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
628
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 cup 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.

 

Nutritional Facts

Total Fat
29g
41%
Sugar
7g
8%
Saturated Fat
10g
42%
Cholesterol
36mg
12%
Carbohydrate, by difference
81g
62%
Protein
10g
22%
Vitamin A, RAE
162µg
23%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
168mg
17%
Choline, total
10mg
2%
Fiber, total dietary
10g
40%
Fluoride, F
2µg
0%
Folate, total
58µg
15%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
205mg
29%
Selenium, Se
12µg
22%
Sodium, Na
188mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
107g
4%
Zinc, Zn
1mg
13%

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.