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Halloween Pumpkin Patch Cake

Halloween Pumpkin Patch Cake: A Festive Treat to Savor!

Enjoy a delightful Halloween Pumpkin Patch Cake, a rich chocolatey dessert with creamy white chocolate frosting, perfect for festive gatherings.
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Prep Time 2 hours
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Softened for easy blending.
  • 2 cups Granulated Sugar Sweetens the cake perfectly.
  • 4 Large Eggs Essential for binding.
  • 1 cup Sour Cream Provides moisture.
  • 1 cup Canola Oil Keeps the cake tender.
  • 2 teaspoons Pure Vanilla Extract Opt for pure for best flavor.
  • 2 cups All-Purpose Flour Provides structure.
  • 3/4 cup Cocoa Powder Unsweetened is best for balance.
  • 1 teaspoon Baking Powder Ensures the cake rises.
  • 1 teaspoon Baking Soda For leavening.
  • 1/2 teaspoon Kosher Salt Enhances flavors.
  • 1 tablespoon White Vinegar Reacts with baking soda.
For the Frosting
  • 1/2 cup Coconut Oil Can substitute with unsalted butter.
  • 1/2 cup Unsalted Butter Softened.
  • 4 cups Confectioners’ Sugar Sifted for silky texture.
  • 2-4 tablespoons Milk Adjust for desired thickness.
  • 2 drops Orange Food Coloring For festive color.
For Decoration
  • 1 cup Mini Pretzel Sticks For pumpkin stalks.
  • 1 cup Oreo Thins For edible dirt.
  • 1 cup Candy Corn or Gummy Worms Fun decorations.
  • 1 sprig Fresh Mint Sprigs Optional garnish.

Equipment

  • Mixing Bowl
  • Spatula
  • measuring cups
  • measuring spoons
  • baking pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two sheet pans with unsalted butter or non-stick spray.
  2. Cream together 1 cup of room-temperature unsalted butter and 2 cups of granulated sugar until light and fluffy. Add in 4 large eggs, 1 cup of sour cream, 1 cup of canola oil, and 2 teaspoons of pure vanilla extract, mixing until combined.
  3. Gradually incorporate 2 cups of all-purpose flour, 3/4 cup of cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt, mixing just until combined.
  4. Pour the batter into the prepared sheet pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cakes to cool for about 10 minutes before transferring to a wire rack.
  5. In a mixing bowl, beat together 1/2 cup of coconut oil and 1/2 cup of unsalted butter until creamy. Gradually add in 4 cups of sifted confectioners’ sugar and 2-4 tablespoons of milk, mixing until fluffy.
  6. Spread a layer of frosting between the cooled cake layers, frost the entire cake, and decorate creatively with Oreo Thins, pretzel sticks, and candy corn.
  7. Consider finishing with fresh mint sprigs and display your cake on a festive platter.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 200IUCalcium: 30mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Allow the cake to chill in the fridge for about 30 minutes after frosting for easier slicing.

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