Recipe
Halloween Pumpkin Cake
A wonderfully moist pumpkin cake that stays fresh for days. Top it with fondant pumpkins and chopped walnuts for a spooky and cozy Halloween touch.
Prep Time 30 minutes Cook Time 1 hour Drying fondant decorations 1 day Time: 1 day 1 hour 30 minutes 
Difficulty: Intermediate
Yield: 12 servingsUdstyr
- Orange gel food coloring
- Brown gel food coloring
- Green gel food coloring
- Nutri Ninja blender
- 24 cm springform pan
- Cake Platter
Ingredients
Garnish:
- Fondant
- Orange gel food coloring
- Green gel food coloring
- Brown gel food coloring
- 30 g walnuts
Pumpkin Puree:
- 1 kg pumpkin or butternut squash
- 3-4 tbsp water
Pumpkin Cake:
- 4 eggs
- 450 g granulated sugar
- 250 ml vegetable oil (such as canola oil)
- 400 ml pumpkin puree (see above)
- 300 g all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Frosting:
- 300 g powdered sugar
- Water (as needed)
Instructions
Decorations:
- Make the decorations at least 1 day before serving the fondant has time to harden.
- Knead gel food coloring into three separate pieces of fondant: orange, green, and brown. Shape little pumpkins from the orange fondant. Rub a little powdered sugar on your hands first so the fondant doesn't stick.Fondant, Orange gel food coloring, Green gel food coloring, Brown gel food coloring
- Shape small stems from the brown fondant and small leaves from the green fondant. Attach the stems and leaves to the pumpkins with a little water.
- Place the finished fondant pumpkins on a plate and let them harden, uncovered, for at least 1 day before adding them to the cake.
Pumpkin Purée:
- If using homemade pumpkin purée, note that it can be made from pumpkin or butternut squash (butternut squash works best). It's a good idea to make this ahead of time, e.g. the day before you bake the cake.
- Cut the pumpkin in half and place both halves cut-side up on a baking tray lined with parchment paper. Bake at 180 °C (356 °F) for 50-60 minutes, until a fork easily pierces the flesh.1 kg pumpkin or butternut squash
- Remove the baking tray from the oven and let the pumpkin cool completely.
- Scoop the pumpkin flesh out of the shell with a spoon and add it to a blender or food processor with a little water. Add just enough water, a little at a time, to blend the pumpkin into a smooth purée.3-4 tbsp water
- Store the pumpkin purée in a freezer bag or airtight container until ready to use.
Pumpkin Cake:
- Add the eggs and granulated sugar to a large bowl or the bowl of a stand mixer. Beat with an electric mixer or stand mixer on medium-high speed until pale and fluffy. Add the vegetable oil and pumpkin purée, then whisk to combine.4 eggs, 450 g granulated sugar, 250 ml vegetable oil, 400 ml pumpkin puree
- In a bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.300 g all-purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp salt
- Add the flour mixture to the wet ingredients and mix on low speed until you have a smooth batter.
- Grease a 24 cm / 9 inch springform pan. Pour the pumpkin cake batter into the pan.
- Bake the pumpkin cake at 180 °C (356 °F) for 50-60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean and the cake has started to pull away from the sides of the pan.
- Remove the cake from the oven and let it cool completely in the pan.
Glaze:
- Stir the powdered sugar with a little water until you have a pourable glaze. Spread the glaze over the completely cooled pumpkin cake with an offset spatula.300 g powdered sugar, Water
- Decorate with fondant pumpkins and chopped walnuts.30 g walnuts
Notes
Chill the cake before serving if you want the fondant pumpkins to look shiny (they get a little damp and glossy in the fridge).
STORAGE: Store the cake covered at room temperature.
FREEZING: You can freeze the cake for up to 3 months, without the frosting, fondant, and nuts.