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Spiced Pumpkin Cake

16 - 20 slices
Tough
90 minutes
Our Spiced Pumpkin Cake, with added fondant pumpkins for extra spooky decoration, is perfect for any Halloween party. Follow our simple recipe today.
Each slice offers a delicious combination of velvety pumpkin goodness and a delightful medley of warm spices.
Recipe Ingredients
How to Prepare
Tips
Your cake will keep for up to 3 days stored in an airtight container at room temperature.
Tips
Impressed by this Halloween bake? Check out our full range of spooky Halloween Recipes. From Bat Cupcakes to Cauldron Cake.
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Recipe Ingredients

For the Sponge
450 mlCorn Oil
6Medium Eggs
375 gLight Brown Sugar
15 gDr. Oetker Madagascan Vanilla Paste
225 gSultanas
150 gWalnuts (chopped)
750 gPumpkin (coarsely grated)
Lemon Zest
Orange (juice and zest)
600 gPlain Flour
10 gDr. Oetker Bicarbonate of Soda
10 gDr. Oetker Baking Powder (2tsp)
15 gMixed Spice
20 gGround Cinnamon
For the Icing
400 gFull Fat Cream Cheese
200 gUnsalted butter (softened)
200 gIcing Sugar
1 tspDr. Oetker Madagascan Vanilla Extract
For the Pumpkins
250 gDr. Oetker Ready to Roll White Fondant Icing
5 gDr. Oetker Orange Food Colour Gel
1.25 mlDr. Oetker Green Food Colour Gel

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Picture - Dr. Oetker Madagascan Vanilla Paste
Picture - Dr. Oetker Bicarbonate of Soda
Picture - Dr. Oetker Baking Powder (2tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Ready to Roll White Fondant Icing
Picture - Dr. Oetker Orange Food Colour Gel
Picture - Dr. Oetker Green Food Colour Gel
1

Heat the oven to 180°C(160°C Fan Oven /Gas Mark 4. Grease and line three 20cm loose-based cake tins. In a bowl, whisk together the oil, eggs, sugar and Vanilla Paste.

2

Fold in the sultanas, walnuts, pumpkin, orange juice and zests. Sift in the flour, Bicarbonate of Soda, Baking Powder and spices, and mix to combine.

3

Divide the mixture between the tins, bake for 40-45 mins, or until springy to the touch and a skewer comes out clean. Leave to cool in the tins for a few minutes, then turn out onto wire racks until completely cool.

4

For the icing, pop the butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream.

5

Once the cake is cooled, slice the tops of each sponge layer to level them. Spread a layer of Cream Cheese Icing onto the top of one layer of sponge, sandwich another sponge layer on top and cover with Icing and sandwich with the final sponge layer. Thinly spread a layer of icing on top and around the sides of the cake to create a crumb coat. Use a spatula to smooth round the cake to achieve a smooth finish.  

6

For the pumpkins gradually mix drops of Orange Gel Food Colour into 220g of Fondant until a desired colour level is achieved – you can leave some fondant white to achieve the different coloured pumpkins. Roll the fondant into various size balls and use the back of a knife to make indents into the sides of the ball shapes to create the pumpkins. Colour the remaining fondant Green and roll into tiny sausage shapes to and push onto the top of each pumpkin to create the stalks.

Tips

  • Your cake will keep for up to 3 days stored in an airtight container at room temperature.
  • Impressed by this Halloween bake? Check out our full range of spooky Halloween Recipes. From Bat Cupcakes to Cauldron Cake.