Halloween Pumpkin Cake


Halloween is one of my favorite times of the year!  I just love everything about it!  The haunted hayrides, the trick or treaters, the ghost stories and of course the horror movies!  I remember sitting down in front of the TV when I was younger, after a night of trick or treating and watching Halloween!  That is my absolute favorite horror movie.  I just love it!  I grew up watching it every Halloween and it’s still a huge part of our Halloween tradition now!  My husband actually made a Michael Meyers, life size Halloween decoration!  It stands right by our front door!  Halloween is a big deal in our house, to say the least!

Short story, last year the family and I took a road trip across country.  One of the states we visited was CA.  Well, being a HUGE  Halloween fan we decided to check out the houses from the original Halloween (1976) located in South Pasadena.  We got to see the Doyle House, where Laurie Strodes (Jamie Lee Curtis) had her famous show down with her serial killer brother.  We also got to see Lindsay’s house, who’s house was right across from the Doyle’s (the little girl Laurie’s friend, Annie was babysitting).  And we got to see the Meyer’s house!  It was pretty cool!  And definitely something I will remember forever!!!!!  Here are some pics of that adventure!



This cake definitely pays homage to the movie!  But it’s also an amazing cake packed with tons of fall flavor!  It’s light and just melts in your mouth!  It’s my favorite fall cake to make!  I also use this cake recipe for cupcakes!






Ingredients for the Cake:

3 3/4 cups of cake flour

3 3/4 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

6 eggs

3/4 cup sugar

3/4 cup brown sugar

4 1/2 tsp vanilla

4 1/2 tsp cinnamon

1 1/2 cups vegetable oil

1 1/2 cups buttermilk

3 cups fresh pumpkin

Directions for the Cake:

Preheat ove to 350°.  Spray 3 bundt pans with non stick spray, or 1 pan (you can bake each one separately if you only have 1 pan)

In a large bowl, whisk flour, baking powder, baking soda and salt.  Set aside.

In a stand mixer beat eggs, with whisk attachment, on medium speedier a few seconds.  Add sugars and continue to beat on medium speed for a minute.

Reduce to low speed and slowly add half of the flour mixture then half of the buttermilk.  Mix until just combined then add remaining flour and buttermilk.  Mix until smooth.  Scrape the sides of the bowl when needed.

Gently mix in pumpkin and cinnamon with a spatula.

Divide batter between 3 bundt pans (or you can divide batter and bake each separately if you have only 1 pan.)

Bake 40-50 minutes or until toothpick comes out clean.

Ingredients for The Fondant:

1 10oz bag mini marshmallows

2 tbsp water

4-5 cups powdered sugar

Directions for the Fondant:

Melt the Marshmallows and water in a microwavable bowl at 30 second intervals, stirring each time.

Once the marshmallows are melted add 2 cups of powdered sugar to stand mixer, fitted with the paddle attachment.  Then pour in the marshmallow mixture (to get the sticky marshmallow out of the bowl, grease spatula and your hands.)

Mix sugar and marshmallow mixture on low speed until most of the sugar is incorporated and fondant is starting to come together (if your fondant is still sticky add more powdered sugar until your fondant forms a ball.)

Once fondant is starting to come together, turn out on the counter (make sure the counter is well greased with shortening) Now, add the remaining sugar a little at a time.

Then knead the fondant until it’s shiny and soft.  (You can add 1/2 a tbsp of water at a time to fondant if it starts to feel dry.)  Continue to knead until it feels soft and pliable.

Reserve a small amount and color with black gel or use red, green and blue food coloring to create a dark gray.

Now, color the rest of the dough orange with red and yellow food coloring.  Knead the dough until the color is fully incorporated.

To Assemble The Cake:

Once the cakes cool you need to trim off any uneven tops or bottoms and any sides of the cake that are poking out or are uneven. (trim one cake so it’s completely flat on the top and the bottom, and this will be the middle cake.)

Once cake is trimmed you can stack the cakes.  Place one cake the top side up (the part that was the top when baking) spread even layer of any frosting of your choice, then place your middle piece down and add another layer of frosting on top of that. Then place your top layer which will be the bottom face down (the bottom of the cake as it was baking.)

Now, to create the face, I had cut it directly out of the cake, very carefully.

Once the face is cut out, roll out your back fondant.  Gently place small pieces into the cut out face (eyes, nose, mouth).  Trim the excess so the fondant is only in the holes if the face.

Then, roll out your orange fondant (sprinkling with powdered sugar as needed to keep it from sticking).

Carefully cover your cake with the fondant and gently work the fondant down the sides of the cake.  (You will be able to see the face through the fondant.)

Once the fondant is on the cake carefully cut out the face.

You can decorate with fake blood or with a knife.  Here is the link to my Negan inspired cupcakes and the blood recipe I used: http://heavenlyplate.com/2017/09/28/lucilles-cupcakes/ Again, this is my tribute to Halloween!

Remember you can make anything you put your mind to!