How to Bake a Pumpkin Cake

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You will need How to make

How to Bake a Pumpkin Cake

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Get ready for a spine-chilling Halloween with our hauntingly delicious pumpkin cake baking project!

Follow our step-by-step guide to transform a simple sponge cake into a spooky pumpkin masterpiece, complete with eerie icing and creepy candy eyeballs that bring your sweet treat to life.

This pumpkin cake can be customized to suit your spooky style and will be sure to impress your guests at any Halloween party.

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You will need

3 products

Viewing 3 of 3 products

House of Cake Edible Eye Decorations 25g

Renshaw Dark Brown Ready To Roll Icing 250g

How to make

Baking ingredients:

235 g unsalted butter – softened

235 g caster sugar

4 eggs – lightly beaten

170 g self-raising flour

70 g plain flour

How to Make Step-1

To Bake: Pre-heat the oven to 170°C/325°F/gas mark 3.

Step-2

Grease and line a 8 in round cake tin with baking paper.

Step-3

Place the unsalted butter and caster sugar in a bowl and beat until light and fluffy.

Step-4

Add the beaten egg a little at a time, beating thoroughly between each addition.

Step-5

Sift the self-raising and plain flour.

Step-6

Fold into the mixture to make a soft dropping consistency.

Step-7

Turn the mixture into the prepared cake tin and bake until golden brown and a skewer come out clean.

Step-8

Leave in the tin for a few minutes, then turn out on to a cooling wire.

To Decorate Step-9

Place the sponge cake on a 10 in cake board and cover the cake with a thin layer of the remaining buttercream.

Step-10

Knead 1 kg Renshaw Orange Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness. Gently lift and smooth the icing down the sides and over the cake board with the palm of your hand.

Step-11

Trim the excess icing from the edge of the cake board. Press into the icing with tools to create inlays within the eye sockets, nose, and mouth, and add in lines to the pumpkin if desired.