## Spookylicious Treat: How to Bake a Spiced Pumpkin Halloween Cake
Get ready to spread some spooky cheer with this delightful spiced pumpkin Halloween cake! Perfect for a family gathering or a casual Halloween get-together, this recipe is easy, fun, and oh-so-delicious.
Why This Cake is a Spooktacular Treat:
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Easy Peasy:
This recipe is beginner-friendly and requires minimal steps, making it perfect for those new to baking or looking for a quick and fun project.*
Fun for Everyone:
Get the kids involved in decorating the cake by creating their own spooky ghosts. It’s a fun and engaging activity that everyone will enjoy!*
Deliciously Festive:
This spiced pumpkin cake is bursting with fall flavors, making it the perfect treat to enjoy with a warm cup of tea or coffee as you celebrate Halloween.Let’s Get Spooky – Ingredients You’ll Need:
For the Cake:
* 175ml vegetable oil, plus extra for the tins
* 250g self-raising flour
* One tsp bicarbonate of soda
* One tsp ground cinnamon, plus extra for dusting
* 1⁄2 tsp ground ginger
* 1⁄2 tsp ground nutmeg
* 1⁄2 tsp ground cloves
* 200g The Groovy Food Company Organic Coconut Sugar
* 200g light brown soft sugar
* Three eggs
* 250g pumpkin purée
* 150ml milk
* One tsp vanilla extract
For the Ghosts:
* 200g white chocolate
* Black edible icing pen
* Mini gold moon and star sprinkles (optional)
For the Icing:
* 200g soft cheese
* 175g unsalted butter, softened
* 600g icing sugar
* One tsp vanilla extract
* Orange and pink gel food colouring
Let’s Bake!
1.
Preheat the Oven:
Start by preheating your oven to 180C/160C fan/gas 4.2.
Prepare the Tins:
Grease two 20cm round cake tins and line the bases with baking parchment.3.
Mix the Dry Ingredients:
Combine the flour, bicarbonate of soda, spices, and 1/2 tsp salt in a large bowl.4.
Combine the Wet Ingredients:
Whisk the sugars, oil, eggs, pumpkin puree, milk, and vanilla together in a separate large bowl using a wooden spoon until well combined.5.
Combine the Wet and Dry:
Pour the wet ingredients into the dry ingredients and whisk until the mixture is smooth.6.
Bake the Cakes:
Divide the batter evenly between the prepared tins, gently shake to level the surface, and bake for 30 minutes. To check if the cakes are done, insert a skewer into the center – if it comes out clean, they’re ready!7.
Cool the Cakes:
Remove the cakes from the oven and let them cool in the tins for 10 minutes. Then, transfer them to a wire rack to cool completely.8.
Create the Spooky Ghosts:
While the cakes are cooling, prepare the ghosts. Melt the white chocolate in a heatproof bowl over a pan of simmering water or in the microwave in short bursts, stirring between each. Line a baking tray with parchment paper. Spoon a teaspoon of melted chocolate onto the parchment and drag a spoon through it to create the ghost’s tail. Repeat until all the chocolate is used. Chill for at least 30 minutes. Draw on eyes and mouths using the icing pen.9.
Make the Icing:
Beat the soft cheese and butter together in a bowl until smooth and creamy. Gradually add the icing sugar and vanilla, beating until light and fluffy. Divide the icing into two bowls. Color one with a drop of orange food colouring and the other with a drop of pink colouring.10.
Assemble the Cake:
Once the cakes have cooled completely, place one sponge on a serving plate or cake stand. Dollop a spoonful of pink and orange icing onto the cake, spread to the edges, and place the second sponge on top. Use a palette knife to dot blobs of both icings over the cake, then spread evenly over the top and sides, creating a marbled effect. Gently press the spooky ghosts and sprinkles (if using) into the icing.Tips and Tricks:
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Pumpkin Puree:
You can buy pumpkin puree pre-made or make your own by roasting a pumpkin, scooping out the flesh, and blending it until smooth.*
Decorating Fun:
Get creative with the icing and decorations! Add more spooky details like candy eyeballs, edible spiderwebs, or even some ghostly glitter.*