Description
This festive Jack-O-Lantern Cake is a delightful Halloween dessert featuring a vibrant orange sponge cake with a striking black Jack-O-Lantern face design baked right into the top layer. Light, fluffy, and layered with sweet, homemade whipped cream, this cake is perfect for spooky celebrations and is sure to impress your guests with its creative presentation and delicious taste.
Ingredients
Scale
For the 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 color
- Black food gel color (amount as needed)
For the Whipped Cream
- 2 cups heavy whipping cream
- 5-6 Tbsp. confectioners sugar
- Dash of salt
- 2 tsp. vanilla extract
Instructions
- Prepare the Pan and Design: Preheat the oven to 375°F (190°C). Grease an 8-inch circular cake pan with cooking spray and line it with parchment paper. Draw or trace a Jack-O-Lantern face onto the parchment paper that fits the pan perfectly, then set aside.
- Make the Egg Yolk Mixture: In a bowl, whisk together the 6 egg yolks and 4 tablespoons sugar until smooth and pale. Add the vegetable oil, whole milk, and 2 teaspoons vanilla extract and continue whisking until fully combined.
- Add Dry Ingredients and Color: Sift together the all-purpose flour and cornstarch into the wet mixture. Whisk until the batter is smooth. Add 2-3 drops of orange food gel and mix until evenly distributed.
- Whip the Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, whisk the 6 egg whites on medium speed until frothy. Slowly add 1/2 teaspoon vinegar and 4 tablespoons sugar while continuing to whisk. Whip until stiff peaks form, which is essential for the cake’s texture.
- Fold Egg Whites into Batter: Gently fold the stiff egg whites into the orange batter using a spatula. Be careful to mix just until the egg whites are evenly incorporated without deflating them, preserving the batter’s lightness.
- Create the Black Batter Design: Remove about 1/4 cup of the batter into a small bowl and dye it black using black food gel color. Place the black batter into a piping bag.
- Pipe the Jack-O-Lantern Face: Pipe the black batter onto the prepared parchment paper in the pan, creating the Jack-O-Lantern face design. Freeze the pan for 5-8 minutes to help the design set.
- Pipe Orange Batter Over Design: Pipe the remaining orange batter evenly over the frozen black design, covering the entire pan.
- Bake the Designed Cake: Bake in the preheated oven for 8-9 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove and Cool: Once baked, carefully flip the cake out of the pan and peel off the parchment paper immediately to reveal the Jack-O-Lantern face. Use the remaining batter to bake two more layers of undecorated cake. Allow all cakes to cool completely.
- Prepare Whipped Cream: In a clean stand mixer bowl with a whisk attachment, whip the heavy cream, confectioners sugar, salt, and vanilla extract together until stiff peaks form and the cream is fluffy.
- Assemble the Cake: Place one plain cake layer on a serving plate, pipe or spread a layer of whipped cream on top, then place the second plain cake layer. Repeat the whipped cream layer, and finally top with the decorated Jack-O-Lantern cake layer.
- Chill and Serve: Store the assembled cake in the fridge until serving to keep the whipped cream fresh. For best results, enjoy the cake within a day and keep it tightly wrapped if made ahead.
Notes
- Ensure the egg whites reach stiff peaks to achieve a light and airy cake texture.
- Folding the egg whites gently is crucial to maintain the batter’s volume.
- Use gel food coloring for vibrant and natural-looking colors without affecting batter consistency.
- Remove the parchment paper immediately after baking to avoid tearing the design on the cake.
- The cake is best served fresh but can be stored tightly wrapped in plastic wrap in the refrigerator for up to 2 days.
- Freezing the piped black design before covering with orange batter helps keep the pattern sharp and defined.
Nutrition
- Serving Size: 1 slice (assuming 12 servings)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 140 mg
