How to make pumpkin cake for Halloween

Process
45 minutes Prepare
30 Minutes For
3-4 people

Pumpkin is a familiar symbol that appears everywhere during Halloween. With the following pumpkin-shaped cake recipe, you will have more unique ideas to decorate your party table. Let’s go to the kitchen to make this cake right away!

Pumpkin cake ingredients

Baking material

• 90g unsalted butter
• 30g sugar
• 2 egg yolks
• 2g vanilla extract
• 90g of flour (cake flour)
• 5g baking powder
• Mixed meringue (2 egg whites + 40g sugar)
• 40g steamed pumpkin

Ice cream ingredients

• 240g cream cheese (cream cheese)
• 35g sugar
• 25g steamed pumpkin
• 120g whipping (beaten to 50%)

Ingredients for frosting

• 180g white chocolate
• 70g whipping
• 10g unsalted butter
• 40g condensed milk
• 6g gelatin
• Food coloring (white, orange, brown)

Pumpkin cake ingredients

Good tip: How to choose a good pumpkin (pumpkin): Should choose round, evenly slit, orange-yellow skin with a little dark green, yellow flesh and sweet aroma, the meat will have plasticity tasty. Choose fruits with stalks 2 – 5cm long, heavy and firm in hand.

Ingredients such as: Cream cheese, butter, whipping cream, .. you can find and buy at reputable bakeries. Tnhelearning.edu.vn is also one of the places that provide a variety of quality baking ingredients.

How to make pumpkin shaped cake

Step 1Cook and mash pumpkins

Chop 65g pumpkin, put it in a bowl, cover it with plastic wrap, and then cook it in the microwave or steam it in a steamer for about 4-5 minutes.

Then, use a pestle to mash the pumpkin until smooth.

Cook and mash pumpkins

Step 2Beat butter and eggs

You mash 90gr unsalted butter at room temperature, then add 30g sugar and beat with a whisk until the sugar dissolves.

You continue to add 2 egg yolks, 1/2 teaspoon of vanilla essence and stir well to combine.

Beat butter and eggs

Step 3Mix dry powder

Sift 90g of flour (cake flour) and 5g of baking powder into the egg butter bowl, then use a flat spatula to mix until completely combined. Then, add in 40g of steamed pumpkin pureed and mix once more.

Mix dry powder

Step 4Mix dough with meringue cream

You beat 2 egg whites with 40g sugar to create a meringue cream mixture.

Hot Tip: To make the egg mixture soft, you should leave the whites at room temperature. Make sure not to stick other impurities such as: yolk, grease, … The finished mixture is a mixture that creates a vertical top and slightly curved down.

Divide the mixture into 2 parts, put each part in a bowl of dry flour, and then use the Fold technique to gently mix the dough from bottom to top. Repeat the process until the mixture is smooth and well blended.

Mix dough with meringue cream

Step 5Bake

Preheat the oven for about 15 minutes at 180 degrees Celsius . Place the dough in the mold and bake for about 22 minutes at 180 degrees Celsius.

Hot Tip: To prevent the cake from sticking to the mold, before you put the dough in, you need to spread a layer of butter on the mold, then coat with a layer of dry flour.

After the cake is baked, take it out and put it on a rack to cool it down, then use a knife to cut off the base of the cake to make it flat.

Bake

Step 6Make the cake frosting

Mix well the mixture including: 240gr cold cream cheese, 35gr sugar, 25gr steamed pumpkin until blended and smooth.

Next, you use 120g whipping cream to beat 50%, add to the mixture and use a spatula to stir well.

Make the cake frosting

Cool tip: Whipping 50% whipping cream in a soft cotton form, creating a clear pattern but not able to create a vertical tip will help the mixture to be softer and not stiff.

Step 7Make the chocolate coating

Melt the mixture including: 180gr white chocolate, 70ml whipping cream, 40gr condensed milk, 10g unsalted butter within 60 seconds, then stir with a whisk to melt the chocolate.

Add to the mixture 6g of gelatin, stir until the gelatin melts.

Good tip: Soak 6 grams of gelatin leaves in cold water for 10-15 minutes to soften before adding to the mixture.

Make the chocolate coating

Finally, add a little food coloring : white, orange, brown. Stir well to combine and strain through a sieve.

Step 8Cake decoration

First, you turn the cake upside down on the table and then cover the core and bottom of the cake with a layer of cream. Then you put another piece of cake on top.

Cover the cake with cream and chill in the fridge

Next, cover the entire cake with cream and cool in the refrigerator for 30 minutes. Do the same with the remaining amount of cake.

Tip: To help the ice cream stay in place and not melt, remember to chill the cake in the refrigerator before decorating!

After 30 minutes, use a small stick to create vertical ridges around the cake to create notches of the pumpkin , each about 1 finger apart.

Next, use a knife or hand to gently rub the cream on the cake to create depth for the cake. Then chill the cake in the refrigerator for about 30 minutes.

Shape the cake and pour the chocolate ice cream

Use chocolate waffles to create the stem of the pumpkin , then pour the prepared chocolate sauce evenly over the cake. Finally, refrigerate or let the chocolate dry completely.

Step 9Finished product

When the chocolate cake layer is dry, you can put the cake on a plate to decorate and enjoy with your family.

Pumpkin-shaped cake ingredients

Enjoy

Pumpkin-shaped ice cream cake

The pumpkin shaped cake completes the cute look with a shiny chocolate crust. The inside of the cake is super soft and moist, blended with the delicious sweet and salty cream cheese.

So we have finished the pumpkin cake with just a few steps, very simple, right? Wishing you success!

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