Description
This Jack-O-Lantern Cake is a festive and fun dessert perfect for Halloween celebrations. Featuring a bright orange sponge cake decorated with a piped black jack-o-lantern face, it’s layered with fluffy whipped cream for a light and moist treat. The cake layers are soft and airy, made using whipped egg whites folded into a smooth batter, and enhanced with vanilla and a hint of orange food coloring for a vibrant look. Ideal for parties or seasonal gatherings, this cake combines playful design with delicious taste.
Ingredients
Scale
Cake Batter
- 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)
Whipped Cream
- 2 cups heavy whipping cream
- 5-6 Tbsp. confectioners sugar
- Dash of salt
- 2 tsp. vanilla extract
Instructions
- Prepare Pan and Design: Preheat the oven to 375°F. Grease an 8-inch circular pan with cooking spray and line it with parchment paper. Draw or trace a Jack-O-Lantern face onto the parchment paper, cutting the paper to fit the pan perfectly.
- Mix Egg Yolk Batter: Whisk together the 6 egg yolks and 4 tablespoons sugar until smooth. Add the vegetable oil, whole milk, and 2 teaspoons vanilla extract, whisking until fully combined.
- Add Dry Ingredients and Color: Sift in the 1 cup flour and 2 tablespoons cornstarch into the wet mixture and whisk until smooth. Add 2-3 drops of orange food gel and mix well for vibrant color.
- Whip Egg Whites: In a stand mixer fitted with a whisk attachment, whisk 6 egg whites until frothy. Slowly add the 1/2 teaspoon vinegar and 4 tablespoons sugar. Continue whisking until stiff peaks form—this step is crucial for cake texture.
- Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the orange batter just until evenly combined, being careful not to deflate the mixture.
- Create Black Batter and Pipe Design: Remove about 1/4 cup of batter into a small bowl and dye it black using black food coloring. Transfer the black batter into a piping bag and pipe the Jack-O-Lantern face onto the parchment-lined pan. Freeze the pan for 5-8 minutes to set the design.
- Pipe Orange Batter and Bake: After freezing, pipe the remaining orange batter over the frozen design to cover the pan completely. Bake for 8-9 minutes or until edges are golden brown.
- Cool and Prepare Additional Layers: Remove the cake from the pan immediately and peel off parchment paper. Use the remaining batter to bake two more plain layers of cake using the same method. Allow all layers to cool completely.
- Make Whipped Cream: In a clean bowl with a whisk attachment, whip 2 cups heavy cream with 5-6 tablespoons confectioners sugar, a dash of salt, and 2 teaspoons vanilla extract until stiff peaks form.
- Assemble Cake: Place one plain cake layer on a serving plate. Spread or pipe a layer of whipped cream over it. Add the second plain cake on top and repeat the whipped cream layer. Finally, top the cake with the Jack-O-Lantern designed cake layer.
- Chill and Serve: Refrigerate the assembled cake until serving. Keep it tightly covered if made ahead to maintain freshness. Enjoy your festive Jack-O-Lantern Cake!
Notes
- Make sure egg whites reach stiff peaks to achieve light, airy cake texture.
- Do not overfold egg whites into batter to avoid deflating it.
- Use gel food coloring for vibrant colors without adding extra moisture.
- This cake is best enjoyed fresh but can be stored in the refrigerator wrapped tightly in plastic wrap for up to 2 days.
- Adjust sugar in whipped cream to taste if a less sweet frosting is preferred.
- To make the black batter, use concentrated black gel food coloring for best results.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 310
- Sugar: 20g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 110mg
