If you’re on the hunt for a showstopping Halloween dessert that’s as delicious as it is festive, this Halloween Pumpkin Cake is exactly what your celebration needs. With moist pumpkin spice layers, rich buttercream frosting, and a spooky-chic design, it’s a standout in the world of Halloween desserts. Whether you’re hosting a party or contributing to a themed bake sale, this cake will impress both kids and adults alike.
Brimming with fall flavor and playful decoration potential, this cake combines the warmth of pumpkin spice cake with the whimsy of Halloween. It’s also surprisingly simple to make, which makes it a must-bake for your Halloween baking lineup.
Looking for more sweet Halloween ideas? You’ll love our Black Velvet Halloween Cake or Halloween Vampire Bite Cupcakes!
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Why You’ll Love This Halloween Pumpkin Cake Recipe
This cake is everything a fall celebration dessert should be: moist, flavorful, and fun to decorate. Here’s why it should be your go-to recipe this Halloween season:
- Packed with real pumpkin and cozy spices
- Perfect centerpiece for your Halloween party table
- Versatile decorations—go cute, spooky, or elegant
- Ideal for fall baking and special occasions
- Great make-ahead dessert that stores well
This cake also makes a beautiful addition to any fall baking menu, whether you’re celebrating Halloween or just enjoying the season.
Who This Halloween Torte is Perfect For
- Parents hosting a Halloween party for kids
- **Bakers looking for festive Halloween cakes
- Pumpkin lovers craving a seasonal dessert
- Anyone who loves themed, creative baking projects
- Those needing an easy, stunning dessert to impress guests
Need an adorable Halloween snack to accompany your cake? Check out these Spooky 7-Layer Halloween Taco Dip or Bloody Red Velvet Popcorn!
Ingredients You’ll Need for the Pumpkin Spice Cake
To make the base of your Halloween pumpkin cake, you’ll need:
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin purée
- 2 teaspoons vanilla extract
For the buttercream frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Orange and black food coloring (or your choice of Halloween colors)
Optional decorations:
- Candy pumpkins, Halloween sprinkles, candy eyes, or fondant details
Need a different pumpkin-based dessert idea? Try this fall favorite: Pumpkin Maple Blondies—chewy, sweet, and full of flavor!
Step-by-Step Instructions for Making the Cake
1. Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In another bowl, mix the sugars, oil, eggs, pumpkin purée, and vanilla until smooth and fully combined.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Mix just until no flour remains—do not overmix.
5. Pour and Bake
Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
6. Make the Buttercream
Beat the butter until fluffy. Gradually add powdered sugar, then add vanilla and milk to reach a spreadable consistency. Divide and tint your frosting with Halloween colors.
7. Assemble the Cake
Level the cakes if needed. Place one layer on a serving plate, spread frosting over the top, then add the second layer. Frost the top and sides with your colored buttercream.
8. Decorate
Get creative with sprinkles, piping designs, candy eyes, and fondant decorations. This is your chance to turn it into a haunted masterpiece!
For more pumpkin treats, don’t miss this Pumpkin Cheesecake Cookie Recipe, ideal for spooky dessert tables!
Kitchen Equipment Required
To make this Halloween cake, you’ll need:
- Two 8″ or 9″ round cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Spatula and offset spatula
- Measuring cups and spoons
- Cooling racks
- Cake turntable (optional but helpful for decorating)
Want to practice with a simpler cake first? This Pumpkin Spice Bundt Cake is a festive and easy starting point.
Tips for Baking the Perfect Halloween Cake
- Use room temperature ingredients for a smoother batter
- Don’t overmix the batter once the flour is added
- Level your cakes before stacking for a professional look
- Chill the cake before decorating to avoid melting frosting
- Use gel food coloring for more vibrant Halloween shades
If you’re into spooky snacks, our Halloween Chicken Parm Sliders make a savory counterpoint to this sweet dessert.
Common Mistakes to Avoid in Fall Baking
- Using pumpkin pie filling instead of purée – they are not interchangeable
- Skipping the spice blend – it brings the seasonal flavor
- Not letting layers cool – warm cakes can melt frosting
- Too much food coloring – a little goes a long way
- Overbaking – check with a toothpick before the timer ends
Avoid these common mistakes and your cake will turn out bakery-worthy!
Decorating and Presentation Ideas for Halloween Cakes
Get spooky and creative! Here are a few ideas:
- Pipe a spiderweb on top using black icing
- Decorate with plastic spiders or candy worms
- Add candy eyeballs for a monster theme
- Make it look like a jack-o’-lantern with orange frosting and green vines
- Use Halloween-themed sprinkles for a festive finish
Looking for a spooky snack? Try our Air Fryer Churro Bites for a cinnamon-sugar crowd pleaser.
Serving Suggestions and Halloween Food Pairings (No Alcohol)
- Serve this cake with a warm mug of spiced apple cider
- Add a scoop of vanilla or pumpkin ice cream
- Offer a dessert board with Cinnamon Sugar Tortilla Chips for dipping
- Make spooky punch with orange juice, ginger ale, and floating “eyeball” grapes
Storing Your Pumpkin Cake Before and After the Party
Before Serving:
You can bake and frost the cake a day ahead. Keep it refrigerated in a covered container.
After Serving:
Store leftovers in an airtight container in the fridge for up to 4 days. Let slices come to room temperature before eating for best flavor.
Freezing tip: Unfrosted layers can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil.
Want a make-ahead treat? These Pumpkin Oatmeal Cream Pies freeze beautifully and are perfect for parties.
Creative Variations and Ingredient Substitutes
- Swap the buttercream for cream cheese frosting for a tangy twist
- Make it gluten-free with 1:1 gluten-free flour blend
- Use coconut oil instead of vegetable oil
- Add chopped pecans or walnuts for extra texture
- Create mini cakes using cupcake pans and decorate individually
Looking for more fall inspiration? Try our Apple Crisp Recipe—a perfect cozy dessert!
FAQs About Halloween Pumpkin Cake
Can I use boxed cake mix?
You can, but homemade gives richer flavor. Use pumpkin purée and spices to upgrade it.
Is this recipe kid-friendly?
Absolutely! Kids love helping with decorating, and the flavor is mild enough for all ages.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s roasted, pureed, and well-drained before using.
How far ahead can I make this cake?
You can bake the layers 2 days in advance and frost the day of the party.
Looking for a no-bake Halloween treat? Our No-Bake Coconut Cream Lush is cool, creamy, and crowd-pleasing.
Why This is a Must-Try Halloween Dessert Recipe
This Halloween pumpkin cake isn’t just festive—it’s flavorful, moist, and easy to decorate. With the cozy spice of fall, rich frosting, and creative presentation possibilities, it’s the kind of dessert that disappears fast. Whether you’re hosting a big bash or a small gathering, this cake brings smiles to every Halloween table.
Want to keep the pumpkin love going? Bake up these Pumpkin Cottage Cheese Pancakes for a festive fall breakfast!
Print
Halloween Pumpkin Cake : A Spooky & Sweet Fall Dessert
- Total Time: 50 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Halloween Pumpkin Cake is moist, flavorful, and spiced just right—perfect for festive gatherings. With rich pumpkin spice layers and luscious cream cheese frosting, it’s a showstopper for Halloween parties and fall baking. Easy to make, fun to decorate, and loved by both kids and adults!
Ingredients
-
- For the Pumpkin Cake Layers:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Food coloring for Halloween-themed decorating (optional)
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. Line with parchment.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Mix wet ingredients: In another bowl, beat sugars, pumpkin puree, oil, eggs, and vanilla until smooth.
- Combine and pour: Add dry ingredients to wet ingredients, mix until just combined. Divide batter between prepared pans.
- Bake: Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Make frosting: Beat butter and cream cheese until smooth. Add powdered sugar and vanilla. Tint with food coloring if desired.
- Assemble and decorate: Frost between layers and over the cake. Decorate with Halloween sprinkles, candy, or piping work.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- To make ahead, bake layers a day early and store covered until frosting.
- For cupcakes, bake 18–22 minutes and yield about 24.
- To keep moist, don’t overbake and store in an airtight container.
- Add food coloring or themed toppers for fun Halloween flair.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Halloween Pumpkin Cake, Fall Baking Recipes, Halloween Desserts, Pumpkin Spice Cake, Cream Cheese Frosting Cake
