Name: Jack-O-Lantern Cake Recipe
Prep time: 20 min
Cook time: PT-489266H17M53S
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 color; Black food gel color (amount as needed); 2 cups heavy whipping cream; 5-6 Tbsp. confectioners sugar; Dash of salt; 2 tsp. vanilla extract

If you’re looking for a fun, festive dessert that will wow your guests this Halloween, I absolutely love sharing my Jack-O-Lantern Cake Recipe. It’s not only adorable with its cute pumpkin face design, but it’s also light, fluffy, and creamy—perfect for celebrating the spooky season with a sweet twist. Trust me, once you try this recipe, you’ll find that it becomes your go-to Halloween treat that everyone asks for again and again.

💜

Why You’ll Love This Recipe

Festive and Eye-Catching: The Jack-O-Lantern design really steals the show, making it perfect for parties.
Light and Fluffy Texture: The combination of whipped egg whites and fresh whipped cream creates a melt-in-your-mouth experience.
Easy to Customize: You can tweak colors and decorations to suit your Halloween vibe or dietary needs.
Made-Ahead Friendly: This cake keeps well if you seal it right, perfect for prepping in advance.

A three-layer orange cake with white cream filling between each layer is shown on a white cake stand. The top of the cake has a black jack-o'-lantern face design painted on the orange surface. A slice of the cake is placed on a white plate in the front, showing the thick white cream and the bright orange cake layers. A fork with a piece of the cake is on the plate. The scene is set on a white marbled surface with a white cloth that has small orange jack-o'-lantern faces and white measuring spoons nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe balances simple pantry staples with a few kitchen essentials to create a stunning Jack-O-Lantern cake. Fresh eggs and heavy cream are really the stars here—they give that perfect rise and richness that you just can’t fake.

Egg yolks: They give the cake its tender crumb and rich flavor.
Sugar: Used for both the cake and whipped cream to sweeten perfectly.
Vegetable oil: Keeps the cake moist without weighing it down.
Whole milk: Adds creaminess and helps the batter blend smoothly.
Vanilla extract: Brings warmth and depth to the flavor—you won’t want to skip it.
All-purpose flour: The base structure of the cake.
Cornstarch: Keeps the cake light and tender by reducing gluten.
Egg whites: Whipped to stiff peaks, these create the airy lift that makes this cake special.
Vinegar: Stabilizes egg whites when whipped for perfect volume.
Heavy whipping cream: Whipped with sugar and vanilla to frost and fill the layers beautifully.
Confectioners sugar: Sweetens the whipped cream without grittiness.
Dash of salt: Enhances all the flavors.
Orange food gel (optional): Makes the cake glow like a pumpkin—totally worth it!

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 love how versatile this Jack-O-Lantern Cake Recipe is—you can easily switch things up to fit your dietary needs or style. Play around with different colors or try some fun flavors in the whipped cream. It’s your pumpkin patch to get creative!

Dairy-Free Option: Swap out the heavy cream for a coconut cream topping—I’ve done this for friends who are lactose intolerant, and it was just as dreamy!
Chocolate Twist: Adding a bit of cocoa powder to the batter creates a spooky dark pumpkin effect that’s rich and delicious.
Spiced Pumpkin Flavor: Mix in cinnamon, nutmeg, and pumpkin pie spice into the batter for that classic fall vibe.
Gluten-Free Version: Substitute the flour with a gluten-free blend and you’ll have everyone enjoying the fun—my nephew has celiac, so I always keep this option in mind.

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 grab an 8-inch round pan. Grease it with cooking spray and line it with parchment paper. Here’s a trick I learned—trace your Jack-O-Lantern face on the parchment paper before placing it in the pan. This way, when you pipe your black batter later, you have a perfect guide. I like to cut my parchment so it fits snugly in the pan to avoid slippage.

Step 2: Mix the Egg Yolks and Sugar

Whisk together the six egg yolks with four tablespoons of sugar until smooth and pale. I find that using a hand whisk instead of a mixer here gives better control and a nice silky texture. Don’t toss those egg whites—they’re your secret weapon for fluffiness!

Step 3: Add Oil, Milk, and Vanilla

Pour in your vegetable oil, whole milk, and vanilla extract to the yolk mixture. Continue whisking until the ingredients meld together into a smooth batter. This step keeps your cake moist and flavorful—the foundation of that delicate crumb.

Step 4: Sift and Add Dry Ingredients

Sift in the all-purpose flour and cornstarch to avoid any lumps. I always sift twice just to be sure. Then gently whisk everything together until smooth. This is also the moment to stir in a few drops of orange food gel—this little pop of color makes the cake look like a real Jack-O-Lantern.

Step 5: Whip Those Egg Whites

Using a stand mixer fitted with a whisk attachment, beat the six egg whites until they’re frothy. Then, slowly add the vinegar and sugar while continuing to whip. Your goal is stiff peaks—this is crucial. When I first tried rushing this step, the batter turned too runny and the cake didn’t rise properly. Be patient here, and you’ll be rewarded with incredible fluffiness.

Step 6: Fold Egg Whites into Batter

Now, gently fold the stiff egg whites into the yolk-based batter. This part is all about technique—overmixing will deflate your egg whites, resulting in a thinner batter and a flatter cake. I like to fold with a large spatula, turning the bowl slowly and folding over just until the whites disappear. Your cake’s light texture depends on this step!

Step 7: Create and Freeze the Jack-O-Lantern Face

Set aside about 1/4 cup of this batter and tint it black with food coloring. Spoon it into a piping bag and carefully pipe your Jack-O-Lantern face on the parchment-lined pan using your traced guide. Pop the pan in the freezer for 5-8 minutes so the design firms up. This little chilling step helps keep your face sharp and perfectly shaped during baking.

Step 8: Bake the Jack-O-Lantern Layer

Once frozen, pour the remaining orange batter over the black design, covering it completely. Bake for about 8-9 minutes until the edges turn golden brown. When it’s done, flip the cake out of the pan right away and peel off the parchment—if you wait too long, the design might stick and rip. I’ve learned the hard way that timing here makes all the difference!

Step 9: Bake Additional Cake Layers

Use the rest of your batter to bake two more undecorated cake layers. They’re the perfect base and middle layers to keep that Jack-O-Lantern cake balanced and moist. Let all your layers cool completely before assembling.

Step 10: Whip the Cream

In your clean stand mixer bowl, whip the heavy cream, confectioners sugar, vanilla extract, and a dash of salt until you get stiff peaks. This whipped cream filling is what turns the cake from good to utterly irresistible. I like to whip just enough so it holds shape but isn’t too stiff—soft peaks can be too runny; stiff peaks will hold beautifully between layers.

Step 11: Assemble Your Jack-O-Lantern Cake

Start with a plain cake layer on your serving plate, pipe or spread an even layer of whipped cream, then place another plain cake layer on top. Repeat once more. Finally, place your Jack-O-Lantern designed cake on top for the big reveal. Chill in the fridge until serving to let everything set nicely.

👨‍🍳

Pro Tips for Making Jack-O-Lantern Cake Recipe

Don’t Rush the Egg Whites: Waiting for stiff peaks really makes the difference between a dense cake and a fluffy one.
Freeze the Design Layer: Chilling before baking keeps your Jack-O-Lantern face crisp and clean.
Peel Parchment ASAP: Removing the parchment right after baking prevents tearing the design off.
Fold, Don’t Stir: Folding the egg whites in gently preserves air and volume for a perfectly light cake.

How to Serve Jack-O-Lantern Cake Recipe

A tall stack of three bright orange pancake layers sits on a white marbled surface, each pancake thick and fluffy with a smooth texture. The top pancake features a bold black Jack-o'-lantern face, with sharp, swirly eyebrows and triangular eyes, a small nose, and a wide mouth with jagged teeth that cover most of the pancake's surface. Between each pancake is a layer of white cream, thick and evenly spread, visible around the edges. The stack is photographed from above, showing the playful Halloween design on the top clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep the garnishes simple so that the Jack-O-Lantern face really shines. A few strategically placed edible gold stars, tiny candy pumpkins around the cake’s base, or even a sprinkle of cinnamon on top of the whipped cream adds a nice cozy touch that’s subtle but festive.

Side Dishes

Pair this cake with light fall-inspired drinks like hot apple cider or a warm chai latte. If you’re serving a full meal, think roasted butternut squash soup or pumpkin-spiced baked goods for a themed spread that complements the dessert perfectly.

Creative Ways to Present

For extra fun, I’ve presented the cake on a rustic wooden platter surrounded by autumn leaves and fairy lights to set a magical mood. Another time, I set each slice on mini orange plates with a dollop of whipped cream and a candy eyeball on top—guests loved the playful, spooky details!

Make Ahead and Storage

Storing Leftovers

I recommend wrapping the assembled cake tightly in plastic wrap and storing it in the fridge. It keeps beautifully for up to 2 days, and the flavors actually meld together better after resting overnight. I’ve noticed the cake stays moist and the whipped cream maintains its fresh texture this way.

Freezing

Freezing the assembled cake isn’t my favorite option because whipped cream can sometimes lose its texture after thawing, but if you need to, freeze the cake layers separately and thaw overnight in the fridge before assembling. This way, the final whipped cream layer stays fresh and fluffy.

Reheating

This cake is best served chilled, so reheating doesn’t really apply. If you bake the layers ahead and want to warm them slightly before assembling, pop them in a warm oven for a few minutes, but I personally prefer assembling cold to preserve the cream’s softness.

FAQs

Can I use regular food coloring instead of gel?

You can, but gel food coloring is much more concentrated and won’t thin out your batter as much. I’ve found gels give the most vibrant orange and black colors without affecting texture.
What if I don’t have a piping bag?

No worries! You can use a zip-top bag and snip a tiny corner off to pipe the design, or even use a small spoon to carefully place the black batter onto the parchment.
How do I know when the cake is done baking?

Look for golden edges and a firm surface. Since this cake is thin, it only needs about 8-9 minutes in the oven. A toothpick inserted should come out clean or with a few moist crumbs.
Can I make the whipped cream in advance?

Yes! You can whip the cream a few hours ahead and keep it chilled, but for the best texture, whip it fresh before assembling if possible.

Final Thoughts

There’s something magical about this Jack-O-Lantern Cake Recipe—it’s not just a dessert, but a celebration of the season that’s as fun to make as it is to eat. I remember the first time I surprised my family with this cake; their faces lit up just like the pumpkin on the cake’s surface. If you want to create a memorable Halloween treat that’s as delightful to your eyes as it is to your taste buds, give this recipe a go. You’ll impress everyone with your baking skills and enjoy every delicious bite yourself. Happy baking, friend!