Pinterest Halloween Pumpkin Cake

This beautiful vanilla, chocolate and raspberry flavoured cake is not only easy to make and delicious but it’s super trendy and will impress your Halloween guests as a beautiful table centrepiece at your next Halloween or Fall get together!

Serves 30





430 g 15 oz plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (12½ fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

10 drops teal food gel

10 drops blue food gel


Black Frosting

1 batch vanilla flavoured American buttercream frosting

1 cup cocoa powder

20 drops black food gel


Coloured Frosting

2 batches vanilla flavoured American buttercream frosting

5 drops pink food gel

1 tsp raspberry flavouring

5 drops purple food gel

5 drops teal food gel


Black Frosting

Add the cocoa powder and black food gel to the frosting and mix until well combined. Alternatively, you can use black cocoa powder in place of the cocoa powder and black food gel to get black frosting.


Coloured frosting

Split the frosting into two bowls. Place 1 ½ batches of the frosting in a large bowl and the rest in two smaller mixing bowls.


Add pink food gel to the large bowl of frosting and mix until well combined. Add the teal food gel to one of the small bowls and purple food gel to the other small bowl. Mix until well combined.


Pumpkin Cake

Please note: to make the complete cake in the video, you’ll need to make 3 batches of vanilla cake. All other recipes and measurements are enough to put the cake together and decorate it.


Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 8” half sphere cake tins with oil spray and line the bottom with baking paper. Set aside. Also note: you’ll need to make this cake in three batches as it is a lot of batter and will not fit in most people mixing bowls.


Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.


Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.


Add the eggs, milk, oil, Greek yogurt, teal food gel, blue food gel and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.

Place both half sphere tins on top of a 6” cake tin to help them stand upright and fill with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.


Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.


To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim each sphere cake in half, then trim a small amount of the bottom of each cake so that they’re flat and not curved. You’ll end up with 4 layers of cake.


To crumb coat your cake, add a dab of frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the smallest sized half of one of the sphere cakes. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.


Add the black frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the large half of the sphere. Add more frosting on top and smoothen out.


Add four bubble straws in the cake. Carefully lift them up a couple cm and cut where you see frosting on them. Push them back in the cake so they’re flush with the top of your cake. This is going to give your cake a support structure so it doesn’t collapse in on itself.


Place a 6” cake board on top of the cake and add more frosting on top of it. Smoothen out using a spatula before adding the large half of the second half sphere cake on top. Frost and then finish with the smaller piece of the second half sphere cake on top.


To crumb coat, add frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake. Chill for 4 hours.


Fill a large piping bag with the pink frosting and pipe around the cake starting at the bottom, working your way up to the top.


Use a large offset spatula to smoothen each side of the cake from the bottom to the top until you’ve gone all around the cake.


Use a medium sized angled ball tip fondant tool to indent the frosting into the bump shapes that pumpkins have. I’d recommend starting at the bottom of the pumpkin, then going up in a straight line. When you get to the top create a curve shape like you see on the top of pumpkins and then go back down in a straight line to the bottom of the cake. Repeat that until you’ve gone all the way around.


Then use a small offset pointed spatula to cut up and down each indent in the frosting to create a smoother bump shape. Use it to smoothen out the bumps at the top of the pumpkin. Place in the fridge for 1.5 hours.


Fit the end of a piping bag with a medium sized round tip. Pipe a swirl of black frosting onto a piece of baking paper. Keep building on top of that swirl with about 6 swirls.


Use the offset pointed spatula to smoothen out the sides of the tall swirl then place in the fridge for 1 hour.


Take the stalk out of the fridge and use a knife to slice some of the top off so it’s flat.


Pipe some black frosting on top of the chilled pumpkin and place the buttercream stalk on top.


To add the final frosting decorations on the cake you’ll need some small round piping tips.


Add the black frosting into two piping tips. One fitted with a Wilton #3 piping tip and the other with a Wilton #8 tip.


Use the bag with the #3 tip to pipe little ghost outlines on the cake in random spots. Then fill in with #8 tip.


Fit the end of a piping bag with the #3 tip and fill with pink frosting. Pipe little eyes and a round mouth to finish the ghosts.


Pipe some black zig zag shapes around the cake with the #3 tip.


For the end of a piping bag with the #3 tip and fill with the teal frosting. Pipe little bat outlines and fill the outlines with more teal frosting.


Fit the end of a piping bag with a #4 tip and fill with purple frosting. Pipe vertical lines around the cake and some triangles. You can basically pipe any shapes you like.



This cake can be made up to three days in advance and can be stored in an airtight container if you can find one large enough.

Hand mixer: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

Oven temperature: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

Baking time: This cake will typically bake on a lower temp and for a little longer than regular cake recipes. I find a low temperate and a slow bake results in flatter tops and caramelisation so that if the cake is coloured it doesn’t change colour and brown. After 50 minutes, stick a skewer into the centre of the cake, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.


  • Large mixing bowls

  • Electric hand mixer

  • Spatula

  • Tablespoon

  • 6” round cake tin

  • 8” half sphere cake tin

  • Large serrated knife

  • Cake leveller

  • Large piping bags

  • Small piping bags

  • x4 bubble tea straws

  • Kitchen scissors

  • Small offset spatula

  • Large offset spatula
    Small offset pointed spatula

  • 8” cake board

  • 6” cake board

  • Medium sized angled ball tip fondant tool

  • Baking paper

  • Wilton #3 piping tip

  • Wilton #4 piping tip

  • Wilton #8 piping tip



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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


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