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Spooktacular Halloween Pumpkin Cake: A Frighteningly Delicious Fall Baking Treat

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A moist and spiced pumpkin cake with cream cheese frosting, perfect for Halloween celebrations.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon pumpkin pie spice

1 cup granulated sugar

1/2 cup brown sugar

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened

8 oz cream cheese, softened

3–4 cups powdered sugar

1 teaspoon vanilla extract

Food coloring for Halloween-themed decorating (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. Line them with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In another bowl, beat the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Divide the batter evenly between the prepared pans.
  5. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
  6. Beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and continue beating until smooth. Add the vanilla extract and mix until combined. You can add food coloring to the frosting for a festive Halloween look.
  7. Place one layer of the cooled cake on a serving plate. Frost the top with a generous amount of cream cheese frosting. Add the second layer of cake, and frost the top and sides. Decorate with Halloween sprinkles, candy, or fun piping designs.

Notes

Store cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage up to 5 days.

To freeze, wrap the cake layers tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months.

If you prefer less sweetness in your frosting, use less powdered sugar or add a pinch of salt.

For cupcakes, bake at 350°F for 18–22 minutes, yielding about 24 cupcakes.

To make a vegan version, use plant-based egg substitute and dairy-free cream cheese for the frosting.

Nutrition

Find it online: https://chocolatecoveredamy.com/spooktacular-halloween-pumpkin-cake-a-frighteningly-delicious-fall-baking-treat/