Description

This charming Jack-O-Lantern Cake is a festive dessert perfect for Halloween celebrations. Featuring a light and fluffy orange-tinted sponge cake decorated with a piped black Jack-O-Lantern face, it is layered with sweet whipped cream for a delightful balance of flavors. The cake layers are simple yet elegant, making it a fun and impressive centerpiece for any party.

Ingredients

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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 coloring
Black food gel coloring for face design (amount as needed)

Whipped Cream

2 cups heavy whipping cream
5-6 Tbsp. confectioners sugar
Dash of salt
2 tsp. vanilla extract

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Instructions

Prepare Pan and Design: Preheat the oven to 375°F (190°C). Grease an 8″ 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.
Make Egg Yolk Batter: Whisk together the 6 egg yolks and 4 Tbsp. sugar until smooth and light. Add the vegetable oil, whole milk, and 2 tsp. vanilla extract, whisking until fully combined.
Add Dry Ingredients: Sift the all-purpose flour and cornstarch into the wet ingredients. Whisk until the batter is smooth. Add 2-3 drops of orange food gel coloring and mix gently to incorporate color evenly.
Whip Egg Whites: In a stand mixer bowl fitted with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add the 1/2 tsp. vinegar and 4 Tbsp. sugar while continuing to whip until stiff peaks form.
Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter until fully combined, taking care not to overmix to prevent deflating.
Create Black Batter for Face: Remove about 1/4 cup of batter and dye it black with food gel coloring. Transfer it to a piping bag.
Pipe the Design: Pipe the black batter onto the parchment paper in the pan to create the Jack-O-Lantern face. Freeze the design for 5-8 minutes to allow it to set.
Cover with Orange Batter and Bake: Pour the remaining orange batter over the frozen design, spreading to cover the entire pan. Bake for 8-9 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Cool and Prepare Additional Layers: Remove the cake from the pan and carefully peel off the parchment paper to reveal the design. Use the remaining batter to bake two more plain layers of cake following the same baking time. Let all cakes cool completely.
Make Whipped Cream: In a clean bowl with a whisk attachment, whip 2 cups heavy cream with 5-6 Tbsp. confectioners sugar, a dash of salt, and 2 tsp. vanilla until stiff peaks form.
Assemble the Cake: Place one plain cake layer on a serving plate. Pipe or spread a layer of whipped cream on top. Add the second plain cake layer followed by more whipped cream. Top with the Jack-O-Lantern designed cake layer. Chill the assembled cake in the refrigerator until serving.
Serve and Store: Serve the cake chilled. It can be made ahead by sealing tightly in plastic wrap to maintain freshness. Best enjoyed fresh.

Notes

Ensure egg whites are whipped to stiff peaks for a light and fluffy texture.
Be gentle when folding egg whites to avoid deflating the batter.
Freezing the black piped design before adding orange batter helps keep the face distinct and vibrant.
This cake is best served chilled and fresh, but can be stored wrapped in plastic wrap in the fridge for up to 2 days.
Use gel food coloring for vibrant orange and black colors without affecting batter consistency.

Nutrition

Serving Size: 1 slice (approx. 1/12th of cake)
Calories: 280 kcal
Sugar: 18 g
Sodium: 80 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 130 mg