think my favourite thing about this cake is that it’s easier to make than I thought. Which is perfect for you because now you’ll have an easy breakdown of how to pull this cake off for your own Halloween party.
Be sure to check out my video below so you can watch to see me make this cake from scratch.
Instead of colouring my fondant, I decided to paint the eye and veins onto the white. Because I wanted to glaze the eye so that it still looked wet, I found this method worked well because the glaze allowed the colours to blend well together.
For my glaze I used some melted down glucose syrup and ONLY GLAZED OVER ONE COLOUR At A TIME! This is very important because the colours CAN SMUDGE, so beware of that. It’s also important to note here that I did NOT glaze over the veins at all, only the white of the eye!
Lastly, I made use of strawberry jam dyed red for the thick bloody veins at the bottom of the eye.
Watch how I made this cake here:
- Prep Time: 30m
- Cook Time: 40m
- Total Time: 1h 10m
- Category: Sweet Tooth
- 360 grams (2 3/4 cups) All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Ginger
- 2 cups (400g) Granulated Sugar
- 1/2 teaspoon Salt
- 170 grams Unsalted Butter (cut into 1/2 inch slices)
- 4 Eggs
- 1/4 cup Vegetable Oil
- 425 grams Pumpkin (Cooked/Steamed/Canned)
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
Spiced Cream Cheese Frosting
- 1 1/2 cups (382g) Unsalted Butter, Softened
- 1 1/2 packages (339g) Cream Cheese
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1 teaspoon Ground Ginger (sifted)
- 6 1/2 cups Icing Sugar (Soft/Sifted)
For Pumpkin Cake
- Preheat your oven to 180 degrees celsius. & Grease 3 eight inch pans.
- In a mixing bowl add your dry ingredients. With the mixer on low speed, mix the dry ingredients for 30 seconds so they are all well blended.
- Add the slices of butter a few slices at a time.
- Mix until the batter looks like a course sandy consistency.
- In another bowl combine the eggs, oil, pumpkin, milk and vanilla. Whisk until well blended and set aside.
- With the mixer on low speed, slowly add half of the wet mixture. Increase the speed to medium for 1 1/2 minutes. Scrape bottom and sides of bowl.
- Add the remaining mixture in 2 pourings, beating for 20 seconds after each addition.
- Bake at 180 degrees Celsius for 30-35 minutes.
- Mix the butter and cream cheese until smooth. Add the vanilla and spices.
- With the mixer on low speed gradually add the icing sugar 1 cup at a time, until you've reached a good piping consistency.