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Halloween Pumpkin Patch Cake

Delicious Halloween Pumpkin Patch Cake for Spooky Celebrations

A delightful Halloween Pumpkin Patch Cake perfect for festive gatherings that combines moist chocolate cake with colorful decorations.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 sticks Unsalted Butter Softened for easier mixing
  • 2 cups All-Purpose Flour No substitutions suggested
  • 0.75 cups Cocoa Powder Can be substituted with carob powder
  • 2 cups Granulated Sugar Coconut sugar can be used
  • 1 teaspoon Baking Soda Ensure freshness for optimal results
  • 1 teaspoon Baking Powder Ensure freshness for optimal results
  • 0.5 teaspoon Kosher Salt Sea salt can be used as an alternative
  • 4 large Eggs Flax eggs can be used for vegan option
  • 1 cup Sour Cream Greek yogurt works as a substitute
  • 0.5 cup Canola Oil Any vegetable oil can be swapped
  • 1 teaspoon Pure Vanilla Extract Almond extract can offer variation
  • 1 tablespoon White Vinegar Lemon juice can be used if preferred
For the Frosting
  • 0.5 cup Coconut Oil Substitute with butter or cream if desired
  • 1 tablespoon Orange Food Coloring Omit for a classic look
  • 0.5 cup Whole Milk or Heavy Cream Plant-based milk suits dairy-free diets
  • 3 cups Confectioners’ Sugar Alternative sweeteners work for reduced sugar
For the Decorations
  • 12 ounces White Chocolate Chips Dark chocolate chips can be an alternative
  • 1 cup Mini Pretzel Sticks Can substitute nuts or sprinkles
  • 10 small Fresh Strawberries Other berries or candy can replace them
  • Fresh Mint Sprigs Optional garnish

Equipment

  • Oven
  • Mixing bowls
  • hand mixer
  • Baking sheets
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease baking sheets with butter or cooking spray and line with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt. Set aside.
  3. Cream Butter and Sugar: Beat together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add Wet Ingredients: Add eggs, sour cream, canola oil, and vanilla extract to the mixture. Mix on low until fully combined.
  5. Combine Mixtures: Gradually add dry ingredients to wet ingredients, mixing gently. Fold in white chocolate chips.
  6. Bake: Pour the batter into prepared pans and bake for 30-35 minutes. Let cool in pans for a few minutes.
  7. Cool and Frost: Transfer to wire racks to cool completely. Prepare frosting by whipping coconut oil and heavy cream, adding food coloring.
  8. Decorate: Spread frosting over the cooled cake and decorate with crushed Oreos, mini pretzel sticks, fresh strawberries, and mint sprigs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gCalcium: 2mgIron: 8mg

Notes

Use room temperature ingredients for better emulsification. Don't overmix and ensure cake cools completely before frosting.

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