Name: Jack-O-Lantern Cake Recipe
Prep time: 20 min
Cook time: PT-489266H9M35S
Total time: 50 min
Cuisine: American
Ingredients: 6 egg yolks; 4 Tbsp. sugar; 4 Tbsp. vegetable oil; 4 Tbsp. whole milk; 2 tsp. vanilla extract; 1 cup all purpose flour; 2 Tbsp. cornstarch; 6 egg whites; 1/2 tsp. vinegar; 4 Tbsp. sugar; 2-3 drops orange food gel (for coloring); 2 cups heavy whipping cream; 5-6 Tbsp. confectioners sugar; Dash of salt; 2 tsp. vanilla extract

If you’re looking for a showstopper dessert for Halloween or just want to impress your friends with something fun and delicious, this Jack-O-Lantern Cake Recipe is exactly what you need. I absolutely love how this cake turns out — not only is it moist and fluffy, but the festive Jack-O-Lantern design is just too cute to resist. Whether you’re a baking pro or just starting out, I’ll guide you through the steps so you can confidently whip this up in your kitchen.

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Why You’ll Love This Recipe

Eye-catching Design: The Jack-O-Lantern face on top is a spooktacular way to wow guests and kids alike.
Light & Fluffy Texture: Thanks to the whipped egg whites, this cake isn’t heavy but super tender and airy.
Flavorful and Balanced: The subtle vanilla and rich whipped cream layers complement the mild orange color perfectly.
Make-Ahead Friendly: You can prep this cake a day ahead, making Halloween or party day less stressful for you.

A three-layer cake with bright orange sponge layers and thick white frosting between each layer sits on a white cake stand. The top layer shows a black design resembling a Halloween jack-o’-lantern face, with sharp eyes and a jagged mouth. A slice of this cake is placed on a white plate in front, showing the same layered structure with vibrant orange and white cream. The background shows a white cloth with small orange pumpkin prints and white measuring spoons. The surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Jack-O-Lantern Cake Recipe has a role in creating a perfectly soft cake with that festive flair. I always keep my pantry stocked with staples like eggs and flour, so this cake is easy to whip up whenever Halloween mood strikes!

Egg yolks: These give the batter richness and moisture—don’t toss those whites, you’ll need them later!
Sugar: Sweetens the cake just right; divided between batter and egg whites for balance.
Vegetable oil: Keeps the cake moist without weighing it down.
Whole milk: Adds creaminess and helps dissolve the sugar.
Vanilla extract: For that warm, comforting flavor that complements the pumpkin-theme perfectly.
All-purpose flour: Forms the structure of the cake; I recommend sifting to avoid lumps.
Cornstarch: Gives the cake a lighter texture and helps keep it soft.
Egg whites: Whipped to stiff peaks to create lift and fluffiness in the cake.
Vinegar: Stabilizes the egg whites for maximum volume—this trick makes a big difference!
Heavy whipping cream: For the luxurious whipped cream layers between cake layers.
Confectioners sugar: Sweetens whipped cream while giving it a smooth consistency.
Dash of salt: Enhances all the flavors beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to give this Jack-O-Lantern Cake Recipe my own twist sometimes, depending on the occasion or my mood. You can customize it easily, which makes it a go-to for me every October!

Spice it up: I’ve added a pinch of cinnamon and nutmeg to the batter, and it brings a nice autumnal warmth that’s perfect for fall gatherings.
Dairy-free option: Swap out the whole milk and heavy cream with coconut milk and coconut cream. It gives a subtle tropical vibe without losing creaminess.
Chocolate twist: I once piped the Jack-O-Lantern face using melted dark chocolate instead of black batter—delicious and slightly less fussy.
Food coloring alternatives: If you don’t have orange gel, a splash of pumpkin puree can also add both color and moisture.

How to Make Jack-O-Lantern Cake Recipe

Step 1: Prep Your Pan and Design

First things first, preheat your oven to 375°F and grease an 8-inch round pan with cooking spray. Then line it with parchment paper—the magic begins here. I like to draw or trace a Jack-O-Lantern face directly onto the parchment before fitting it in the pan, so the design comes out crisp. Sewing that design onto the parchment just right helps you get the iconic look on your cake, trust me!

Step 2: Whisk the Egg Yolks and Sugar

In a mixing bowl, whisk the egg yolks and sugar until the mixture feels smooth and a bit pale. This is your base for a rich, tender crumb. Don’t toss those egg whites; keep them handy for later—they’re key to the cake’s fluffy texture.

Step 3: Combine Wet Ingredients

Add the vegetable oil, milk, and vanilla extract to the egg yolk mixture, whisking until everything is fully combined. The batter should look silky and well integrated. Adding a few drops of orange food gel here is a fun trick to get that pumpkin-squash color without overwhelming the flavor.

Step 4: Sift and Mix Dry Ingredients

Sift together the all-purpose flour and cornstarch right into the wet ingredients. I like to sift twice to make sure the batter is ultra-smooth. Whisk gently but thoroughly until the batter is even, with no streaks of flour left.

Step 5: Whip Egg Whites to Stiff Peaks

Using your stand mixer fitted with a whisk attachment, begin beating the egg whites until frothy. Slowly add the vinegar and sugar while continuing to whip. You’ll want to keep going until the egg whites hold stiff, glossy peaks. This took me a few tries to perfect, but it’s crucial for the light texture you’re after.

Step 6: Fold Egg Whites into Batter

Now gently fold the whipped egg whites into your batter. Use a spatula and carefully incorporate just until fully combined. I learned the hard way that overmixing here deflates the egg whites, resulting in a dense cake instead of fluffy bliss. The batter should be airy and smooth when you’re done.

Step 7: Create Your Jack-O-Lantern Face

Remove about 1/4 cup of the batter into a small bowl and dye it black with food coloring. I use a piping bag to trace the Jack-O-Lantern face onto your prepared parchment pan. Then, pop the pan in the freezer for 5-8 minutes so the design sets before you pour the orange batter on top.

Step 8: Bake the Cake Layers

Once the face is set, cover it with the orange batter to fill the pan evenly. Bake for about 8-9 minutes or until you see golden edges and a toothpick comes out clean. Immediately flip the cake out of the pan and carefully peel off the parchment to reveal your design. Use the remaining batter to bake two more plain layers. Let all layers cool completely before assembly.

Step 9: Prepare the Whipped Cream

While the cakes are cooling, whip the heavy cream, confectioners sugar, vanilla, and a dash of salt in your mixer until stiff peaks form. This whipped cream is the perfect light counterpoint between your cake layers and brings the whole dessert together nicely.

Step 10: Assemble and Chill

Start with one plain cake layer on your serving plate, pipe or spread an even layer of whipped cream, then add the second plain layer and another whipped cream layer. Finally, top with the Jack-O-Lantern designed cake and smooth the remaining cream if you like. Chill the cake until serving—it tastes even better after resting!

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Pro Tips for Making Jack-O-Lantern Cake Recipe

Freezing the Design: Freezing the piped face design before adding batter prevents colors from blending and keeps lines sharp.
Egg Whites Matter: Make sure no yolk gets in the whites and bowl is grease-free to get fluffy peaks—this changed my baking game.
Folding Technique: Gently fold with a spatula rather than stirring to maintain air in the batter.
Serving Temperature: Serving chilled keeps the whipped cream stable and the cake moist—warm cakes can be messy!

How to Serve Jack-O-Lantern Cake Recipe

This is a three-layer round cake with bright orange sponge layers and white cream filling between each layer. The top layer has a black painted face resembling a spooky jack-o'-lantern with angry eyes, a small nose, and a large jagged mouth. The cake is set on a white marbled surface with a woman’s hand holding a white spatula with a black and white ghost pattern in the corner, and a white towel with small pumpkin prints in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this cake with a few festive touches—think a sprinkle of cinnamon or edible gold glitter for a little sparkle. Sometimes, I add tiny candy pumpkins or fresh mint leaves. Not only do they add character, but they make the presentation feel extra special!

Side Dishes

A warm cup of spiced apple cider or a rich hot chocolate pairs beautifully with this cake. If you’re serving at a party, try roasting some spiced nuts on the side for a sweet-and-savory contrast that guests adore.

Creative Ways to Present

One Halloween, I layered the cake on a rustic wooden stand and surrounded it with real mini pumpkins and autumn leaves. It became an instant centerpiece! You can also serve slices on black or orange plates to keep the festive theme alive at your table.

Make Ahead and Storage

Storing Leftovers

Leftover Jack-O-Lantern Cake stores best in the fridge, tightly covered with plastic wrap or in an airtight container. I usually enjoy mine within 2-3 days for the freshest flavor and texture, but the whipped cream keeps it moist and delicious even on day two.

Freezing

I’ve frozen leftover plain cake layers but haven’t frozen the fully assembled cake because the whipped cream can get watery. For freezing, wrap each layer tightly in plastic wrap and foil, then thaw overnight in the fridge before assembling or serving.

Reheating

Since this cake is best served chilled, reheating isn’t usually necessary. But if you want to serve it closer to room temp, just let it sit out for 20-30 minutes. Avoid microwaving to preserve the whipped cream texture.

FAQs

Can I make the Jack-O-Lantern face without a piping bag?

Absolutely! If you don’t have a piping bag, you can use a zip-top plastic bag with a small corner snipped off to pipe the black batter. Alternatively, use a small spoon to carefully spread the design onto the parchment, though piping offers cleaner lines.
What if I don’t have orange food gel?

You can use regular orange food coloring, but food gel provides a richer, more vibrant color without thinning your batter. If you prefer natural options, a bit of pumpkin puree can give a nice tint and add flavor too.
Can I use store-bought whipped cream instead of making my own?

While store-bought whipped cream can work in a pinch, homemade whipped cream offers better texture and flavor. It’s fresher, less sweet, and won’t make your cake soggy. Plus, whipping cream is surprisingly simple once you get the hang of it!
How do I know when the cake is done baking?

Look for golden edges and a toothpick inserted into the center coming out clean or with just a few moist crumbs. Since the bake time is short, watch carefully to avoid overbaking, which can dry the cake out.

Final Thoughts

This Jack-O-Lantern Cake Recipe has become one of my seasonal favorites because it combines festive fun with truly delicious texture and flavor. I love how it turns out every time, and it’s always a hit whether I’m baking for family, friends, or a crowd. If you’re looking for a cake that’s as charming as it is tasty, give this one a try—you’ll enjoy every spooky bite!