Description
This Jack-O-Lantern Cake is a festive and fun Halloween dessert featuring a beautifully piped pumpkin face design on a light and fluffy sponge cake, layered with sweet whipped cream. Perfect for parties and celebrations, it combines a delicate orange-tinted cake with creamy vanilla frosting to create a visually impressive and delicious treat.
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
- 2-3 drops orange food gel
Whipped Cream Frosting
- 2 cups heavy whipping cream
- 5-6 Tbsp confectioners sugar
- dash salt
- 2 tsp vanilla extract
Instructions
- Prepare Pan and Draw Design: Preheat the oven to 375°F (190°C) and grease an 8″ circular pan with cooking spray. Line it with parchment paper and draw or trace a Jack-O-Lantern face onto the parchment paper, cutting it to fit the pan perfectly.
- Make Egg Yolk Mixture: Whisk together the egg yolks and 4 tablespoons of sugar until smooth. Set aside the egg whites for later use.
- Add Wet Ingredients: Incorporate the vegetable oil, whole milk, and vanilla extract into the egg yolk mixture, whisking until fully combined.
- Combine Dry Ingredients: Sift in the all-purpose flour and cornstarch into the wet ingredients, whisking until the batter is smooth. Add 2-3 drops of orange food gel to tint the batter.
- Whip Egg Whites: In a stand mixer bowl fitted with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add vinegar and 4 tablespoons sugar while continuing to whip.
- Whip to Stiff Peaks: Continue whisking the egg whites until stiff peaks form, which is crucial to maintain lightness in the cake.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter, mixing just until evenly combined to avoid deflating the mixture.
- Create Black Batter Design: Remove about 1/4 cup of the batter into a small bowl and dye it black. Transfer the black batter to a piping bag.
- Pipe Design and Freeze: Pipe the Jack-O-Lantern face onto the prepared pan lined with parchment paper. Place the pan in the freezer for 5-8 minutes to set the design.
- Cover and Bake Cake Layer: Pipe the orange batter over the frozen design, covering the entire pan. Bake for 8-9 minutes or until the edges are golden brown.
- Cool and Repeat Layers: Remove cake from the pan and carefully peel off the parchment paper. Use the remaining batter to bake two additional plain cake layers. Allow all layers to cool completely.
- Prepare Whipped Cream: Whisk the heavy whipping cream, confectioners sugar, salt, and vanilla extract in a stand mixer until stiff peaks form and the consistency resembles whipped cream.
- Assemble Cake: Place one plain cake layer on a serving plate, spread or pipe a layer of whipped cream on top, and add another plain cake layer. Repeat with whipped cream and place the Jack-O-Lantern designed cake on top.
- Chill and Serve: Keep the assembled cake refrigerated until serving for best texture and freshness. Enjoy your festive Jack-O-Lantern cake!
Notes
- The egg whites must reach stiff peaks to ensure the cake is light and airy; do not overmix when folding.
- Freezing the piped design before adding the orange batter prevents colors from blending and maintains the sharp face outline.
- Using parchment paper with your Jack-O-Lantern design helps achieve a perfect transfer without smudging.
- Make ahead tips: The cake can be made a day before, but wrap tightly in plastic wrap and refrigerate to maintain freshness.
- For vibrant color, use gel food coloring rather than liquid to avoid thinning the batter.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 110mg
