Halloween Cake

Halloween Cake
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This cake is perfect for Halloween because of the bold flavors and the cool look of the green, orange, and white colors inside. It is sure to delight all guests because the flavor profile is interesting and unique.

12
Servings
614
Calories Per Serving
Deliver Ingredients

Notes

You need:

  • Scull-shaped cookie cutter
  • Buttercream
  • Various gel food color to color buttercream for decoration
  • Small piping bag
  • Piping tips

To assemble for best aesthetic look, cut cake into 4 layers and alternate fillings. Finish with buttercream. Dust with pistachio crumbs and decorate with candy corn and Halloween-themed sprinkles. For the more advanced decorators out there or those up for a challenge, make fondant Day of the Dead sculls (additional directions below for this).

Roll out fondant as thin as possible, cut out shape, and decorate using buttercream.

Ingredients

Pistachio Cake

  • 3/4 Cups unsalted shelled pistachios (approximately 4 ounces; not dyed red)
  • 1 Cup all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cardamom
  • 1/4 Teaspoon salt
  • 1/2 Cup whole milk
  • 1/4 Teaspoon pure vanilla extract
  • 1/2 Cup (1 stick) unsalted butter, softened
  • 1 Cup sugar
  • 3 large eggs
  • 2 Tablespoons finely grated orange zest (from 3 medium oranges)
  • One package of pistachio Jell-O pudding mix

Pumpkin Custard

  • 6 whole eggs
  • 200 Grams sugar.
  • 180 Grams cornstarch
  • 1 Liter milk
  • 1 Cup pumpkin purée
  • 1 tsp cinnamon

Chestnut cream:

  • 8 oz of whole chestnuts, peeled
  • 1/2 Cup sugar
  • Vanilla bean
  • 1 cup whipping creams whip to soft peek

Directions

Pistachio Cake

Combine all dry ingredients in a bowl and set aside including Jell-O mix.
In a mixer cream butter and add sugar. Add eggs 1 at a time until incorporated.
Alternating, add milk and dry ingredients.

Bake at 350 for 22 minutes. Check with skewer to see that it comes out clean.

 

Pumpkin Custard

Mix egg with sugar, add cornstarch, pumpkin and cinnamon. Bring milk to a boil, pour on mix, place back in the pan, and bring to a boil for 3 to 4 minutes, always stirring until thickened. Cool in refrigerator before using.

Chestnut cream:

Boil milk sugar and chestnuts for 15 minutes. Don't burn the milk. Let soak in the hot milk for another 15 min to soften. Blend mixture till no lumps are present.

Let cool entirely.

Fold heavy cream in with mixture.

 

Halloween Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance.

Halloween Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.

Nutritional Facts

Total Fat
24g
37%
Sugar
56g
N/A
Saturated Fat
12g
61%
Cholesterol
179mg
60%
Protein
11g
22%
Carbs
89g
30%
Vitamin A
380µg
42%
Vitamin B12
0.8µg
13.2%
Vitamin B6
0.3mg
15.7%
Vitamin C
10mg
17%
Vitamin D
2µg
1%
Vitamin E
1mg
6%
Vitamin K
5µg
6%
Calcium
225mg
22%
Fiber
2g
8%
Folate (food)
43µg
N/A
Folate equivalent (total)
70µg
17%
Folic acid
16µg
N/A
Iron
2mg
12%
Magnesium
39mg
10%
Monounsaturated
8g
N/A
Niacin (B3)
1mg
6%
Phosphorus
363mg
52%
Polyunsaturated
3g
N/A
Potassium
428mg
12%
Riboflavin (B2)
0.4mg
25.7%
Sodium
329mg
14%
Sugars, added
49g
N/A
Thiamin (B1)
0.2mg
16.4%
Trans
0.3g
N/A
Zinc
1mg
8%

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